Moist Greek Yogurt Zucchini Bread
This tender zucchini bread uses Greek yogurt and honey for a perfectly sweet and moist loaf.
recipesbynani.comThere is nothing better than using up fresh garden zucchini in a sweet treat. This recipe is a staple in my kitchen because it stays so soft and flavorful for days, thanks to the addition of creamy Greek yogurt.
You do not need any fancy equipment to make this. Just grab two bowls and a spatula, and you will have a delicious loaf ready for the oven in no time. It is a wonderful snack to have on hand for busy mornings.
🧺 Ingredients
- 1 and 1/2 cups grated zucchini
- 1/2 cup plain Greek yogurt
- 1/2 cup honey
- 1 large egg
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan.
- 2
Use a clean kitchen towel to gently squeeze the grated zucchini to remove any excess liquid.
- 3
In a large bowl, whisk together the Greek yogurt, honey, egg, oil, and vanilla extract until smooth.
- 4
In a separate bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon.
- 5
Pour the dry ingredients into the wet ingredients and stir gently until just combined. Fold in the squeezed zucchini.
- 6
Pour the batter into your prepared loaf pan and spread it out evenly.
- 7
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
💡 Tips
Store your leftovers in an airtight container at room temperature for up to three days. If you want it to last longer, you can wrap slices tightly and freeze them for up to two months. It tastes wonderful served with a little bit of butter on top.
Made this recipe? Let us know how it went.
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