This Greek yogurt zucchini bread is a wonderful way to use fresh zucchini in a sweet, comforting bake. The Greek yogurt keeps the loaf moist and tender, while the cinnamon and nutmeg add a cozy flavor that makes every slice irresistible. You don’t need a mixer or any complicated baking techniques—just a couple of bowls and a few simple ingredients. The grated zucchini blends right into the batter, adding moisture without making the bread taste strongly of vegetables. You can also customize the recipe with chopped walnuts, chocolate chips, or raisins. Whether you enjoy a slice with your morning coffee or save it for an afternoon treat, this easy zucchini bread is sure to become a favorite.
Ingredients
For the zucchini bread
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Cooking spray or butter, for greasing the pan
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190 g (1½ cups) all-purpose flour
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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2 large eggs, at room temperature
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150 g (¾ cup) granulated sugar
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50 g (¼ cup) packed light brown sugar
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120 g (½ cup) plain Greek yogurt
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60 ml (¼ cup) vegetable oil or melted butter
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2 tsp vanilla extract
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250 g (about 2 cups) grated zucchini, lightly squeezed
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60 g (½ cup) chopped walnuts or pecans (optional)
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1 tbsp coarse sugar, for sprinkling (optional)
Directions
1. Preheat the oven. Preheat your oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5-inch) loaf pan and line it with parchment paper, leaving a little overhang on the long sides to make removing the bread easier.
2. Prepare the dry ingredients. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly combined.
3. Mix the wet ingredients. In a large bowl, whisk the eggs, granulated sugar, brown sugar, Greek yogurt, oil, and vanilla extract until smooth and well combined.
4. Prepare the zucchini. Wash and grate the zucchini using the large holes of a box grater. Gently squeeze out excess moisture with a clean kitchen towel. You want the zucchini moist but not dripping wet.
5. Combine the batter. Stir the grated zucchini into the wet ingredients. Add the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing, as this can make the bread dense. Fold in the chopped nuts if using.
6. Fill the loaf pan. Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with coarse sugar if you like a slightly crunchy, sweet crust.
7. Bake the bread. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 10–15 minutes.
8. Cool before slicing. Let the bread cool in the pan for 15 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Servings and Timing
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Serves: 10–12 slices
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Prep time: 15 minutes
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Bake time: 50–60 minutes
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Cooling time: About 1 hour
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Total time: Approximately 2 hours 15 minutes
Variations
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Chocolate chip zucchini bread: Fold 90 g (½ cup) chocolate chips into the batter for a sweeter, dessert-style loaf.
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Lemon zucchini bread: Add the zest of one lemon to the wet ingredients for a bright, fresh flavor.
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Whole wheat version: Replace half of the all-purpose flour with whole wheat flour. The loaf will have a slightly heartier texture.
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Raisin and spice: Add 75 g (½ cup) raisins and an extra ½ teaspoon of ground ginger for a warmly spiced loaf.
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Nut-free: Simply leave out the walnuts or pecans, or replace them with chocolate chips or dried cranberries.
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Extra cinnamon flavor: Add an additional ½ teaspoon of cinnamon or sprinkle a little cinnamon sugar over the batter before baking.
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Muffins: Divide the batter among 12 lined muffin cups and bake at 175°C (350°F) for approximately 20–25 minutes, checking for doneness with a toothpick.
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Simple vanilla glaze: Whisk 60 g (½ cup) powdered sugar with 1–2 tablespoons of milk and drizzle over the completely cooled loaf.
Storage and Reheating
Store the cooled zucchini bread in an airtight container at room temperature for up to 3 days, provided your kitchen is cool and dry. For longer storage, refrigerate it for up to 5 days.
To freeze, wrap the whole cooled loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw slices at room temperature or overnight in the refrigerator.
You can enjoy this bread at room temperature, or warm an individual slice in the microwave for 10–15 seconds. For an extra comforting treat, toast a slice lightly and spread it with butter or your favorite nut butter.
FAQs
Do I need to peel the zucchini?
No. The skin is thin, tender, and perfectly suitable for baking. Simply wash the zucchini well, trim the ends, and grate it with the skin on. The little green flecks also make the loaf look lovely.
Should I squeeze the grated zucchini?
Yes, but only gently. Removing excess liquid helps prevent the bread from becoming soggy, while leaving some moisture keeps the crumb soft and tender. If your zucchini is particularly dry, you may not need to squeeze it much.
Can I use regular yogurt instead of Greek yogurt?
Yes. Use the same amount of plain yogurt. If your regular yogurt is very thin, drain off some of the excess liquid first. Sour cream can also work as a substitute.
Can I use nonfat Greek yogurt?
Yes. Nonfat, low-fat, and full-fat plain Greek yogurt can all work in this recipe. Full-fat yogurt may produce a slightly richer texture, but nonfat yogurt still helps keep the bread moist.
Why did my zucchini bread turn out dense?
Overmixing the batter, measuring too much flour, or using zucchini with excessive moisture can affect the texture. Measure the flour carefully, squeeze the zucchini gently, and fold the ingredients together only until no dry flour remains.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but not wet batter. If the top looks done while the center is still underbaked, cover the loaf loosely with foil and continue baking.
Can I make this zucchini bread without nuts?
Absolutely. The nuts are optional and can be omitted without changing the basic recipe. You can also add chocolate chips, raisins, or dried cranberries instead.
Can I prepare the batter ahead of time?
It’s best to bake the batter soon after mixing because the baking soda and baking powder begin working once the wet and dry ingredients are combined. For easier preparation, grate the zucchini and measure the dry ingredients ahead of time, then mix everything just before baking.
Conclusion
This Greek yogurt zucchini bread is soft, moist, warmly spiced, and wonderfully easy to make. Greek yogurt adds tenderness, fresh zucchini keeps every slice moist, and cinnamon and vanilla bring all the flavors together. Enjoy it plain, add chocolate chips for a sweeter twist, or include chopped nuts for a little crunch. It’s a delicious homemade loaf for breakfast, snacks, or sharing with family and friends—and a simple recipe you’ll want to bake again whenever fresh zucchini is available.
Print
This Greek Yogurt Zucchini Bread is moist, tender, and deliciously soft, with warm cinnamon, freshly grated zucchini, and creamy Greek yogurt in every slice. The Greek yogurt adds moisture and a subtle tang while keeping the loaf wonderfully rich without needing excessive oil or butter. Easy to prepare with simple pantry ingredients, this homemade zucchini bread is perfect for breakfast, an afternoon snack, or a lightly sweet treat with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf
- Category: undefined
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg, optional
- 1/2 tsp salt
- 1 cup (150 g) finely grated zucchini
- 2 large eggs, at room temperature
- 1/2 cup (120 g) plain Greek yogurt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 1/3 cup (80 ml) neutral vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- 1/2 cup (60 g) chopped walnuts or pecans, optional
- 1/2 cup (85 g) chocolate chips, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg if using, and salt until evenly combined.
- Wash and finely grate the zucchini. If it is extremely watery, gently squeeze out some excess moisture with a clean kitchen towel, but do not dry it completely.
- In a large bowl, whisk the eggs, Greek yogurt, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
- Add the grated zucchini to the wet ingredients and stir until evenly distributed.
- Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula just until no dry flour remains. Avoid overmixing, which can make the bread dense.
- If desired, fold in the chopped walnuts, pecans, or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra nuts or chocolate chips over the surface if desired.
- Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 10 to 15 minutes.
- Remove the pan from the oven and let the bread cool for 10 to 15 minutes. Lift it out using the parchment paper and transfer it to a wire rack.
- Allow the loaf to cool before slicing so it can set properly. Serve plain or with a little butter, nut butter, or honey.
Notes
- Use plain, unsweetened Greek yogurt for the best results. Full-fat or 2% yogurt creates a tender, moist crumb.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off, or use a kitchen scale.
- Do not squeeze all the moisture out of the zucchini. Its natural moisture helps keep the loaf soft.
- Freshly grated zucchini works best. Peeling is unnecessary because the green flecks soften during baking.
- Avoid overmixing the batter after adding the flour. Stir only until the ingredients are combined.
- For extra flavor, add 1/2 teaspoon of ground ginger or replace some of the vanilla with almond extract.
- For a less sweet loaf, reduce the granulated sugar slightly, keeping in mind that this may change the texture.
- For a whole-wheat variation, replace up to half of the all-purpose flour with whole-wheat flour. The loaf may be slightly denser.
- To make the bread nut-free, omit the nuts and use chocolate chips or raisins if desired.
- Store completely cooled bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To freeze, wrap individual slices or the entire cooled loaf tightly and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
