Print

Greek yogurt zucchini bread

Greek Yogurt Zucchini Bread Freshly Baked
Print Recipe

This Greek yogurt zucchini bread is moist, flavorful, and a healthier twist on a classic! The addition of Greek yogurt adds a tangy richness and keeps the bread incredibly tender.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup plain Greek yogurt
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, excess moisture squeezed out
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat together the eggs, granulated sugar, and brown sugar until light and fluffy.
  4. Stir in the Greek yogurt, vegetable oil, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the shredded zucchini and nuts (if using).
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch, add a cream cheese glaze once the bread has cooled completely.

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