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
  • 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


  1. I generally see zucchini bread at the pastry shop, yet I have never attempted it. Your adaptation looks so flavorful and I cherish that you utilized Greek yogurt and nuts for this bread. It looks so welcoming and simply ideal for breakfast. I as of now have every one of the fixings at home so I’ll simply need to discover time to make this. That way I can simply convey it to work each morning!
    Nice recipe of Greek yogurt zucchini bread..

  2. You’re so funny, Sally. “(what is happening)” and “Greek yogurt’s all like I got this” were real gems. I read your blog for the writing just as much as the great recipes and photos.

  3. I was SO happy when I saw this post Sally! Yay, another chance to bake with agave! Loved your Whole Wheat Double Chocolate Banana muffins, will definitely be baking those again sometime soon. I have a love & weakness for breakfast breads. Banana has long been my favorite but I do believe zucchini has taken the lead. There’s no waiting around for my zucchini to be ‘ready’, it always is!! And bonus, I’m eating my vegetables! Making this today! :))

    1. That’s also why I LOVE zucchini bread; you don’t have to wait around for the zucchini! Good call, Corrie. I have a new banana bread recipe I want to try and guess what? I’m waiting for those bananas to get perfectly spotty brown. It’s torture!

      1. A baker’s torture indeed! I literally just finished a still warm fat slice of this bread minutes ago. I can never ever wait until the next day. Ever. It’s delicious Sally. This will be my go to zucchini bread recipe from now on. I love that it’s not loaded with oil & sugar and yet is moist & delicious. I added walnuts, used 2% Fage plain yogurt & about 1 tsp orange zest. For me, the zest at that amount was still enough to taste it but not overpower the other ingredients. It’s delish, thanks Sally! 

  4. 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.

  5. Gorgeous bread! I love how sneaky zucchini bread is because we get to sneak in such lovely vegetables!

  6. This looks great. My family and I love zucchini bread. It would be great to see the nutritional comparisons between the two recipes.

    1. Hi Jeanna! There is a website called SparkRecipes that has a calculator you can use to plug in the ingredients and determine the stats. That’s what I use when I’m curious too.

  7. 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.

  8. 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!!! 

    1. You could use soy flour or Flaxseed meal. The flaxseed meal will be lighter than soy flour. But either one will make the bread thicker or more dense. Neither one should drastically change the flavor to much.

  9. 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! 

  10. Oh Sally, I’m so sad.
    Usually every recipe I try from you works perfectly, but yesterday I tried making this twice, but both times it went wrong. After 1 hour and 20 minutes of baking both of the loafs I tried still weren’t fully cooked and they didn’t rise that well. Could it be that my Dutch – to – American ingredients aren’t that good? I used honey instead of agave and it was my first time working with the coconut oil I have.. Do you have any ideas? I love your recipes and I would love to try a zucchini bread! 

    1. Amazing bread!!! My whole family loved it!! In fact we love every recipe we’ve tried from your blog!! Thank you!!!

    2. I’m so sorry about that! I wonder if it was the ingredients. Did you sub anything in/out? Honey and the coconut oil wouldn’t be the issue. Did you use all-purpose flour or something else? Is your baking powder & soda up to date? Did you make sure to use both? I always replace mine after 3 months because I find they lose strength not much longer after that point.

      1. update 🙂

        Hello Sally, i made this last night with agave and not honey, a vanilla bean and a 1:1 ratio of wholemeal to plain flour: tasted superb!! I’m not so sure what went wrong the last time (though I do suspect it was the honey). Thanks for another great recipe. Ofcourse, I DID use the chocolate chips – perfect healthier snack cake!

      2. UPDATE 2**
        You see, I made this again and this time WITH HONEY.
        The result? An extremely moist zucchini bread! Delicious and perfect 🙂 I subbed half wholemeal in for the plain flour and no won could even guess! I think my chocolate chips melted so that added to the moist texture too. Also added a dash of fresh lemon juice and a bit of lemon zest, worked like magic 🙂
        Not sure what happened the first time I used honey..
        Thanks for another ‘bangin’ recipe Sally 🙂

    3. Gianni,

      perhaps it was the honey. I used honey instead of agave the first time I baked this too and it was quite a dense/not bread-like bake.

  11. Wow my gosh! Is that a phrase people use or did I just make that up? This recipe looks so tasty and easy I can’t wait to try! I have made breads with greek yogurt before, but never zucchini bread! I can’t wait to test this one out in my own kitchen 🙂

  12. HI I was wondering if I could male this in a bread machine and how would I do that thank you. Your recipie looks great I just have a bread machine and would like to use it but make healthy bread in it. Thanks! 

  13. Hi Sally this looks amazing, I’ve never made zucchini bread before I might have to give it a go this weekend!

    Do you also have the amount of flour in grams? Im not really a huge fan of using cups and all the other ingredients seem to have it? 

  14. 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!

  15. 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. 

  16. 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. 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.

  17. 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.

  18. 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!

  19. 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!

  20. Am I missing something here? Don’t see a “Print” button…this recipe looks delicious, and I have zucchini just waiting to be “rescued.”

      1. Hi, could you pls tell me if the oven temp of 350C is fan forced or do i need to reduce the temp for a convection oven? Thanks

  21. 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!

1 2 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

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

View More

Sally's Pie Week

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

View More

My 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