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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: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x
  • Category: BREAD
  • Method: BAKING
  • Cuisine: AMERICAN

Description

This Greek Yogurt Zucchini Bread is a delightful treat that combines moist zucchini with the creaminess of Greek yogurt and sweetness from honey, making it an ideal option for a quick snack or a healthy breakfast. Easy to prepare and absolutely delicious!

Ingredients

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

Instructions

  1. Preheat your 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, whisk together the oil, honey, egg, yogurt, and vanilla until well combined.
  3. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix; the batter should be thick. Fold in the zucchini, orange zest, and any optional add-ins if desired.
  4. Transfer the batter into the prepared loaf pan and sprinkle the top lightly with coarse sugar if using.
  5. Bake for 50–55 minutes, tenting loosely with foil halfway through to prevent over-browning. A toothpick inserted in the center should come out clean when done.
  6. Let the bread cool in the pan on a cooling rack for 1 hour. Afterwards, remove it from the pan and allow it to cool completely on the rack.
  7. Slice the bread to serve. Store any leftovers at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Notes

You can substitute the Greek yogurt with applesauce for a lighter version.
Add chocolate chips or dried fruits for additional flavor and texture.
Make sure to measure the shredded zucchini accurately for best results.

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

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