Fluffy Greek Yogurt Zucchini Bread Recipe: Garden-Fresh Comfort

Baking a batch of zucchini bread with creamy Greek yogurt creates a deliciously tender treat that elevates your breakfast or snack time.

This moist Greek yogurt zucchini bread recipe delivers rich, soft textures that melt in your mouth.

Summer gardens overflow with fresh zucchini, making this recipe perfect for using those extra vegetables.

The Greek yogurt adds a subtle tanginess while keeping the bread incredibly soft and light.

Wholesome ingredients blend seamlessly to produce a bakery-style quick bread that feels both comforting and indulgent.

Each slice promises a delightful balance of sweetness and subtle vegetable nuance.

You’ll want to slice into this warm, fragrant bread and savor every single bite.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Calories: 210 kcal

Servings: 8

What You’ll Need for Greek Yogurt Zucchini Bread

• Greek Yogurt: Adds incredible moisture and tangy richness, helping create a tender crumb without excess oil.
• Eggs: Bind ingredients together and provide structure, ensuring a perfect tender texture.
• Vegetable Oil: Contributes to softness and helps distribute flavors evenly throughout the bread.
• Vanilla Extract: Enhances overall sweetness and adds depth with its warm, aromatic profile.

• All-Purpose Flour: Provides fundamental structure and foundation for the bread's texture.
• Granulated Sugar: Sweetens the bread and helps with golden-brown caramelization.
• Baking Powder: Creates light, airy lift and helps bread rise beautifully.
• Baking Soda: Neutralizes acidic ingredients and assists with browning.
• Salt: Balances sweetness and amplifies other flavor notes.

• Zucchini: Introduces moisture, subtle vegetable sweetness, and wonderful nutrition.
• Cinnamon: Adds warm, comforting spice that complements the bread's sweetness.
• Walnuts: Creates delightful crunch and nutty depth, optional but recommended.

Gear Up to Bake Greek Yogurt Zucchini Bread

• Large mixing bowl: Essential for combining dry and wet ingredients smoothly.
• Whisk: Perfect for blending ingredients without lumps.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Grater: Needed to shred fresh zucchini with ease.
• Spatula: Helps scrape batter into loaf pan and mix ingredients completely.
• 9×5-inch loaf pan: Standard size for baking zucchini bread.
• Parchment paper: Optional but helpful for easy bread removal.
• Cooling rack: Allows bread to cool evenly after baking.

How to Make Greek Yogurt Zucchini Bread from Scratch

• Warm Up the Oven

Crank your oven to a cozy 350 degrees, getting it ready for some delicious baking magic.

• Prep the Baking Vessel

Grab your loaf pan and give it a quick spray of cooking oil or line it with parchment paper to ensure your zucchini bread slides out like a dream.

• Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, salt, and cinnamon until they’re perfectly blended and no lumps remain.

• Combine Wet Ingredients

In a separate bowl, whisk Greek yogurt, eggs, oil, and sugar until they’re smooth and creamy, creating a luscious base for your bread.

• Blend Everything Together

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Don’t overmix – you want a tender, light bread.

• Fold in Zucchini

Grate fresh zucchini and fold it into the batter, distributing the green goodness evenly throughout.

• Transfer to Pan

Carefully pour the batter into your prepared loaf pan, smoothing the top with a spatula.

• Bake to Perfection

Slide the pan into the preheated oven and bake for about 50-60 minutes, or until a toothpick comes out clean when inserted.

• Cool and Enjoy

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and savoring.

Tasty Tweaks for Greek Yogurt Zucchini Bread Fans

• Moisture Magic: Add an extra tablespoon of Greek yogurt to ensure incredibly soft and tender zucchini bread that stays fresh longer.
• Zucchini Squeeze Technique: Thoroughly drain shredded zucchini by pressing between paper towels to prevent excess moisture from making the bread soggy.
• Gluten-Free Swap: Replace all-purpose flour with a 1:1 gluten-free baking blend for those with wheat sensitivities, maintaining the bread's delightful texture.
• Nutrition Boost: Fold in chopped walnuts or pepitas for extra protein and crunch, transforming the bread into a more substantial snack or breakfast option.
• Make-Ahead Brilliance: Wrap the cooled bread tightly in plastic wrap and freeze for up to 3 months, allowing you to enjoy fresh zucchini bread whenever a craving hits.

Serve Greek Yogurt Zucchini Bread the Fresh Way

• Breakfast Bliss: Start your morning with a warm slice of zucchini bread paired with a dollop of extra Greek yogurt and a drizzle of honey for added sweetness.
• Afternoon Tea Treat: Serve thin slices alongside a cup of herbal tea or coffee, creating a delightful midday snack that's both nutritious and satisfying.
• Dessert Upgrade: Transform this bread into a light dessert by topping with a sprinkle of chopped nuts, a scoop of vanilla ice cream, or a quick cream cheese glaze for extra indulgence.
• Picnic Perfect: Pack slices for outdoor adventures, picnics, or lunchboxes as a wholesome and portable treat that stays moist and delicious.

Store and Enjoy Greek Yogurt Zucchini Bread Later

• Quick Refrigeration: Store the zucchini bread in an airtight container inside the refrigerator for up to 5 days, keeping its moisture and freshness intact.
• Freezer-Friendly Option: Wrap individual slices or the entire loaf in plastic wrap, then place in a freezer bag. Frozen bread stays delicious for 2-3 months when properly sealed.
• Room Temperature Tip: Leave the bread at room temperature for 1-2 days if you plan to enjoy it quickly, ensuring it remains soft and tasty when covered with a clean kitchen towel.
• Smart Slice Separation: Place parchment paper between bread slices before freezing to prevent them from sticking together, making it easy to grab and thaw individual pieces as needed.

Moist Greek Yogurt Zucchini Bread Recipe

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4.7 from 34 reviews

• Total Time: 1 hour
• Yield: 9 1x

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Description

Homemade Greek yogurt zucchini bread offers a moist, nutritious twist on classic quick bread. Wholesome ingredients blend seamlessly, creating a delightful treat that promises comfort and satisfaction in each slice.

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Ingredients

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• 1 ½ cups all-purpose flour (or whole wheat flour)
• ½ tsp baking powder
• ½ tsp baking soda
• 1 cup grated zucchini
• ⅓ cup honey or maple syrup (or brown sugar)
• ½ cup Greek yogurt (plain, full-fat or low-fat)
• ¼ cup unsalted butter (melted, or coconut oil)
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips or raisins

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Instructions

1. Zucchini Fusion: Blend grated zucchini with Greek yogurt in a spacious mixing bowl, ensuring uniform moisture distribution.
2. Dry Ingredient Harmony: Whisk flour, baking powder, baking soda, salt, and ground cinnamon in a separate bowl until perfectly integrated.
3. Batter Creation: Form a central well in dry ingredients, gently folding in eggs, vegetable oil, brown sugar, and vanilla extract until the mixture achieves a silky, consistent texture.
4. Ingredient Incorporation: Delicately merge the zucchini-yogurt mixture into the batter, using minimal stirring to preserve a light, airy consistency.
5. Nutty Embellishment: Scatter chopped walnuts or pecans across the batter’s surface, softly pressing them slightly beneath to anchor during baking.
6. Baking Preparation: Pour the batter into a prepared loaf pan, smoothing the surface with a spatula for even distribution and preheat the oven to 350°F.
7. Baking Process: Slide the pan into the preheated oven, baking for 50-60 minutes and rotating midway to ensure uniform golden-brown coloration.
8. Doneness Check: Test bread’s readiness by inserting a toothpick into the center – it should emerge with minimal, if any, crumbs attached.
9. Cooling and Serving: Allow the bread to rest in the pan for 10-15 minutes, then transfer to a wire rack for complete cooling, and slice to serve, optionally garnishing with a light powdered sugar dusting or delicate glaze.

Notes

• Squeeze Moisture Carefully: After grating zucchini, use a clean kitchen towel to remove excess liquid, preventing soggy bread texture.
• Prevent Overmixing: Stir batter gently and minimally to maintain a soft, tender crumb structure without developing tough gluten strands.
• Balance Nut Distribution: Lightly toast chopped nuts before adding to enhance flavor and prevent them from sinking to the bottom during baking.
• Customize Dietary Needs: Substitute all-purpose flour with gluten-free blend, use coconut sugar instead of brown sugar, and replace vegetable oil with applesauce for healthier variations.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 200
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 30 mg