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

Comments are closed.

  1. Hi! I know this is an older recipe, but I just have a question. I’ve made these several times and we love them! We just found out my one year old is low on iron, and I’m trying to add things in to help with that. I’m wondering if I were to add flax seed/chia seeds, how much would I add?

    Thank you!!

    1. Hi Natalie! I haven’t tested this, but you can add about 1/4 – 1/3 cup ground flax. That addition shouldn’t be an issue.

  2. Ever since we first made it months ago, our family has not gone a single week without it!
    It’s that good!

    1. I’m thrilled that this recipe is such a hit with your family, Marcelo!

  3. Hi, can i use whole wheat flour instead of all purpose flour? 🙂

    1. Hi Esther, You can substitute the all-purpose flour with whole wheat flour. The bread will taste a bit heavier with the heavier flour, though.

      1. Hi! What about almond flour? Could I use that instead of all purpose?

  4. Danielle Rallo says:

    I have made this recipie tens of times at this point. Question what other fruit/veggie can I make this with? Do you think bananas would work here?

    1. Hi Danielle! Yes, the same amount of mashed banana works as well as canned pumpkin, unsweetened applesauce, shredded apples, and shredded carrots.

  5. Lovely Irvine says:

    HiSally,
    If I didn’t have greek yogurt on hand would I be able to use butter milk as a substitute or maybe something else?

    1. Hi Lovely, Sour cream can be substituted for the greek yogurt.

  6. Stéphanie Dallaire says:

    Hi 🙂

    I am planning on doing this recipe during the weekend and I was wondering if I can use white granulated sugar instead of the agave and if yes, how many grams?

    Thank you 🙂

    1. Hi Stéphanie, there’s plenty of moisture in this bread that you can replace the agave with regular white granulated sugar. Use 1/2 cup, which is about 100g.

      1. Stéphanie Dallaire says:

        Thank you so much! Looking forward to trying this!

      2. Stéphanie Dallaire says:

        Tried with with the substitute and there were really amazing! Did it with a bit of raisins and chocolate chips thrown in. I also let the shredded zucchini sit through a couple of plies of paper towel during 30 minutes to make sure the bread wouldn’t turn out soggy. It was perfect 🙂

  7. I made this and it tastes like it’s from a bakery. I made a sweet version with the orange and dates and then a savory version with cheese and fresh herbs. They were a major pleaser to my picky family! Thank you sally!! Making this quarantine a little better 🙂

    1. Haley, yum! What cheese and herbs did you add?

  8. Hi
    Can I use maple syrup instead of agave ?
    Thank you

    1. Sure can!

  9. Hi! I made this exactly as the recipe said, 350 for 50 minutes and the knife came out clean and then after 45 minutes of cooling, the whole bread fell in and when I cut it open it was sticky and dense and almost raw. Any ideas what went wrong? Thank you!

    1. Hi Katherine! I don’t think you necessarily did anything wrong, I think the bread just needed longer in the oven. Completely normal with thick and moist quick breads like this. If you decide to try the recipe again, bake for at least 10-15 more minutes and tent the loaf with aluminum foil to prevent over-browning on the exterior.

      1. Any idea how this would work with applesauce instead of oil?

  10. This is a great recipe! Good advice on the muffins. I used half of the measurement for sweetener (only have honey atm) and added some sweetened coconut flakes.

  11. During the lock-down, I’m not going to the grocery store. Can I sub sugar for the agave as I don’t have agave or maple syrup?

    1. Hi Jessica! You can use 1/2 cup (100g) dry granulated sugar, brown sugar, or even coconut sugar instead of the agave/maple syrup.

      1. Thank you!

  12. Hi. Im so excited to make these. I would like to make them into muffins. Do you know how long to cook them and what my oven should be set at?

    1. Hi Heather, See recipe note #2 for details on muffins 🙂

      1. Oops. Sorry about that. Thank you so much for your quick response. Have a great day.

  13. Can I use oat flour instead of regular ?

    1. I don’t recommend it for this recipe. Here are all of my gluten free recipes if you’re interested.

  14. Kelly Marc Alston says:

    Hi Sally – I just made this and my wife and I LOVE it. Super moist with just the right amount of sweetness and of course nuts. Thank you for another fantastic recipe.

  15. How is the total time for this recipe 4 hours?

    1. It includes fully cooling.

  16. Hello! How about substitute olive oil? Coconut oil is really not heart healthy for my hubby. Thanks, trying this recipe today!

    1. Hi Cherylsue, Olive oil has a very distinct flavor. I recommend vegetable or canola oil in place of coconut.

  17. Could I use flax egg/mashed banana instead of egg?

    1. I haven’t tested any egg alternatives, so I’m unsure of the exact result. Let me know if you do!

  18. Amazing recipe! Baked it yesterday and it came out dense & moist and fabulous.

    Thank you for sharing!

  19. Love this recipe! Tastes delicious and the orange makes it so perfect! Do you know the nutrition facts?

    1. Thanks Megan! 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

  20. This was the first recipe that popped up when I googled greek yogurt and zucchini baked goods and I’m SO glad it did! I substituted gluten free flour, used coconut oil, added chopped walnuts and about 1/4 cup of chocolate chips and made 12 muffins instead of the loaf. I did squeeze out a little water from my zucchini before adding it. They were fantastic! A keeper!

  21. Hi Sally,
    I would like to know if I can use whole wheat flour instead of all purpose flour.

    1. Hi Sandra, You can substitute the all-purpose flour with whole wheat flour. The bread will taste a bit heavier with the heavier flour, though.

  22. Devoured immediately. Delish!

  23. So fluffy and moist! Thank you
    I used 1/3 cup sugar instead of agave, maybe that’s why the batter was initially very dry and I couldn’t mix all the flour in well, so just added a splash of milk and mixed it no problem. I also used only 1/4 c vegetable oil, and added some turmeric just because I had them laying around. It took 60 min to fully cook though. The end product was so yummy!!

  24. Made zucchini bread for the first time with this recipe and my whole family + I loved it!! We substituted chopped dates for raisins and it worked really well too 🙂

  25. Kristina Lewis says:

    Hi there! I am wanting to make this and want to keep it the healthier version like you have here. During the lock down I don’t have apple sauce. Can I use yogurt or smashed banana? Help appreciated!

    1. Hi Kristina, This recipe doesn’t call for applesauce so you don’t need any.

  26. Kristina Lewis says:

    Omg I am sorry! I have no idea what I was reading. I am sorry. I love your recipes and use them for most of my family gatherings! You make me look like a rock star! Thanks for fast reply!

  27. Hello Sally – I made this zucchini bread today. It turned out ok but was quite dense. I feel it should have expanded some more. Also need opinion – I used regular yogurt instead as, I was out of Greek yogurt. Wonder if I over mixed it. Let me know how I can avoid these mistakes when I make it again. What is the best way to measure flour – I used the Pyrex glass cup

    1. Hi TK, Are you using a liquid measuring cup for your flour? If so you likely had too much flour causing your bread to be dense. You want to use a measuring cup for dry ingredients. I think you will find this post and video on How to Properly Measure Baking Ingredients very helpful!

  28. I’d be interested in the Nutritional facts of the recipe if they are available. Thank you

    1. Hi Shirley, 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

  29. Hi Sally, I’ve made this bread twice now. Both times, I took the bread out of the oven after the toothpick came out completely clean. After cooling it on a rack for several hours, I sliced the bread, only to find that it is very dense inside. There was no raw batter, it was just dense. It still tasted great though. Any idea what went wrong?

    1. Hi Yen, this is a denser bread. Though there could be too much liquid lingering or the bread simply needed more time in the oven. You can try reducing the yogurt to 1/3 cup or extending the bake time for an extra 5-10 minutes.

  30. Hello! What is the nutritional info for this?

    1. Hi Sara, 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

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