Greek Yogurt Zucchini Bread

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Moist, lightly sweet, and beautifully speckled with shredded zucchini, Greek Yogurt Zucchini Bread is one of those comforting treats that feels just right any time of day. Whether you’re slicing it for a quick breakfast, sneaking a piece for an afternoon snack, or pairing it with tea for a cozy evening bite, this loaf brings wholesome ingredients together in the most delicious way. The Greek yogurt adds a rich creaminess without the heaviness, and the zucchini keeps every bite perfectly tender.

This bread is subtly flavored, allowing the earthy sweetness of zucchini to shine through, complemented by a hint of vanilla and a golden, slightly crisp crust. It’s also a fantastic way to use up extra summer zucchini—no one will even guess there are veggies hidden inside! Plus, it’s incredibly easy to make. You’ll love how your kitchen smells while it bakes—warm, nutty, and just a touch sweet.

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Ingredients for Greek Yogurt Zucchini Bread

• 1 ½ cups grated zucchini (lightly packed)
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon (optional, but recommended)
• 2 large eggs
• ½ cup plain Greek yogurt
• ⅓ cup vegetable oil or melted coconut oil
• ½ cup honey or maple syrup
• 1 teaspoon vanilla extract

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Step 1: Prep the Zucchini

Start by grating the zucchini using a coarse grater. You don’t need to peel it—just wash and trim the ends. After grating, place the zucchini in a clean towel or paper towel and gently squeeze out some of the excess moisture. You want it slightly damp, not dripping wet, so the bread doesn’t get soggy.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon (if using). This ensures even distribution of the leavening agents and spices.

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Step 3: Combine the Wet Ingredients

In another bowl, whisk the eggs, Greek yogurt, oil, honey (or maple syrup), and vanilla extract until smooth and creamy. This blend creates a moist and rich base without needing much added fat.

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Step 4: Combine Wet and Dry

Add the wet mixture to the bowl of dry ingredients and stir until just combined. Avoid overmixing to keep the bread tender. Once the batter starts coming together, gently fold in the grated zucchini using a spatula.

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Step 5: Bake the Bread

Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Smooth the top with a spatula. Bake at 350°F (175°C) for about 45–55 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and lightly domed.

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Step 6: Cool and Slice

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing—this helps it firm up and makes cleaner cuts.

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Storage Instructions

Greek Yogurt Zucchini Bread stores beautifully, making it ideal for meal prep or enjoying throughout the week.

• Room Temperature: Keep the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
• Refrigerator: For a longer shelf life, refrigerate the loaf. It will stay fresh for up to 1 week. Make sure it’s well wrapped to prevent drying out.
• Freezer: This bread also freezes well. Wrap individual slices or the entire loaf in plastic wrap and place in a freezer-safe bag. It’ll last for 2 to 3 months. To enjoy, thaw at room temperature or warm a slice in the microwave for 20–30 seconds.

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Estimated Nutrition (per slice, based on 10 slices)

• Calories: ~180
• Carbohydrates: 24g
• Protein: 5g
• Fat: 7g
• Fiber: 2g
• Sugar: 10g
• Calcium: 60mg
• Iron: 1mg

Note: Values are approximate and may vary depending on ingredients used.

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Frequently Asked Questions

1. Can I use only all-purpose flour?

Yes, if you don’t have whole wheat flour, just replace it with more all-purpose flour in the same amount.

2. Do I need to peel the zucchini?

Nope! The peel is tender and adds color and nutrients. Just wash well and grate.

3. Can I make it gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. It should work without other adjustments.

4. What’s a good substitute for honey?

Maple syrup or agave nectar works well. For a lower sugar version, try a sugar-free sweetener suitable for baking.

5. Can I add nuts or chocolate chips?

Absolutely. Stir in about ½ cup of chopped walnuts, pecans, or chocolate chips to the batter for extra texture and flavor.

6. How can I make it vegan?

Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) and a dairy-free yogurt like almond or coconut yogurt.

7. Why is my bread dense or undercooked in the center?

This can happen if the zucchini isn’t drained enough or the batter was overmixed. Make sure to gently squeeze the zucchini and mix until just combined.

8. Can I make muffins with this recipe?

Yes! Divide the batter into a muffin tin and bake at 350°F for about 18–22 minutes.

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