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.


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)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup shredded zucchini (about 1 medium-large)*
  • 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 award-winning 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 know this is an older recipe, but I just have a question. I’ve made these several times and we love them! We just found out my one year old is low on iron, and I’m trying to add things in to help with that. I’m wondering if I were to add flax seed/chia seeds, how much would I add?

    Thank you!!

    1. Hi Natalie! I haven’t tested this, but you can add about 1/4 – 1/3 cup ground flax. That addition shouldn’t be an issue.

  2. Ever since we first made it months ago, our family has not gone a single week without it!
    It’s that good!

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

  3. I have made this recipie tens of times at this point. Question what other fruit/veggie can I make this with? Do you think bananas would work here?

    1. Hi Danielle! Yes, the same amount of mashed banana works as well as canned pumpkin, unsweetened applesauce, shredded apples, and shredded carrots.

  4. HiSally,
    If I didn’t have greek yogurt on hand would I be able to use butter milk as a substitute or maybe something else?

  5. Hi 🙂

    I am planning on doing this recipe during the weekend and I was wondering if I can use white granulated sugar instead of the agave and if yes, how many grams?

    Thank you 🙂

    1. Hi Stéphanie, there’s plenty of moisture in this bread that you can replace the agave with regular white granulated sugar. Use 1/2 cup, which is about 100g.

      1. Tried with with the substitute and there were really amazing! Did it with a bit of raisins and chocolate chips thrown in. I also let the shredded zucchini sit through a couple of plies of paper towel during 30 minutes to make sure the bread wouldn’t turn out soggy. It was perfect 🙂

  6. I made this and it tastes like it’s from a bakery. I made a sweet version with the orange and dates and then a savory version with cheese and fresh herbs. They were a major pleaser to my picky family! Thank you sally!! Making this quarantine a little better 🙂

  7. Hi! I made this exactly as the recipe said, 350 for 50 minutes and the knife came out clean and then after 45 minutes of cooling, the whole bread fell in and when I cut it open it was sticky and dense and almost raw. Any ideas what went wrong? Thank you!

    1. Hi Katherine! 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.

  8. This is a great recipe! Good advice on the muffins. I used half of the measurement for sweetener (only have honey atm) and added some sweetened coconut flakes.

  9. During the lock-down, I’m not going to the grocery store. Can I sub sugar for the agave as I don’t have agave or maple syrup?

    1. Hi Jessica! You can use 1/2 cup (100g) dry granulated sugar, brown sugar, or even coconut sugar instead of the agave/maple syrup.

  10. Hi. Im so excited to make these. I would like to make them into muffins. Do you know how long to cook them and what my oven should be set at?

  11. Hi Sally – I just made this and my wife and I LOVE it. Super moist with just the right amount of sweetness and of course nuts. Thank you for another fantastic recipe.

  12. Hello! How about substitute olive oil? Coconut oil is really not heart healthy for my hubby. Thanks, trying this recipe today!

    1. Hi Cherylsue, Olive oil has a very distinct flavor. I recommend vegetable or canola oil in place of coconut.

    1. I haven’t tested any egg alternatives, so I’m unsure of the exact result. Let me know if you do!

  13. Amazing recipe! Baked it yesterday and it came out dense & moist and fabulous.

    Thank you for sharing!

  14. Love this recipe! Tastes delicious and the orange makes it so perfect! Do you know the nutrition facts?

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

  15. This was the first recipe that popped up when I googled greek yogurt and zucchini baked goods and I’m SO glad it did! I substituted gluten free flour, used coconut oil, added chopped walnuts and about 1/4 cup of chocolate chips and made 12 muffins instead of the loaf. I did squeeze out a little water from my zucchini before adding it. They were fantastic! A keeper!

  16. Hi Sally,
    I would like to know if I can use whole wheat flour instead of all purpose flour.

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

  17. So fluffy and moist! Thank you
    I used 1/3 cup sugar instead of agave, maybe that’s why the batter was initially very dry and I couldn’t mix all the flour in well, so just added a splash of milk and mixed it no problem. I also used only 1/4 c vegetable oil, and added some turmeric just because I had them laying around. It took 60 min to fully cook though. The end product was so yummy!!

  18. Made zucchini bread for the first time with this recipe and my whole family + I loved it!! We substituted chopped dates for raisins and it worked really well too 🙂

  19. Hi there! I am wanting to make this and want to keep it the healthier version like you have here. During the lock down I don’t have apple sauce. Can I use yogurt or smashed banana? Help appreciated!

  20. Omg I am sorry! I have no idea what I was reading. I am sorry. I love your recipes and use them for most of my family gatherings! You make me look like a rock star! Thanks for fast reply!

  21. Hello Sally – I made this zucchini bread today. It turned out ok but was quite dense. I feel it should have expanded some more. Also need opinion – I used regular yogurt instead as, I was out of Greek yogurt. Wonder if I over mixed it. Let me know how I can avoid these mistakes when I make it again. What is the best way to measure flour – I used the Pyrex glass cup

  22. I’d be interested in the Nutritional facts of the recipe if they are available. Thank you

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

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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