Description
Whip up this Greek Yogurt Zucchini Bread when your garden overflows with zucchini and you crave a moist, wholesome treat that sneaks extra nutrition into your baking. Packed with zucchini’s goodness and creamy Greek yogurt, this bread delivers a delightful slice of homemade comfort perfect for breakfast or snacking.
Ingredients
Scale
Main Ingredients:
- 1 cup zucchini
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup Greek yogurt
Supporting Ingredients:
- ½ cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Spices and Leavening Agents:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Warm your oven to 350°F and coat a 9×5-inch loaf pan with nonstick spray.
- Squeeze excess moisture from 1 cup freshly grated zucchini using a clean kitchen towel.
- Whisk 2 large eggs, ½ cup Greek yogurt, ¼ cup vegetable oil, and ½ cup sugar in a mixing bowl until smooth.
- Fold the drained zucchini into the wet mixture, ensuring even distribution.
- Sift 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon together in a separate bowl.
- Gently incorporate the dry ingredients into the wet mixture, stirring just until no flour streaks remain.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake at 350°F for 55-60 minutes, rotating the pan halfway through cooking time.
- Test doneness by inserting a toothpick into the center – it should emerge clean with a few moist crumbs.
- Remove from oven and let the bread rest in the pan for 10 minutes before transferring to a wire rack.
- Cool completely for 1 hour before slicing to ensure clean, neat cuts.
Notes
- Squeeze excess moisture from zucchini using a clean kitchen towel to prevent soggy bread.
- Fold in optional mix-ins like chocolate chips, nuts, or dried fruit for extra texture and flavor.
- Allow bread to cool completely before slicing to help it hold its shape and prevent crumbling.
- Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Breads
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 8
- Calories: 169 kcal
- Sugar: 10 g
- Sodium: 237 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 37 mg