If you’re searching for a wonderfully moist and flavorful treat that brings together wholesome goodness with irresistible taste, this Greek Yogurt Zucchini Bread Recipe is an absolute must-try. Imagine tender zucchini-infused bread that’s perfectly spiced and enriched with creamy Greek yogurt for an extra boost of moisture and protein. This delightful loaf balances the subtle sweetness and the faintly nutty aroma with the perfect crumb—making it an ideal breakfast, snack, or even a comforting dessert. Trust me, once you make this recipe, it will become one of your favorite go-to breads in no time.
Ingredients You’ll Need
The beauty of this Greek Yogurt Zucchini Bread Recipe lies not only in its taste but also in its simplicity. Every ingredient plays a crucial role—whether it’s the warming spices that bring coziness or the Greek yogurt that transforms the texture into something unbelievably tender yet hearty.
- 1 ½ cups all-purpose flour: The backbone of the bread, providing structure and softness.
- 1 teaspoon baking soda: Helps the bread rise for that light and airy texture.
- ½ teaspoon baking powder: Adds a bit of extra lift to make the loaf fluffy.
- ½ teaspoon salt: Balances and enhances all the other flavors.
- 1 teaspoon ground cinnamon: Infuses the bread with a warm, comforting spice note.
- ¼ teaspoon ground nutmeg: Offers a subtle depth that complements the cinnamon beautifully.
- 1 large egg: Binds the ingredients together and adds richness.
- ¼ cup melted coconut oil (or vegetable oil): Keeps the bread moist with a gentle, neutral flavor.
- ½ cup plain Greek yogurt: The star ingredient, for incredible moisture and a slight tang that enhances the overall taste.
- ½ cup granulated sugar: Provides sweetness without overpowering the natural zucchini flavor.
- ¼ cup brown sugar: Adds a caramel-like richness and keeps the crumb tender.
- 1 teaspoon vanilla extract: Lifts the flavor profile with a sweet, aromatic touch.
- 1 cup finely grated zucchini (excess moisture squeezed out): Adds moisture, nutrition, and a subtle vegetable sweetness.
- ½ cup chopped walnuts or pecans (optional): Adds a delightful crunch and nutty flavor for some texture contrast.
How to Make Greek Yogurt Zucchini Bread Recipe
Step 1: Prep Your Ingredients and Oven
Begin by preheating your oven to 350°F (175°C) and preparing your loaf pan by greasing it or lining it with parchment paper. This step ensures your bread will slip right out after baking without sticking. While the oven warms up, gather your ingredients and, crucially, grate your zucchini finely—don’t forget to squeeze out any excess moisture to keep your bread from becoming soggy.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This mixture forms the flavorful, spiced foundation for your bread, ensuring every bite is bursting with warmth and just the right amount of lift.
Step 3: Whisk Wet Ingredients
In a large bowl, whisk the egg, melted coconut oil, Greek yogurt, granulated sugar, brown sugar, and vanilla extract until you have a smooth and cohesive mixture. The Greek yogurt here plays its magic, making sure the final bread is luscious and tender without being dense.
Step 4: Combine Zucchini and Batter
Stir the grated zucchini into the wet ingredients. This step folds in the fresh vegetable freshness that keeps this loaf irresistibly moist. Gradually add the dry mix to the wet ingredients and stir gently until just combined—overmixing can toughen the bread, so be gentle!
Step 5: Add Nuts (Optional) and Bake
If you’re adding chopped walnuts or pecans, fold them in now for a little texture surprise. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean and the bread has turned a beautiful golden brown.
Step 6: Cool and Enjoy
Once baked, allow your zucchini bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This cooling ensures that every slice holds together perfectly and the flavors have time to meld beautifully.
How to Serve Greek Yogurt Zucchini Bread Recipe
Garnishes
Adding a simple garnish can elevate your Greek Yogurt Zucchini Bread Recipe from everyday to special in seconds. Try spreading a generous layer of softened butter, a smear of honey butter, or even a dollop of cream cheese for a luscious contrast to the moist texture. A sprinkle of powdered sugar or a few chopped nuts on top also adds a nice touch.
Side Dishes
This bread pairs wonderfully with a hot cup of tea or coffee, making it a perfect morning pick-me-up or afternoon treat. For a more substantial meal, accompany your slices with fresh fruit or a tangy yogurt parfait—these sides complement the bread’s subtle sweetness and fresh zucchini flavor beautifully.
Creative Ways to Present
If you want to impress guests or simply enjoy your Greek Yogurt Zucchini Bread Recipe in style, consider slicing the bread and toasting it lightly. Top with almond butter and sliced bananas or use it as the base for a mini sandwich with cream cheese and smoked salmon for a savory twist. These little ideas make the bread even more versatile and exciting.
Make Ahead and Storage
Storing Leftovers
Your zucchini bread can be stored at room temperature, tightly wrapped, for up to three days without losing its freshness. For longer storage, place it in an airtight container or wrap it in plastic wrap to keep it moist and flavorful. This makes it a perfect treat you can enjoy over several days without compromising quality.
Freezing
If you want to keep your Greek Yogurt Zucchini Bread Recipe for a longer period, freezing is your friend. Wrap the loaf or individual slices tightly in plastic wrap and then place them in a freezer-safe bag. Frozen bread retains its moisture and flavor for up to three months. When you want to indulge, thaw at room temperature or pop it in the toaster for a warm treat.
Reheating
To bring back that freshly baked appeal, warm your slices in a toaster oven or microwave for 15 to 20 seconds. This gentle heat refreshes the crumb and enhances the subtle spices and tang from the Greek yogurt. Just be careful not to overheat and dry it out.
FAQs
Can I use whole wheat flour instead of all-purpose flour in this Greek Yogurt Zucchini Bread Recipe?
Absolutely! You can substitute half or all of the all-purpose flour with whole wheat flour for a heartier texture and extra fiber. Keep in mind this might make the bread a bit denser and give it a nuttier flavor, which many people love.
What is the best way to prepare zucchini for this bread?
Finely grate the zucchini and then squeeze out as much moisture as you can using a clean kitchen towel or cheesecloth. This step is crucial to prevent your bread from becoming soggy and ensures it bakes with the perfect crumb.
Can I add other mix-ins to the Greek Yogurt Zucchini Bread Recipe?
Yes! Mini chocolate chips, dried cranberries, or shredded coconut are fantastic additions that complement the bread’s flavor and texture. Just fold them in gently with the nuts or plain if you choose not to add nuts.
Is it necessary to use Greek yogurt, or can I substitute it?
Greek yogurt is a key ingredient here because of its creamy texture and tang that elevates the bread’s moisture and flavor. If you don’t have Greek yogurt, plain regular yogurt or sour cream are good substitutes but slightly alter the texture and taste.
How long does the Greek Yogurt Zucchini Bread stay fresh?
Stored properly at room temperature, the bread stays fresh for about three days. For longer freshness, refrigeration can stretch it to a week, though it’s best enjoyed sooner for optimal moistness and flavor.
Final Thoughts
Making this Greek Yogurt Zucchini Bread Recipe will quickly become a gratifying ritual in your kitchen. The blend of spices, the moist crumb from the zucchini and Greek yogurt, and the easy steps make it a recipe you’ll return to time and again. Whether it’s for a cozy breakfast or a wholesome snack, this zucchini bread is sure to brighten your day and impress anyone lucky enough to share a slice. Give it a try—you won’t regret it!
Print
Greek Yogurt Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Greek Yogurt Zucchini Bread is a moist and flavorful quick bread perfect for breakfast or a healthy snack. Made with Greek yogurt and zucchini, it offers a tender crumb with a subtle sweetness and warm spices. Optional walnuts add a delightful crunch to every bite.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 1 large egg
- ¼ cup melted coconut oil (or vegetable oil)
- ½ cup plain Greek yogurt
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (excess moisture squeezed out)
Optional
- ½ cup chopped walnuts or pecans
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine wet ingredients: In a large bowl, whisk the egg, melted coconut oil, plain Greek yogurt, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and homogeneous.
- Add zucchini: Stir in the finely grated zucchini, ensuring the excess liquid has been squeezed out to avoid sogginess in the bread.
- Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, gently stirring until just combined to maintain a tender crumb.
- Fold in nuts: If using, fold in the chopped walnuts or pecans to evenly distribute them throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set properly and makes slicing easier.
Notes
- You can substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
- For a sweeter loaf, add ¼ cup mini chocolate chips to the batter.
- Make sure to squeeze out as much liquid as possible from the zucchini to avoid soggy bread.
- This bread keeps well stored at room temperature in an airtight container for up to 3 days or can be refrigerated for up to a week.
