Addictive Recipes from a Self-Taught Baker

Greek Yogurt Apple Blueberry Bread

Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast! Recipe on

After all the cakes and croissants lately, let’s take a break from butter. This will be a short break because next week = chocolate croissants!!!

I threw together this quick bread for my family who visited us a few weeks ago. It was a beautiful weekend and we had a lot planned during their visit, so I knew I wouldn’t have much time in the kitchen. Having this bread and lemon poppy seed muffins (I left out the blackberries) pre-made for breakfasts and snack time was so convenient!

This humble little Greek yogurt apple blueberry bread were gobbled up before the sugary lemon muffins. And I love that because it’s made with zero refined sugar, relies mostly on Greek yogurt for moisture, and is packed with fruit.

I get so excited when delicious recipes are also healthy(ish) recipes. 🙂

Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast! Recipe on

Not sure if you remember my Greek yogurt zucchini bread, but that’s where we’re starting. We’ll replace shredded zucchini with shredded apple and add some blueberries. You can use fresh or frozen blueberries. You can also leave out the blueberries completely or replace with chopped nuts, dried berries, or raisins. (Do the raisins! Do the raisins! ♥)

I also added a little nutmeg, which is always a good buddy for apple.

How to make healthy Greek yogurt apple blueberry quick bread on


I used honey instead of agave. Since apples and blueberries are sweet, I reduced the liquid sweetener down from 1/2 cup to 6 Tablespoons. I loved that the quick bread isn’t overly sweet. If you want a little more sweetness, you can use 1/2 cup.

Apples are pretty heavy with moisture. A good thing in baking, but there’s such a thing as too much moisture. It can weigh down the bread. To lift it back up, I increased the baking powder to 1 teaspoon. In fact, if you notice your Greek yogurt zucchini bread not rising enough, try making the same change.

How to make healthy Greek yogurt apple blueberry quick bread on

I’ve received some questions on the zucchini bread about replacing oil with applesauce. I don’t recommend it with the zucchini bread or this apple bread. The breads end up tasting rubbery without the fat. I always use melted coconut oil, but you can use canola or vegetable oil instead. There’s only 1/3 cup in the whole recipe.

I’m also asked about using whole wheat flour instead of all-purpose. I haven’t personally tried it, but I don’t expect any issue making the switch. Use the same amount of whole wheat flour. The bread may taste a little more dense and hearty as a result. (I actually have a bunch of recipes made with whole wheat flour including pancakes, banana bread, dinner rolls, pizza crust, chocolate muffinsbanana nut muffins, waffles!!)

Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast! Recipe on

Like its zucchini sister, this apple blueberry bread is an anytime bread! Enjoy it with apple butter, nut butter, or a drizzle of honey for breakfast, slice it up for a snack, or serve it as a light dessert. If it’s dinner for one at your house, throw back a couple slices with a hunk of cheese on the side. In your slippers. With a glass of wine. On the couch. Watching HGTV. (Adding that scenario to my April goals.)

Want to try the quick bread as muffins? Totally possible! See my recipe note for instruction. Either way, I know you’re going to love this one. So simple!

Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast! Recipe on

Greek Yogurt Apple Blueberry Bread


  • 1/3 cup (80ml) canola, vegetable, or melted coconut oil
  • 6 Tablespoons (90ml) honey
  • 1 large egg
  • 1/2 cup (121g) plain Greek yogurt
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup shredded apple (about 1 apple)
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (190g) fresh or frozen blueberries (do not thaw)


  1. Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
  2. Whisk the oil, honey, egg, yogurt, vanilla, and apple together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and blueberries together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
  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.
  5. Cover and store leftover bread at room temperature for up to 5 days.

Make ahead tip: Freeze bread 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 12 muffins.

I use a box grater to shred the apple. I peeled it first. No need to blot the shredded apple before adding to the batter. I bake this bread with either Granny Smith or Fuji apple, but most apple varieties would be great!

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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.


Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Box GraterColorful Measuring Cups | 9×5 Loaf Pan | Whisk

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Hearty, healthy, and flavorful greek yogurt apple blueberry bread is delicious any time of day! Recipe on


  1. OH yay! I always look for recipes I can make for my 14 month old who LOVES blueberries and muffins and I love having recipes like this on hand for daycare and LOVE LOVE LOVE honey as a sweetener 🙂 Thanks for all you do Sally

  2. apple shredded with or without peeling?

  3. Taking into consideration that you use a fairly large quantity of basic baking ingredients (flour, white sugar, etc), where/how do you keep the costs down for these items? Costco, Sams, a special bulk buy place? I’m thinking about starting a baking blog but want to keep costs down as much as possible.

    • Hi Sarah! I purchase my sugars, chocolate chips, butter, flour, and some other baking items in bulk from bulk stores Sam’s Club and Costco. It definitely helps!

  4. Hi Sally,

    I love several of your recipes and would love to try my hand at the newest ones (that German Chocolate Cake looks amazing!); unfortunately the last few days (I’d say it started around Sunday) I’ve tried to go to any recipe on your page I keep getting redirected to a Facebook-type page where it tells me to spin to win a free X (ipad, iphone, tablet, etc).

    I don’t know if you just changed advertisers or something but it’s really annoying when I’m trying to look at a recipe and then end up on a “you won a free ipad!!” page instead. It doesn’t seem to happen on my desktop, just my phone. Hopefully it’s just a weird glitch or something, because I can’t see any of the recipes (which is a darn shame because they look so delicious! :)) –
    Best, KG

    • This was happening to me as well but when I cleared the cookies on my phone, it stopped. For any iPhone users, go to settings, safari, then hit clear history and website data. I don’t know why that was happening, but that made it stop for me. it’ll also clear saved passwords, etc, so heads up 🙂 

    • Ok an update! I’m aware of the awful advertisement that continues to pop up and redirect you off my site when on mobile. We dug around and think we finally blocked that advertiser altogether. I apologize, I know how annoying it was!

  5. I just made this and it is delicious. Not overly sweet, and my husband, daughter, and I keep going back for another slice 🙂 the apples lend a natural sweetness and the blueberries really pop. Thank you so much for a delicious recipe! 

  6. hello! I am interested in making this for my 13 month old. Do you think I could substitute some of the AP flour for whole wheat?

  7. This looks delicious! Beautiful photography as usual 😀 
    I had a question about the marble cake recipe in your cookbook Sally. So I’ve made it twice and both times my 9×5 inch loaf pan gets filled to the brim with batter. I made it and the first time it overflowed. I was very careful the second time, I weighed my ingredients and used exact measurements but it still rose above the pan and got stuck to the aluminum I covered it with. It didn’t overflow but the cake sort of went over the edges. I’m not how to describe it but do you have any idea why that might be? Should I try filling my pan a little lesser next time and use the rest of the batter for cupcakes?

    • Hi Eman! I’m so sorry you’re experiencing trouble with my cookbook’s marble pound cake recipe. I would only fill the loaf pan 2/3 full then use any extra for cupcakes, just as you guessed.

  8. This looks great. Do I use unrefined or refined coconut oil?

  9. Made this yesterday and it was delicious! I subbed maple syrup for the honey (because it’s maple syrup season and my honey is super pricey), and it tastes great. Like a pancake loaf.

  10. Recipe looks real good. Note: 6 tbs= 6x15ml=90ml.

  11. Do you squeeze the moisture out of the apple? And do you pack in the cup, or use loose shreds? I made this yesterday and it was a little dense/wet and didn’t rise much, so I’m thinking I did something wrong with the apple. But the flavor was fantastic, and I loved sharing it with my 1 & 2 yr olds! I used blackberries instead of blueberries, and used the method from your apple/blackberry muffins of pouring a little batter and then dotting it with the chopped blackberries (although I’m sure my kiddos would’ve gotten a kick out of purple bread… I might try that at some point for fun!).

    • Hi Melanie! I don’t blot the apple, nor do I pack it in. Maybe yours was extra wet? Regardless, an easy fix for next time. I’m so glad you and your little ones enjoyed it though.

  12. This might be a completely armature question but how do you get the pictures like the last overhead one in this post… no background blur and the whole recipe is in focus? A special lens or is it just a wide open aperature? With plenty of light? … I never seem to be able to get the whole subject in focus…
    Thanks in advance I absolutely have always adored your photography, it literally has emotion and feeling behind them all! xo 

    • Hey Michele! I’m just seeing this comment now. Thank you so much for the compliment on my photography. It’s been a fun journey from just starting out to where I am now. That overhead shot was taken on a bright sunny day with the light behind the subject and I used a shallow depth of field. Used my canon 50mm f/1.2 lens, my favorite for food photography.

  13. Sally, made this loaf last’s delicious…  I did the raisins, raisins raisins,  I will make it again with blueberries..

  14. Hi Sally! I’m just nursing my little one to sleep & browsing your site! Once she’s down I’m definitely going to make this! We just picked up a bag of organic frozen blueberries from Costco and a large bag of organic galas! I may even make two loaves. Was thinking of subbing all purpose flour for white whole wheat. Love the healthier recipes 🙂
    On a side note, I have to say I’m so glad you had a baby just a few months before I did because I know you’ll be posting more kid-friendly recipes when Noelle is old enough to help out in the kitchen! 

    • CONGRATS on your baby girl! I’m excited for you to try this apple blueberry bread. I made it with little ones in mind. I can’t wait to bake for/with my little girl and share all the recipes we enjoy together. 🙂

  15. Just made these as muffins – so so good! Thank you!!

  16. Sally my daughters and I have been enjoying your blog and have made many recipes. This one was super delicious. When I took it out of the oven it smelled like donuts for some reason. Then when my older daughter tried it she commented that it tasted a little like a blueberry donut! I don’t know what it is- the nutmeg maybe? At any rate it is very tasty and hard to believe that it is on the healthier side! 

    • It’s the nutmeg 🙂 And I’m so glad you enjoyed the bread! Thank you for reading my blog and baking my recipes!!

  17. Looked very easy so I tried it last night using Gluten free flour and it worked quite well.
    I used only melted coconut oil and the flavor is wonderful with the touch of coconut flavor.
    The only problem I had is I added the melted coconut oil after the egg and yogurt so this caused the coconut to harden a little, but no worries, bread came out great.

  18. Does the fat content of the Greek yogurt matter? 

  19. Hi sally! I’ve been doing most of my baking through your site and i’d like to say thank you sooo much for making me seem like a good baker i made your Lemon blueberry layer cake(LOVED IT SOOO MUCH!❤), Lemon strawberry crumb bars, Marble cake and planning to do this weekend your Raspberry streusel bars! However, i made last weekend this Greek yogurt apple blueberry bread and i overlooked the honey with Honey flavored syrup only and it lacks sweetness all throughout. But i drizzled it with confectioners sugar and i got the my sweetness remedy i’m so inlove with your recipes and i’d probably end up doing all your sweet recipes ❤❤❤more power and iloveyou!

  20. Hi Sally, I made this the day after you posted it and have made it again since – it’s a wonderful recipe! We loved it! 🙂 I made it with raisins instead of blueberries and that is a wonderful version, thanks for the suggestion!
    Some changes I made the second time: I didn’t bother to peel the apple and liked the texture, I reduced the honey to 5 tbs and sprinkled the top of the loaf with sugar and cinnamon instead (= crusty cinnamon lid – love it!), and I swapped about 90 grams of the all-purpose wheat flour with whole-grain spelt flour (type 1050), which worked wonderfully.
    Thank you for this great recipe, Sally!

  21. I made this with pears that I had to use up because nobody would eat them. This was a hit! I did replace the honey with maple syrup and left out the nutmeg. I’ll definitely be making this again as muffins. Thanks for another great recipe, Sally.

  22. We love this bread in our house and my kids can’t get enough of it. I love a healthier approach to a sweet bread and have now made this three times. In case others are wondering, I substituted all of the all-purpose flour for spelt flour and I also used maple syrup instead of honey and a pink lady apple. I sprinkled the top with about a tablespoon and a half of demerara sugar to give it a little crunch on top. Fabulous recipe Sally, Thanks!!

  23. Hello, 
    I’m just salivating over this recipe and wondering if a cooking apple would be suitable? I’m thinking bramley apple here in the U.K. which is what I would use in something like a Dorset Apple Cake or apple pie as it cooks down quite a bit or would it mean a bit too much moisture coming our during cooking? If not, I’ve normally got Braeburns in the house, would that be suitable? So many different apple choices! 

    P.s. I made the blueberry lemon scones today and tried your method of freezing the butter and then grating it and it was brilliant. I always freeze butter and flour to make pastry and then process it so it made a lot of sense. And in laws all declared it delicious, so a success! 

    • Mairi, I’m glad you tried the blueberry lemon scones. Thank you so much for reporting back about them– grating the butter is my go-to method.

      I’ve only tried this blueberry apple bread with fresh shredded apple. Braeburn apples would be great. If you try the bread with cooked apple, let me know how it tastes!

  24. I plan to make this tomorrow but with whole wheat white but I have two questions.  Can I cut back on the honey to save some calories and can I keep the skin on the apples for extra fiber?   Thanks for all the yummy recipes!!!

    • Hi Kayla! Feel free to play around with this recipe by reducing the honey and leaving the skin on the apples. Enjoy!

  25. Hi Sally could I sub plain yougurt instead of Greek? Love all your recipes!!!


  26. I love your zucchini bread so I know I will love this one, too! Apples and blueberries sound like a delicious combination, although I love your raisin idea! Yum!

  27. Ever since I read your description of the “dinner for one” scenario, the one including this bread, cheese, wine and HGTV, I have NOT been able to get the idea out of my head. I made the bread last night except I blended the blueberries and then reduced them down before swirling them into the batter. I’m about to enact the rest of the plan (subbing netflix for HGTV) and couldn’t be more excited!

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