Description
This Greek yogurt zucchini bread is soft, lightly sweetened, and packed with moisture thanks to yogurt and zucchini. It’s a wholesome treat that works for breakfast, snacking, or even dessert.
Ingredients
Scale
- 1/3 cup melted coconut oil (or vegetable/canola oil)
- 1/2 cup honey, agave, or maple syrup
- 1 large egg (room temperature)
- 1/2 cup plain Greek yogurt (non-fat, low-fat, or full-fat)
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour (spooned & leveled)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup shredded zucchini (blotted to remove excess moisture)
- Optional Add-ins:
- 2 tsp orange zest
- 3/4 cup chopped walnuts, raisins, or chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the oil, honey, egg, Greek yogurt, and vanilla extract until smooth and well combined.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the shredded zucchini and any optional add-ins like orange zest, nuts, raisins, or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best flavor and texture, allow the bread to cool fully before slicing. It keeps well in the fridge for up to 5 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 10g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg