Greek Yogurt Zucchini Bread Recipe

Greek Yogurt Zucchini Bread Recipe

by

This moist and flavorful Greek Yogurt Zucchini Bread is a delightful treat for any occasion. The addition of Greek yogurt adds a tangy richness and keeps the bread incredibly tender, while the zucchini provides moisture and a subtle sweetness. Enjoy a slice for breakfast, as a snack, or even as a light dessert.

Ingredients:

  • Dry Ingredients:
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt  
  • Wet Ingredients:
    • 2 large eggs
    • 1 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1/2 cup vegetable oil
    • 1 cup plain Greek yogurt (full-fat or low-fat)
    • 1 teaspoon vanilla extract
    • 2 cups grated zucchini (about 2 medium), excess moisture squeezed out
    • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 cup raisins or chocolate chips.

Instructions:

  1. Prepare the Zucchini:
    • Wash and trim the zucchini. Grate it using a box grater.
    • Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to prevent the bread from becoming soggy.  
  2. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper for easy removal.
  3. Combine Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Combine Wet Ingredients:
    • In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined.
    • Add the vegetable oil, Greek yogurt, and vanilla extract. Whisk until smooth.
  5. Combine Wet and Dry:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
    • Add the grated and squeezed zucchini.
    • If you are adding nuts, raisins or chocolate chips, fold them in now.
  6. Bake:
    • Pour the batter into the prepared loaf pan.
    • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.  
    • If the top is browning too quickly, you can loosely tent the loaf pan with foil during the last 15 minutes of baking.
  7. Cool and Serve:
    • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
    • Slice and enjoy!

Tips and Variations:

  • Spice it up: Add a pinch of ground cloves or ginger for extra warmth.
  • Lemon zest: Adding the zest of one lemon to the wet ingredients adds a nice bright flavor.
  • Mini loaves: This recipe can also be used to make mini loaves. Adjust baking time accordingly (around 25-35 minutes).
  • Frosting: For a sweeter treat, top the cooled bread with a cream cheese frosting or a simple glaze.

Enjoy your delicious Greek Yogurt Zucchini Bread!

Leave a Comment