Greek Yogurt Zucchini Bread – Home Chef’s Treasure

This Greek Yogurt Zucchini Bread is moist, tender, and packed with subtle sweetness and warmth from vanilla and cinnamon. The addition of Greek yogurt makes it extra soft while keeping it light and healthy. Whether enjoyed as a breakfast treat, an afternoon snack, or a dessert, this zucchini bread is a delicious and nutritious way to use up fresh zucchini!

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon (optional for warmth)

Wet Ingredients:

2 large eggs
½ cup Greek yogurt (plain or vanilla)
½ cup vegetable oil or melted coconut oil
¾ cup sugar (or ½ cup honey/maple syrup for a healthier version)
1 teaspoon vanilla extract
1½ cups grated zucchini (do not squeeze out moisture)

Optional Add-Ins:

½ cup chopped walnuts or pecans
½ cup chocolate chips
¼ cup raisins or dried cranberries

Instructions

Step 1: Prepare the Batter

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat the eggs, Greek yogurt, oil, sugar, and vanilla until smooth.
Gently fold in the grated zucchini (do not squeeze out the moisture).
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in walnuts, chocolate chips, or raisins, if using.

Step 2: Bake the Zucchini Bread

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Serving Suggestions

Spread with honey or almond butter for a wholesome snack.
Enjoy with coffee or tea for a cozy breakfast.
Drizzle with melted chocolate for a dessert twist.

Tips for the Best Zucchini Bread

✔ Use Fresh Zucchini – No need to squeeze out the water; it keeps the bread moist.
✔ Don’t Overmix – Stir gently to avoid a dense loaf.
✔ For Extra Flavor – Add orange zest or shredded coconut.
✔ Make It Healthier – Use whole wheat flour or reduce sugar.
✔ Storage – Wrap and keep at room temp for 3 days, refrigerate for a week, or freeze for 2 months.

Conclusion

This Greek Yogurt Zucchini Bread is moist, healthy, and easy to make, perfect for any time of the day. Whether you enjoy it plain or with your favorite toppings, it’s a simple yet delicious way to sneak in some veggies!