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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.

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

  1. 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.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg if using, and salt until evenly combined.
  3. 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.
  4. In a large bowl, whisk the eggs, Greek yogurt, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
  5. Add the grated zucchini to the wet ingredients and stir until evenly distributed.
  6. 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.
  7. If desired, fold in the chopped walnuts, pecans, or chocolate chips.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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