If you’re looking for the perfect way to use up that extra zucchini, this Zucchini Bread With Yogurt Recipe is your answer! Moist, lightly sweet, and bursting with warm cinnamon spice, each slice offers a wholesome combination of tender grated zucchini, creamy Greek yogurt, and a hint of honey. This is one of those cozy, crowd-pleasing bakes that quickly disappears at breakfast or snack time. The simple preparation and balance of ingredients make it a beloved staple in my kitchen—I can’t wait for you to try a thick, warm slice of homemade deliciousness!
Ingredients You’ll Need
What I absolutely love about this Zucchini Bread With Yogurt Recipe is how it brings together everyday pantry staples with one special ingredient—zucchini! Each component offers something important, whether it’s structure, flavor, moistness, or color.
- Grated Zucchini (2 cups): Fresh zucchini adds moisture and a mild flavor, while sneaking in a nutritious veggie.
- All-Purpose Flour (1 1/2 cups): Gives the bread a soft, tender crumb that’s just hearty enough.
- Whole Wheat Flour (1/2 cup): Adds extra fiber and depth, making each slice a little more wholesome.
- Baking Soda (1 teaspoon): Helps the bread rise beautifully and gives it a lovely texture.
- Baking Powder (1/2 teaspoon): Provides just the right amount of lift for a light, fluffy loaf.
- Salt (1/2 teaspoon): Balances sweetness and intensifies all the flavors.
- Ground Cinnamon (1 teaspoon): Infuses the bread with warm, classic spice notes.
- Ground Nutmeg (1/4 teaspoon): Adds a subtle aromatic depth that works beautifully with zucchini.
- Large Eggs (2): Bind the ingredients together and add a rich, velvety finish.
- Plain Greek Yogurt (1/2 cup): The secret to incredible moistness and a boost of protein.
- Vegetable Oil (1/3 cup): Provides extra moisture without weighing the loaf down.
- Honey or Maple Syrup (1/2 cup): Naturally sweetens the bread and helps it stay perfectly tender.
- Brown Sugar (1/4 cup): Lends a bit of caramel flavor for extra coziness and depth.
- Vanilla Extract (1 teaspoon): Enhances and rounds out all the other flavors.
- Chopped Walnuts or Pecans (1/2 cup, optional): For those who love a bit of crunch and nuttiness in every bite.
How to Make Zucchini Bread With Yogurt Recipe
Step 1: Prepare Your Oven and Pan
Let’s get started by preheating your oven to 350°F (175°C), guaranteeing a perfect, even bake. Grab a 9×5-inch loaf pan and grease it well—this makes removing your zucchini bread a breeze later on, and it helps prevent sticking so the loaf can maintain its gorgeous shape.
Step 2: Drain the Zucchini
After you’ve grated your zucchini, it’s important to squeeze out as much excess moisture as possible. Wrap it in a clean kitchen towel or some cheesecloth and give it a gentle but firm squeeze over the sink. This little move will keep your bread’s texture on point—never soggy, always perfectly tender.
Step 3: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Combining your dry ingredients first ensures that the leavening agents and spices are evenly distributed throughout your loaf, giving every bite a balanced flavor.
Step 4: Whisk the Wet Ingredients
In a separate bowl, beat the eggs, Greek yogurt, vegetable oil, honey or maple syrup, brown sugar, and vanilla extract until smooth and well-blended. This is where all the creamy, rich moisture comes from, so make sure everything is nicely combined before moving forward.
Step 5: Combine and Fold
Pour the dry ingredients into the wet mixture and gently stir until you no longer see streaks of flour. Now, fold in the grated zucchini and nuts if you’re using them. The key here is to mix just until combined—over-mixing can make the bread dense instead of light and tender.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared loaf pan and smooth the top for an even rise. Slide it into the oven and bake for 50 to 60 minutes. When a toothpick inserted in the center comes out clean or with just a few moist crumbs, it’s ready! Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely (if you can resist slicing it warm!).
How to Serve Zucchini Bread With Yogurt Recipe
Garnishes
Dress up your Zucchini Bread With Yogurt Recipe with a dusting of powdered sugar, a drizzle of honey, or a smear of softened butter. For an extra luxe finish, try a dollop of Greek yogurt and a sprinkle of cinnamon or chopped nuts.
Side Dishes
A thick slice of this bread shines alongside a bowl of fresh berries, a hot cup of coffee, or a refreshing yogurt parfait. It’s equally at home paired with a simple frittata or as part of a cozy breakfast spread.
Creative Ways to Present
Turn your Zucchini Bread With Yogurt Recipe into tea sandwiches by slicing it thin and filling with cream cheese. For gatherings, cube the bread and serve with toothpicks for a snack; or toast slices lightly for a bit of crunch before adding your favorite toppings!
Make Ahead and Storage
Storing Leftovers
To keep your Zucchini Bread With Yogurt Recipe moist and delicious, wrap cooled slices (or the whole loaf) tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing
This recipe is freezer-friendly! Wrap individual slices or the entire loaf with plastic wrap and then aluminum foil. Pop it in a freezer bag, and it will stay fresh for up to 3 months. Just remember to thaw in the fridge overnight when you’re ready to enjoy again.
Reheating
If you like your Zucchini Bread With Yogurt Recipe slightly warm, simply microwave a slice for 10–15 seconds or toast it lightly in a toaster oven. It brings back the fresh-baked aroma and makes it extra comforting.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute regular yogurt for Greek yogurt, but the batter may be slightly runnier. Greek yogurt is thicker and adds extra richness, so if you use regular yogurt, just be sure to drain any excess liquid for the best texture.
Is this Zucchini Bread With Yogurt Recipe suitable for freezing?
Absolutely! This zucchini bread freezes beautifully. Just wrap it well and store it in the freezer for up to three months. Thaw overnight in the fridge and reheat gently for a just-baked taste any time.
Do I have to include nuts?
Not at all! The chopped walnuts or pecans are completely optional. If you prefer your zucchini bread nut-free, just leave them out—or try swapping in chocolate chips or raisins for a fun twist.
How do I know if my zucchini bread is done?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, your bread is ready. If the top is browning too fast before it’s fully cooked, tent the loaf with some foil and continue baking.
Can I add other flavors to this bread?
Definitely! This recipe is a wonderful base for experimenting. Try adding dark chocolate chips, dried cranberries, orange zest, or even a swirl of cream cheese for a delicious variation.
Final Thoughts
With its perfectly tender crumb, irresistible aroma, and wholesome spin, this Zucchini Bread With Yogurt Recipe is proof that simple ingredients can be transformed into something truly special. Give it a try in your own kitchen—I just know it’ll become a favorite in your bread-baking lineup!
