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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 17 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
