Can I use regular yogurt instead of Greek yogurt in this recipe?

Yes, you can substitute regular yogurt for Greek yogurt. However, keep in mind that Greek yogurt provides extra protein and contributes to the bread’s moist texture. If you use regular yogurt, the texture may be slightly different, but the bread will still be delicious.

Can I make this recipe gluten-free?

Absolutely! To make Greek Yogurt Zucchini Bread gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend. Be sure to check that the other ingredients, like baking powder and baking soda, are also gluten-free.

How do I store leftover Greek Yogurt Zucchini Bread?

Store any leftover Greek Yogurt Zucchini Bread in an airtight container at room temperature for up to 5 days. If you want to keep it fresh longer, you can freeze the bread for up to 3 months. Simply thaw overnight in the fridge before serving.

Can I add more zucchini to this recipe?

Yes, you can certainly add more zucchini if you like. Just be sure to drain any excess moisture before adding it to the batter. Adding too much zucchini could make the bread too wet and affect its texture.

Greek Yogurt Zucchini Bread - Easy & Healthy Recipe

Name: Greek Yogurt Zucchini Bread
Prep time: 15 min
Cook time: PT-486913H56M54S
Total time: PT-486913H56M54S
Cuisine: American
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, spooned & leveled; 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

Description

Greek Yogurt Zucchini Bread is a healthier and lighter version of the classic zucchini bread, made with Greek yogurt, coconut oil, and agave syrup for added moisture and flavor. This bread is perfect for breakfast, snacks, or even dessert, offering a nutritious way to enjoy a beloved treat.

Ingredients

Scale

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, spooned & leveled
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

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Instructions

Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the coconut oil, agave syrup, egg, Greek yogurt, and vanilla extract until smooth.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix.
Fold in the zucchini, orange zest, and any optional add-ins like walnuts.
Transfer the batter to the prepared loaf pan and spread it evenly. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
If the top starts to brown too quickly, cover it loosely with aluminum foil.
Allow the bread to cool completely on a wire rack before slicing. Store leftovers at room temperature for up to 5 days.

Notes

If your zucchini is particularly watery, blot it with paper towels before adding it to the batter.
For muffins, follow the same steps but bake at 425°F (218°C) for 5 minutes, then lower the temperature to 350°F (177°C) and bake for an additional 13-14 minutes.
This bread can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg