If you’ve never tried Greek Yogurt Zucchini Bread, you’re in for a treat that will brighten your kitchen and wow your taste buds. This moist, fluffy loaf packs the perfect balance of cozy spices, delicate zucchini, and creamy Greek yogurt, making each slice irresistibly tender and full of rich flavor. The zucchini disappears into the bread, offering subtle nutrition and natural moistness, while Greek yogurt adds lightness and a little tang. Whether you enjoy it for breakfast, a mid-afternoon snack, or a wholesome dessert, this recipe will surely win a place among your all-time favorites.

Greek Yogurt Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

One of the secrets to incredible Greek Yogurt Zucchini Bread is how each ingredient serves a distinct and delicious purpose. These simple staples come together to create a bread that’s perfectly moist, flavorful, and beautifully golden every time.

All-Purpose Flour: Gives the bread its structure and classic crumb.
Baking Powder & Baking Soda: These leaveners work together for a lovely rise and light, airy texture.
Salt: Enhances all the flavors and balances the sweetness.
Ground Cinnamon: Brings warmth, depth, and that signature zucchini bread aroma.
Ground Nutmeg: Adds an extra layer of gentle spice for complexity.
Vegetable Oil: Keeps the loaf exceptionally moist without overpowering the other flavors.
Plain Greek Yogurt: The key to super tender, slightly tangy bread that never dries out.
Granulated Sugar: Sweetens the bread just enough without making it cloying.
Large Eggs: Bind everything together and add to the bread’s rich texture.
Vanilla Extract: Gives a warm, comforting background flavor that ties it all together.
Grated Zucchini: Adds moisture, nutrition, and a lovely speckled look—don’t skip squeezing out the extra liquid!
Chopped Walnuts or Pecans (optional): Brings crunch and a nutty accent to every bite if you’re feeling fancy.

How to Make Greek Yogurt Zucchini Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. While it heats, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. This little step ensures your Greek Yogurt Zucchini Bread pops right out perfectly golden, never stuck.

Step 2: Whisk Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing these first guarantees even distribution, so every morsel gets the right balance of flavors and an even crumb.

Step 3: Combine Wet Ingredients

Grab a large bowl and whisk the vegetable oil, Greek yogurt, granulated sugar, eggs, and vanilla extract until smooth and creamy. The Greek yogurt gives the bread its tender crumb and delicate tang—don’t skip it!

Step 4: Mix Wet and Dry & Add Zucchini

Add your dry ingredients to the wet mixture and stir gently until just combined. It’s important not to overmix—only stir until you no longer see streaks of flour. Fold in the grated, well-pressed zucchini and any nuts you’d like to include. The batter should be thick and speckled with green.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared loaf pan, smoothing the top evenly. Bake for 50–60 minutes, or until a toothpick poked into the center comes out clean (a few moist crumbs are okay). The bread should be beautifully risen and fragrant.

Step 6: Cool and Slice

Let the loaf rest in the pan for about 10 minutes to finish setting, then lift it out and place on a wire rack to cool completely. Waiting might test your patience, but slicing too soon can make even Greek Yogurt Zucchini Bread crumble. Once cool, slice and savor!

How to Serve Greek Yogurt Zucchini Bread

Garnishes

A little flourish goes a long way! You can dust the top with powdered sugar, drizzle with a touch of honey, or spread with a swipe of butter for an extra special touch. If you love crunch, sprinkle extra chopped nuts on top before baking for a rustic look and irresistible texture.

Side Dishes

Serve a thick slice of Greek Yogurt Zucchini Bread alongside fresh fruit, vanilla yogurt, or a steaming mug of coffee or tea for a truly cozy breakfast. It also pairs beautifully with scrambled eggs or a simple green salad for a satisfying brunch spread. This bread transitions seamlessly from sweet to savory moments!

Creative Ways to Present

Cut the bread into cubes for a brunch platter, toast slices and top with cream cheese and sliced berries, or even use it as the base for a decadent French toast. Greek Yogurt Zucchini Bread also makes lovely gifts—wrap cooled slices in parchment and tie with twine for a homemade treat straight from the heart.

Make Ahead and Storage

Storing Leftovers

This bread keeps wonderfully at room temperature. Simply wrap the loaf tightly in plastic wrap or foil, or store slices in an airtight container. It will stay moist and delicious for up to three days—if it lasts that long!

Freezing

Greek Yogurt Zucchini Bread freezes like a charm. Cool the bread completely, then wrap the loaf or individual slices in plastic wrap followed by foil. Pop them in a freezer bag and freeze for up to two months. When you’re craving a slice, thaw it at room temperature or gently warm it up.

Reheating

To restore that fresh-baked warmth, reheat individual slices in the microwave for 10–15 seconds, or pop them in a toaster oven for a slightly crisp edge. If you’re reheating the whole loaf, let it come to room temperature first, then warm in a 325°F oven for about 10 minutes.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! You can substitute up to half the all-purpose flour with whole wheat for a slightly nuttier flavor and more fiber. Just know the bread will be a tad denser and heartier, but still moist and delicious.

Why is pressing the zucchini so important?

Zucchini has lots of water, and if you don’t press out the excess moisture, your bread can end up soggy in the center. Use a clean towel or cheesecloth to really squeeze it out for the perfect loaf every time.

Is Greek Yogurt Zucchini Bread sweet or savory?

This loaf is lightly sweet, balanced by the subtle tang of Greek yogurt and the natural flavor of zucchini. It’s not dessert-level sweet, making it perfect for breakfast, snacking, or even a side at brunch.

Can I add in extras like chocolate chips or dried fruit?

Definitely! Fold in up to 1/2 cup of chocolate chips, dried cranberries, or even shredded coconut for a fun twist on classic Greek Yogurt Zucchini Bread. Let your creativity shine!

How do I know when my zucchini bread is done baking?

The best way is to insert a toothpick into the center. If it comes out with just a few moist crumbs (not wet batter), your Greek Yogurt Zucchini Bread is perfectly baked, golden, and ready to cool.

Final Thoughts

With its irresistibly tender crumb and delicate tang, Greek Yogurt Zucchini Bread is bound to become a fast favorite in your kitchen. Whether you keep it classic or dress it up with your own creative spins, each bite promises pure comfort and joy. Give it a try—you might just find yourself baking a second loaf before the first one’s even gone!

Greek Yogurt Zucchini Bread Recipe

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4.7 from 13 reviews

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

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Description

This Greek Yogurt Zucchini Bread is a moist and flavorful loaf perfect for breakfast or a snack. The combination of zucchini, Greek yogurt, and warm spices creates a delicious treat that is easy to make and enjoy.

Ingredients

Scale

Dry Ingredients:

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

Wet Ingredients:

1/3 cup vegetable oil
1/3 cup plain Greek yogurt
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Additional Ingredients:

1 1/2 cups grated zucchini (pressed to remove excess moisture)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the Oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a large bowl, combine oil, Greek yogurt, sugar, eggs, and vanilla until smooth.
Combine and Bake: Gently mix the dry ingredients into the wet ingredients. Fold in zucchini and nuts. Pour batter into the pan and bake for 50–60 minutes.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.