Greek Yogurt Zucchini Bread

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Moist, fluffy, and just the right amount of sweet — Greek Yogurt Zucchini Bread is a wholesome twist on the classic comfort treat. Every slice is bursting with tiny green flecks of zucchini, adding moisture and texture, while Greek yogurt steps in to make the crumb tender and protein-rich. This bread bridges the gap between indulgence and nourishment, making it a perfect choice whether you’re reaching for a snack, planning a wholesome breakfast, or serving up a quick tea-time bite.

What makes this bread stand out is its delicate balance. It’s not overly sugary, so you can enjoy it guilt-free in the morning, but it’s just sweet enough to satisfy a dessert craving. The Greek yogurt adds a beautiful tang and boosts the nutritional value without weighing it down. This is a great way to sneak in extra veggies for picky eaters, or to use up a bumper crop of zucchini. Serve it warm with a pat of butter, or toasted with a smear of nut butter for a fulfilling, flavorful treat.

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Ingredients for Greek Yogurt Zucchini Bread

• 1 cup grated zucchini (excess water squeezed out)
• 1 cup all-purpose flour
• ½ cup whole wheat flour (or more all-purpose flour)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ⅓ cup honey or maple syrup
• ¼ cup brown sugar (optional for sweeter bread)
• ⅓ cup plain Greek yogurt
• 2 large eggs
• ¼ cup melted coconut oil or vegetable oil
• 1 teaspoon vanilla extract
• Optional: ½ cup chopped walnuts or chocolate chips

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Step 1: Prepare the Zucchini

Start by washing and grating the zucchini. You’ll need about 1 cup, which is typically 1 medium zucchini. Place the grated zucchini in a clean kitchen towel or paper towel and gently squeeze out the excess moisture. This step is crucial to avoid soggy bread.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These spices add warmth and depth, while the flours create the perfect structure.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the eggs, honey or maple syrup, brown sugar (if using), Greek yogurt, oil, and vanilla extract. Beat until smooth and well combined. The Greek yogurt gives the batter a creamy consistency and subtle tang.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined — avoid overmixing to keep the bread tender. Fold in the grated zucchini and optional add-ins like walnuts or chocolate chips.

Step 5: Bake

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Pour the batter into the pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil halfway through.

Step 6: Cool and Slice

Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice once cool, and enjoy the moist, subtly sweet goodness!

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Storage Instructions

To keep your Greek Yogurt Zucchini Bread fresh and moist:

• Room Temperature: Store in an airtight container or wrap tightly with plastic wrap. It stays fresh for up to 3 days.
• Refrigerator: If you need it to last longer, refrigerate it for up to 1 week. Wrap it well to prevent it from drying out.
• Freezer: For longer storage, freeze slices or the whole loaf. Wrap in plastic wrap, then foil, or use a freezer-safe bag. It can last up to 3 months. Thaw overnight in the fridge or warm gently in the microwave or oven.

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Estimated Nutrition (per slice, based on 10 slices)

• Calories: 180
• Protein: 5g
• Carbohydrates: 22g
• Sugar: 10g
• Fat: 8g
• Fiber: 2g
• Cholesterol: 35mg
• Sodium: 180mg

Note: These values are approximate and can vary based on exact ingredients and portion sizes.

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Frequently Asked Questions

What does Greek yogurt do in zucchini bread?

Greek yogurt adds moisture and protein while giving the bread a light, fluffy texture without the need for extra fat like sour cream or heavy oil.

Can I make this recipe gluten-free?

Yes! Substitute the flours with a 1:1 gluten-free baking mix. Make sure the mix contains xanthan gum for best results.

Can I use yellow squash instead of zucchini?

Absolutely. Yellow squash works similarly in texture and moisture, so it’s a great substitute.

Why do I need to squeeze the zucchini?

Excess water from zucchini can make your bread soggy. Squeezing it out ensures a perfect, fluffy loaf.

How can I make this zucchini bread vegan?

Replace the eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and use a plant-based yogurt like coconut or almond yogurt.

Can I reduce the sugar?

Yes, feel free to reduce the honey or brown sugar to your taste. You can also use mashed banana or unsweetened applesauce as a natural sweetener.

What mix-ins go well with this bread?

Try adding walnuts, pecans, raisins, chocolate chips, or shredded coconut for extra flavor and texture.

Can I make this into muffins?

Yes! Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

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