Greek Yogurt Zucchini Bread

Super simple, easy, healthy, and moist Greek yogurt zucchini bread! Recipe on

As promised, here is my favorite lightened-up zucchini bread recipe aka theeeeee healthy snack of the season.

I’ve been slicing off a piece of this zucchini bread every time I walk in and out the kitchen. And there’s been zero shortage of said bread recently. No lie, I’ve made this bread 3x in the past 2 weeks. And I was traveling for 6 of those 14 days. SO MUCH ZUCCHINI BREAD.

Super simple, easy, healthy, and moist Greek yogurt zucchini bread! Recipe on

I first made a loaf to take to my mom. And by “take to my mom” I mean find an excuse to stay and eat the bread with my mom. Then I baked 2 more loaves right after that for quick and easy breakfasts/snacks/desserts. That’s kinda why I love zucchini bread in the first place. It’s an anytime bread– welcome on the breakfast table or as a totally delicious and awesome snack. And it most certainly counts as dessert with a big ol’ smother of peanut butter AND nutella on top. → Yup, both.

Plain and simple, zucchini bread is just so nice to have around when you want something a little sweet that’s not dripping with oil nor overloaded with sugar. And hello! It sneakily has vegetables in it. You’re winning already.

This particular zucchini bread recipe is a spin-off from the Quinn family zucchini bread recipe. Kevin loves that zucchini bread. Have you tried it yet? When he tasted this slightly healthier version, he had no clue it was any different from the original. And that’s the point of healthy baking, isn’t it?!

Super simple, easy, healthy, and moist Greek yogurt zucchini bread! Recipe on

Here’s what I did differently. It’s not much, just a few tweaks here and there. I cut out all of the white sugar, reduced the oil, added protein-happy Greek yogurt, a little orange zest, took out the chocolate chips (what is happening), increased the cinnamon, and added walnuts. Ok, that sounds like a lot. But the two breads really do taste similar! Replacing chocolate chips with nuts is a little gutsy around these parts, but I promise you won’t miss the chocolate. Is saying that blasphemy? At least it’s not raisins? (Which I was totally tempted to do because raisins .)

The Greek yogurt makes the crumb suuuuper moist. Moisture is usually sacrificed when fat (the oil) is reduced, but the Greek yogurt’s all like I got this. And that orange zest! Adding it to zucchini bread is a little different for me, but I loved its addition in my carrot cake last month so I decided to toss it in. Never looking back, my friends. Next level flavor when combined with cinnamon and vanilla extract. You’re going to love it too.

Super simple, easy, healthy, and moist Greek yogurt zucchini bread! Recipe on

Instead of 1/2 cup granulated sugar, I sweetened the bread with Wholesome!® Organic Blue Agave. I started working with Wholesome! this year and couldn’t be more proud to be their partner. Can I just say something super honest here? I sincerely appreciate Wholesome! and their entire line of fair trade, non-GMO organic sweeteners. I have utmost respect for companies who pour their heart into what they do and strive to make a difference. I don’t typically bake with sweeteners like agave or coconut sugar, but how can you not support a company like this.

And you know what’s even better? Their line includes our regular favorites like organic light brown sugar and organic powdered sugar. Ok and the best part of all: their packaging is pink and purple and yellow and amazing. It’s just really refreshing to have the folks at Wholesome! around and their happy packaging in our cupboards is a big fat awesome bonus.

Other than that, it’s just a super straightforward zucchini bread recipe. No tricks here. You don’t even need a mixer. Just two bowls– one dry, one wet– then mix the two together. Literally most of the “work” lies in shredding the zucchini.

Super simple, easy, healthy, and moist Greek yogurt zucchini bread! Recipe on

And if you decide to sub the chocolate chips back in because nuts will never be chocolate, I promise that’s ok. But raisins would be even better. 😉

Ok, stopping now.

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Greek Yogurt Zucchini Bread


  • 1/3 cup (80ml) canola, vegetable, or melted coconut oil
  • 1/2 cup (120ml) Wholesome! organic blue agave
  • 1 large egg, at room temperature
  • 1/2 cup (121g) plain Greek yogurt, at room temperature1
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup shredded zucchini (about 1 medium-large)2
  • optional: 2 teaspoons orange zest (so good!)
  • optional: 3/4 cup (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips


  1. Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
  2. 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.
  3. 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.
  4. 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.

Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Recipe Notes:

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 425°F (218°C) then, keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) 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.

  1. I use plain nonfat Greek yogurt. You can use low fat or full fat instead. Vanilla or honey flavors would work wonderfully here!
  2. If your zucchini is extra wet, give it a few blots before adding to the batter.

Adapted from award-winning zucchini bread

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Super simple, easy, healthy, and moist Greek yogurt zucchini bread! Recipe on

I’m working with Wholesome! to bring you today’s recipe. Thank you for helping me work with brands I love!

Super simple, easy, healthy, and moist Greek yogurt zucchini bread! Recipe on



  1. Geeta on July 12, 2017 at 6:20 am

    Hi sally! Absolutely loved the way the bread turned out the first time around. For the second time was wondering if I could use wheat flour instead of all purpose. What alterations in the recipe should I look at?

    • Sally on July 12, 2017 at 11:22 am

      It can be a 1:1 substitution. The bread may be a little more dense and hearty, but still wonderful. Enjoy!

  2. Erin on July 14, 2017 at 6:25 am

    Hi Sally! 

    First off, I LOVE your recipes 🙂 Thanks for so much great inspiration! I have a question about measuring. I use King Arthur Flour and, according to their weight chart, 1 1/2 c of flour would be 180 g. Your recipe indicates 170 g, which is not a huge difference, so I’m not as concerned with this recipe. But in some other recipes I see in cookbooks, blogs, etc., the differences are sometimes much greater. Knowing that all bakers don’t use the same flour, do you have a tip for which weight measurement to use? The recipe? Or go with the specific brand of flour you use? 


    • Sally on July 14, 2017 at 10:26 am

      I would go with the recipe, to be honest– but I use KA flour too! In all my baking and recipe testing. 10g isn’t a huge deal for this– you’re right– but in larger amounts, it could make a difference. If you’re ever in doubt and there’s a big difference in #s, go by the cup measurement. That’s what I typically do.

      • Erin on July 14, 2017 at 7:16 pm

        Thanks for the tip 🙂 

  3. Denise on July 17, 2017 at 12:06 am

    This bread was so moist and delicious!  Thanks for the recipe.  

  4. Margo Haynes on July 19, 2017 at 2:01 pm

    I can’t use agave as I am diabetic & I have a diabetic recipe that uses applesauce in place of oil or shortening…so do you have any idea how I would substitute the Splenda for the agave?

    • TRUTH on July 22, 2017 at 5:22 pm

      Splenda is a man made sweetner…agave is natural. Your body shouldn’t reject a natural sweetner. It should reject the aspartame that’s loaded in splenda and every other sugar free sweetner

      • Lisa on August 2, 2017 at 12:27 pm

        You should be sure to give people accurate advice when it comes to serious health conditions like diabetes. Agave may not be safe for them they should check with their doctor.

      • Cristine on September 2, 2017 at 5:42 pm

        “Truth”, please for the love of god do not give advice out like this. Someone who is DIABETIC can NOT have the same amount of NATURAL sugar a non-diabetic could have without having serious complications (including death). I understand the desire to spread “natural vs manmade” but saying your body shouldn’t reject a natural sweetener is misinformed and ignorant. Please don’t spread this kind of information.

        A physician

      • Gail Pollard on October 23, 2017 at 8:53 am

         What about Stevia? 

  5. Jill M on July 19, 2017 at 7:40 pm

    If we can’t get a hold of agave, what substitutions could we use? Maple syrup? Honey? Regular sugar? Looking forward to making this!

    • Sally on July 20, 2017 at 10:52 am

      Honey would be great!

      • Jill M on July 21, 2017 at 6:49 am


  6. Kristen on July 25, 2017 at 10:13 pm

    I made muffins and they were delicious!! So moist and hearty! Perfect way to use zucchinis for healthy baking! 

    • Sally on July 26, 2017 at 12:13 pm

      So happy you liked them, Kristen!!

  7. Amanda on July 29, 2017 at 4:24 pm

    How long and at what temperature should I bake mini muffins? Thanks!

    • Sally on July 30, 2017 at 8:11 am

      350F for about 10-12 minutes (or until baked through).

  8. Martina on August 5, 2017 at 10:44 am

    Yummie! I have made muffins and put in chocolate chips instead of nuts and used honey instead of agave sirup. Now I have the perfect orange-dark chocolate muffins! I love your recipes, they never fail, each I tried was perfect! Thank you very much for given the amounts in grams and the temperatures in degrees Celsius for your follower  from Germany!

  9. Ritu Mehra on August 26, 2017 at 2:51 am

    Hello Sally! Just made the Grek Yogurt Zucchini Bread,turned out simply amazing! Thanks for the wonderful recipe. Most of my queries regarding flour and sugar substitution were met upon reading the comments and your answers. You have a wonderful site and I look forward to trying the many recipes given.

  10. Roseanne on September 1, 2017 at 7:27 am

    Hi, going to try out your recipe. Will the bread be as moist when subing the agave with the honey? Have you tried that?

    • Sally on September 1, 2017 at 8:02 am

      I have– just as deliciously moist.

  11. Emily on September 4, 2017 at 10:33 pm

    How many eggs are we supposed to use? It doesn’t list any in ingredients but does in instructions. 

    • Sally on September 5, 2017 at 8:10 am

      1– listed under the agave. Enjoy!

  12. KimJay on September 9, 2017 at 11:07 am

    If prepared by your recipe, do you know what the breakdown is for caloric and nutrient intake, per serving? I’m assuming there is approx 12 slices in a standard loaf pan. Thanks! 

    • Sally on September 9, 2017 at 11:22 am

      Hi! Calorie counting calculators online can often be inaccurate (different brands/products/etc) and I would hate to publish wrong information on my website. Sometimes I share an estimate, but that’s rare– feel free to calculate at your own discretion!

  13. jean on September 18, 2017 at 7:33 am

    Thank you for this wonderful recipe. I used olive oil instead of coconut and it gave the bread a wonderful texture. I like to use half whole wheat and half white flour as well. I didn’t use the full agave syrup measurement recommendation and didn’t notice it.

  14. Kaitlyn on October 4, 2017 at 1:20 am

    If I want to make this recipe in a mini loaf pan, would I have to half this recipe? 

    • Sally on October 4, 2017 at 9:11 am

      It depends on the measurements of the pan.

      • Kaitlyn on October 4, 2017 at 9:36 am

        About 6 by 3 inch mini loaf pan?

      • Sally on October 4, 2017 at 9:37 am

        Halving the recipe should work.

  15. Kaitlyn on October 4, 2017 at 11:13 am

    Okay thanks! 

  16. Vyvyan on October 10, 2017 at 2:05 pm

    Sally, if I wanted to add banana and chocolate chip to the recipe, how do I do that without ruining the recipe?

    • Sally on October 10, 2017 at 2:17 pm

      Hi Vyvyan! I don’t suggest altering this recipe to do so, but how about you try my whole wheat banana bread recipe. You can add chocolate chips. You can use Greek yogurt instead of applesauce.

      • Vyvyan on October 10, 2017 at 6:45 pm

        Then do you have a recipe that is zucchini banana bread that uses yogurt? Trying to combine the two to see what it taste like.

  17. Fiona Calleja on October 23, 2017 at 10:02 am

    Have made this twice now and it’s delicious! I double the ingredients and baked for one hour in a std loaf pan. – substituted agave for 1/2 cup of brown sugar and two tablespoons of honey (didn’t have agave on hand).  Creates the perfect crust with a to die for centre.  We used just over a cup of Greek yoghurt just to make sure the batter was  not too stiff.  So easy and my 7 yr  old loved baking it with me.  I think next time I’ll add a bit more zucchini than recommended.  You could probably cut some of the sweetness and add grated apple too.   Thanks for the recipe! 

    • Sally on October 23, 2017 at 12:30 pm

      Let me know if you try it with an apple! Sounds good!

  18. G on December 13, 2017 at 5:02 am

    can you use olive oil or sunflower oil instead of canola or vegetable oil?

    • Sally on December 13, 2017 at 10:14 am

      Yes, either!

  19. jean on December 18, 2017 at 4:47 am

    Nice one, Sally! These were moist and delicious. In the past I tried a different recipe (not yours) that only used yoghurt and no oil. They were like bricks. The oil is really needed. I also added shredded apple alongside the zuchinni. I barely used any agave, spelt flour, and they turned out perfectly. I appreciate you trying to give measurements in grams, as that’s what I use. However, I am glad that I did a double take at your grams measurement for the yoghurt amounts. Might need to change that. Thanks again for this recipe!

  20. mohan on December 29, 2017 at 8:04 am

    hi Sally,
    can i use quinoa/quinoa flour instead of whole wheat?



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