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Greek Yogurt Zucchini Bread Recipe

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3.9 from 10 reviews

A moist and flavorful Greek Yogurt Zucchini Bread that combines the natural sweetness of honey with the freshness of shredded zucchini. Infused with cinnamon and optional orange zest, nuts, or chocolate chips, this quick bread is perfect for a nutritious snack or breakfast treat.

Ingredients

Wet Ingredients

  • 1/3 cup (76g/80ml) avocado oil, olive oil, or melted coconut oil
  • 1/2 cup (180g/120ml) honey
  • 1 large egg, at room temperature
  • 1/2 cup (120g) plain Greek yogurt, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Other Ingredients

  • 1 cup (130g) shredded zucchini
  • optional: 2 teaspoons orange zest
  • optional: 3/4 cup (95g) chopped walnuts, (115g) raisins/dried cranberries, or (135g) chocolate chips
  • optional: coarse sugar, for sprinkling

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (177°C) and grease an 8.5×4.5-inch loaf pan with butter or nonstick spray.
  2. Combine Wet Ingredients: In a medium bowl, whisk together the oil, honey, egg, Greek yogurt, and vanilla extract until well combined.
  3. Mix Dry Ingredients: In a large bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and whisk gently to combine, avoiding overmixing to keep the batter thick.
  4. Add Zucchini and Optional Ingredients: Fold in the shredded zucchini, orange zest, and any optional add-ins like walnuts, raisins, or chocolate chips if using.
  5. Prepare for Baking: Spread the batter evenly into the prepared loaf pan. Lightly sprinkle coarse sugar on top if desired for a bit of crunch.
  6. Bake: Bake the bread for 50–55 minutes, tenting loosely with foil about halfway through to prevent over-browning. Check doneness by inserting a toothpick into the center; it should come out clean.
  7. Cool: Remove the bread from the oven and let it cool in the pan set on a cooling rack for 1 hour. Then remove the bread from the pan and allow it to cool completely on the rack before slicing.
  8. Serve and Store: Slice and serve as desired. Store leftovers covered at room temperature for up to 4 days or refrigerate for up to 1 week.

Notes

  • Use shredded zucchini with excess moisture squeezed out for best texture.
  • You can substitute the oil with any neutral oil like avocado, olive, or melted coconut oil.
  • Adding orange zest enhances the flavor with a fresh citrus note.
  • Optional mix-ins like nuts, dried fruit, or chocolate chips customize the bread to your liking.
  • Coarse sugar topping adds a nice crunchy texture on the crust.

Find it online: https://recipefeastful.com/greek-yogurt-zucchini-bread-recipe/