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

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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 Sally, this bread looks amazing! I’m not a huge consumer of Agave syrup, could I substitute with maple syrup? Or use sugar if necessary?

    1. Regular granulated sugar works– keep in mind that the bread won’t be super sweet. So you can increase the sugar amount if you’d like. Or you can use 1/2 cup or maple syrup or honey. I’ve made this with 1/2 cup honey and it’s just as delicious.

  2. OMG! Made this bread two days ago, and it’s STILL so moist and fresh! I’ve never made zucchini bread before and this was amazing.

  3. I made this today.  It exceeded all expectations I had and then some.  The combination of the cinnamon and the orange zest made it THE BEST zucchini bread I’ve ever eaten and ever made.  Next time I’ll be doubling the batch!!! 

  4. I made this zucchini bread into muffins 2 nights ago and froze half the batch and the other half if obviously already gone! I experimented a little with this and used half agave and half honey (i didn’t have enough of either to make a 1/2 c) I also used 1/2 cup whole wheat flour and 1 cup AP flour. I was very nervous scooping these into the muffin pan as the batter was VERY thick, I thought I did something wrong but they turned out just perfect and moist! I couldn’t resist adding 1/4 c of mini chocolate chips! And the walnuts were a great addition! This is a perfect week day breakfast to grab when running out the door! 

  5. I made this for a coffee I hosted for my friends and it was amazing!! So moist and super easy to make. I was worried that it may be too sweet because Agave is quite sweet on its own, but it was perfect. Thanks Sally for another winning recipe!

  6. I made this with honey and mini chocolate chips and it was SO good and my 3 kids kept begging for more!!

  7. Ijeoma Verberckmoes says:

    I made these with honey. I just grated the courgette into the bowl with the rest of the ingredients and added chunks of dark chocolate too. First I thought they were way too moist (the were quite soft and didn’t really come off the cupcake liners BUT after the next day I had some for lunch and they were very good! Just sweet enough and the chocolate chunks made them superb. 

  8. I made this loaf with candied walnuts it was amazing! Sprinkled some extra on top made a delicious addition! 
    Thanks for another incredible recipe Sally! 

    1. YUM!!

  9. Hi Sally
    Do you usually squeeze out the excess moisture from the grated zucchini first? 

  10. Hi,  can I substitute canola oil with olive oil or  other normal type of cooking oil? 

  11. Can I substitute the agave for honey?

  12. Judy Barbiaux says:

    Question: Do you drain the zucchini or try to blot some of the moisture out?

    1. I blot *some* out. Just a few blots before adding to the batter. It’s not necessary– you can get away without doing it– but if your zucchini is extra wet, it’s best to blot.

  13. Can this be made with gluten free flour? Sounds delicious but need gluten free option. Thank you.

  14. Wow! I have just retired my 40 year old zucchini bread recipe and I always thought that made the best zucchini bread possible – but the bread I just ate from your recipe is sublime!! My husband has already had two slices and has requested that I make it again tomorrow. I did use honey from our local beekeeper and the zucchini we had just bought at our farmer’s market (in fact, most of the ingredients come from there). Thank you for a delicious recipe and I look forward to trying some of your other creations.

  15. I made these as muffins and I’m eating one now still warm from the oven. Yum! I used a dash of lemon juice and Cashews bc i didn’t have the orange zest or walnuts and they are yummy. I like that they are just slightly sweet as we will be grabbing them to go for breakfast this week. Thank you for the recipe!

  16. I just tried this recipe and it came out pretty good! The taste is awesome, no complaints there. However, I had the same problem as a previous poster that the bread did not rise as much as I would have liked, and is sunken a bit in the middle. I did substitute Truvia Baking Blend for the agave, so perhaps that is why. Either way, the bread is delicious!

  17. I`ve never left you a comment and im about to do this recipe today and i thought i would just say thanks! Your recipes are sooooo good, i love em! Thank you Thank you Thank you!

  18. I’m a little obsessed with this recipe, especially now that I have *tons* of zucchini from a summer CSA. I also swap in some carrots when I get those, too!

    I like to eat this for breakfast so I make the recipe as muffins every time and I’ve been getting 10 good sized muffins consistently. I use white whole wheat flour, maple syrup (no agave yet!), coconut oil, and 2% plain greek yogurt. They are DELICIOUS. I warm them up in the microwave & spread on a little homemade peanut butter. That & a piece of fruit has been my daily pre-work breakfast now for… weeks.

    It might be because I’m using a different flour, but this is the one recipe where I don’t use your temperature change trick (which I otherwise love). The first time I made them I went from 425 down to 350 as instructed and they came out a little dense and dry. Now I just bake at 350 the whole time and have gotten super light, fluffy, and still slightly crowned muffins. Again, probably the WWW flour or a slow oven.

    Thanks as always for an amazing recipe!

  19. I have a zucchini bread recipe I’ve used and loved for a long time, but I must say, this
    recipe sounds great. I think I need to make THIS one real soon. I’ll let you know how we liked it.

  20. Used coconut oil, coconut greek yogurt, 1 1/2 teaspoons coconut extract and 3/4 cup shredded unsweetened organic coconut. It was delicious! We’re good for a loaf a week of quick bread (easy Summer breakfast with kids home from school) and it’s nice to change it up sometimes even though we love the original recipe.

  21. Perfection Sally!  Thank you for another winner. P.S. How cute were you in People magazine?!

    1. Haha! Thanks Tami. I was thrilled to be in that issue.

  22. This is the first time I’ve used agave in a recipe. It was quite good! Next time I will definitely add the orange zest and chopped nuts. I didn’t expect to like this zucchini bread but my husband and I did! 

  23. We are often advised to rotate items while baking to avoid hot spots in the oven making things uneven. Should the loaf be rotated as well or is that not a good idea with bread? Just curious

    1. Definitely, it’s always best to rotate breads.

  24. This is delicious! I subbed half the oil for applesauce, used whole wheat pastry flour, and used half the agave. Still came out soft and hearty with a nuttiness from the wheat flour. Tossed in some mini chocolate chips just for giggles. Really great, can’t wait to share with my dad (whose idea of fine dessert is a hostess cupcake) and see if he can tell it’s healthy. Thanks for another great recipe!

  25. Hi Sally, 

    Would oat flour substitution work for this recipe? Thanks!

    1. I’ve never tried it, so I’m unsure. But if you test it out, let me know!

  26. HI Sally, Can I use whole milk plain (non-Greek) yogurt in this? It’s all I have at home, and I don’t want to make another trip to the store. Thanks! Love your recipes SO much!

    1. Yes, plain regular yogurt works just fine!

  27. This recipe is fantastic!  I used 1/2C ground flaxseed in place of 1/2C flour and added mini chocolate chips.  I will definitely make this recipe again.  Thanks!

  28. I just made these muffins and they were very good and moist. I did add the orange zest and it gave it a fresh taste. I do believe I’ll be making these again.

  29. Hi Sally,
    I have all the ingredients listed in the recipe except the agave. Don’t want to make a trip to the store…….Suggestions?
    I’m tempted to try 1/2 cup brown sugar but afraid I’ll ruin the outcome. 
    Thank you!

  30. Do you think it would be possible to sub banana for the zucchini? Same measurement?

    1. I’m unsure exactly, but here is a healthier recipe for whole wheat banana bread:

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