Greek Yogurt Zucchini Bread is a moist, flavorful twist on traditional zucchini bread, made even better by the addition of creamy Greek yogurt and natural sweeteners like honey or agave. This recipe balances the subtle sweetness and mild texture of zucchini with warm cinnamon and vanilla, creating a comforting and healthy treat that’s perfect for breakfast, snacks, or dessert. The Greek yogurt adds tenderness and a slight tang that complements the moist crumb, making every bite delicious and satisfying.

Unlike typical zucchini breads that rely heavily on sugar and oil, this version uses wholesome ingredients to keep it lighter without sacrificing flavor. The shredded zucchini brings moisture and nutrients, while optional add-ins such as walnuts, raisins, or chocolate chips can be mixed in for extra texture and bursts of flavor. Whether you’re looking for a wholesome snack or a tasty way to use up zucchini from the garden, this bread is a wonderful choice.

Why You’ll Love This Recipe

Moist and Tender — Greek yogurt adds moisture and a subtle tanginess.

Healthier Ingredients — Uses natural sweeteners and healthy oils.
Versatile Add-ins — Customize with nuts, raisins, or chocolate chips.
Simple and Quick — Easy to mix and bake with common pantry staples.

Perfect for All Occasions — Great for breakfast, snack, or dessert.

Ingredients

Canola, vegetable, or melted coconut oil
Honey or organic blue agave

Large egg, room temperature
Plain Greek yogurt, room temperature
Pure vanilla extract

All-purpose flour (spooned and leveled)
Baking powder
Baking soda

Salt
Ground cinnamon
Shredded zucchini

Optional: orange zest
Optional: chopped walnuts, raisins, or chocolate chips

Variations

Flour Alternatives: Substitute with whole wheat or gluten-free flour blends.

Sweetener Swap: Use maple syrup or brown sugar instead of honey/agave.
Flavor Enhancements: Add nutmeg, ginger, or cardamom with cinnamon.
Zest Choices: Try lemon zest instead of orange for a different citrus note.

Add Protein: Mix in a scoop of protein powder for an extra boost.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.

Step 2

In a large bowl, whisk together the oil, honey or agave, egg, Greek yogurt, and vanilla extract until smooth and well combined.

Step 3

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and optional orange zest.

Step 4

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.

Step 5

Fold in the shredded zucchini and any optional add-ins like walnuts, raisins, or chocolate chips.

Step 6

Pour the batter into the prepared loaf pan and smooth the top.

Step 7

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips for Making the Recipe

Use room temperature ingredients for better mixing and texture.
Do not squeeze all the moisture out of the shredded zucchini—some moisture helps keep the bread tender.
Avoid overmixing the batter to prevent a dense loaf.

Check the bread around 50 minutes to avoid overbaking.
Add nuts or chocolate chips last to keep them evenly distributed.

How to Serve

Slice and enjoy plain or spread with butter or cream cheese.

Serve warm or at room temperature with a cup of tea or coffee.
Pair with yogurt or fruit for a wholesome breakfast.
Cut into smaller pieces for snack-sized portions.

Ideal for lunchboxes or on-the-go snacks.

Make Ahead and Storage

Storing Leftovers

Store zucchini bread wrapped tightly or in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freezing

Slice the bread and freeze individual slices in a sealed bag for up to 3 months. Thaw at room temperature or toast before serving.

Reheating

Reheat slices in a toaster oven or microwave briefly to restore softness and warmth.

FAQs

1. Can I use frozen zucchini?

Yes, thaw and drain excess moisture before adding to the batter.

2. Can I substitute Greek yogurt with regular yogurt or sour cream?

Yes, but Greek yogurt provides the best texture and tang.

3. Is this recipe gluten-free?

No, but you can try gluten-free flour blends as a substitute.

4. How do I shred zucchini quickly?

Use a box grater or food processor with a shredding attachment.

5. Can I make muffins instead of a loaf?

Yes, bake in muffin tins for about 20-25 minutes.

6. What if I don’t have orange zest?

You can omit it or use lemon zest for a similar citrus flavor.

7. How to prevent soggy bread from zucchini moisture?

Avoid squeezing out all the moisture; some keeps the bread tender.

8. Can I add spices like nutmeg or ginger?

Absolutely, these add warmth and complement the cinnamon.

9. What sweeteners work best?

Honey, agave, maple syrup, or brown sugar all work well.

10. Can I make this vegan?

With substitutions like flax eggs and vegan yogurt, yes, but texture will vary.

Conclusion

Greek Yogurt Zucchini Bread is a moist, flavorful, and wholesome option that elevates classic zucchini bread with the tang of Greek yogurt and the natural sweetness of honey or agave. Easy to customize with your favorite add-ins and perfect for any time of day, this bread offers a healthy and satisfying treat for family and friends. Its simple preparation and delicious results make it a must-try recipe for zucchini lovers and bakers alike.