GREEK YOGURT ZUCCHINI BREAD
This Greek Yogurt Zucchini Bread is moist, tender, and lightly sweet. With the goodness of fresh zucchini and creamy Greek yogurt, it makes a perfect breakfast, snack, or gift-worthy treat that’s simple to bake.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil
- ½ cup Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
- ½ cup chopped walnuts or pecans optional
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Prepare Wet Ingredients:
- In a large bowl, beat together sugar, brown sugar, and oil. Add eggs, Greek yogurt, and vanilla extract, mixing until smooth.
Combine & Add Zucchini:
- Gradually fold in dry ingredients until just combined. Gently stir in grated zucchini and nuts if using.
Bake:
- Pour batter into prepared loaf pan. Bake 50–55 minutes or until a toothpick inserted comes out clean.
Cool & Serve:
- Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.
Notes
- Make Ahead:
Bread can be baked ahead of time and stored at room temperature for 2–3 days or refrigerated up to 5 days. - Flavor Variations:
Add chocolate chips, raisins, or shredded coconut for a twist. - Serving Suggestions:
Enjoy as a breakfast treat with coffee or tea, or slice as a snack anytime. - Storage Tips:
Wrap tightly in plastic wrap or store in an airtight container to maintain freshness.