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 Sally,
    I love your recipes. .. but I need to replace the agave … I can’t find it in the stores where I live (Egypt) .. Would you guide me?

  2. I used honey because that’s what I had on hand. Added walnuts and used gluten free flour. Delicious!

  3. Already a family favorite! And you’re right… the orange zest is perfect. I’ve made this twice and my children eat it up! Thank you!

  4. Just made this in a double-batch.  Followed the recipie exactly except I used lemon zest instead of orange.  It was absolutely perfect – moist and delicious!  I’m headed back to the grocery store to buy more Greek yogurt and plan to make several loafs to freeze and give to friends using the zuchinni from our garden.  This recipie will be replacing my old one.  Outstanding recipie! 

  5. Hi Sally! I’ve made this recipe a few times now, but I always have the same problem: the bread cooks along the edges in about 45 minutes, but the middle doesn’t cook. My oven is at 350 as the recipe says… do you have an idea of what ‘ doing wrong?

    1. Molly, I don’t think you are necessarily doing anything “wrong” — pick up an oven thermometer. It will be the handiest tool in your kitchen. Did you know a majority of ovens’ temperature readings are inaccurate? Also lower the oven temperature to 325. (Assuming you’re baking in a conventional oven.) Tent the bread with aluminum foil halfway through so the top doesn’t over-brown and the center can bake. Hope this helps!

  6. Sally,

    How much cocoa powder could I add if I wanted to make this a healthier chocolate zucchini bread?

  7. Hi sally! Absolutely loved the way the bread turned out the first time around. For the second time was wondering if I could use wheat flour instead of all purpose. What alterations in the recipe should I look at?

    1. It can be a 1:1 substitution. The bread may be a little more dense and hearty, but still wonderful. Enjoy!

  8. If we can’t get a hold of agave, what substitutions could we use? Maple syrup? Honey? Regular sugar? Looking forward to making this!

  9. Splenda is a man made sweetner…agave is natural. Your body shouldn’t reject a natural sweetner. It should reject the aspartame that’s loaded in splenda and every other sugar free sweetner

    1. You should be sure to give people accurate advice when it comes to serious health conditions like diabetes. Agave may not be safe for them they should check with their doctor.

    2. “Truth”, please for the love of god do not give advice out like this. Someone who is DIABETIC can NOT have the same amount of NATURAL sugar a non-diabetic could have without having serious complications (including death). I understand the desire to spread “natural vs manmade” but saying your body shouldn’t reject a natural sweetener is misinformed and ignorant. Please don’t spread this kind of information.

      A physician

    3. First off Splenda is sucralose not aspartame. Aspartame is Equal. Secondly, this isn’t about “rejecting” it, it’s about them not having the insulin required to process natural sugars efficiently.

  10. I made muffins and they were delicious!! So moist and hearty! Perfect way to use zucchinis for healthy baking! 

  11. Yummie! I have made muffins and put in chocolate chips instead of nuts and used honey instead of agave sirup. Now I have the perfect orange-dark chocolate muffins! I love your recipes, they never fail, each I tried was perfect! Thank you very much for given the amounts in grams and the temperatures in degrees Celsius for your follower  from Germany!

  12. Hello Sally! Just made the Grek Yogurt Zucchini Bread,turned out simply amazing! Thanks for the wonderful recipe. Most of my queries regarding flour and sugar substitution were met upon reading the comments and your answers. You have a wonderful site and I look forward to trying the many recipes given.

  13. Hi, going to try out your recipe. Will the bread be as moist when subing the agave with the honey? Have you tried that?

  14. If prepared by your recipe, do you know what the breakdown is for caloric and nutrient intake, per serving? I’m assuming there is approx 12 slices in a standard loaf pan. Thanks! 

    1. Hi! Calorie counting calculators online can often be inaccurate (different brands/products/etc) and I would hate to publish wrong information on my website. Sometimes I share an estimate, but that’s rare– feel free to calculate at your own discretion!

  15. Thank you for this wonderful recipe. I used olive oil instead of coconut and it gave the bread a wonderful texture. I like to use half whole wheat and half white flour as well. I didn’t use the full agave syrup measurement recommendation and didn’t notice it.

  16. Sally, if I wanted to add banana and chocolate chip to the recipe, how do I do that without ruining the recipe?

      1. Then do you have a recipe that is zucchini banana bread that uses yogurt? Trying to combine the two to see what it taste like.

  17. Have made this twice now and it’s delicious! I double the ingredients and baked for one hour in a std loaf pan. – substituted agave for 1/2 cup of brown sugar and two tablespoons of honey (didn’t have agave on hand).  Creates the perfect crust with a to die for centre.  We used just over a cup of Greek yoghurt just to make sure the batter was  not too stiff.  So easy and my 7 yr  old loved baking it with me.  I think next time I’ll add a bit more zucchini than recommended.  You could probably cut some of the sweetness and add grated apple too.   Thanks for the recipe! 

  18. Nice one, Sally! These were moist and delicious. In the past I tried a different recipe (not yours) that only used yoghurt and no oil. They were like bricks. The oil is really needed. I also added shredded apple alongside the zuchinni. I barely used any agave, spelt flour, and they turned out perfectly. I appreciate you trying to give measurements in grams, as that’s what I use. However, I am glad that I did a double take at your grams measurement for the yoghurt amounts. Might need to change that. Thanks again for this recipe!

  19. I just made muffins and they were SO good. I made a few alterations. I used vanilla Greek yogurt instead of plain and honey instead of gave. I reduced the amount of honey to 1/3 cup. Instead of the regular flour, I used 1 cup whole wheat flour and 1/2 cup almond meal. I baked the muffins at 350’ for 25 minuets and they came out perfectly. Thanks for the inspiration!

  20. Hi Sally, I don’t have Agave and my Greek yogurt is honey flavoured…so I am wondering what sweetener and how much I could sub in so it isn’t overly sweet but not bland…any tips? Maybe 1/4 cup of brown sugar/honey/maple syrup? Thanks!

    1. Hi Kate! Honey is an excellent substitute for the agave. 1/4 cup – 1/3 cup of honey would be great paired with a sweetened yogurt. It depends on your tastes.

      1. Hi Sally, thank you for your reply – made it with 1/3 cup honey – turned out really yummy and flavourful! I managed to use a smaller loaf tin (about 8 inches long) + a 4inch Square tin – we liked that this felt healthier and moreish!

        I made your Greek Yoghurt Blueberry Apple Bread and added about 1/8 cup of grated Courgette and a small grated apple, in a smaller loaf tin and 4 muffins also delicious! Nice to have 2 different refined sugar free quick breads recipes on hand. Thanks Sally!

  21. Hey Sally,

    I’m playing around with “lemony-ing” this recipe up by replacing the orange zest with lemon. I have a very lemon loving family 🙂

    How much lemon extract would you recommend adding to this without adding too much additional moisture? Have you ever tried lemon and zucchini together? I plan to replace the agave with honey, so hopefully the flavors won’t clash 🙂


    1. Hi Desiree! I would add at least 1 teaspoon of lemon extract to the batter. Lemon and zucchini are wonderful together in both savory and sweet dishes!

  22. I was planning on making this with King Arthur’s White Whole Wheat flour. What should be the substitution?

    Thank you!

  23. I must have done something wrong given all the positive reviews but I followed this to a T and the bread was so dense and no matter how long I cooked it, the center was still smushy.

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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