This Greek yogurt zucchini bread is certainly one of my favourite methods to make use of up summer time zucchini. Naturally sweetened with honey, made with healthful components, and filled with moisture from Greek yogurt, it’s tender, flavorful, and straightforward to make with only a couple bowls and no mixer required.
I initially revealed this recipe in 2015 and have since up to date it with new pictures and extra success ideas.
That is my go-to, more healthy model of traditional zucchini bread.
The loaf bakes up splendidly moist with a young crumb and frivolously spiced taste. You’ll be able to get pleasure from it plain, add chopped nuts for crunch (love walnuts on this), fold in dried cranberries or contemporary blueberries for a burst of fruit, or stir in chocolate chips for a sweeter deal with.
You may also bake this batter as Greek yogurt zucchini muffins. Nonetheless you make it, you’ll love how easy, versatile, and reliably scrumptious it’s. It’s certainly one of my favourite methods to make use of up summer time zucchini.
One reader, Ashley, commented: “These are wonderful! Made the muffins final night time and so they’re already virtually all gone. I peeled the zucchini earlier than I grated it and it’s the primary time my vegetable-hesitant preschooler has eaten zucchini bread (and he requested for thirds). ★★★★★“
And one other reader, Val, commented: “Greatest more healthy zucchini bread I’ve made but. ★★★★★“
Why You’ll Love This Greek Yogurt Zucchini Bread
- Naturally sweetened with honey—no refined sugar (coarse sugar on prime is elective!)
- Splendidly moist from Greek yogurt, avocado oil, and zucchini
- Made with easy, healthful components
- Simple to customise with nuts, berries, or chocolate chips
- Calmly flavored with cinnamon, vanilla, and contemporary orange zest
- No mixer required
- Could be baked as a loaf or muffins
- Freezes superbly
5 Key Components You Want & Why
- Greek Yogurt: I sometimes use plain 2% or nonfat Greek yogurt. It provides moisture, richness, and a splendidly tender texture with out making the bread heavy.
- Honey: Honey is my most popular sweetener right here as a result of it enhances the zucchini and heat spices so effectively. It additionally helps maintain the bread moist for days. In the event you’d like to make use of pure maple syrup as a substitute, many readers have reported wonderful outcomes.
- Oil: Avocado oil is my go-to alternative, however melted coconut oil, melted butter, or olive oil all work effectively on this recipe. You may additionally use canola or vegetable oil as a substitute.
- Zucchini: No must peel it first, although you definitely can. Merely grate the zucchini and frivolously blot away extra moisture if it appears significantly moist. I all the time use this field grater for prepping zucchini.
- Orange Zest: That is elective, however I by no means skip it. A little bit orange zest brightens all of the flavors and pairs superbly with the honey, cinnamon, and zucchini. I do know you’ll adore it.
Greek Yogurt Zucchini Bread Batter
Right now’s zucchini bread comes collectively shortly with simply 2 mixing bowls. Whisk the dry components collectively in a single bowl and the moist components collectively in one other. For the smoothest batter, I like to recommend beginning with room-temperature components, which mix rather more simply. In the event you’re , I’ve a complete web page discussing the significance of room temperature components in baking!
Pour the moist components into the dry components and gently combine till simply mixed. Fold within the zucchini and orange zest. In the event you’re including any add-ins, fold them in with the zucchini and zest. The batter shall be pretty thick, and that’s precisely what you need.
Be happy to sprinkle the batter frivolously with coarse sugar, similar to Sugar In The Uncooked, earlier than baking.
For finest outcomes, bake the bread in an 8.5×4.5-inch loaf pan. Search for a pan labeled “1-lb loaf pan.” This dimension loaf pan helps the bread bake up taller with a ravishing domed prime and a tender, moist middle. If utilizing a 9×5-inch pan, the loaf shall be shorter and take much less time within the oven.
Whether or not you make it as a loaf or muffins, it is a fantastic recipe to maintain available all through zucchini season!
If in case you have extra zucchini to make use of up, attempt my zucchini cake, zucchini fritters, or zucchini biscuits subsequent. And for much more inspiration, browse my assortment of favourite zucchini recipes, together with each candy and savory choices.
Greek Yogurt Zucchini Bread Instruments
Description
This Greek yogurt zucchini bread is certainly one of my favourite methods to make use of up summer time zucchini. Naturally sweetened with honey, made with healthful components, and filled with moisture from Greek yogurt, it’s tender, flavorful, and straightforward to make with only a couple bowls and no mixer required. Bake it as a loaf or flip the batter into muffins.
- Preheat oven to 350°F (177°C). Grease an 8.5×4.5-inch loaf pan with butter or nonstick spray.
- In a medium bowl, whisk the oil, honey, egg, yogurt, and vanilla collectively till mixed.
- In a big bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon collectively. Pour the moist components into the dry components and whisk to mix. Keep away from overmixing. The batter is thick. Fold within the zucchini, orange zest, and add-ins (if utilizing).
- Unfold the batter evenly into the ready pan. Sprinkle frivolously with coarse sugar, if desired, earlier than baking.
- Bake the bread for 50–55 minutes, tenting loosely with foil about midway via to stop the highest from over-browning. Poke the middle of the bread with a toothpick. If it comes out clear, the bread is completed.
- Take away from the oven and permit the bread to chill within the pan set on a cooling rack for 1 hour. After that, take away the bread from the pan and let it end cooling instantly on the rack.
- Slice and serve. Cowl and retailer leftover bread at room temperature for as much as 4 days or within the fridge for as much as 1 week.
Notes
- Freezing Directions: Bread freezes effectively for as much as 3 months. Thaw in a single day within the fridge and permit to come back to room temperature earlier than serving.
- Particular Instruments (affiliate hyperlinks): Field Grater | 8.5 x 9.5-inch Loaf Pan (1-lb loaf pan)| Glass Mixing Bowls | Whisk | Picket Spoon or Silicone Spatula | Citrus Zester | Coarse Sugar | Cooling Rack
- Muffins: Put together batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way in which to the highest. Bake for five minutes at 425°F (218°C) then, holding the muffins within the oven, decrease the oven temperature to 350°F (177°C) and proceed to bake for an extra 13-14 minutes or till a toothpick inserted within the center comes out clear. Enable to chill within the pan for five minutes earlier than serving. Makes about 10-12 muffins.
- Oil: You should utilize avocado oil, olive oil, or melted coconut oil. You may additionally use vegetable oil or canola oil, and even melted butter. I sometimes use avocado oil.
- Honey: As a substitute of honey, you should utilize pure maple syrup (not “breakfast syrup”) or agave syrup.
- Yogurt: I take advantage of plain 2% or nonfat Greek yogurt. Vanilla or honey flavors would work splendidly right here!
- Zucchini: In case your zucchini is additional moist, blot it a bit earlier than including to the batter.
