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’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!

  2. 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.

  3. 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.

  4. 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! 

  5. 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

  6. 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!

  7. Hi there!
    I LOVED this bread! I baked two and they were perfect so I froze one for the next week! This week I tried the same recipe but put 2 tablespoons fresh lemon juice, 1 tsp lemon zest and poppy seeds. I really liked how this recipe uses healthier ingredients (plus less flour) than most breads. BUT the bread was super moist and doesn’t seem done but has been in the oven for almost an hour. What do you think I should try next time? Thanks so much for all the great recipes!

    1. I feel like there was too much moisture. (Though the lemon poppy seed combo sounds incredible for this!) Next time you can either use lemon extract and/or you can squeeze some excess moisture out of the zucchini.

  8. 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!

  9. 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!

  10. Today was the first time I tried this recipe. Looked great but when I tasted a piece it wasn’t anything like I thought it would be….Could it be that I have been drinking excessive wine for the past hour? hmmm.. MAYBE 🙂
    It seemed just a bit under cooked in some parts but I am not going to put it in the oven again. I will let it cool over night and see what happens. I hope that after my wine buzz goes away that I am able to enjoy it.

    Sincerely, A drunk baker!

  11. Hi Sally, thank you for your wonderful delicious recipes! They are all quickly becoming favorites around here. 🙂 

    Question: I followed this recipie to the letter, but after 50 mins, the bread wasn’t close to done inside. I wound up baking it an additional 30 mins and it was still very raw.

    My baking soda and baking powder were both new, and the ingredients were all measured correctly. I even squeezed off excess water from the zuchinni. 

    Any idea what may have caused the issue? I’m at a loss and so bummed because it looked and smelled so tasty 🙁 Thank you in advance!

    1. I had the same issue – mine almost shrank down and was very soggy! I’ve had this happen to me before with banana bread (different recipe) when I subbed the butter for coconut oil. Could that be why?

  12. 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.

  13. 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!

  14. Hi Sally!  Love the recipe and the taste of this bread but one question for you – my bread sank BIG TIME while in the pan after I took it out of the oven.  When I took it out of the oven it was nice and tall and beautiful.  Then I let it sit on a wire rack to cool and about 30 mins later it was flat as a pancake (well, not a pancake but pretty close…about the height of a biscotti!).  Any reason you can think of that this would happen?  Thanks so much!

    1. That’s so awful Jen, I’m sorry! I find patting the zucchini to rid excess moisture helps in this department. I’ve had other readers with the same issue and squeezing out some moisture (just use a few paper towels) helps.

  15. 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?

  16. 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!

  17. 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! 

  18. 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!

  19. Sally,

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

  20. Ha! Didn’t realize the chocolate one already used Greek yogurt and I’ve had that one before and it is soooo yummy! I will be making this soon! Thank you!

  21. 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?

  22. Hi Sally! 

    First off, I LOVE your recipes 🙂 Thanks for so much great inspiration! I have a question about measuring. I use King Arthur Flour and, according to their weight chart, 1 1/2 c of flour would be 180 g. Your recipe indicates 170 g, which is not a huge difference, so I’m not as concerned with this recipe. But in some other recipes I see in cookbooks, blogs, etc., the differences are sometimes much greater. Knowing that all bakers don’t use the same flour, do you have a tip for which weight measurement to use? The recipe? Or go with the specific brand of flour you use? 


    1. I would go with the recipe, to be honest– but I use KA flour too! In all my baking and recipe testing. 10g isn’t a huge deal for this– you’re right– but in larger amounts, it could make a difference. If you’re ever in doubt and there’s a big difference in #s, go by the cup measurement. That’s what I typically do.

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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