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Greek-Yogurt-Zucchini-Bread-Recipe

Greek Yogurt Zucchini Bread

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This Greek Yogurt Zucchini Bread offers an amazing blend of moistness and flavor. Packed with wholesome ingredients like honey and shredded zucchini, it’s the perfect treat for breakfast or a snack.

  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x

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
  • optional: 2 teaspoons orange zest
  • optional: 3/4 cup (95g) chopped walnuts, raisins/dried cranberries, or chocolate chips
  • optional: coarse sugar, for sprinkling

Instructions

  1. Preheat the oven to 350°F (177°C) and prepare an 8.5×4.5-inch loaf pan by greasing it with butter or nonstick spray.
  2. In a medium bowl, whisk together the oil, honey, egg, yogurt, and vanilla until well combined.
  3. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, then add the wet ingredients and mix gently until just combined. Be careful not to overmix; the batter will be thick.
  4. Fold in the shredded zucchini, orange zest, and any additional ingredients if using.
  5. Pour the batter into the prepared pan, spreading it evenly. Optionally sprinkle with coarse sugar before baking.
  6. Bake for 50–55 minutes, covering loosely with foil halfway through to avoid over-browning. Check for doneness with a toothpick.
  7. Allow the bread to cool in the pan on a cooling rack for 1 hour before transferring it to cool completely on the rack.
  8. Slice, serve, and store any leftovers covered at room temperature for up to 4 days or in the fridge for up to 1 week.

Notes

Ensure all wet ingredients are at room temperature for best results.
Feel free to customize with your favorite mix-ins like nuts or chocolate.
This bread freezes well; wrap it tightly and store in the freezer for up to 3 months.

  • Author: midovic20xx@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 190
  • Sugar: 9g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

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