🍞 Mediterranean Greek Yogurt Zucchini Bread

⭐ Overview

This zucchini bread is extra moist thanks to Greek yogurt and olive oil. It has a subtle sweetness, warm spices, and a hint of citrus that gives it a Mediterranean touch.

🧾 Ingredients (1 loaf)

Dry Ingredients

1 ½ cups all-purpose flour (or half whole-wheat)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
Optional: ¼ tsp cardamom for Mediterranean fragrance

Wet Ingredients

1 cup grated zucchini (lightly squeezed, not bone dry)
2 large eggs
½ cup Greek yogurt (plain, full-fat or 2%)
⅓ cup olive oil
½ cup honey or maple syrup
1 tsp vanilla extract
Zest of 1 lemon or orange (Mediterranean brightness)

Optional Add-Ins

½ cup chopped walnuts or pistachios
½ cup raisins, dates, or chopped dried figs
½ cup dark chocolate chips
2 tbsp sesame seeds for topping

🍳 Instructions

1. Prep

Preheat oven to 350°F (175°C).
Grease a loaf pan or line with parchment.
Grate zucchini and lightly press to remove excess water (don’t over-squeeze).

2. Mix dry ingredients

In a bowl, whisk:

flour
baking soda
baking powder
salt
cinnamon
nutmeg
(optional) cardamom

3. Mix wet ingredients

In another bowl, whisk:

eggs
Greek yogurt
olive oil
honey/maple syrup
vanilla
lemon/orange zest

Add grated zucchini and stir to combine.

4. Combine

Add dry ingredients to wet ingredients and mix just until no flour streaks remain.
Fold in nuts, dried fruit, or chocolate if using.

5. Bake

Pour batter into loaf pan.
Sprinkle sesame seeds on top if desired.
Bake 45–55 minutes, until a toothpick comes out clean.
Cool at least 20 minutes before slicing — it sets as it cools.

🍽️ Serving Ideas

Spread with honey and tahini
Serve with Greek yogurt on the side
Pair with mint tea or Turkish coffee
Toast slices and drizzle with olive oil

🔄 Variations

Mediterranean Pistachio Version: add chopped pistachios + orange zest
Chocolate Version: mix in dark chocolate + a dash of espresso powder
Savory Version: reduce honey to 2 tbsp, add feta & herbs