Name: Greek Yogurt Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups grated zucchini (about 2 medium); 2 large eggs; 1/2 cup plain Greek yogurt; 1/3 cup honey or maple syrup; 1/4 cup vegetable oil or melted coconut oil; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour (or all-purpose flour); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt

Moist, naturally sweetened, and full of wholesome goodness, this Greek Yogurt Zucchini Bread is my go-to whenever I want a comforting yet healthier treat. The Greek yogurt keeps the bread soft and tender, while the zucchini adds moisture and a boost of nutrients without overpowering the flavor. Whether I’m having it with my morning coffee or packing it for an afternoon snack, this bread always hits the spot.

Why You’ll Love This Recipe

I love how this zucchini bread feels indulgent without actually being heavy or overly sweet. It’s naturally sweetened with honey or maple syrup and made even better with protein-rich Greek yogurt. The warm spices of cinnamon and nutmeg make every bite feel cozy, and the simple ingredient list means I can whip it up without a trip to the store. Plus, it’s a fantastic way to use up extra zucchini—and nobody even notices the veggies are in there!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups grated zucchini (about 2 medium)

2 large eggs

1/2 cup plain Greek yogurt

1/3 cup honey or maple syrup

1 teaspoon vanilla extract

1/4 cup vegetable oil or melted coconut oil

1 1/2 cups whole wheat flour (or all-purpose flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper.

I grate the zucchini, then wrap it in a clean towel and squeeze out the excess moisture—this keeps the bread from getting soggy.

In a large bowl, I whisk together the eggs, Greek yogurt, honey (or maple syrup), oil, and vanilla until everything is nice and smooth.

I stir in the grated zucchini.

In a separate bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

I gently fold the dry ingredients into the wet mixture, being careful not to overmix.

Then I pour the batter into the prepared loaf pan and smooth out the top.

I bake it for 45–55 minutes, until a toothpick inserted into the center comes out clean.

I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes about 10 slices of bread.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories per slice: Approximately 180 kcal

Variations

I sometimes add 1/3 cup chopped walnuts or dark chocolate chips for an extra treat.

For a citrusy twist, I mix in some lemon zest with the wet ingredients.

Swapping the whole wheat flour with a gluten-free blend makes this recipe suitable for gluten-sensitive eaters.

If I’m out of Greek yogurt, I use regular plain yogurt or even applesauce in a pinch.

Storage/Reheating

Once cooled, I wrap the bread tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, I freeze individual slices and just pop one in the microwave for about 30 seconds when I want a quick snack. Reheating a slice in the toaster oven also brings back that freshly baked texture.

Related Recipes:

Crispy Zucchini

FAQs

How do I keep the zucchini bread from being too wet?

I make sure to squeeze the grated zucchini well before adding it to the batter. Removing that excess moisture helps the bread bake up perfectly moist but not soggy.

Can I make this bread without eggs?

Yes, I’ve had success using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) if I need an egg-free version.

Is this recipe freezer-friendly?

Absolutely. I wrap individual slices or the whole loaf tightly in plastic wrap and freeze it. When I want a slice, I let it thaw or reheat it gently.

Can I use almond flour instead of regular flour?

Almond flour behaves very differently and won’t give the same texture. I recommend using a 1:1 gluten-free flour blend if I want to keep the texture close to the original.

What’s the best way to shred zucchini for bread?

I use a box grater on the medium setting. It gives me evenly shredded zucchini that blends well into the batter without clumping.

Conclusion

This Greek Yogurt Zucchini Bread is the kind of recipe I keep coming back to. It’s simple, satisfying, and full of feel-good ingredients. Whether I’m looking for a healthy breakfast, a lunchbox treat, or a sweet way to sneak in veggies, this bread never disappoints.

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