Greek Yogurt Zucchini Bread

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, 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.

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

Today’s Greek yogurt zucchini bread is a variation of my classic zucchini bread recipe. 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!

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

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!

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

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.

  1. Whisk the wet ingredients together. This includes the oil, agave, egg, yogurt, and vanilla extract.
  2. Whisk the dry ingredients together.
  3. Combine the wet and dry ingredients. Fold in the zucchini, orange zest, and walnuts.
  4. Pour into prepared loaf pan.
  5. Bake. The bread is done when a toothpick inserted in the center comes out clean, about 40-50 minutes.

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

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
  • Freezer-friendly

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

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
slices of Greek yogurt zucchini bread

Greek Yogurt Zucchini Bread

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 4 hours (includes cooling)
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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) 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 (190g) 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


  1. Preheat the oven to 350°F (177°C) and grease a 9×5 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.


  1. Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. 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.
  3. Yogurt: I use plain nonfat Greek yogurt. You can use low fat or full fat instead. Vanilla or honey flavors would work wonderfully here!
  4. Zucchini: If your zucchini is extra wet, give it a few blots before adding to the batter.
  5. Adapted from zucchini bread.

Keywords: healthy zucchini bread, zucchini bread

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

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


Comments are closed.

  1. Hi! I see in the comments that you can use maple syrup but would honey also be ok? Thanks!

    1. Hi Mary, Honey is a great substitute for the agave.

  2. My family loved this! Another hit Sally! We had not tried these yet and since it’s zucchini season we went for it. I made them into muffins. Used maple syrup and coconut oil. It’s what I had. Put a few mini chips on top of some. Excellent with or without. I think I am baking my way through your blog and books!

    1. Denise Bertrim says:

      I used coconut oil and maple syrup and O fat greek yogurt with orange zest no nuts few of lily’s sugar free dark chocolate chips turn out delicious as a muffin and a bread

  3. So good!! I love all of the recipes I’ve tried from your site! Thank you so much. I didn’t have coconut oil so I used have part applesauce and half part walnut oil and used both chopped walnuts and chocolate chips. Amazing!

  4. We don’t have agave here in Greece. Can I use brown sugar and if so, how much.

    1. Hi Valerie, Honey is a great substitute for the agave.

      1. This looks amazing, with the coconut oil and yogurt! How can I adjust it to use sugar rather than agave which is so hard to find? I hate to use honey if I don’t have to. Thank you so much, Sally!

      2. Hi Galia! Simply replace the agave with regular sugar– works like a charm!

  5. Nutritional information?

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  6. I made this with honey since I didn’t have agave, I added walnuts and I didn’t have any oranges but I bet that would have added a great taste. I would definitely make this one again to use up our zucchini without having a super sweet baked good:)
    I’ve tried 4 of your zucchini recipes and they have all been so good. This is my favorite site for recipes!

  7. I had to add another egg and 1/2 cup milk to the batter, otherwise it was dry and crumbly. I followed the instructions to a T using coconut oil and honey. Any ideas on what happened? It looks like its baking now with the additional liquid

    1. Hi sk, was the zucchini shredded finely enough or perhaps it was on the drier side? I’ve had this bread be too moist, but never dry and crumbly before.

  8. Emily Barnett says:

    Sally, I’ve made this recipe several times now-both as muffins and as a loaf (also with agave, maple syrup and honey, depending on what I have-all good) and it always turns out SO delicious. I just purchased a jumbo muffin tin and would love to try making these as jumbo muffins. Do you think that would work ok? Should I double the recipe to have enough batter, or do you think there’s enough as is? I’d love your thoughts ahead of time (if you can) and will report back with how it goes 🙂 Thank you for all of your fabulous recipes!

  9. The flavors in this loaf were really good however mine came out mushy in the middle, cooked it and cooked it to no avail. Any suggestions? I measured everything carefully since I am a cook not a baker lol. Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      I don’t think you necessarily did anything wrong, I think the bread just needed longer in the oven. Completely normal with thick and moist quick breads like this. If you decide to try the recipe again, bake for at least 10-15 more minutes and tent the loaf with aluminum foil to prevent over-browning on the exterior.

    2. Did you squeeze all the liquid out of the shredded zucchini before adding it? I wrapped mine tightly in paper towel and had my hubs squeeze all the water out before we added it and no sogginess! Zucchini has a ton of liquid in it, so it can come out while baking if you don’t get as much out beforehand as possible.

  10. Jeanette St George says:

    Very tasty. My bread did not look like the pictures, mine did not rise that much, it was baked through but dense and very moist. I prefer a drier bread.

  11. taste & texture great but very little rise. Baking powder is fresh. ? ideas?

  12. Gail Martin says:

    can I use coconut based yogurt in place of greek yogurt? I’m looking forward to trying this recipe.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Gail, We haven’t tested it but I don’t see why not. Let us know if you try it!

  13. Hi, I have a question, can I substitute orange peel for lemon peel and add 1-2tsp lemon juice . I will omit cinnamon can I keep the honey the same. This is my only zucchini bread recipe I use it comes out perfect every time.

  14. Gail Martin says:

    I used coconut based yogurt, egg substitute and white whole wheat flour. it was very moist but didn’t rise as well as white flour. it taste very good.

  15. Made this yesterday and it’s delicious! I made a couple modifications since I was serving it to my little one (1 year old), so I left out the agave and substituted a large banana for sweetness instead. When I make it for myself and my husband (which I’m doing again later today since it’s THAT good), I’m going to use non-fat Greek yogurt and the banana instead, so it’s even healthier and lower in WW points.

  16. I made the muffins and used orange Greek yogurt & 1/4 cup raisins. Delicious!!. My preferred brand is Oikos Triple Zero Greek yogurt which is sweetened with stevia & hi protein. They were very good & nutrious to eat one for breakfast. I used paper liners & they did stick a lot to the liner. Maybe spray the liners next time?

    1. Definitely spray muffin papers lightly. I always do that and papers peel easily.

  17. Nicole Cuello La O says:

    I was blessed with a gift of some zucchini, so what did I do? Zucchini muffins of course. I have to eat GF, so I used a GF flour. I used less than 1/2 cup of honey (since I had a ton on hand), and added in shredded coconut, dried cranberries, and chocolate chips. I did use the orange zest since I had it on hand. Yum! With the zest and cranberries, it was very fall-like. So delicious. I always freeze my baked goods since I try not to indulge in them and only eat occasionally. These will be a wonderful treat and definitely guilt free with using coconut oil and unrefined sugar (honey in this case). I won’t go as far as eating them for breakfast, well at least not on most days . Thank you so much for the wonderful recipe!!!

  18. Sally,
    Do you think the bread will turn out okay if I use yogurt in place of the oil, in addition to the yogurt already in your recipe? I’m trying to cut out oil of any kind.
    Thank you.

    1. Hi CJ, I fear the bread will taste dry and rubbery without the oil (and yogurt replacing it) but you can certainly try it.

  19. Made this last night from the first zucchini I ever grew! Was a delicious and healthier version. I liked that I was using honey instead of sugar. My husband didn’t stop at one slice.

  20. I have a ton of zucchini, so I made this bread along with a standard zucchini bread recipe from epicurious ( Before I started baking, I knew that the epicurious recipe would taste better — how could it not, with all that sugar?! I was shocked that THIS zucchini bread was my (and my family’s) favorite by far. You just can’t beat this moistness, and the sweetness isn’t cloying (I used maple syrup). I’m shredding and freezing some zucchini just so I can enjoy this recipe year-round! This is another winner of a recipe from your site. I’m finding that SBA is great for when I want to indulge — like with sumptuous chocolate chip cookies — and when I’m trying to eat on the lighter side. Thanks for all the work you put in and the relevant, educational information that you put in your recipe descriptions!

  21. Connie Bezeredi says:

    It was a great recipe but I think I would add more cinnamon and I added a sliced apple onto the top when I baked it. It turned out great and the recipe was easy

  22. Can I make this with yellow squash??

    1. Absolutely! Same amount.

  23. Could you use unsweetened applesauce in place of the yogurt?

    1. Almond Flour in place of the regular?

  24. Imelda Moreno says:

    This is definitely a keeper, very moist, perfect taste. I used grape seed oil,half date and half maple syrup.I added extra walnuts. I used a bundt pan and baked for 40 minutes on 350. I used my frozen shredded zucchini that I froze in 1 cup measurements in wax paper then in freezer bags and yes I Had to let it sit in a colander to drain while I prepared the recipe and still had to squeeze quite a bit of liquid from the zucchini. I will experiment next time adding shredded carrots as someone suggested and a variety of other items. Thank you for sharing.

  25. Lisa Carpenter says:

    Seriously, this is the best zucchini bread we’ve ever had. It somehow manages to be light yet full of flavor. Watch it in the oven, though so that it doesn’t overcook. And try….try to wait for it to cool COMPLETELY before slicing. Delicious!

  26. Any suggestions for adding blueberries?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Laura, blueberries would be a delicious addition! I recommend adding 1/2-1 cup of blueberries.

  27. I have made this recipe several times and love it! I do have one question though — could I use whole wheat flour in place of the all-purpose flour or would that not work as well?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Janna, You can substitute the all-purpose flour with whole wheat flour. The bread will taste a bit heavier with the heavier flour, though.

  28. I made this recipe as directed, (using substitutes recommended…fresh ground white whole wheat, honey, coconut oil.) The flavor is very good! It is less sweet than traditional zucchini bread. I will keep this recipe. Now, on to the many other ways to use the surplus of zucchini from the garden!!

  29. Love them but maybe you could tell me how much fat would be in one muffin. I made 12 with this recipe thanks my husband needs to be on a low fat diet after surgery

  30. I made this recipe and it was amazing, I used brown sugar instead of agave, plain yogurt instead of Greek and it came out great. Thanks for sharing.

1 3 4 5

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally