Description
This Greek Yogurt Zucchini Bread is a moist, flavorful loaf made healthier with Greek yogurt and natural sweeteners like honey or agave. Bursting with tender shredded zucchini and warm cinnamon, it’s perfect for breakfast, snacks, or dessert. Optional add-ins like walnuts, raisins, or chocolate chips add delightful texture and flavor.
Ingredients
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⅓ cup (80 ml) canola, vegetable, or melted coconut oil
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½ cup (120 ml) honey or organic blue agave
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1 large egg, at room temperature
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½ cup (121 g) plain Greek yogurt, at room temperature
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1½ teaspoons pure vanilla extract
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1½ cups (188 g) all-purpose flour (spooned and leveled)
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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1 cup (130 g) shredded zucchini (see notes)
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Optional: 2 teaspoons orange zest
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Optional: ¾ cup (95 g) chopped walnuts, or 115 g raisins, or 135 g chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan.
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In a large bowl, whisk oil and honey until combined. Add the egg, Greek yogurt, and vanilla extract; mix well.
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In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
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Gradually add dry ingredients to wet ingredients, stirring until just combined.
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Fold in shredded zucchini and any optional add-ins like orange zest, nuts, raisins, or chocolate chips.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow bread to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
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Use finely shredded zucchini, squeezed lightly to remove excess moisture.
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Bread keeps well stored in an airtight container at room temperature for 3 days or refrigerated up to 1 week.
- Adding orange zest brightens the flavor beautifully.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American