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)
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.
Notes
- Ensure to squeeze out excess moisture from the zucchini.
- Store the bread wrapped at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
