There’s something truly special about the irresistible combination you find in Greek Yogurt Zucchini Bread. Each bite is unbelievably moist, tender, and flavorful, blending the subtle, earthy goodness of zucchini with the creamy tang of Greek yogurt. Whether you’re looking for a nourishing breakfast, a not-too-sweet snack, or a kid-approved lunchbox treat, this quick bread delivers comfort and deliciousness in every slice. Plus, it’s an ideal way to sneak more veggies into your day without sacrificing taste. Get ready to fall in love with your new favorite homemade treat!

Greek Yogurt Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this recipe are refreshingly simple, yet each one plays a crucial part in creating the beloved taste and perfect texture of Greek Yogurt Zucchini Bread. Don’t skip or swap them if you want truly scrumptious results! Here’s what you’ll need and why each addition matters:

All-purpose flour: The reliable backbone, providing just the right structure for your loaf.
Baking powder and baking soda: These leaveners are essential for a lofty, tender crumb that isn’t dense or heavy.
Salt: A pinch of salt sharpens all the sweet and spiced flavors to perfection.
Ground cinnamon: Delivers those classic, warm bakery notes that pair beautifully with zucchini.
Ground nutmeg: Adds a subtle depth and enhances the cozy spice profile.
Shredded zucchini (moisture squeezed out): Gives the bread incredible moisture—just be sure to squeeze well to prevent soggy spots!
Plain Greek yogurt: The star ingredient for extra moisture, tenderness, and a protein boost; makes this bread extra satisfying.
Granulated sugar: Sweetens the loaf without overpowering the gentle flavors.
Light brown sugar: Adds a hint of caramel-like richness that makes your bread taste bakery-quality.
Vegetable oil: Yields a soft, plush texture and helps the loaf stay fresh for days.
Large eggs: Bind everything together and contribute to that golden, rich crumb.
Vanilla extract: Rounds out the flavor with a sweet, aromatic note.

How to Make Greek Yogurt Zucchini Bread

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×5-inch loaf pan or line it with parchment paper for easy release. Don’t skip this step—a well-prepped pan ensures the bread comes out beautifully, every time.

Step 2: Combine the Dry Ingredients

Grab a medium mixing bowl and whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisking not only combines but also aerates the dry ingredients, giving you a lighter and more even loaf.

Step 3: Mix the Wet Ingredients

In a large bowl, blend the plain Greek yogurt, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is nice and smooth. This creamy base is the secret to your bread’s moistness and rich, subtle flavor.

Step 4: Add the Zucchini

Stir the shredded, thoroughly squeezed zucchini into your wet ingredients. This is where the magic starts! The zucchini melts seamlessly into the batter, creating a tender, melt-in-your-mouth crumb.

Step 5: Bring it All Together

Gently add the dry ingredients to the wet mixture, stirring just until combined. Resist the urge to overmix—that way, your Greek Yogurt Zucchini Bread will come out super tender and never tough.

Step 6: Bake

Pour the batter into your prepared loaf pan and smooth out the top. Place it in the oven and bake for 50 to 60 minutes. Your kitchen will smell incredible as the loaf rises and turns golden-brown. Test for doneness by inserting a toothpick into the center; if it comes out clean, it’s ready!

Step 7: Cool and Serve

Let your loaf cool in the pan for about 10 minutes, then remove it to a wire rack to cool completely. This resting time helps it set and slice beautifully later. Once fully cooled, slice and savor that first irresistible piece!

How to Serve Greek Yogurt Zucchini Bread

Garnishes

Dress up your Greek Yogurt Zucchini Bread with a dusting of powdered sugar, a drizzle of honey, or a swipe of light cream cheese for an upscale bakery feel. For a nutty crunch, sprinkle the top with toasted walnuts or pecans right before baking.

Side Dishes

Pair a warm slice alongside a cup of spiced chai tea or your favorite coffee for the ultimate breakfast. For something heartier, add a bowl of creamy Greek yogurt topped with fresh berries. This bread is also marvelous with seasonal fruit salads at a leisurely brunch.

Creative Ways to Present

For a brunch buffet, cut the Greek Yogurt Zucchini Bread into mini slices or cubes and serve on a pretty platter with toothpicks. Turn leftovers into French toast for an indulgent weekend treat, or use it as the base for a luscious trifle layered with whipped cream and fruit.

Make Ahead and Storage

Storing Leftovers

Keep your bread fresh by storing wrapped slices or the whole loaf at room temperature for up to three days. I like to keep it in an airtight container lined with a paper towel to help absorb any excess moisture, ensuring each slice stays tender but not soggy.

Freezing

Greek Yogurt Zucchini Bread freezes beautifully! Once fully cooled, wrap individual slices or the entire loaf tightly in plastic wrap and place in a freezer bag. It will keep for up to three months. Thaw at room temperature or gently warm a slice in the microwave for a fresh-from-the-oven experience.

Reheating

If you prefer your bread warm (who could blame you?), simply toast a slice or heat it in the microwave for about 10-15 seconds. This revives the bread’s dreamy softness and intensifies the cozy cinnamon aroma.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, you can swap in whole wheat flour for a more wholesome loaf, but expect a denser texture. For the best of both worlds, try using half whole wheat and half all-purpose flour so your Greek Yogurt Zucchini Bread stays tender yet hearty.

How do I prevent soggy zucchini bread?

The key is squeezing out as much moisture as possible from the shredded zucchini. Use a clean kitchen towel or paper towels, and don’t be shy—removing excess water ensures a beautifully baked loaf every time.

Can I add extras like nuts or chocolate chips?

Absolutely! Add up to ½ cup of chopped walnuts, pecans, or chocolate chips to the batter for extra flavor and texture. Fold them in gently after combining the wet and dry ingredients.

Is Greek Yogurt Zucchini Bread healthy?

This recipe offers a healthier twist on traditional zucchini bread thanks to protein-packed Greek yogurt, less oil, and the added veggie boost. Each slice is satisfying, flavorful, and a little better-for-you than your average quick bread.

Can I make muffins instead of a loaf?

Yes! Simply divide the batter among lined muffin tins, filling each about two-thirds full. Bake at 350°F for 18–22 minutes or until a toothpick comes out clean. You’ll love Greek Yogurt Zucchini Bread in adorable muffin form!

Final Thoughts

With its irresistible flavor and supremely soft texture, Greek Yogurt Zucchini Bread is a recipe you’ll find yourself returning to all year long. Whether you’re baking for loved ones or indulging in a cozy solo snack, I hope you enjoy every last crumb. Go ahead—try it once and let it become your new favorite, too!

Greek Yogurt Zucchini Bread Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

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Description

Indulge in a delicious and moist Greek Yogurt Zucchini Bread that’s perfect for breakfast or as a snack. This easy-to-make bread combines the goodness of zucchini with the richness of Greek yogurt, resulting in a flavorful and satisfying treat.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Wet Ingredients:

1 cup finely shredded zucchini (excess moisture squeezed out)
½ cup plain Greek yogurt
½ cup granulated sugar
¼ cup light brown sugar
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In a large bowl, mix the Greek yogurt, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Stir in the shredded zucchini.
Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 50 to 60 minutes until a toothpick comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can add ½ cup chopped walnuts or chocolate chips for extra texture and flavor.
Make sure to squeeze out excess moisture from the zucchini to prevent a soggy loaf.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American