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