Greek Yogurt Zucchini Bread
Greek Yogurt Zucchini Bread
Two zucchini bread recipes in two weeks can only mean one thing people: I have zucchini coming out of my ears. 🙂 The garden is really starting to pick up lately and I’m enjoying trying all kids of new zucchini recipes including this Greek Yogurt Zucchini Bread.
It smells amazing and tastes even more amazing. It makes a great breakfast or snack bread and you can even shred some extra zucchini for the freezer and use it to make this bread all year long. Your family is sure to love this classic recipe. Enjoy!
How to Make Greek Yogurt Zucchini Bread:
makes one regular loaf
Preheat oven to 350 and grease loaf pan.
In medium mixing bowl, combine oil, sugar, egg, yogurt and vanilla. Mix in shredded zucchini.
In separate mixing bowl combine flour, baking powder, baking soda, salt and cinnamon.
Add dry ingredients to wet ingredients and mix until just combined.
Pour batter into greased loaf pan and bake for 1 hour or until knife comes out clean.
Want more delicious zucchini recipes? Here are a few of our favorites:
- Double Chocolate Zucchini Bread
- Old-Fashioned Zucchini Fritters
- Zucchini Oatmeal Muffins
- Zucchini Cheesy Rice
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Greek Yogurt Zucchini Bread
Ingredients
- 1/3 cup oil
- 1/2 cup sugar
- 1 egg
- 1/2 cup Greek yogurt plain or vanilla
- 1 1/2 tsp vanilla
- 1 1/4 cups shredded zucchini squeeze out excess moisture
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 and grease loaf pan.
- In medium mixing bowl, combine oil, sugar, egg, yogurt and vanilla. Mix in shredded zucchini.
- In separate mixing bowl combine flour, baking powder, baking soda, salt and cinnamon.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pour batter into greased loaf pan and bake for 1 hour or until knife comes out clean.
Going to do this but with a couple of health requirement changes. Use Splenda instead of sugar and will use Heart Smart Bisquick. I’ll let you know the outcome.
This was amazing! I doubled the recipe and added chocolate chips, probably one of the best zucchini bread recipes I’ve ever had!
Thanks for sharing! I’m so glad you enjoyed it!
If I wanted to use monk fruit sweetener, how would I adjust the recipe?
This was delicious:) thank you so much !
Just happened upon your post looking for zucchini bread with greek yogurt.You are a breath of fresh air! The zucchini bread was delicious! Nice balance of sweetness and perfectly moist. Added raisins and walnuts and my husband approved! Thank you for your post! I will be trying more recipes from your blog.
I’m looking forward to making this this week! Is the 1 & 1/2 C of zucchini measured before or after squeezing the excess water? Thank you!
I measured it before I squeezed out the moisture.
Whoops! Meant *1 & 1/4 C of zucchini!
Excellent!
This is a GREAT recipe. I just made a bunch of mini muffins using this as a base. They were heavenly. Super easy breakfast made ahead of time for tomorrow and monday. Thanks 🙂 Added 2 Tbs maple syrup for a fall flavor, and cut out half of the oil to maintain the dry/wet ratio. Used plain greek yogurt to emphasize the maple flavor. The mini muffins baked quickly too 12 minutes 🙂
This looks like a great recipe! Could you give an estimate for how many zucchini = 1.5 cups shredded? Is that 1 large zucchini or 2 medium ones, etc? Thanks!
One medium zucchini is probably 1.5 cups shredded.
This turned out amazing! Thanks for the recipe!
Amazing and so moist. I am making this recipe again today and it will be my go to recipe for zucchini bread from now on
This was perfect! I used this as a base to make my toddler “veggie bread” which consisted of zucchini, carrots, cauliflour and spinach. Used honey greek yogurt, honey, brown sugar, whole wheat flour, and cinnamon (plus the baking powders). Oh and added in fresh blueberries! I also did not squeeze out the zucchini and added a splash of oat milk to balance out all consistency with all the shredded veggies. It came out great. She loves it and so do I!
What kind of oil do I use?
Any cooking oil that you normally use.
Delicious! I made the following minor changes.
I did muffins instead of loaf.
Instead of 1/2 cup sugar I used 1/2 cup maple syrup.
Because of the extra liquid I reduced the oil from 1/3 cup to 1/4 cup.
Made yesterday and they wend fast. Made 2nd batch this morning.
Perfectly moist and wonderful.
Can you substitute whole mill vanilla yogurt for the Greek yogurt?