Hey there, friends!
Are you in the mood for something sweet and wholesome? I’ve got a treat for you!
Today, I’m sharing my delicious Greek yogurt zucchini bread recipe.
It’s moist, fluffy, and packed with flavor. Plus, it’s a great way to sneak in some veggies!
Perfect for breakfast or a tasty afternoon snack.
Let’s dive into this yummy goodness!
| Preparation Time | 15-20 minutes |
| Cooking Time | 70-75 minutes |
| Total Time | 85-95 minutes |
| Level of Difficulty | Medium |
Ingredients
For the zucchini bread:
- 1/4 tsp ground nutmeg
- 2 cups all-purpose flour (I always use King Arthur all-purpose flour)
- 3 medium zucchini (grated, about 2 cups lightly packed)
- 1/4 tsp salt
- 3/4 cup chopped walnuts (optional, adds a nice crunch)
- 1 tsp baking soda
- 1/2 cup plain Greek yogurt (room temperature for better mixing)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3/4 cup packed light brown sugar
- 1/2 tsp baking powder
- 2 eggs (room temperature for a lighter texture)
- 1/2 cup olive oil (or other neutral oil like canola)
For preparation:
- nonstick cooking spray
Step 1: Prepare the Oven and Loaf Pan
Preheat the oven to 350°F (175°C).
Generously coat a 9 by 5-inch loaf pan with nonstick cooking spray to prevent sticking and ensure easy removal of the finished loaf.
Step 2: Grate and Drain the Zucchini
Using the largest holes on a box grater, grate the zucchini.
Wrap the grated zucchini in a clean tea towel and place it in a colander.
Squeeze out as much excess liquid as possible to prevent the bread from becoming too moist.
Set the drained zucchini aside.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
Mix well to ensure the leavening agents and spices are evenly distributed.
Set the dry mixture aside for later use.
Step 4: Mix Wet Ingredients
In a large bowl, whisk together the brown sugar, olive oil, Greek yogurt, eggs, and vanilla extract until well combined.
This wet mixture forms the base of your bread batter.
Step 5: Combine Wet and Dry Ingredients
Fold the dry mixture into the wet mixture using a rubber spatula.
Mix gently until only a few streaks of flour remain.
Add the drained zucchini and walnuts and continue folding until the batter is fully combined and homogeneous.
Step 6: Bake the Zucchini Bread
Scrape the batter into the prepared loaf pan, spreading it out evenly.
Place the pan in the preheated oven and bake for 70 to 75 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean.
Step 7: Cool and Serve
Remove the loaf from the oven and let it cool completely on a wire rack before removing it from the loaf pan.
Cooling ensures the bread sets properly and is easier to slice.
Once cooled, remove from the pan, slice, and enjoy!
