If you’ve never tried Greek Yogurt Zucchini Bread before, you’re in for an absolute treat! This loaf manages to be perfectly moist, just sweet enough, and brimming with warmth from cinnamon and nutmeg. The Greek yogurt gives it a delightful tang while keeping the texture light and tender, making every bite seriously irresistible. Whether you’re looking for a wholesome breakfast, a snack to pair with your afternoon coffee, or a tasty way to use up garden zucchini, this recipe is one you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about this Greek Yogurt Zucchini Bread is how it gets maximum flavor and texture from just a handful of everyday ingredients. Each one plays a crucial role—nothing extra, nothing missing, everything working together to create a truly memorable loaf.
- All-purpose flour: The reliable base that gives the bread structure without being heavy.
- Baking soda and baking powder: These two work together to give the bread its lovely rise and light crumb.
- Salt: A small dose to make the flavors pop and balance the sweetness.
- Ground cinnamon: Essential for that warm, inviting, classic quick-bread aroma.
- Ground nutmeg: Just a pinch, but it takes the spice profile to the next level.
- Large egg: Helps everything bind together and gives a bit of richness.
- Melted coconut oil (or vegetable oil): Keeps the loaf super moist with a subtle flavor.
- Plain Greek yogurt: Adds tang, tenderness, and a boost of protein to every slice.
- Granulated sugar and brown sugar: The combo gives perfect sweetness and that deliciously caramel hint.
- Vanilla extract: Adds another layer of aromatic flavor that rounds everything out.
- Finely grated zucchini (with excess moisture squeezed out): The secret to a moist, soft crumb—without tasting like vegetables.
- Chopped walnuts or pecans (optional): If you love a little crunch, nuts are the way to go.
How to Make Greek Yogurt Zucchini Bread
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. This little step sets you up for easy release and a beautiful loaf every time. Don’t forget to squeeze out any extra liquid from your grated zucchini—this is key for a non-soggy result!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing these dry ingredients first ensures the rise and spices are distributed evenly throughout your Greek Yogurt Zucchini Bread.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk your egg with melted coconut oil, Greek yogurt, granulated sugar, brown sugar, and vanilla extract until it’s smooth and creamy. Now’s the time when that rich Greek yogurt really shines, making the mixture luscious and ready for the zucchini.
Step 4: Bring in the Zucchini
Fold your squeezed, finely grated zucchini gently into the wet mixture. It will look like a lot, but once you mix it in, you’ll see how perfectly it melts into the batter for ultimate moistness without ever feeling heavy.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, stirring just until everything is incorporated. Don’t over-mix! Stop as soon as you don’t see streaks of flour—this keeps your Greek Yogurt Zucchini Bread tender. At this point, fold in the nuts if you’re using them.
Step 6: Bake and Cool
Pour the batter into your prepared loaf pan and smooth the top. Bake for 45 to 55 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing—if you can wait that long!
How to Serve Greek Yogurt Zucchini Bread
Garnishes
A simple dusting of powdered sugar adds a touch of sweetness and an inviting look. You can also sprinkle more chopped nuts on the top right after baking for extra crunch, or even drizzle just a little honey if you love things on the sweeter side.
Side Dishes
Pair slices of this bread with a bowl of fresh berries or a serving of Greek yogurt for a complete breakfast. It’s also wonderful with a hot cup of coffee, matcha, or your favorite herbal tea for a perfectly cozy afternoon snack.
Creative Ways to Present
Slices of Greek Yogurt Zucchini Bread look gorgeous on a rustic wooden serving board surrounded by fresh fruit and a few pats of softened butter. For brunch, try cutting the loaf into cubes and arranging it with fruit and cheese for an unexpected bread platter!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Greek Yogurt Zucchini Bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to three days and in the refrigerator for up to a week, making it super convenient for grab-and-go snacks or breakfast.
Freezing
This bread freezes extremely well! Just wrap individual slices or the whole loaf tightly in foil and store inside a freezer bag for up to three months. When you’re ready to enjoy, let it thaw at room temperature or gently warm it up.
Reheating
For that just-baked feel, pop a slice in the toaster or warm it in a 300°F (150°C) oven for about 10 minutes. If you’re microwave-inclined, a few seconds is all it takes to revive the soft crumb and sweet, spiced aroma.
FAQs
Can I use whole wheat flour in Greek Yogurt Zucchini Bread?
Absolutely! Swap out half of the all-purpose flour for whole wheat flour if you want a heartier, slightly nuttier flavor. The loaf will still be moist and delicious, just with a touch more fiber.
Do I need to peel the zucchini before grating?
Nope, leave the skin on! The peel is tender and full of nutrients. Just wash your zucchini well; the small green flecks give your bread appealing little pops of color.
Why do you need to squeeze the moisture from the zucchini?
Zucchini is surprisingly watery, and leaving in too much liquid can make your bread soggy. Give it a good squeeze using a clean kitchen towel or paper towels—that extra step makes a world of difference in your final loaf!
How can I make this Greek Yogurt Zucchini Bread sweeter?
If you love a bit more indulgence, add 1/4 cup of mini chocolate chips or dried fruit to the batter. You can also increase the brown sugar by a couple of tablespoons for a sweeter bite.
Is it possible to make this bread nut-free?
Definitely! Just skip the nuts—they’re totally optional. Your Greek Yogurt Zucchini Bread will still have a fantastic texture and flavor all on its own.
Final Thoughts
If you’re looking for a new baking staple, this Greek Yogurt Zucchini Bread deserves a spot in your recipe box. It’s wholesome, flavor-packed, and easy enough for bakers of any level. Don’t be surprised if it disappears fast—try it soon and taste the magic for yourself!
