This Greek yogurt zucchini bread is one among my favourite methods to make use of up summer season zucchini. Naturally sweetened with honey, made with healthful elements, and filled with moisture from Greek yogurt, it’s delicate, flavorful, and straightforward to make with only a couple bowls and no mixer required.
I initially revealed this recipe in 2015 and have since up to date it with new images and extra success ideas.
That is my go-to, more healthy model of traditional zucchini bread.
The loaf bakes up splendidly moist with a young crumb and frivolously spiced taste. You’ll be able to get pleasure from it plain, add chopped nuts for crunch (love walnuts on this), fold in dried cranberries or recent blueberries for a burst of fruit, or stir in chocolate chips for a sweeter deal with.
You can even bake this batter as Greek yogurt zucchini muffins. Nonetheless you make it, you’ll love how easy, versatile, and reliably scrumptious it’s. It’s one among my favourite methods to make use of up summer season zucchini.
One reader, Ashley, commented: “These are wonderful! Made the muffins final night time they usually’re already nearly all gone. I peeled the zucchini earlier than I grated it and it’s the primary time my vegetable-hesitant preschooler has eaten zucchini bread (and he requested for thirds). ★★★★★“
And one other reader, Val, commented: “Greatest more healthy zucchini bread I’ve made but. ★★★★★“
Why You’ll Love This Greek Yogurt Zucchini Bread
- Naturally sweetened with honey—no refined sugar (coarse sugar on high is elective!)
- Splendidly moist from Greek yogurt, avocado oil, and zucchini
- Made with easy, healthful elements
- Simple to customise with nuts, berries, or chocolate chips
- Calmly flavored with cinnamon, vanilla, and recent orange zest
- No mixer required
- Might be baked as a loaf or muffins
- Freezes fantastically
5 Key Components You Want & Why
- Greek Yogurt: I sometimes use plain 2% or nonfat Greek yogurt. It provides moisture, richness, and a splendidly delicate texture with out making the bread heavy.
- Honey: Honey is my most popular sweetener right here as a result of it enhances the zucchini and heat spices so effectively. It additionally helps hold the bread moist for days. In case you’d like to make use of pure maple syrup as an alternative, many readers have reported wonderful outcomes.
- Oil: Avocado oil is my go-to alternative, however melted coconut oil, melted butter, or olive oil all work effectively on this recipe. You possibly can additionally use canola or vegetable oil as an alternative.
- Zucchini: No must peel it first, although you actually can. Merely grate the zucchini and frivolously blot away extra moisture if it appears notably moist. I at all times use this field grater for prepping zucchini.
- Orange Zest: That is elective, however I by no means skip it. Somewhat orange zest brightens all of the flavors and pairs fantastically with the honey, cinnamon, and zucchini. I do know you’ll find it irresistible.
Greek Yogurt Zucchini Bread Batter
Right this moment’s zucchini bread comes collectively rapidly with simply 2 mixing bowls. Whisk the dry elements collectively in a single bowl and the moist elements collectively in one other. For the smoothest batter, I like to recommend beginning with room-temperature elements, which mix rather more simply. In case you’re , I’ve a whole web page discussing the significance of room temperature elements in baking!
Pour the moist elements into the dry elements and gently combine till simply mixed. Fold within the zucchini and orange zest. In case you’re including any add-ins, fold them in with the zucchini and zest. The batter will probably be pretty thick, and that’s precisely what you need.
Be at liberty to sprinkle the batter frivolously with coarse sugar, equivalent to Sugar In The Uncooked, earlier than baking.
For greatest outcomes, bake the bread in an 8.5×4.5-inch loaf pan. Search for a pan labeled “1-lb loaf pan.” This measurement loaf pan helps the bread bake up taller with a good looking domed high and a delicate, moist middle. If utilizing a 9×5-inch pan, the loaf will probably be shorter and take much less time within the oven.
Whether or not you make it as a loaf or muffins, it is a fantastic recipe to maintain available all through zucchini season!
When you’ve got extra zucchini to make use of up, attempt my zucchini cake, zucchini fritters, or zucchini biscuits subsequent. And for much more inspiration, browse my assortment of favourite zucchini recipes, together with each candy and savory choices.
Greek Yogurt Zucchini Bread Instruments
Description
This Greek yogurt zucchini bread is one among my favourite methods to make use of up summer season zucchini. Naturally sweetened with honey, made with healthful elements, and filled with moisture from Greek yogurt, it’s delicate, flavorful, and straightforward to make with only a couple bowls and no mixer required. Bake it as a loaf or flip the batter into muffins.
- Preheat oven to 350°F (177°C). Grease an 8.5×4.5-inch loaf pan with butter or nonstick spray.
- In a medium bowl, whisk the oil, honey, egg, yogurt, and vanilla collectively till mixed.
- In a big bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon collectively. Pour the moist elements into the dry elements and whisk to mix. Keep away from overmixing. The batter is thick. Fold within the zucchini, orange zest, and add-ins (if utilizing).
- Unfold the batter evenly into the ready pan. Sprinkle frivolously with coarse sugar, if desired, earlier than baking.
- Bake the bread for 50–55 minutes, tenting loosely with foil about midway via to forestall the highest from over-browning. Poke the middle of the bread with a toothpick. If it comes out clear, the bread is completed.
- Take away from the oven and permit the bread to chill within the pan set on a cooling rack for 1 hour. After that, take away the bread from the pan and let it end cooling instantly on the rack.
- Slice and serve. Cowl and retailer leftover bread at room temperature for as much as 4 days or within the fridge for as much as 1 week.
Notes
- Freezing Directions: Bread freezes effectively for as much as 3 months. Thaw in a single day within the fridge and permit to return to room temperature earlier than serving.
- Particular Instruments (affiliate hyperlinks): Field Grater | 8.5 x 9.5-inch Loaf Pan (1-lb loaf pan)| Glass Mixing Bowls | Whisk | Wood Spoon or Silicone Spatula | Citrus Zester | Coarse Sugar | Cooling Rack
- Muffins: Put together batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way in which to the highest. Bake for five minutes at 425°F (218°C) then, preserving the muffins within the oven, decrease the oven temperature to 350°F (177°C) and proceed to bake for an extra 13-14 minutes or till a toothpick inserted within the center comes out clear. Enable to chill within the pan for five minutes earlier than serving. Makes about 10-12 muffins.
- Oil: You should use avocado oil, olive oil, or melted coconut oil. You possibly can additionally use vegetable oil or canola oil, and even melted butter. I sometimes use avocado oil.
- Honey: As an alternative of honey, you should use pure maple syrup (not “breakfast syrup”) or agave syrup.
- Yogurt: I take advantage of plain 2% or nonfat Greek yogurt. Vanilla or honey flavors would work splendidly right here!
- Zucchini: In case your zucchini is additional moist, blot it a bit earlier than including to the batter.
Diet
- Serving Measurement: 1 slice
- Energy: 198
- Sugar: 14.3 g
- Sodium: 191.4 mg
- Fats: 8 g
- Carbohydrates: 29.3 g
- Protein: 3.5 g
- Ldl cholesterol: 19 mg
