If you’re hunting for a quick bread that’s as moist and luscious as it is simple, let me share my absolute favorite: the Zucchini Bread With Yogurt Recipe. This classic loaf is quietly packed with tender shredded zucchini and made extra craveable with the addition of creamy Greek yogurt, keeping each bite delightfully fluffy. Cinnamon and nutmeg add gentle warmth, while a subtle touch of vanilla brings it all together. Whether you enjoy it for breakfast, as a snack, or even dressed up for dessert, this recipe is a sure-fire crowd-pleaser you’ll want to make again and again!

Zucchini Bread With Yogurt Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Zucchini Bread With Yogurt Recipe won’t take long, but don’t let their simplicity fool you—each one is chosen to deliver the best texture, flavor, and beautiful golden crumb. Here’s why you’ll want each item in the mix:

All-purpose flour: The sturdy base for this bread, keeping it soft and light but never gummy.
Baking soda: The real leavening hero for maximum lift and tender crumb.
Baking powder: Adds a subtle extra boost, ensuring the bread rises high and proud.
Ground cinnamon: This spice brings that signature cozy warmth we all crave in a zucchini loaf.
Ground nutmeg: Just a pinch gives a lovely depth to the flavor profile.
Salt: An essential, balancing the sweetness and bringing all the other flavors forward.
Eggs: Vital for structure and rich texture, helping everything bind deliciously together.
Plain Greek yogurt: The secret to ultra-moist, tender bread with a subtle tang—don’t skip it!
Vegetable oil: Helps create a soft, plush crumb you’ll adore.
Granulated sugar: Lends sweetness and ensures a lovely rise.
Brown sugar: Brings a hint of caramel flavor, making every slice more interesting.
Vanilla extract: Rounds out the flavor and complements the spices beautifully.
Grated zucchini: The star ingredient! Adds moisture, gentle green flecks, and a little wholesome nutrition.
Chopped walnuts or pecans (optional): For delightful crunch and nutty contrast—totally optional, but highly recommended.

How to Make Zucchini Bread With Yogurt Recipe

Step 1: Prep Your Pan and Heat the Oven

Start by preheating your oven to 350°F (175°C). While the oven gets cozy, grease a 9×5-inch loaf pan or line it with parchment paper. This ensures your zucchini bread turns out with a perfect crust and pops right out after baking—no sticking drama here!

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This distributes the leavening and spices evenly, so every bite of your Zucchini Bread With Yogurt Recipe is as flavorful as the next.

Step 3: Combine the Wet Ingredients

In a larger bowl, beat the eggs, Greek yogurt, vegetable oil, both sugars, and vanilla extract until the mixture is smooth and glossy. The yogurt makes this wet mix extra creamy, helping the batter come together with a luscious finish.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet, stirring gently just until combined. Overmixing is the enemy of tender bread, so stop once you see the flour disappear. Next, lovingly fold in the grated zucchini (make sure you’ve squeezed out extra moisture—it really makes all the difference!) and those nuts, if you’re using them.

Step 5: Bake!

Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even bake. Pop it in the oven and bake for 50–60 minutes. You’ll know it’s done when a toothpick or skewer inserted into the center comes out clean or with just a crumb or two attached. Let the bread rest for about 10 minutes in the pan, then carefully transfer it to a wire rack to cool completely before slicing—this patience is worth it!

How to Serve Zucchini Bread With Yogurt Recipe

Garnishes

A simple swipe of butter is a classic move, but a light dusting of powdered sugar or a dollop of Greek yogurt on top can elevate your slices even more. If you’re feeling fancy, add a little drizzle of honey for an irresistible sheen and sweetness.

Side Dishes

This Zucchini Bread With Yogurt Recipe pairs beautifully with a cup of coffee or tea for breakfast, and it’s scrumptious alongside fruit salad or a tangy yogurt parfait for brunch. If you’re leaning toward dessert, try serving it with a scoop of vanilla ice cream or some fresh berries.

Creative Ways to Present

For something special, slice the bread thick and toast it lightly—then top with ricotta and a few berries for a colorful snack. Or, transform leftover slices into a bread pudding base or French toast for a decadent treat. Mini loaves also make wonderful homemade gifts.

Make Ahead and Storage

Storing Leftovers

Your cooled zucchini bread will stay moist and delicious in an airtight container at room temperature for up to 3 days. Wrap it tightly in plastic wrap or foil to preserve its freshness—if there’s any left, that is!

Freezing

If you want to make a double batch or just save some for later, this Zucchini Bread With Yogurt Recipe freezes like a dream. Wrap the completely cooled loaf or individual slices tightly in plastic and then in foil, then freeze for up to 2 months. Defrost at room temperature and enjoy as if fresh.

Reheating

For that just-baked feel, pop a slice in the microwave for about 10–15 seconds or warm it in a low oven. You’ll recapture that oven-fresh aroma and softness that makes this bread irresistible!

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! You can substitute half or all of the all-purpose flour with whole wheat flour. Expect a slightly denser texture and a nuttier flavor—still delicious and a bit healthier, too.

How do I keep my zucchini bread from being soggy?

The best trick is to squeeze the shredded zucchini well before adding it to the batter. Wrap it in a clean towel or cheesecloth and press out as much moisture as possible. This step is key for a perfect Zucchini Bread With Yogurt Recipe every time.

Can I make this recipe dairy-free?

Yes! Just use your favorite unsweetened non-dairy yogurt in place of Greek yogurt, and you’ll have a fabulous dairy-free loaf.

What other mix-ins can I add?

The possibilities are endless: try chocolate chips, dried cranberries, raisins, or even a handful of shredded coconut to make your Zucchini Bread With Yogurt Recipe unique to your taste buds.

Is this bread very sweet?

This Zucchini Bread With Yogurt Recipe hits the sweet spot between breakfast and dessert. If you prefer it less sweet, reduce the sugar by a few tablespoons—though most find the balance just right as written.

Final Thoughts

There’s nothing quite like the satisfaction of pulling a golden, fragrant loaf of Zucchini Bread With Yogurt Recipe from your oven. Whether you enjoy it cozy with your morning coffee or share a slice as a snack, this is one recipe you’ll want to keep on repeat. Give it a try soon—you might just find it becomes your new go-to, too!

Zucchini Bread With Yogurt Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Zucchini Bread with Yogurt recipe is a delightful twist on classic zucchini bread. Moist and flavorful, this bread is perfect for breakfast or as a snack. The addition of Greek yogurt adds a wonderful creaminess to the bread, making it a healthier option without sacrificing taste.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Wet Ingredients:

2 large eggs
1/2 cup plain Greek yogurt
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract

Additional Ingredients:

2 cups grated zucchini (excess moisture squeezed out)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine wet ingredients: In a large bowl, beat eggs, yogurt, oil, sugars, and vanilla until smooth.
Combine wet and dry: Gradually mix dry ingredients into wet mixture.
Add zucchini and nuts: Fold in grated zucchini and nuts, if using.
Bake: Pour batter into the prepared pan and bake for 50-60 minutes.
Cool and serve: Allow the bread to cool before slicing and serving.

Notes

Remember to squeeze excess liquid from the zucchini.
For added flavor, consider incorporating chocolate chips or raisins.
This bread can be stored at room temperature for up to 3 days or frozen for 2 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread, Breakfast, Snack
Method: Baking
Cuisine: American