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 place– it’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 yogurt– which 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 bowls– no 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
This Greek yogurt zucchini 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
Easy, healthy, and wholesome Greek yogurt zucchini bread will be your new favorite recipe for this classic quick bread!
- 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 (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini (about 1 medium-large)*
- optional: 2 teaspoons orange zest (so good!)
- optional: 3/4 cup (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips
- Preheat the oven to 350°F (177°C) 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.
- Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- 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.
- 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.
Keywords: healthy zucchini bread, zucchini bread