If you love a moist, flavorful, and slightly spiced loaf that doubles as breakfast or a delicious snack, the Zucchini Bread With Yogurt Recipe will soon become your go-to treat. This bread is a true celebration of simple ingredients, transforming humble zucchini and creamy Greek yogurt into a crumbly, golden loaf you’ll find irresistible. Whether you’re serving it with your morning coffee or sneaking a slice for an afternoon pick-me-up, this is one recipe you’ll want to make again and again!

Zucchini Bread With Yogurt Recipe - Recipe Image

Ingredients You’ll Need

The magic in this Zucchini Bread With Yogurt Recipe comes from a handful of kitchen staples, each one playing a special role in creating a tender and flavorful loaf. From the spices to the zucchini and creamy yogurt, every ingredient has a purpose.

Grated zucchini: Adds moisture, subtle flavor, and a beautiful flecked texture—don’t skip squeezing out the excess water!
All-purpose flour: The essential base for structure, keeping your bread light but sturdy.
Baking powder & baking soda: Ensure a perfect rise and soft crumb in every slice.
Salt: Balances the sweetness and enhances the bolder flavors.
Ground cinnamon & nutmeg: Bring comforting warmth and gentle spice that have come to define classic zucchini bread.
Large eggs: Bind the batter and add richness—fresh eggs are best for that luscious texture.
Plain Greek yogurt: The star for moisture and a tender crumb, as well as a subtle tang that lightens the loaf.
Light brown sugar & granulated sugar: The right blend gives sweetness and a hint of caramel, keeping the bread moist.
Vegetable oil: Helps the bread stay soft and fresh for days—a little goes a long way.
Vanilla extract: Deepens the aroma and ties all the spices together deliciously.
Chopped walnuts or pecans (optional): For a delightful crunch and nutty layer—feel free to double if you love extra texture!

How to Make Zucchini Bread With Yogurt Recipe

Step 1: Prep Your Pan and Oven

Get started by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a little oil or line it with parchment paper. This step ensures your bread releases easily and bakes evenly—nobody wants their beautiful loaf stuck in the pan!

Step 2: Grate and Squeeze the Zucchini

Take your medium zucchini and grate it using the large holes of a box grater. Gather the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible—this crucial little step keeps your Zucchini Bread With Yogurt Recipe from getting soggy, ensuring a moist but tender crumb.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking distributes the leaveners and spices evenly so every slice is consistently delicious.

Step 4: Combine Wet Ingredients

In a large separate bowl, whisk the eggs, Greek yogurt, both sugars, vegetable oil, and vanilla extract until the mixture is smooth and creamy. The Greek yogurt shines here, making the bread exceptionally moist and rich with just the right amount of tanginess.

Step 5: Bring Together the Batter

Add the dry ingredients into the wet mixture and stir gently until almost combined—overmixing can make your bread tough. Fold in the squeezed zucchini and nuts (if using), making sure everything is just incorporated for the perfect final texture.

Step 6: Bake!

Pour your beautiful batter into the prepared loaf pan and smooth out the top. Bake in the center of your oven for 45 to 55 minutes. To check doneness, insert a toothpick in the center: it should come out clean or with just a few crumbs.

Step 7: Cool and Enjoy

Let your loaf cool in the pan for around 10 minutes before transferring it to a wire rack to cool completely. Trust me, this wait is worth it—the flavors and texture settle as it cools, making every slice perfect.

How to Serve Zucchini Bread With Yogurt Recipe

Garnishes

Top slices with a light dusting of powdered sugar, a drizzle of honey, or a dollop of Greek yogurt for extra tang. Try sprinkling toasted nuts or a few extra zucchini shreds on top if you’re feeling fancy!

Side Dishes

Pair this hearty bread with a hot cup of coffee, herbal tea, or a tall glass of cold milk for a simple breakfast or midday snack. If you’re planning brunch, serve it alongside fresh fruit, scrambled eggs, or a yogurt parfait to create a balanced spread.

Creative Ways to Present

Cut thick slices, toast them lightly, and spread with butter or cream cheese for an indulgent treat. To impress guests, slice and serve on a pretty platter with seasonal berries, or transform into petite finger sandwiches with sweetened ricotta filling.

Make Ahead and Storage

Storing Leftovers

Keep your zucchini bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. The Greek yogurt keeps it moist and tender even after a day or two, so leftovers are just as delicious.

Freezing

To freeze, let the bread cool completely. Wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature—your Zucchini Bread With Yogurt Recipe will taste as good as fresh baked!

Reheating

Warm slices gently in the microwave for about 10–15 seconds or toast them in a toaster oven. This brings back the just-baked softness and makes the spices pop. Add your favorite spread if you want a little extra flair.

FAQs

Can I make this Zucchini Bread With Yogurt Recipe gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. The yogurt helps maintain a soft and moist texture even with gluten-free flours.

Do I have to peel the zucchini first?

No need! The skin of the zucchini is tender and actually adds pretty green flecks. Simply wash well and grate—no peeling required for this Zucchini Bread With Yogurt Recipe.

Can I add chocolate chips or dried fruit?

Yes, for sure. Stir in up to 1/4 cup of mini chocolate chips or raisins when you fold in the zucchini and nuts. Each addition brings a delightful little surprise to every bite.

Is it okay to use nonfat or low-fat Greek yogurt?

You can use nonfat or low-fat yogurt, though the crumb may be a bit less rich. Whole-milk yogurt gives the best texture and tenderness, but lighter options still work well.

Why does my zucchini bread sometimes turn out too wet?

Not squeezing out enough moisture from the grated zucchini is the usual culprit. Be sure to wring it out well in a towel—this step ensures your Zucchini Bread With Yogurt Recipe bakes up with just the right amount of moistness.

Final Thoughts

There’s nothing like the joy of baking a loaf of Zucchini Bread With Yogurt Recipe and sharing it with those you love. The ease, flavor, and comfort of each slice will win you over at first bite. Go ahead—gather your ingredients and give this cozy classic a try. Happy baking!

Zucchini Bread With Yogurt Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

This zucchini bread with yogurt recipe is a delicious and moist quick bread that makes for a perfect breakfast or snack. Packed with grated zucchini, warm spices, and a hint of nuttiness from walnuts or pecans, this bread is sure to become a favorite.

Ingredients

Scale

Ingredients:

1 1/2 cups grated zucchini (about 1 medium zucchini)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup plain Greek yogurt
1/2 cup light brown sugar
1/4 cup granulated sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the zucchini: Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture; set aside.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet ingredients: In a large bowl, whisk the eggs, Greek yogurt, brown sugar, granulated sugar, oil, and vanilla until smooth.
Blend the batter: Stir in the dry ingredients just until combined, then fold in the zucchini and nuts, if using.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For added flavor, mix in 1/4 cup of mini chocolate chips or raisins.
This bread stays moist for days—store it wrapped at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American