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Greek-Yogurt-Zucchini-Bread-Recipe

Greek Yogurt Zucchini Bread

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  • Author: Peter
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 0 hours
  • Yield: 1 loaf 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Greek Yogurt Zucchini Bread is a delightful blend of fresh zucchini, creamy yogurt, and honey that results in a moist, flavorful quick bread. Perfect for breakfast, a snack, or dessert, it’s simple to prepare and sure to impress anyone looking for a homemade touch to their meals.

Ingredients

Scale
  • 1/3 cup (76g/80ml) avocado oil, olive oil, or melted coconut oil
  • 1/2 cup (180g/120ml) honey
  • 1 large egg, at room temperature
  • 1/2 cup (120g) plain greek yogurt, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (130g) shredded zucchini
  • 2 teaspoons orange zest (optional)
  • 3/4 cup (95g) chopped walnuts or raisins/dried cranberries or chocolate chips (optional)
  • coarse sugar, for sprinkling (optional)

Instructions

  1. Preheat the oven to 350°F (177°C) and grease an 8.5×4.5-inch loaf pan with butter or nonstick spray.
  2. In a medium bowl, mix together the oil, honey, egg, yogurt, and vanilla until fully combined.
  3. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Add the wet ingredients and mix gently, being careful not to overmix. The batter will be thick. Fold in the zucchini, orange zest, and any add-ins if you're using them.
  4. Spread the batter evenly in the prepared loaf pan. If desired, sprinkle with coarse sugar.
  5. Bake for 50–55 minutes, tenting with foil halfway through to prevent browning. Test for doneness by poking the center with a toothpick; it should come out clean.
  6. Once done, allow the bread to cool in the pan for 1 hour on a cooling rack. Then, remove it from the pan and let it cool completely on the rack.
  7. Slice, serve, and enjoy! Store leftovers covered at room temperature for up to 4 days or in the fridge for up to 1 week.

Notes

This recipe can also be made with various mix-ins like nuts or chocolate chips for different flavors.
Make sure to squeeze out excess moisture from the shredded zucchini for the best texture.
You can substitute honey with maple syrup if you prefer a vegan alternative.

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

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Find it online: https://emmahearthrecipes.com/greek-yogurt-zucchini-bread/