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Zucchini Bread with Greek Yogurt

Zucchini bread with Greek yogurt is an easy quick bread with a tender, slightly tangy crumb and a golden top. Grated zucchini is squeezed dry and folded in for a moist zucchini loaf that slices clean.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.3333333333 cup vegetable oil
  • 0.75 cup plain Greek yogurt (full fat)
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
  • 2 tbsp turbinado sugar topping
  • 0.5 tsp cinnamon topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together.
  3. Beat granulated sugar, eggs, vegetable oil, plain Greek yogurt (full fat), and vanilla extract until smooth and creamy.
  4. Stir in zucchini, grated and squeezed dry.
Bake
  1. Fold dry ingredients into wet until just combined, stopping as soon as no dry streaks remain.
  2. Pour batter into the pan and sprinkle turbinado sugar mixed with cinnamon evenly over the surface.
  3. Bake 50–60 minutes at 350°F, until a toothpick comes out clean and the top is golden.
  4. Cool for 15 minutes before slicing, so the crumb sets and holds together.

Notes

For extra moist slices, squeeze the grated zucchini very well so the batter isn’t watery. Store tightly wrapped in the fridge up to 4 days; freeze wrapped slices up to 2 months. For a protein-leaner swap, use low-fat plain Greek yogurt (full fat) in the same amount, keeping the baking soda and baking powder unchanged.