Okay, so I have to tell you about this Irresistible Greek Yogurt Zucchini Bread Recipe To Try. Seriously, it’s become a total showstopper in my kitchen! You know how sometimes zucchini bread can be a little… well, sad and dry? NOT THIS ONE. The magic happens with a simple swap: Greek yogurt. Trust me, it kicks things up a notch by giving it this incredible moistness and just the faintest, most delightful tang that balances out the sweetness perfectly. It’s become my go-to whenever I have extra zucchini hanging around, and everyone always asks for the recipe. Baking is my happy place, and this bread? It just makes people happy.

Why This Irresistible Greek Yogurt Zucchini Bread Recipe Stands Out

So, what makes this zucchini bread recipe extra special, you ask? It’s all about those little things that make a **huge** difference! Here’s why this should be your new favorite:

Seriously Moist! Forget dry, crumbly zucchini bread. The Greek yogurt is the secret sauce here, keeping every bite unbelievably tender and moist. It’s a game-changer, I tell ya!
That Tangy Kick! That hint of tang from the yogurt? Oh, it’s delightful! It cuts through the sweetness just enough, making the whole bread taste more complex and, well, irresistible.
Super Easy to Make! Honestly, if you can stir things together, you can make this bread. It’s mostly just whisking and folding, which is my kind of baking – fast, simple, and oh-so-rewarding.
So Versatile! It’s perfect for breakfast, a snack, or even dessert. Add nuts, chocolate chips, or just enjoy it plain. It’s a crowd-pleaser no matter how you serve it!

Gather Your Ingredients for Irresistible Greek Yogurt Zucchini Bread

Alright, let’s get baking! You’ll want to have all your goodies ready to go. For this amazing zucchini bread, you’ll need:

2 cups of all-purpose flour – just your trusty everyday kind works perfectly.
1 teaspoon of baking soda to help it rise up nice and fluffy.
1/2 teaspoon of salt to balance out all the sweetness.
1 teaspoon of ground cinnamon for that warm, cozy spice.
1/2 teaspoon of ground nutmeg – such a lovely aroma!
A little pinch, 1/4 teaspoon, of ground cloves to round out the spices.
2 large eggs, and try to have them at room temperature, it really helps!
1 cup of granulated sugar. Sweetness is key here!
1/2 cup of vegetable oil – makes it super moist.
1 cup of plain Greek yogurt – this is our secret weapon for that incredible texture and tang!
1 teaspoon of vanilla extract, because, well, vanilla makes everything better, right?
And of course, 2 cups of grated zucchini – about 2 medium ones. Make sure you squeeze out the extra water!
If you like a little crunch, a 1/2 cup of chopped walnuts or pecans is totally optional but so yummy!

Having everything measured out ahead of time makes the whole process a breeze. Trust me!

Step-by-Step Guide to Making Your Irresistible Greek Yogurt Zucchini Bread

Okay, let’s get this bread into the oven! It’s honestly so straightforward, you’ll be amazed at how simple it is to get this moist, flavorful loaf. My kitchen feels so cozy when I’m making this, especially with those warm spices. Just follow these simple steps, and you’re golden! For more delicious quick bread ideas, check out this moist carrot apple zucchini bread recipe too!

Preparing the Batter

First things first, preheat your oven to 350°F (that’s 175°C) and get your 9×5 inch loaf pan all greased and floured. Don’t skip this part – nobody wants a stuck loaf! Now, in a big bowl, whisk your flour, baking soda, salt, and all those lovely spices together. In another bowl, beat your eggs and sugar until they’re light and look a bit fluffy. Then, slowly drizzle in the vegetable oil, followed by that star ingredient, the Greek yogurt, and your vanilla. Mix it all up until it’s just combined. Now, pour those wet ingredients into your dry ingredients and mix *just* until you don’t see any more flour streaks. Seriously, don’t overmix it! Overmixing is the enemy of tender quick breads. Gently fold in your grated zucchini and nuts (if you’re using them). You want to see those flecks of green throughout without beating the life out of the batter. So easy, right?

Baking and Cooling Your Zucchini Bread

Once your batter is all happy and mixed, carefully pour it into that prepared loaf pan. Spread it out evenly so it bakes up nicely. Now, pop it into your preheated oven. It’ll bake for about 50 to 60 minutes. How do you know when it’s done? The best way is the skewer test! Just stick a wooden skewer or a thin knife right into the center. If it comes out clean with just a few moist crumbs clinging to it, it’s ready! If there’s wet batter, give it a few more minutes. Once it’s baked, let it cool in the pan for about 10 minutes. This little rest helps it set up and prevents it from breaking when you take it out. Then, carefully turn it out onto a wire rack to cool completely. Patience here is key for the best texture!

Tips for the Perfect Irresistible Greek Yogurt Zucchini Bread

You know, baking is a bit of an art, but also a science! To make sure your Irresistible Greek Yogurt Zucchini Bread turns out absolutely perfect every single time, there are a few little tricks I swear by. These aren’t complicated, but they really make a difference. Think of them as my little secrets to getting that amazing texture and flavor! For more fun quick bread ideas, you should totally peek at this awesome list of quick breads!

Zucchini Preparation is Key

This is probably the MOST important step, so don’t skip it! When you grate your zucchini, it releases a TON of water. If you don’t get rid of it, your bread will be soggy, and nobody wants that. After grating, grab a big handful of paper towels, dump the zucchini onto them, and just give it a good squeeze. You’ll be shocked at how much liquid comes out! Doing this makes sure your bread has a lovely tender crumb, not a dense, wet mess.

Ingredient Substitutions and Variations

While this recipe is fantastic as is, it’s also super forgiving! If you don’t have regular granulated sugar, you can try using light brown sugar for a slightly deeper flavor. It works beautifully. And for nuts? Pecans or walnuts are great, but honestly, you could even leave them out if you’re not a fan. And my personal favorite variation? Chocolate chips! Yep, about half a cup of semi-sweet chocolate chips folded in with the zucchini makes this bread feel like a decadent treat. It’s still a quick bread, but with that extra bit of indulgence. For more muffin inspiration, check out my banana zucchini muffins!

Storing and Reheating Your Zucchini Bread

Alright, so you’ve baked this amazing loaf of Irresistible Greek Yogurt Zucchini Bread, and you want to savor it, right? Totally get it! If you’re lucky enough to have leftovers (it disappears fast in my house!), storing it is super easy. For short-term deliciousness, just wrap the completely cooled loaf or slices tightly in plastic wrap and keep it on the counter. It’ll stay lovely and moist for a couple of days. If you need it to last longer, pop it in the fridge – the wrap is key here to keep it from drying out. Want to freeze some for way later? Wrap it super well in plastic, then add a layer of foil. It’ll be good for a few months! When you’re ready to enjoy a slice that’s been chilled or frozen, just pop it in the toaster oven or on a low setting in the microwave for a few seconds. It comes back to life beautifully, warm and fragrant!

Frequently Asked Questions About Irresistible Greek Yogurt Zucchini Bread

Got questions? I’ve got answers! Here are some things people often ask about this yummy bread:

Can I use other types of yogurt?

You sure can! While Greek yogurt gives it that perfect thickness and tang, regular plain yogurt works too. It might make the bread a little less dense, but it’ll still be super moist and delicious. Just make sure it’s plain, not flavored!

How to store leftover zucchini bread?

Leftovers? Fancy that! Just wrap it up really well in plastic wrap and keep it at room temperature for 1-2 days. For longer storage, tuck it into the fridge – it’ll be good for about a week that way. It also freezes like a dream, wrapped good and tight!

Can I add other ingredients like chocolate chips?

Oh, absolutely! Adding chocolate chips is one of my favorite little twists. About half a cup of semi-sweet chips folded in with the zucchini is just divine! You could also add a handful of nuts or even some shredded coconut for extra flavor and texture. For more chocolatey zucchini goodness, check out this irresistible zucchini chocolate chip bread!

Nutritional Information (Estimated)

Now, let’s talk numbers! Keep in mind these are just estimates, since the exact amounts can change a bit depending on the brands of ingredients you use and how much you sneak while you’re making it (don’t worry, I do it too!). This info is just to give you a general idea per serving of this moist and delightful bread.

Serving Size: 1 slice
Calories: Around 350
Fat: About 18g
Saturated Fat: Roughly 3g
Carbohydrates: Approximately 45g
Sugar: Around 25g
Protein: About 5g
Sodium: Roughly 250mg

Irresistible Greek Yogurt Zucchini Bread

Author: jekof.com
Total Time: 80 min
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful zucchini bread recipe made with Greek yogurt for added richness and tang.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 cup plain Greek yogurt
1 teaspoon vanilla extract
2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, beat the eggs and sugar until light and fluffy.
Gradually beat in the vegetable oil, then the Greek yogurt and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the grated zucchini and chopped nuts (if using).
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure your zucchini is well-drained after grating to prevent a soggy bread. Squeeze out excess moisture with paper towels.
For a sweeter bread, you can add 1/2 cup of chocolate chips along with the zucchini.
This bread freezes well. Wrap tightly in plastic wrap and then aluminum foil.

Prep Time: 20 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: zucchini bread, greek yogurt, quick bread, baking, dessert, moist zucchini bread, easy zucchini bread