Description
Looking for a moist, flavorful, and surprisingly nutritious treat that doubles as breakfast or a snack? This Greek Yogurt Zucchini Bread is everything you want in a quick loaf: tender, light, and slightly sweet with a moist crumb that melts in your mouth. Perfect for those searching for healthy snack options, quick breakfast ideas, or an easy recipe to use up fresh summer zucchini.
Made with creamy Greek yogurt and naturally sweetened with honey or maple syrup, this loaf packs wholesome goodness in every slice. It’s one of those versatile food ideas you’ll return to again and again—great for packed lunches, cozy brunches, or just because. It fills your kitchen with an irresistible aroma and delivers a rich texture without being overly dense. Trust us, you’ll want to keep this one in your regular rotation!
Ingredients
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)
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
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- Grate zucchini and gently squeeze out excess moisture using a towel.
- In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mix eggs, Greek yogurt, oil, honey (or syrup), and vanilla extract until smooth.
- Combine wet and dry ingredients, stirring until just mixed.
- Fold in the grated zucchini gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.