Introduction
This Greek Yogurt Zucchini Bread is a moist, tender, and slightly tangy twist on the traditional zucchini bread. Greek yogurt adds a rich creaminess and a boost of protein, while the zucchini keeps the bread incredibly moist. It’s perfect for a quick breakfast, snack, or even dessert. The subtle sweetness and delicate spice of cinnamon make this loaf irresistible. Plus, it’s an excellent way to sneak in some extra veggies!
Ingredients:
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
2 large eggs
½ cup Greek yogurt (plain, unsweetened)
¾ cup granulated sugar
1/3 cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract
1 ½ cups grated zucchini (about 1 medium zucchini)
½ cup chopped walnuts or pecans (optional)
Instructions:
Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Mix the wet ingredients: In a large bowl, whisk the eggs, Greek yogurt, sugar, oil, and vanilla extract until smooth and combined.
Combine the dry and wet ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Add zucchini and nuts: Gently fold in the grated zucchini and, if using, the chopped walnuts or pecans.
Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve and enjoy! Slice and enjoy the bread on its own, or with a smear of butter or cream cheese.
Description:
Greek Yogurt Zucchini Bread is a healthy, flavorful twist on a classic treat. The Greek yogurt brings a silky richness while adding a slight tang, which balances perfectly with the sweetness of the zucchini and sugar. This bread is wonderfully moist, yet light, and makes a great addition to your breakfast table or a mid-day snack. With the added bonus of zucchini, it’s a delicious way to incorporate more vegetables into your diet.
Tips:
Squeeze out excess water from the zucchini: After grating the zucchini, place it in a clean kitchen towel or paper towels and squeeze out any excess moisture. This will help the bread maintain its texture and prevent it from becoming too soggy.
Use a mix of flours: For a healthier option, try substituting part of the all-purpose flour with whole wheat flour.
Spices: If you love spices, consider adding a pinch of nutmeg or cloves for extra flavor.
Storage: This bread stays fresh for up to 3-4 days at room temperature. For longer storage, wrap it tightly and freeze it for up to 3 months.
Add-ins: Get creative with your add-ins! You can include dried cranberries, chocolate chips, or seeds to mix things up.
Corrections and Adjustments:
Moisture balance: If your batter feels too thick (from excess zucchini moisture or flour measurement), add a tablespoon or two of milk or extra yogurt until the batter reaches the right consistency.
Sugar: If you prefer a less sweet loaf, reduce the sugar to ½ cup. The natural sweetness from the zucchini will still provide plenty of flavor.
Doneness check: Every oven is different, so be sure to start checking the bread at the 50-minute mark. If you notice the top of the bread browning too quickly, cover it loosely with foil and continue baking until fully cooked through.
