Zucchini bread is a beloved quick bread, known for its moist crumb and subtle sweetness. Using Greek yogurt in this recipe not only boosts the protein content but also ensures a tender, rich texture without needing excess oil. This version is easy, reliable, and perfect for making the most of summer’s abundant zucchini harvest.
Ingredients
- 1 1/2 cups (200g) grated zucchini, packed and squeezed of excess moisture
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 1/2 cup (120g) plain Greek yogurt (whole or 2%)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) light brown sugar, packed
- 1/2 cup (120ml) neutral oil (such as canola or vegetable)
- 2 teaspoons pure vanilla extract
- Optional: 3/4 cup (90g) chopped walnuts or pecans
- Optional: 1/2 cup (80g) mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment paper for easy removal.
- Prepare the zucchini: Grate zucchini (no need to peel unless the skin is tough). Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Mix wet ingredients: In a large bowl, whisk the eggs, Greek yogurt, granulated sugar, and brown sugar until well combined and slightly lighter in color. Add oil and vanilla, whisking until smooth.
- Add zucchini: Fold the grated, squeezed zucchini into the wet ingredients with a spatula.
- Combine wet and dry: Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
- Add mix-ins: If using, fold in nuts or chocolate chips.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
- Cool: Place the pan on a wire rack. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and cool completely on the rack before slicing.
Tips
- Substitutions: You can use whole wheat flour for half of the all-purpose flour for a nuttier flavor and extra fiber. If you prefer a dairy-free version, substitute Greek yogurt with a plant-based yogurt, though texture may vary.
- Squeezing zucchini: Don’t skip squeezing out the zucchini! Excess moisture can make the bread dense or soggy. A clean kitchen towel or several paper towels work well.
- Mix-ins: Walnuts, pecans, or mini chocolate chips add great flavor and texture. For a fruity twist, add 1/2 cup of dried cranberries or raisins.
- Common mistake: Overmixing the batter can result in tough bread. Fold gently and stop as soon as the flour disappears.
Serving Suggestions
- Enjoy slices warm with a pat of butter or cream cheese for breakfast or brunch.
- Serve toasted with a drizzle of honey or a dusting of powdered sugar.
- Pair with fresh fruit and yogurt for a balanced snack.
- For dessert, top with a scoop of vanilla ice cream and a sprinkle of cinnamon.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon lemon zest and swap vanilla for 1 teaspoon lemon extract for a bright, citrusy loaf.
- Chocolate Zucchini Bread: Replace 1/4 cup flour with unsweetened cocoa powder and increase chocolate chips to 1 cup.
- Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Check that your baking powder is gluten-free.
- Vegan: Use a plant-based yogurt, replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested for 5 minutes), and choose dairy-free chocolate chips if using.
Storage and Reheating
- Room temperature: Store cooled zucchini bread tightly wrapped or in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate for up to 5 days. Bring to room temperature or warm slices gently before serving for best texture.
- Freezer: Zucchini bread freezes well. Wrap cooled loaf or individual slices tightly in plastic wrap, then in foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
- Reheating: Warm slices in the microwave for 10–15 seconds or in a toaster oven until just heated through.
Frequently Asked Questions
- Can I use non-fat Greek yogurt?
Yes, you can use non-fat Greek yogurt, but the bread may be slightly less moist and rich. Whole or 2% Greek yogurt provides the best flavor and texture, but non-fat will still yield good results if you’re looking to reduce fat content. - Should I peel the zucchini before grating?
It is not necessary to peel the zucchini unless the skin is very thick or tough. The skin is thin, adds color, and contains nutrients. Simply wash the zucchini well before grating. - Why did my zucchini bread sink in the middle?
Sinking can happen if the bread is underbaked, if the batter is overmixed, or if there’s too much moisture in the zucchini. Be sure to test for doneness with a toothpick and always squeeze out excess zucchini liquid before adding to the batter. - Can I make muffins with this recipe?
Absolutely! Divide the batter among lined muffin tins, filling each about 3/4 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. This recipe makes about 12 standard muffins. - How do I know when zucchini bread is done?
The bread is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. The top should feel springy and set. Start checking at 50 minutes, as baking times can vary based on your oven and pan. - Can I add other vegetables or fruits?
Yes, you can mix in 1/2 cup of grated carrot or finely chopped apple for extra flavor and nutrition. Make sure to squeeze out excess moisture from any added vegetables or fruits to prevent a soggy loaf.
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