Description
Moist, naturally sweetened, and packed with wholesome ingredients, this Greek Yogurt Zucchini Bread is a comforting yet healthy treat perfect for breakfast, snacks, or lunchboxes.
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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini, then wrap it in a clean towel and squeeze out the excess moisture.
- In a large bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), oil, and vanilla until smooth.
- Stir in the grated zucchini.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Add 1/3 cup chopped walnuts or dark chocolate chips for variety.
Lemon zest can be added for a citrusy twist.
Swap with gluten-free flour blend for a gluten-free version.
Regular plain yogurt or applesauce can substitute Greek yogurt.
Wrap cooled bread tightly and store at room temperature for up to 3 days or freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Snack, Breakfast, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
