Greek Yogurt Zucchini Bread – A Healthier Take on a Classic Favorite

If you’re looking for a lightened-up, moist, and flavorful version of traditional zucchini bread, then this Greek Yogurt Zucchini Bread inspired by Sally’s Baking Addiction is your new go-to. This wholesome quick bread features a nutritious blend of Greek yogurt, shredded zucchini, and natural sweeteners like honey or agave—perfect for breakfast, snacks, or dessert.

Unlike traditional versions that rely on heavy oils and sugars, this bread is made with protein-rich Greek yogurt, heart-healthy coconut oil, and packed with hidden vegetables that boost moisture and nutrition. Wondering about the health perks of Greek yogurt in baked goods? You can check out the health benefits of Greek yogurt from Harvard’s School of Public Health.

On top of being a delicious treat, this zucchini bread aligns with clean eating principles. It’s low in refined sugar and packed with whole ingredients. Curious about the exact nutritional profile of your loaf? Use this recipe nutrition analyzer to input your specific ingredients and get an accurate breakdown.

Why You’ll Love This Greek Yogurt Zucchini Bread

• Moist and tender texture from Greek yogurt
• Naturally sweetened with honey or agave
• A great way to use up summer zucchini
• No mixer needed – just two bowls and a whisk
• Customizable with add-ins like chocolate chips, nuts, or raisins
• Freezer-friendly and great for meal prep

🥒 Health Benefits of the Star Ingredients

Greek Yogurt

• Rich in protein, calcium, and probiotics
• Adds creaminess and replaces heavier fats like butter
• Helps keep the bread super moist without making it greasy

Zucchini

• Low in calories but high in water content and fiber
• Adds natural moisture and blends seamlessly into the batter
• Provides vitamins A and C, potassium, and antioxidants

Natural Sweeteners (Honey, Agave, Maple Syrup)

• Lower on the glycemic index than white sugar
• Contain trace nutrients and minerals
• Add a subtle sweetness without overpowering

Coconut Oil

• Contains healthy fats (medium-chain triglycerides)
• Offers a slight tropical flavor and moisture retention

🧂 Ingredients You’ll Need

• 1/3 cup coconut oil (or vegetable/canola oil)
• 1/2 cup honey or agave
• 1 large egg
• 1/2 cup plain Greek yogurt
• 1 ½ tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup shredded zucchini (gently blot if too wet)
• Optional: 2 tsp orange zest, ¾ cup chopped walnuts, raisins, or chocolate chips

🍞 Step-by-Step Baking Instructions

1. Prep your oven: Preheat to 350°F (177°C). Grease a 9×5-inch loaf pan.
2. Mix wet ingredients: Whisk oil, honey/agave, egg, Greek yogurt, and vanilla in a medium bowl.
3. Combine dry ingredients: In a larger bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
4. Fold together: Add wet mix to dry, gently stirring until just combined.
5. Add zucchini and extras: Stir in shredded zucchini and any optional ingredients.
6. Bake: Pour batter into loaf pan and bake for 40–50 minutes, or until a toothpick comes out clean.
7. Cool: Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🧁 Optional Muffin Variation

Want portable zucchini bread? Try muffins instead:

• Fill a greased or lined 12-count muffin tin to the top.
• Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake 13–14 more minutes.

🔁 Ingredient Swaps & Recipe Variations

• Whole Wheat Flour: Replace up to half the flour for added fiber.
• Vegan: Use flax egg or chia egg to replace the egg.
• Gluten-Free: Substitute with a 1:1 gluten-free baking flour.
• Flavor Twists:
  • Add chopped strawberries with chocolate chips
  • Use lemon zest for a brighter flavor
  • Mix in toasted nuts for extra crunch

🧊 Storage & Freezing Instructions

• Room Temp: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in foil or plastic wrap. Freeze up to 3 months.
• To Reheat: Thaw overnight in the fridge or warm in the microwave.

🍽️ Serving Suggestions

• Toast slices and top with:
  • Peanut butter or Nutella
  • Greek yogurt and fresh berries
  • A drizzle of maple syrup or honey

🧠 Common Mistakes & How to Fix Them

• Too wet? Blot zucchini before adding.
• Dry texture? Avoid overmixing the batter.
• Sinks in the middle? Test for doneness and bake longer if needed.
• Dark top too soon? Cover loosely with foil halfway through baking.

❓Frequently Asked Questions (FAQs)

Can I use maple syrup instead of honey?
Yes, maple syrup is a great alternative and gives a slightly different but equally delicious flavor.

What if my zucchini is really watery?
Just blot it lightly with a paper towel. No need to squeeze it dry—some moisture is good!

Can I make this without eggs?
Yes, a flax or chia egg can replace the regular egg for a vegan-friendly version.

Is Greek yogurt necessary?
It’s key for moisture and protein, but you could use sour cream or a dairy-free yogurt as substitutes.

How can I add more protein?
Add a scoop of vanilla protein powder and adjust flour accordingly. You can also stir in hemp or chia seeds.

✅ Final Thoughts

This Greek Yogurt Zucchini Bread brings together the best of both worlds—nutrient-dense ingredients and irresistible flavor. With its simple steps, customizable options, and versatile serving potential, this is a recipe you’ll keep baking all year long.

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