Greek Yogurt Zucchini Bread
A moist and delicious bread made with grated zucchini and Greek yogurt, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup grated zucchini Squeeze out excess moisture before use
- 1 cup Greek yogurt Can substitute with dairy-free yogurt if needed
- ⅓ cup vegetable oil Can substitute with coconut oil for flavor variation
- ½ cup granulated sugar Can reduce for a less sweet bread
- ½ cup brown sugar
- 2 large eggs Can substitute with flax eggs for vegan option
- 1 teaspoon vanilla extract Use high-quality for the best flavor
Dry Ingredients
- 1 ½ cups all-purpose flour Can use gluten-free blend as a substitute
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon Can add nutmeg or ginger for spice variation
Instructions
Preparation
- Gather all ingredients and wash the zucchini.
- Grate the zucchini and squeeze out excess moisture.
Mix Wet Ingredients
- In a large bowl, combine zucchini, Greek yogurt, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth.
Combine Dry Ingredients
- In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture and fold gently until just combined.
Prepare Loaf Pan
- Grease a 9x5 inch loaf pan with non-stick spray or butter, or line it with parchment paper.
Bake
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted comes out clean.
Cooling
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For freezing, wrap securely and it can last for up to 3 months.