Yogurt Zucchini Bread
There’s something comforting about the smell of fresh zucchini bread baking in the oven. And when you swap out oil or butter for creamy yogurt, magic happens — you get a lighter, healthier loaf that’s just as moist and delicious.
Let me tell you about the first time I tried yogurt in zucchini bread. I had a few zucchinis lying in the fridge, a cup of plain Greek yogurt nearing its expiry, and the craving for something freshly baked. The result? A wholesome loaf that disappeared within hours. It’s now a summer ritual in our home.
🌿 Why Add Yogurt to Zucchini Bread?
Yogurt isn’t just a healthy substitute — it adds richness, moisture, and a slight tang that complements the earthiness of zucchini. It also gives the loaf a softer crumb without making it oily or heavy. Whether you’re making it for breakfast, snack, or even a light dessert, this bread checks all the boxes.
🍞 What Makes This Zucchini Bread Special?
- ✅ Made with Greek yogurt for protein and moist texture
- ✅ No butter or oil (unless you prefer a mix)
- ✅ Sweetened moderately – not overly sugary
- ✅ Freezer-friendly and kid-approved
- ✅ Perfect way to use up extra zucchini in summer
👩🍳 Tips Before You Bake
- Grate the zucchini finely and blot lightly with paper towels. Don’t over-squeeze — we want that moisture!
- Use full-fat Greek yogurt for the best flavor and texture.
- Mix gently. Over-mixing leads to tough bread.
- Fold in optional add-ins like chopped walnuts, chocolate chips, or blueberries for an extra treat.
💡 Serving Ideas
- Serve warm with a smear of almond butter or cream cheese.
- Top a slice with honey and fresh fruit for a wholesome breakfast.
- Wrap and freeze slices individually for meal-prep snacks.
Yogurt Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2 large eggs
- ½ cup sugar or honey/maple syrup
- ½ cup plain Greek yogurt full-fat preferred
- 1 tsp vanilla extract
- 1 ¼ cups shredded zucchini lightly blotted
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together eggs, sugar, yogurt, and vanilla.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Add dry ingredients to wet and stir until just combined.
- Fold in zucchini and any optional mix-ins.
- Pour into loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Substitute half the flour with whole wheat flour for a fiber boost.
- You can use vanilla or honey yogurt for a twist in flavor.
- Keeps well in the fridge for up to 5 days; freeze for longer storage.
