Greek Yogurt Zucchini Bread

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

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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.

Print

Greek Yogurt Zucchini Bread

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

Description

Easy, healthy, and wholesome Greek yogurt zucchini bread will be your new favorite recipe for this classic quick bread!


Ingredients

  • 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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

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

254 Comments

  1. Hi Sally. The bread looks amazing.  I just wanted to leave you a message to say I love the way you write. You’re funny in a subtle way and you have a relaxed writing style that makes me feel like I know you.  It’s so clear that this path you have taken is your passion.   You’re doing great

  2. Looks and sounds amazing Sally!!! I cannot wait until I find the time to make this!
    I’m also looking to eat more healthy things, but I still love having some treats 🙂 So, this sounds perfect!

  3. i’m a sucker for anything with greek yogurt or quick bread/loaf cake related, so this is right up my alley. for a second, i was like, it would be so cool to use chopped up zoodles in here!! but then i realized it would be a lot more work, especially because shredding zucchini is pretty easy + quick.

  4. I love zuchini bread SO much and this recipe looks amazing!!!! However, agave isn’t really accessible where I live…what could I use to substitute it? I

  5. I’ve always thought that Greek yogurt adds so much more moisture than one of its fattier counterparts, like sour cream. Greek yogurt in cakes and breads all the way! And the zucchini has so much moisture, too. No wonder you baked three of these!

  6. That is SO the point of healthy baking: trick your loved ones into thinking they’re indulging… and no one’s the wiser. 😉 It’s a tactic I like to use with my mom to help keep her satisfied, but healthy. If you ever wondered where I got my sweet tooth from, Sally, just go visit my mom. Hehe.
    Your zucchini bread looks so golden and fluffy–and sounds just perfect with a scoop each of peanut butter and nutella on top. Hope you’re enjoying the last leg of your book tour! xo

      1. You can’t tell, but I’m doing a happy dance right now. Like, did you just really call me the queen of secretly healthy baking? I’m gonna have to tell my mom. She’ll be so proud. Then ask me to bake something. *Sigh… the things I have to deal with. 😉 😉 #WhyLieILoveBakingForMyMomma

  7. These pictures are amazing Sally, and they make me wanna go out and buy zucchini to make this bread straight away!
    I’m pretty sure it would be perfect with raisins as well (loooove them) 🙂

  8. Your posts always make me smile, not just because of the beautiful food and delicious recipes, but your writing is so friendly and fun.
    Zucchini bread is the best ❤️ And who doesn’t love a healthier version that tastes as good as the original? This looks so moist and straight-up delicious! Can’t wait to make it!

  9. I am always looking for a healthier alternative to pretty much everything when it comes to snacking. We don’t ever buy chips (unless their Juanitas for nachos) or keep junky food in the house…except for that one box of whole-grain cheeze its my hubby snuck into the house, lol! But this is a great alternative! I’m putting zucchini in the on my grocery list for the following week!

  10. I always see zucchini bread at the bakery, but I have never tried it. Your version looks so delicious and I love that you used Greek yogurt and nuts for this bread. It looks so inviting and just perfect for breakfast. I already have all the ingredients at home so I’ll just have to find time to make this. That way I can just bring it to work every morning!

  11. I’m all about swapping healthier things for their full-fat and regular sugar counterparts. I hadn’t ever experienced the joy that is zucchini bread until my boyfriend and I started dating–I have a lot of lost time to make up for. I’d definitely like to test out your recipe once our garden starts sprouting way too many zucchini 🙂

  12. Just to clarify that you shred the zucchini but don’t dry it? Your recipes are always fabulously thorough but I’m having a dim bulb day, I think, and just wanted to be sure. I LOVE your double chocolate zucchini bread so I’m dying to try this, too!!

  13. This looks SO amazing and delicious! I was wondering, do you measure the shredded zucchinni loosely in the cup? Or do you squeeze it or drain it first?? 

  14. I love baking breads and this looks delicious.  But I’ve never tried zucchini bread before. Can I use carrots instead of the zucchini? Carrots goes soooooo well with nuts and raisins. If yes, would be the same amount that I would need to use? 
    Thank you so much for your recipes! Every week I make one of your recipes and every single one of them is delicious!!! 

  15. I love your website and your recipes and everything you do in the kitchen – but I am SO disappointed to see you using and promoting agave, which is NOT healthy.  It is NOT natural, it is HIGHLY processed and contains more fructose than high fructose corn syrup.  🙁  

    1. Thank you so much for your opinion, Heidi. Agave is processed, for sure, but since Wholesome’s product is organic (comes straight from the plant), you can trust that the only “process” used when making it is heating the nectar that comes from the agave plant so that it thickens into a syrup. Agave does have a high level of natural fructose, but so does honey and fresh/dried fruits. Agave might have fructose in it, but it’s a natural form of it. As with any sweetener, moderation is key. And there’s only 1/2 cup in the entire loaf! If you’d like to try this bread, you can certainly use your favorite liquid (or even dry) sweetener.

  16. Can’t wait to try this recipe tonight. My husband is currently on a health kick and my sweet tooth cravings are strong as ever, so this is the perfect medium to keep us both happy. Thanks for posting!

    1. Following up on my own comment to report that I made this last night and it is AMAZING 🙂 Not too sweet and really moist. Also not crumbly like a lot of cakes so I can eat it at my office desk without making a mess. Next time I’ll add the orange for the flavor pop. Thanks Sally!

  17. Sally, if I use frozen zucchini for the recipe, do I need to drain and squeeze dry the zucchini before I add it to the recipe?  Thank you.

  18. This bread looks so good and healthy. Can’t wait for zucchini season again (until we get sick of the zucchinis growing up to our heights!) I’ll have to substitute honey for agave as well, because it’s not available around here, but if one doesn’t mind having added sugar in their bread, could I sub the granulated sugar back in? Or is honey the only feasible substitution choice? 

    1. Certainly! 1/2 cup of granulated sugar won’t sweeten the bread *too* much, so keep in mind it won’t be as sweet as typical zucchini bread recipes.

    1. Whole wheat should work just fine (1:1 replacement), but coconut flour would require some testing. You’d need to add more wet ingredients because it just soaks everything up!

  19. Hi Sally, Thanks for another wonderful recipe! I don’t use agave regularly and therefore don’t have it in the house. I just wanted to know if you would use the same measurement of honey in place of the agave? Going to get zucchini tonight to try this out!

    1. I actually just made this bread again this morning using honey so I could tell readers the amount– I used 1/2 cup. Tastes incredible.

  20. YESSSSS to orange zest!! I have been throwing it in random things here and there and I have to say, it’s my new favorite zinger ingredient! That and ginger! Then even still, ginger and orange together are just AMAZEEEEBALLS. Love that!

    I’m getting my hands dirty with my Wholesome! coconut palm syrup this weekend and I’m super pumped. 

    One last thing: RAISINS FO’ LIFE.

  21. YESSS, orange zest in stuff, YUM!  Love it and can’t wait to try it in this zucchini bread…. WITH RAISINS!!  🙂  

  22. Hi Sally, can I substitute some of the flour for cocoa powder to make a chocolate version? How much do I substitute if it is possible?

    1. Hi Connie! It’s not a simple swap. Cocoa powder tends to dry out baked goods and you’d need to work in more wet ingredients to make up for it. Here’s a chocolate zucchini bread recipe of mine that includes Greek yogurt– and you can use agave instead of sugar in that one.

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