Greek Yogurt Zucchini Bread
Moist, lightly sweet, and perfect for breakfast or snacks 🍞🥒
Serves 1 loaf (8–10 slices)
Ingredients
• 1 1/2 cups grated zucchini (lightly squeeze excess moisture)
• 1/2 cup plain Greek yogurt
• 1/3 cup olive oil or neutral oil
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour (or whole wheat pastry flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
Optional add-ins
• 1/2 cup chopped walnuts or almonds
• 1/2 cup chocolate chips or raisins
• Lemon zest for a Mediterranean twist
Instructions
Preheat oven to 350°F (175°C). Grease or line a loaf pan.
Grate zucchini and gently squeeze out excess liquid using a clean towel.
In a large bowl, whisk Greek yogurt, oil, honey, eggs, and vanilla until smooth.
Stir in the grated zucchini.
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Add dry ingredients to wet ingredients and mix just until combined. Do not overmix.
Fold in any optional add-ins if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Tips
• For extra moisture, use full-fat Greek yogurt
• For a healthier version, replace half the flour with oat flour
• Store at room temperature for 2 days or refrigerate up to 5 days