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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: 50-55 minutes
  • Total Time: 0 hours
  • Yield: 1 loaf 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Greek Yogurt Zucchini Bread is a delicious blend of flavors, combining the moisture of Greek yogurt with the subtle sweetness of honey. Perfect for a quick snack or breakfast, this homemade treat boasts a delightful texture with shredded zucchini and optional mix-ins like walnuts or chocolate chips, making it a versatile addition to your recipe collection.

Ingredients

Scale
  • 1/3 cup (76g/80ml) avocado oil, olive oil, or melted coconut oil
  • 1/2 cup (180g/120ml) honey
  • 1 large egg, at room temperature
  • 1/2 cup (120g) plain greek yogurt, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (130g) shredded zucchini
  • optional: 2 teaspoons orange zest
  • optional: 3/4 cup (95g) chopped walnuts, raisins/dried cranberries, 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.
  2. Whisk together the oil, honey, egg, Greek yogurt, and vanilla in a medium bowl until well combined.
  3. In a larger bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Combine the wet ingredients with the dry ones gently, avoiding overmixing. The batter will be thick.
  4. Fold in the shredded zucchini, orange zest, and any add-ins if desired.
  5. Spread the batter evenly in the prepared loaf pan. Optionally, sprinkle with coarse sugar before baking.
  6. Bake for 50–55 minutes, covering loosely with foil halfway through to prevent browning. Check with a toothpick to see if it comes out clean before removing from the oven.
  7. Let the bread cool in the pan on a rack for 1 hour. Afterward, remove it and let it cool completely on the wire rack.
  8. Slice, serve, and store leftovers at room temperature for 4 days or refrigerated for 1 week.

Notes

For extra flavor, consider adding nuts or chocolate chips to the batter.
Ensure all ingredients are at room temperature for best results.
Leftover zucchini bread can be frozen for later enjoyment.

Nutrition

  • Serving Size: 1 slice
  • Calories: 190
  • Sugar: 10g
  • Sodium: 160mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

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Find it online: https://5minbite.com/greek-yogurt-zucchini-bread/