Zucchini Yogurt Quick Bread Recipe

Whenever I’m craving something cozy and delicious that’s also sneakily healthy, I turn to this delightful zucchini bread recipe—it’s like a hug in loaf form!

I love making tasty and healthful recipes, and this Zucchini Yogurt Quick Bread is no exception. With the good-for-you combination of 1 ½ cups all-purpose flour, ½ cup Greek yogurt, and a ½ cup of finely grated zucchini, this bread is a nutritional powerhouse.

If you go easy on the salt, you can really taste the natural sweetness of the zucchini and the warmth of the cinnamon. And then there are the nuts or raisins, which give this bread such a great texture and taste.

You really can’t lose with this one.

Ingredients

• All-purpose flour: Base structure; source of carbohydrates.
• Greek yogurt: Adds moisture; rich in protein and probiotics.
• Zucchini: Provides moisture; adds fiber and vitamins.
• Light brown sugar: Sweetens; adds a hint of caramel flavor.
• Eggs: Binds ingredients; adds protein and richness.
• Vegetable oil: Enhances texture; source of healthy fats.
• Walnuts: Adds crunch; source of healthy fats and omega-3s.
• Ground cinnamon: Aromatic spice; offers antioxidants.

Ingredient Quantities

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• ½ cup Greek yogurt
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 medium zucchini, grated (about 1 cup)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or chocolate chips (optional)

How to Make this

1. Set your oven to 350°F (175°C) to preheat. Prepare a 9×5 inch loaf pan by applying a light coat of either butter or a non-stick spray.

2. In a bowl of moderate size, combine the flour, baking powder, baking soda, salt, and cinnamon by whisking them together until the mixture is uniform.

3. In a big mixing bowl, whip the eggs until they are slightly frothy. Add the granulated sugar and the brown sugar, whipping until the mixture becomes smooth and is just slightly thickened.

4. Mix the Greek yogurt, vegetable oil, and vanilla extract until completely blended.

5. Slowly incorporate the dry elements into the liquid mixture, stirring lightly until they are simply united. It is imperative that you do not mix them too thoroughly.

6. Incorporate the grated zucchini, making sure it is evenly mixed throughout the batter.

7. If using, combine the chopped walnuts or pecans and the raisins or chocolate chips evenly throughout.

8. Put the batter into the loaf pan that has been prepared, and smooth the top with a spatula or the back of a spoon.

9. Preheat the oven before baking.

Bake in the oven that has been warmed up to the specified temperature for 50-60 minutes. The loaf is done when a toothpick that has been inserted into its center comes out clean, or with just a few crumbs clinging to it.

10. Let the bread stand in the pan and cool for roughly 10 minutes. Then, after it’s had its chance to cool a bit, invert the pan so that the bread can come out and cool the rest of the way on a wire rack.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Cooking spray or butter
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Measuring cups and spoons
8. Spatula or the back of a spoon
9. Grater (for zucchini)
10. Wire rack
11. Toothpick

FAQ

• Can I use whole wheat flour instead of all-purpose flour?Certainly! Whole wheat flour can replace all-purpose flour in any baking recipe. Just know that the finished product might have a slightly more robust and earthy flavor, and it may not rise quite as high.
• What type of Greek yogurt is best for this recipe?Plain Greek yogurt is the best choice for a bread that is still moist and flavorful after baking. It can be either full-fat or low-fat.
• Do I need to peel the zucchini before grating?No, peeling the zucchini is not necessary. Just wash it thoroughly and shred it with the skin left on.
• Can I freeze the zucchini bread?It is indeed possible to freeze it. After cooling it, you should wrap it very securely in plastic wrap and keep it in a bag safe for freezer use for as long as 3 months. You can freeze it. After you cool it, wrap it tightly in plastic wrap and store it in a bag that is safe for the freezer. You can keep it safely in the freezer for as long as 3 months.
• What can I use instead of vegetable oil?Melted coconut oil or unsalted butter can be used in place of vegetable oil.
• How can I make this bread gluten-free?To make the bread gluten-free, switch the all-purpose flour with a 1:1 gluten-free flour blend.
• How should I store the leftover bread?Leftovers should be kept in a container that is airtight, then set at room temperature, for no longer than 3 days. If you want to keep the leftovers for longer than that, I suggest you refrigerate them because, in this case, you can still eat them up to a week later.

Zucchini Yogurt Quick Bread Recipe Substitutions and Variations

All-purpose flour. Instead, use 1 ½ cups whole wheat flour for a heartier texture. Or use a blend of flours for a gluten-free version.
Granulated sugar: Substitute ½ cup honey or maple syrup for a natural sweetener alternative. Reduce other liquids in the recipe slightly.
Coconut sugar or granulated sugar can be mixed in for a sweetness level akin to that of light brown sugar.
Sour cream or non-dairy yogurt: Use an equal amount to make this recipe dairy-free.
Coconut oil or applesauce: use ¼ cup melted coconut oil or a low-fat applesauce in place of the ¼ cup of vegetable oil.

Pro Tips

1. Grate the Zucchini Just Before Use Grate the zucchini right before adding it to the batter to ensure it retains its moisture, which is key for a moist and flavorful bread. If it’s too wet after grating, gently squeeze out some excess moisture with a clean kitchen towel.

2. Room Temperature Ingredients Make sure your eggs and Greek yogurt are at room temperature before mixing. This helps the ingredients blend more smoothly and contributes to a better texture for the bread.

3. Customize with Mix-ins Feel free to get creative with the optional mix-ins. Consider adding orange zest for a citrusy twist or swapping raisins for dried cranberries. You can also sprinkle a bit of coarse sugar on top for a crunchy topping.

4. Do Not Overmix When combining the dry ingredients with the wet, mix just until everything is incorporated. Overmixing can lead to a dense bread rather than a light and fluffy one.

5. Let it Cool Properly Allow the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack. This resting time helps set the loaf, making it easier to remove from the pan without breaking.