🥒 Greek Yogurt Zucchini Bread
🌟 Description
This zucchini bread is soft, tender, and perfectly spiced, with Greek yogurt adding extra moisture and protein. It’s a great way to use up fresh zucchini while keeping the loaf lighter than traditional versions.
🛒 Ingredients
Dry ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
Wet ingredients:
- 2 eggs
- 1/2 cup Greek yogurt (plain)
- 1/3 cup oil (vegetable or coconut oil)
- 1/2 cup brown sugar (or honey/maple syrup)
- 1 tsp vanilla extract
Add-ins:
- 1 cup grated zucchini (squeezed dry)
- 1/3 cup chopped walnuts or almonds (optional)
- 1/4 cup chocolate chips (optional)
👩🍳 Instructions
- Preheat oven
180°C (350°F). Grease or line a loaf pan. - Mix dry ingredients
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. - Mix wet ingredients
In another bowl, whisk eggs, Greek yogurt, oil, sugar, and vanilla until smooth. - Combine
Gradually add dry ingredients into wet mixture. Stir until just combined (don’t overmix). - Fold in extras
Add grated zucchini, nuts, and chocolate chips if using. - Bake
Pour batter into loaf pan.
Bake for 45–55 minutes, or until a toothpick inserted comes out clean. - Cool
Let cool in pan for 10 minutes, then transfer to a rack.
🍽️ Serving Ideas
- Enjoy warm with a little butter or honey
- Great for breakfast, snack, or lunchbox treat
- Pair with tea or coffee
💡 Tips & Variations
- Use whole wheat flour for a healthier version
- Replace oil with applesauce for lower fat
- Add lemon zest for a fresh twist
- Make muffins instead (bake ~20–25 minutes)
❓ Q&A
Q: Do I need to peel zucchini?
No, the skin is soft and adds nutrients.
Q: Why squeeze the zucchini?
To remove excess water and prevent soggy bread.
Q: Can I freeze it?
Yes! Slice and freeze for up to 2 months.
