Description
This Greek Yogurt Zucchini Bread is irresistibly moist and flavorful. Made with fresh zucchini and Greek yogurt, it’s a quick and healthy option for breakfast or a snack!
Ingredients
Scale
- 1/3 cup avocado oil
- 1/2 cup honey
- 1 large egg, at room temperature
- 1/2 cup plain greek yogurt, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini
- optional: 2 teaspoons orange zest
- optional: 3/4 cup chopped walnuts or raisins or chocolate chips
- optional: coarse sugar, for sprinkling
Instructions
- Preheat your oven to 350°F (177°C) and grease an 8.5×4.5-inch loaf pan.
- In a medium bowl, whisk together the oil, honey, egg, yogurt, and vanilla until well combined.
- In a large bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Pour the wet mixture into the dry ingredients and mix until just combined without overmixing. Fold in the zucchini, orange zest, and any optional add-ins if desired.
- Pour the batter into the prepared pan and sprinkle lightly with coarse sugar if you like.
- Bake for 50–55 minutes, tenting with foil halfway through to prevent over-browning. Test doneness with a toothpick.
- Let the bread cool in the pan for 1 hour, then remove from the pan and cool completely on a rack.
- Slice, serve, and enjoy! Store leftovers at room temperature for 4 days or refrigerate for up to 1 week.
Notes
For extra flavor, add orange zest to the batter.
Chopped walnuts or chocolate chips give a nice texture—feel free to include them!
This bread stays fresh longer if stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 189
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg