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Greek-Yogurt-Zucchini-Bread-Recipe

Greek Yogurt Zucchini Bread

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  • Author: Peter
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: American

Description

This Greek Yogurt Zucchini Bread combines fresh zucchini and creamy yogurt for a delightful homemade snack. It’s simple to prepare and perfect for a quick breakfast or a comforting dessert. Treat yourself to a slice of this fluffy bread that’s packed with flavor and moisture!

Ingredients

Scale
  • 1/3 cup (76g/80ml) avocado oil, olive oil, or melted coconut oil*
  • 1/2 cup (180g/120ml) honey*
  • 1 large egg, at room temperature
  • 1/2 cup (120g) plain greek yogurt, at room temperature*
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (130g) shredded zucchini (see note)*
  • optional: 2 teaspoons orange zest (so good!)
  • optional: 3/4 cup (95g) chopped walnuts, (115g) raisins/dried cranberries, or (135g) chocolate chips
  • optional: coarse sugar, for sprinkling

Instructions

  1. Preheat the oven to 350°F (177°C) and grease an 8.5×4.5-inch loaf pan with butter or nonstick spray.
  2. In a medium bowl, whisk together the oil, honey, egg, yogurt, and vanilla until fully combined.
  3. In a large bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
  4. Combine the wet ingredients with the dry ingredients and whisk together, being careful not to overmix; the batter will be thick.
  5. Fold in the shredded zucchini, orange zest, and any optional add-ins, if using.
  6. Spread the batter evenly in the prepared loaf pan. If desired, sprinkle with coarse sugar before baking.
  7. Bake for 50–55 minutes, tenting with foil halfway through to prevent over-browning. Check doneness with a toothpick; it should come out clean.
  8. Remove from the oven and let cool in the pan for 1 hour before transferring to a rack to cool completely.
  9. Slice and serve; store any leftovers at room temperature for up to 4 days or refrigerate for up to 1 week.

Notes

To keep the bread moist, make sure the zucchini is well-wrung dry before adding it to the batter.
You can customize this bread by adding nuts, dried fruit, or chocolate chips to suit your taste.

Nutrition

  • Serving Size: 1 slice
  • Calories: 150
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

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