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


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


  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?

  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!!!

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