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
Scale
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.
