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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Print
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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

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 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 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

257 Comments

  1. Can I substitute maple syrup for the agave if I don’t have any on hand?

    1. Yes, absolutely! Same amount.

  2. What substitute can I use for eggs???

  3. I just made these as muffins with maple syrup instead of agave, gluten free flour and lemon zest. They turned out amazing. I’ll make them again.

    1. I’m glad you were able to make them work for you, Jenny!

  4. I just made this for some house guests and they raved! I didn’t have any agave, so I substituted with raw cane sugar, and added in a smal half orange worth of juice to add back in some moisture. I also baked in a bundt tin with great results. Thanks for such a winner!

    1. Sounds delicious with the addiction on orange juice!

  5. What about using a banana in place of agave?

    1. Hi Diane! You can certainly try that, I personally haven’t yet!

  6. What an incredible recipe! I’m kicking myself for not making it sooner.. as a long time blog follower of yours, I’ve seen the original recipe tons of times but always just felt weird about adding zucchini to baked goods. I don’t know why? But I finally made this last night as muffins. I almost didn’t add the orange zest (we don’t usually have oranges on hand) but we had tangelos in the fridge so I used the zest from those. Such a subtle flavour but just noticeable enough to want it there. I wouldn’t skip it now. I tried one muffin warm from the oven and it tasted weird, but I ate one after they cooled off and it was super delicious. Do you think this recipe would be okay to double? I want to make more muffins and freeze some. Or would I be better off making 2 separate batches?

    1. Hey Stephanie! I’m so glad you came around to adding zucchini to baked goods!! I love love love this zucchini bread, thank you for trying it! You can double the recipe, though I strongly prefer to make separate batches as it’s easy to over or under-mix with extra batter!

  7. What is the nutrient facts for this recipe?

  8. Hello! Could you recommend a replacement for agave please?

    1. Honey is a great substitute for the agave.

      1. thank you… and what quantity would you recommend?

      2. Same amount.

      3. Stephen dinger says:

        How much did you use

      4. Dominique Irvine says:

        Do you think its it’s possible to substitute agave for coconut sugar

  9. What can I substitute for the egg? Any suggestions?

    1. Hi Reena! I haven’t tried any egg substitutes, but let me know if you do!

    2. not this particular recipe, but I substitute egg all the time with Bob’s Red Mill Egg Replacer. and it is seamless.

    3. Hi! I’ve always seen people use applesauce as a binding agent instead of eggs. Not sure how well that would work in this recipe but it’s worth a shot!

  10. Carole Skorey says:

    How do I know if the zucchini is extra wet? What would I look for?

    1. If liquid pools under it after it’s shredded you can blot that extra liquid away!

  11. Susan Degges says:

    Thanks for a great recipe. I really like this! I added a couple of handfuls of craisins and had pecans instead of walnuts. Oh and about half teaspoonful of grated nutmeg. Sure satisfied a sweet craving but I didn’t feel it was unhealthy with only 1/2 cup of sugar.

  12. Judy Ginther says:

    Wanted to know can I use a stevia type granulated sugar in place of agave for making the healthy zucchini bread recipe?
    Thank you, Judy

    1. Hi Judy! I haven’t personally tested it, but you certainly can try!

  13. This is great! I made it this morning and just had a slice with coffee for a snack. I am at a higher altitude here in Colorado, so sometimes I have to guess at tweaks for baking and hope everything turns out as it should. With coconut oil, egg, and greek yogurt, as well as zucchini, I really didn’t have to worry about this coming out too dry and add an extra egg. I only tweaked the oven temperature!

    1. So glad you tried this zucchini bread recipe– thanks for reporting back Sarah!

  14. Can I use milk instead of yoghurt?

    1. I don’t recommend it! Sour cream would work in place of yogurt 🙂

  15. I made this tonight and substituted half of the agave syrup for brown sugar, but I think next time I will even add some stevia for additional sweetness. I might even add a bit more cinnamon and even some crushed pineapple next time, and might consider switching vanilla Greek yogurt for the plain Greek yogurt. I think I will also reduce the salt a tad, but we are used to low sodium foods since my husband has high blood pressure. great alternative recipe to the standard high sugar high fat version!

  16. Do you have the nutrition info for this recipe?

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  17. Fabulous recipe! Truly forgiving! Thanks for sharing it. Some day, I’ll probably try it, as written, but to work around ingredient shortages, cholesterol and salt issues and a ginormous zucchini (8 cups shredded), I used the following and baked it in 11 mini loaf pans:
    1 1/3 cup Canola Oil
    2/3 cup Organic Blue Agave
    1/3 cup Honey
    1 cup Dark Brown Sugar, packed
    2 large Eggs plus 6 whites
    2 Tbsp Vanilla Extract
    6 cups Flour
    2 tsp Baking Powder
    2 tsp Baking Soda
    ½ tsp Salt
    4 tsp ground Cinnamon
    4 cups shredded Zucchini, hand-squeezed of excess liquid (used fine shredding blade)
    1 ½ cups Chopped Walnuts
    And, when say it was truly forgiving, I really mean it. First, I forgot the yogurt. I had mixed everything else when a family emergency forced me to cover it and place it in the refrigerator for 6 hours. When I got back to it, I stirred in the yogurt, poured it into Pammed foil mini-loaf pans and baked them for about 43 minutes. The loaves were perfect! For the next 4 cups of zucchini, I’ll probably substitute unsweetened applesauce for half of the oil and add more walnuts.

  18. I forgot the vanilla and these still came out delicious. Very moist. Do I need to make any modifications if I add shredded carrots? Can these be made with whole wheat flour? Thanks!!!

    1. Hi Danielle! You can substitute the zucchini with shredded carrot and the all-purpose flour with whole wheat flour. The bread will taste a bit heavier with the heavier flour, though.

  19. Could I use unsweetened applesauce in place of oil?

    1. You can, yes, but the flavor and texture will change without that fat.

  20. Hi Sally, I want to make make mini muffins instead of loaf. Should I bake for 5 min at 425F and then lower the oven temperature to 350°F and continue to bake for an additional 7 min or so?

    1. Hi Laura! Bake at 350°F for the entire time- about 11-14 minutes 🙂

  21. Janet WHITE says:

    Light and delicious!
    I used cocoanut oil, maple syrup (1/2 cup), and had no orange, so used 1/2 large lemon peel (grated) and chopped walnuts, and put aluminum foil on for last 7 of the 45 minutes….one of the best zucchini breads I have ever tasted. Zucchini right out of the garden did not need paper towelling. A big thank you.

  22. Can you add bananas to the recipe? If so, how many?

    1. Hi Erika! I haven’t tested it, but you could replace some of the zucchini with mashed banana.

  23. Would regular plain yogurt work in this recipe instead of Greek yogurt?

    1. Definitely!

  24. In the oven now!!! I used granulated sugar in place of agave ~ 1/2c. I also had blueberries I needed to use up so I threw those in and subbed lemon for orange. I was worried it would be too dry, however, after I added the zucchini the batter came together.
    Fingers crossed!!!

    1. I bet it’s going to be great with the blueberries! Let me know how it turns out!

  25. I doubled the recipe and probably had a little extra zucchini in there. Turned out great! I used sugar since I didn’t have the agave, added nutmeg and a tablespoon of maple syrup. I had a lemon so used that for the zest, and added walnuts. Super yummy!

    1. That all sounds delicious, Cyndy! I’m so happy you enjoyed it!

  26. This is soooo delicious and perfectly moist! I am addicted 🙂

    1. Hello to all. Have a baking project planned for next week so here for planning.
      Great tips & alternatives.
      My earliest experiences with zucchini bread never baked properly. Very uneven: some burning because the center never cooked properly so I over baked. Still soggy inside.
      After many batches flopping I realized it’s the water content of the zucchini causing this. I see the suggestion to pat it dry if this is seen. My solution: I shred as my first task & place it in a large colander to let it seep/drain. The first time I did this I was amazed at how much water drained out. I’ve used some that didn’t drain quite as much but seems it’s a very variable thing. Getting all this moisture out makes for more even cooking.
      I love zucchini bread & am excited to try all the tips & tricks here. Thanks to all.

      1. Thanks for the zucchini tip!
        It’s the second recipe I try this week and same result: burnt on the outside and soggy on the inside. I removed some water from the zucchini but probably not enough!

  27. These are a huge hit in my house! Made as muffins last week with the orange zest and mini chocolate chips and left them out on the counter to cool. I thought we’d have breakfast for a couple of mornings. Wrong – somehow over the course of the day my 6 year old son ate 7 of them!! At least there was zucchini in them! Definitely a keeper. Thanks for yet another amazing recipe

  28. Excellent. Been making at least once a week this summer. Exactly as is. I would like to make as muffins. Would this work? If so, how much should I fill the muffin cups? How long and what baking temp? 350?

    1. Sure can! See recipe note.

  29. I absolutely love this recipe!! I made these into muffins, and followed the recipe closely, using coconut oil. I didn’t have an orange so I used a clementine and it worked great! I also addendums chopped pecans. The are soft, fluffy, and so delicious! I will definitely be making these regularly!

  30. Great recipe! I tweaked it just a bit by using a white wheat flour, pecans instead of walnuts, and lemon zest instead of orange, just because that was what I had on hand. I make a quick bread and soup nearly every Sunday for lunches during the week and I feel this recipe will become part of my regular rotation. Thanks!

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