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Greek Yogurt Zucchini Bread: A Moist and Tasty Delight!

A moist and tasty Greek Yogurt Zucchini Bread that combines the goodness of zucchini with the creaminess of Greek yogurt.
Print Recipe
Prep Time 15 minutes
Servings: 1 loaf (about 8 slices)
Course: Baking
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 cup plain Greek yogurt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Method
 

  1. Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine the grated zucchini, Greek yogurt, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix. If desired, fold in the chopped nuts and chocolate chips.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For added moisture, substitute half of the vegetable oil with applesauce.
  • To make it gluten-free, use a 1:1 gluten-free flour blend in place of all-purpose flour.

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