There’s nothing quite like zucchini bread that’s moist, lightly sweet, and comforting.
Adding Greek yogurt makes it extra tender while keeping it wholesome and satisfying.
Why You’ll Love This Recipe
It’s perfectly moist thanks to zucchini and Greek yogurt.
Naturally sweetened with a mix of sugar and honey.
Great for breakfast, snacks, or even dessert.
Simple to make with pantry-friendly ingredients.
What You’ll Need (Ingredient Highlights)
Zucchini keeps the bread moist without overpowering flavor.
Greek yogurt adds richness and tenderness.
Sugar and honey balance sweetness and moisture.
Cinnamon provides warm, cozy spice.
Walnuts (optional) give a crunchy contrast.
Pro Tips Before You Start
Squeeze excess water from zucchini for the best texture.
Use room temperature eggs to help the batter mix evenly.
Don’t overmix once flour is added—this keeps the bread soft.
Let the bread cool fully before slicing to prevent crumbling.
How to Make Zucchini Bread with Greek Yogurt
Step 1 – Prep the pan
Preheat oven to 350°F (175°C).
Grease a loaf pan and set aside.
Step 2 – Mix wet ingredients
Combine zucchini, Greek yogurt, sugar, honey, oil, eggs, and vanilla until smooth.
Step 3 – Mix dry ingredients
Whisk flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
Step 4 – Combine mixtures
Gradually stir dry ingredients into wet until just combined.
Fold in walnuts if using.
Step 5 – Bake
Pour batter into prepared pan, smooth the top, and bake 50–60 minutes, until a toothpick comes out clean.
Step 6 – Cool and serve
Let bread cool in the pan for 10 minutes, then transfer to a rack to cool fully before slicing.
What to Serve It With
Pair with coffee or tea for a cozy breakfast.
Spread with butter or cream cheese for extra indulgence.
Enjoy plain as a snack or dessert.
Variations / Substitutions
Use whole wheat flour for a nuttier flavor.
Replace sugar with coconut sugar for a natural sweetness.
Add chocolate chips for a dessert-style loaf.
Swap walnuts with pecans or sunflower seeds.
Storage & Leftovers
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to a week for longer freshness.
Freeze slices for up to 2 months; thaw at room temp.
FAQs
Do I need to peel the zucchini?
No, the skin is soft and blends well.
Can I make this bread without honey?
Yes, replace with more sugar or maple syrup.
Is Greek yogurt necessary?
It adds moisture, but sour cream can be used instead.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I know when the bread is done?
Insert a toothpick—if it comes out clean, it’s ready.
Can I add fruit?
Yes, blueberries or grated apple pair well.
What type of oil works best?
Any neutral oil like vegetable, canola, or avocado oil.
Can I make muffins instead?
Yes, bake at 350°F for 18–22 minutes.
Should I toast the walnuts first?
It’s optional, but toasting adds richer flavor.
Can I reduce the sugar?
Yes, cut back slightly without affecting texture.
Final Thoughts
This zucchini bread with Greek yogurt is moist, flavorful, and easy to make.
Perfect for breakfast or snacks, it’s a recipe you’ll want on repeat.
