Greek Yogurt Zucchini Bread is a delightful, moist loaf that combines the subtle sweetness of honey with the earthy flavor of shredded zucchini. This recipe is a masterpiece that beautifully balances health and indulgence, offering a tender texture and a flavor profile that warms your heart.
Imagine slicing into a freshly baked loaf, the scent of cinnamon wafting through the air, and the colorful flecks of green from the zucchini glistening in the sunlight. With a recipe that’s easy to follow, step-by-step, this bread is perfect for breakfast, a midday snack, or a comforting dessert.
Making Greek Yogurt Zucchini Bread is worth every moment spent in the kitchen. Not only is it a great way to incorporate vegetables into your diet, but it also encapsulates the essence of home baking: love, care, and incredible flavors that bring family and friends together. This loaf will quickly become a staple in your home, blending healthy ingredients with a richness that makes it irresistible.
Why You’ll Love This Recipe
There’s much to love about Greek Yogurt Zucchini Bread. First, it boasts a simple prep with minimal ingredients, making it accessible for bakers of all skill levels. You can whip it up on a busy weekend morning or in the evening after a full day, turning a regular moment into a delightful experience. The incorporation of Greek yogurt not only adds moisture but also a subtle tang that enhances the flavor profile, while honey or agave provides natural sweetness without the refined sugars.
This family-friendly recipe is perfect for sharing—everyone will be asking for seconds! Plus, with the option to add nuts, raisins, or chocolate chips, you can customize it based on your loved ones’ preferences. It’s nourishing, comforting, and simply delectable.
Ingredients for Greek Yogurt Zucchini Bread
- 1/3 cup canola, vegetable, or melted coconut oil – Provides moisture and softness.
- 1/2 cup honey or organic blue agave – A natural sweetener that complements the zucchini perfectly.
- 1 large egg, at room temperature – Helps bind the ingredients together.
- 1/2 cup plain Greek yogurt, at room temperature – Ensures a soft crumb and adds protein.
- 1 and 1/2 teaspoons pure vanilla extract – Delivers a warm, inviting aroma.
- 1 and 1/2 cups all-purpose flour – Forms the base of the bread.
- 1 teaspoon baking powder – Ensures the bread rises beautifully.
- 1/2 teaspoon baking soda – Works in tandem with the baking powder.
- 1/2 teaspoon salt – Enhances all the flavors.
- 1 teaspoon ground cinnamon – Adds a warm spice.
- 1 cup shredded zucchini – The star ingredient, providing moisture and nutrients.
- Optional: 2 teaspoons orange zest – For a citrusy kick.
- Optional: 3/4 cup chopped walnuts, raisins, or chocolate chips – For extra texture and flavor.
Step-by-Step Directions for Greek Yogurt Zucchini Bread
- Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan. This will ensure your bread releases easily after baking.
- In a medium bowl, whisk together the oil, honey (or agave), egg, Greek yogurt, and vanilla extract until all ingredients are well combined. The mixture should be creamy and smooth.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and ground cinnamon together. This ensures even distribution of the dry ingredients.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to a denser bread.
- Fold in the shredded zucchini, and if you’re using it, the orange zest and walnuts. This step is where the magic happens, turning your batter green and adding texture.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40-50 minutes or until a toothpick inserted comes out clean. Keep an eye on the top; it should be golden brown.
- Once baked, allow the bread to cool on a wire rack before slicing. This will help set the interior and makes slicing easier.
- Store leftovers covered at room temperature for up to five days. However, this delicious loaf may not last long!
Tips & Tricks for Greek Yogurt Zucchini Bread
For achieving the perfect loaf, here are some chef secrets and optional extras. Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel. This step helps prevent a soggy bread. If you want to kick up the flavor, consider adding a pinch of nutmeg along with the cinnamon.
Variations can be a fun way to personalize your loaf; try substituting half of the all-purpose flour with whole wheat flour for an added nutritional boost. If you want a sweet surprise, fold in some mini chocolate chips or dried cranberries for a fun texture and flavor combo.
Serving Suggestions & Pairings
Greek Yogurt Zucchini Bread is versatile and can be enjoyed in many ways. Serve it warm with a pat of butter or cream cheese for a luscious treat. It pairs beautifully with a hot cup of tea or coffee, making it a perfect companion for breakfast or an afternoon snack.
Consider presenting your bread with a light drizzle of honey or a sprinkle of powdered sugar for added charm. For a more festive approach, serve slices with fresh fruit or even a dollop of yogurt on the side.
Nutritional Information for Greek Yogurt Zucchini Bread
Each slice of this Greek Yogurt Zucchini Bread is not only a treat for your taste buds but also provides a nurturing blend of nutrients. On average, each slice contains around 150-175 calories, depending on optional added ingredients like walnuts or chocolate chips. It’s packed with healthy fats from the yogurt and oil, plus fiber and vitamins from the zucchini.
Indulgence doesn’t mean giving up health here; this recipe balances pleasure and nutrition perfectly.
Storing Tips & Variations for Greek Yogurt Zucchini Bread
To maximize freshness, wrap your Greek Yogurt Zucchini Bread tightly in plastic wrap or aluminum foil before storing it. You can enjoy it at room temperature for up to five days, or you can freeze it for longer storage. Just slice it into individual portions, wrap them, and freeze in an airtight container. To reheat, simply pop a slice in the microwave for 15-20 seconds or toast it lightly.
For a healthier swap, consider replacing half of the oil with applesauce. On the creative side, try adding different spices, such as cardamom or allspice, to change the flavor profile according to your preference.
Conclusion for Greek Yogurt Zucchini Bread
This recipe for Greek Yogurt Zucchini Bread is one you won’t want to miss! It’s simple to make and perfect for sharing with loved ones. The delightful combination of flavors and nutritious ingredients makes it a must-try. Bake a loaf today and savor a slice of deliciousness that is sure to become a favorite in your household!
FAQs
1. Can I use shredded frozen zucchini for this recipe?
Yes, shredded frozen zucchini works well. Just make sure to thaw and drain excess liquid before adding it to the batter.
2. Can I substitute the honey with sugar?
While you can, using honey or agave adds moisture and a unique flavor, making it preferable.
3. Is this recipe suitable for vegan diets?
To make it vegan, replace the egg with a flax egg or unsweetened applesauce, and use vegan yogurt.
4. How can I make it gluten-free?
Substituting all-purpose flour with a gluten-free flour blend can make this bread gluten-free. Make sure the blend includes a binding agent.
5. Can I add other spices?
Absolutely! Feel free to get creative—add nutmeg, ginger, or even cocoa powder for a chocolaty variation.
Greek Yogurt Zucchini Bread
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful, moist bread combining the subtle sweetness of honey with the earthy flavor of zucchini, perfect for breakfast or a comforting snack.
Ingredients
- 1/3 cup canola, vegetable, or melted coconut oil
- 1/2 cup honey or organic blue agave
- 1 large egg, at room temperature
- 1/2 cup plain Greek yogurt, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini
- Optional: 2 teaspoons orange zest
- Optional: 3/4 cup chopped walnuts, raisins, or chocolate chips
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the oil, honey (or agave), egg, Greek yogurt, and vanilla extract until smooth.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and ground cinnamon together.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the shredded zucchini, and if using, the orange zest and walnuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-50 minutes or until a toothpick comes out clean.
- Allow the bread to cool on a wire rack before slicing.
Notes
Squeeze excess moisture from the zucchini to avoid soggy bread. Leftovers can be stored covered at room temperature for up to five days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
