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Yogurt Zucchini Bread

Yogurt Zucchini Bread

A moist, healthy quick bread made with shredded zucchini and Greek yogurt — light, flavorful, and perfect for summer.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  2. In a large bowl, whisk together eggs, sugar, yogurt, and vanilla.
  3. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  4. Add dry ingredients to wet and stir until just combined.
  5. Fold in zucchini and any optional mix-ins.
  6. Pour into loaf pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. 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.