Greek yogurt zucchini bread is a lighter alternative to classic zucchini bread, thanks to a handful of wholesome ingredients that pack a flavorful punch. Made with agave (or honey), coconut oil, Greek yogurt, and fresh zucchini, this will be your new favorite summertime snack. To make this bread into muffins, see my note below the recipe.
Today’s Greek yogurt zucchini bread is a variation of my classic zucchini bread and zucchini muffins recipes. We’ll make a couple ingredient swaps and substitutions, but it’s just as moist (if not more so!) and flavorful as the original. This anytime bread is welcome on the breakfast table or as a totally delicious snack. Topped with peanut butter or Nutella and it certainly counts as dessert. That’s why I love zucchini bread so much in the first placeโit’s acceptable all day long.
Let’s get started!
This Is Lightened-Up Zucchini Bread
Made with wholesome ingredients, Greek yogurt zucchini bread is a lightened-up quick bread recipe with the same delicious flavor you expect from traditional zucchini bread.
To sweeten the bread, we use agave instead of granulated sugar, though honey or maple syrup also work. Instead of butter, we’ll use melted coconut oil. For added fat, we’ll incorporate protein-packed Greek yogurtโwhich also makes the crumb super moist. Moisture is usually sacrificed when fat (the oil) is reduced, but not when using Greek yogurt. Plain and simple, this lighter zucchini bread is wonderful to have around when you want something a little sweet that’s not dripping with oil or overloaded with sugar. And there’s vegetables sneakily hiding inside!
Overview: How to Make Greek Yogurt Zucchini Bread
Like all quick bread recipes, today’s zucchini bread comes together easily. You only need a couple mixing bowlsโno mixer required.
- Whisk the wet ingredients together. This includes the oil, agave (or honey), egg, yogurt, and vanilla extract.
- Whisk the dry ingredients together.
- Combine the wet and dry ingredients. Fold in the zucchini, orange zest, and walnuts.
- Pour into prepared loaf pan.
- Bake. The bread is done when a toothpick inserted in the center comes out clean, about 40-50 minutes.
To Sum Up Greek Yogurt Zucchini Bread
This bread is:
- Super soft and moist
- Simple and straightforward
- Flavored with orange, cinnamon, and vanilla
- Packed with wholesome ingredients
- A healthy breakfast, snack, or dessert
- Ready in an hour
- Freezer-friendly, just like peanut butter chocolate chip zucchini bread
If you have more zucchini to use up, add this zucchini cake to your must-bake list and these zucchini fritters and zucchini biscuits to your dinner list! For more inspiration, browse my 20+ favorite zucchini recipesโboth sweet and savory!
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Greek Yogurt Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours (includes cooling)
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Easy, healthy, and wholesome Greek yogurt zucchini bread will be your new favorite recipe for this classic quick bread!
Ingredients
- 1/3 cup (80ml) canola, vegetable, or melted coconut oil
- 1/2 cup (120ml) honey or organic blue agave
- 1 large egg, at room temperature
- 1/2 cup (121g) plain Greek yogurt, at room temperature*
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (130g) shredded zucchini (see note)*
- optional: 2 teaspoons orange zest (so good!)
- optional: 3/4 cup (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) and grease a 9×5-inch loaf pan.
- Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange zest, and walnuts.
- Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to 5 days.
Notes
- Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Toolsย (affiliate links):ย 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Wooden Spoon or Silicone Spatula | Cooling Rack
- Muffins: Prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake for 5 minutes at 425ยฐF (218ยฐC) then, keeping the muffins in the oven, lower the oven temperature to 350ยฐF (177ยฐC) and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 10-12 muffins.
- Yogurt: I use plain nonfat Greek yogurt. You can use low fat or full fat instead. Vanilla or honey flavors would work wonderfully here!
- Zucchini: If your zucchini is extra wet, give it a few blots before adding to the batter.
- Adapted from zucchini bread.
Reader Comments and Reviews
Can I use regular plain full fat yogurt instead of Greek yogurt?
Hi Brooke, yes, that will work in a pinch.
This yogurt zucchini bread is delicious. I used maple syrup instead of honey because itโs what I have. Otherwise, I followed the recipe. I used walnuts too. It baked well and is moist and flavorful.
So good! I used King Arthur gluten free โmeasure for measureโ flour and it is absolutely delicious! Not overly sweet and super moist.
Omg this recipe is sooooo good. The best part of this recipe is that is not too sugary. (even in an Asianโs standard lol) I substituted 50g honey with brown sugarโand it went out perfect! Also its texture is soft and moist. Totally love it. Weโre having zucchini shortage in my area right now so I substituted it with cucumber. It also worked. For anyone who concerns about sweetness -this recipe is perfect for ya, go try it!
Would love the nutritional information
Hi Heather, We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This is the best zucchini bread I’ve made…so moist and not super sweet! I love that it used coconut oil instead of seed oils and used honey instead of sugar! Thanks for a healthy bread that my kids and husband love!
I love this bread and healthy ingredients recipe. Iโve taken it to friends house and it was gone. My husband raves about it. Iโm not a big fan of zucchini but with this recipe, I can eat it every day. Thank you.
My family loves so many of your recipes, I am excited to try the healthier ones too. Does the melted coconut oil need to be unrefined that starts in a solid and then melted, or can I use refined that comes in a liquid form? Thank you!
Hi Lauren, you can use either in this recipe. Enjoy!
These are excellent! Made the muffins last night and theyโre already almost all gone. I peeled the zucchini before I grated it and itโs the first time my vegetable-hesitant preschooler has eaten zucchini bread (and he asked for thirds). I also tried maple syrup instead of agave (1:1) and it worked great
Any tips for getting even amounts of batter into each muffin well? Thank you!
I use a small cookie scoop when I make muffins/cupcakes. Works out pretty well.
Best healthier zucchini bread Iโve made yet.
I want to try this recipe but do you give the calories and nutrition info anywhere?
Hi Mary, We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi, Sally! I’m planning to make these tomorrow, but I wondered if whole wheat or bread flour would be an okay substitute? I JUST ran out of all-purpose flour, and won’t be able to make it to the store before tomorrow!
Hi Rey, You can substitute the all-purpose flour with whole wheat flour. The bread will taste heavier with the heavier flour, though. Enjoy!
This recipe is amazing! I replaced the coconut oil with butter on a 1:1 ratio. The bread has a perfectly moist consistency and is stable – it doesnโt fall apart even when topped with butter and honey ๐
Can I use sugar in place of honey
Hi Ellie, that swap should work. Or weโd recommend following our regular zucchini bread instead. You can use Greek yogurt in place of the applesauce.
I love this recipe and my kids devoured these. The texture is so good. I subbed regular sugar for the honey and did 1 and 1/2 tsp cinnamon and 1/4 teaspoon nutmeg because I love the spices of the other zucchini muffins recipe on this site. This one is going to be a regular for us!
These turned out amazing. I didnโt have enough honey, so I did half honey half maple syrup. I made muffins and had to bake them a bit longer. Will be making these again.
Can I sub melted butter instead of vegetable/coconut oil? Always love your recipes! Thanks!
Hi Margaret, You can try it, but in this zucchini bread the oil serves to keep the crumb light and moist, where the butter could weigh the batter down.
Thoughts on making this with all whole wheat flour or a mix of of AP and whole wheat? I haven’t baked much with the latter but have a bag of it I’m trying to use up! Worried it might affect the texture though.
Hi Maggie! You can substitute the all-purpose flour with whole wheat flour. The bread will taste heavier with the heavier flour, though.
I need to know the sodium content of this bread
Hi Lois, We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can these be made without eggs? My baby has an egg allergy.
Hi Colby, we havenโt tested any egg alternatives, so Iโm unsure of the exact result. Let us know if you do!
If i want to add in some strawberries with the chocolate chips, should i change anything?
Hi Adi, you can add some strawberries with the chocolate chips, keeping the total amount of add-ins to about 3/4 cup. Keep in mind that strawberries can be quite wet, so the bake time may be just a few minutes longer. Enjoy!
Thank you for sharing with us your Recipe.
Hello,
Can I use maple syrup as a sweetener for this recipe?
Yes, that works!
If you use a vanilla or honey yogurt should you reduce the amount of the either of those ingredients? And thoughts on by how much?
Hi Nancy, you can use either with no changes to the recipe. Enjoy!
These were a huge hit at our house! Made them into muffins-baked for 18 minutes. Also, added a scoop of vanilla protein powder (in place of the equivalent amount of flour) and added two tablespoons of hemp seeds. (Teen athletes at home want as much protein power as possible!) I omitted the zest but did add the walnuts, which I toasted for 5 minutes first! Thanks for such a great recipe!
What are the calories please
We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Great recipe. Love that it has clean ingredients
Can I use cane sugar instead of honey?
Hi Denise, that swap should work. Or we’d recommend following our regular zucchini bread instead. You can use Greek yogurt in place of the applesauce.