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Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread
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Greek Yogurt Zucchini Bread is a moist and tender baked treat that combines the natural sweetness of fresh zucchini with the creamy richness and protein boost of Greek yogurt. Perfect for breakfast, a wholesome snack, or a nutritious dessert, this recipe swaps traditional fats for Greek yogurt to cut calories while enhancing flavor and texture. Customizable with nuts or chocolate chips, it’s a versatile bread that balances health and indulgence.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups grated zucchini (fresh, squeezed of excess moisture)
  • 1 cup full-fat Greek yogurt
  • 2 cups all-purpose flour (can substitute with whole wheat or gluten-free flour blend)
  • 2 large eggs
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

Optional Add-ins

  • ½ cup chopped nuts (toasted walnuts or pecans)
  • ½ cup dark or white chocolate chips

Instructions

  1. Prepare Your Ingredients: Grate fresh zucchini and squeeze out excess moisture using a clean kitchen towel to avoid sogginess. Measure all ingredients for easy mixing.
  2. Mix the Wet Ingredients: In a large bowl, whisk together Greek yogurt, eggs, sugar, and vanilla extract until smooth and creamy to create a tender and flavorful base.
  3. Combine Dry Ingredients: In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt to ensure even distribution and a well-risen bread.
  4. Fold Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture, stirring gently just until combined to avoid overmixing and tough bread.
  5. Add Zucchini and Optional Mix-Ins: Gently fold in the grated zucchini and any chosen nuts or chocolate chips, spreading them evenly throughout the batter.
  6. Bake to Perfection: Pour batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to retain moisture and ease cutting.

Notes

  • Don’t over-squeeze zucchini to prevent gummy texture.
  • Use full-fat Greek yogurt for best moisture and flavor.
  • Measure flour by spooning and leveling to avoid dense bread.
  • Mix batter gently to keep bread light and tender.
  • Test doneness a few minutes before the end of baking time to avoid overbaking.

Nutrition

Keywords: Greek Yogurt Zucchini Bread, moist zucchini bread, healthy zucchini bread, protein-rich bread, gluten-free zucchini bread option, easy zucchini bread, baked zucchini treats

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