Greek Yogurt Zucchini Bread
Greek Yogurt Zucchini Bread is a moist, flavorful twist on the classic zucchini bread, using Greek yogurt to add richness and tang. This bread combines the natural sweetness of zucchini with a touch of cinnamon and vanilla, while the Greek yogurt keeps it extra tender and adds a subtle creaminess. It’s a perfect way to use up summer zucchini or simply enjoy a healthier, slightly lighter version of a beloved treat. The result is a deliciously soft, slightly tangy loaf that’s perfect for breakfast, a snack, or even dessert!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 slices
Ingredients:
1 1/2 cups grated zucchini (about 2 medium)
2 large eggs
1/2 cup plain Greek yogurt
1/3 cup honey or maple syrup
1/4 cup Olive oil or melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts or chocolate chips (optional)
Steps:
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together eggs, Greek yogurt, honey, oil, and vanilla extract until smooth.
3. Stir in the grated zucchini.
4. In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Fold in walnuts or chocolate chips if desired.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Making Greek Yogurt Zucchini Bread:
Shred Zucchini Properly: Grate the zucchini finely to ensure it blends well into the bread without creating too much moisture. You can squeeze out any excess liquid from the zucchini with a clean towel or paper towels if it’s very watery.
Use Full-Fat Greek Yogurt: While you can use low-fat or non-fat yogurt, full-fat Greek yogurt will give the bread a richer texture and flavor. It also helps keep the bread moist without making it too heavy.
Balance Moisture: If your zucchini is very moist, reduce the amount of liquid (such as milk or oil) in the recipe slightly to prevent the bread from becoming soggy. Also, make sure to bake it long enough so the center cooks through.
Add a Flavor Boost: For extra flavor, you can mix in nuts (like walnuts or pecans), chocolate chips, or dried fruit (such as raisins or cranberries). Adding a little bit of lemon zest or a splash of vanilla extract will also enhance the flavor.
Check for Doneness: Test the bread by inserting a toothpick into the center. If it comes out clean or with a few crumbs clinging to it, the bread is done. If it comes out wet, continue baking for a few more minutes and check again.
Cool Completely: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set properly and prevents it from falling apart when you slice it.