Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) . Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the eggs , Greek yogurt , honey or maple syrup , olive oil or melted coconut oil , and vanilla extract until smooth and well combined.
Pro Tip:Â Squeeze excess water from the grated zucchini using a clean kitchen towel or cheesecloth before adding it to the batter. This prevents the bread from becoming too soggy.
Step 3: Combine Dry Ingredients
In a separate mixing bowl, whisk together the whole wheat flour (or all-purpose flour), baking soda , baking powder , ground cinnamon , and salt . If using optional add-ins like nuts, raisins, or lemon zest, stir them into the dry ingredients now.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in two parts, stirring gently after each addition until just combined. Be careful not to overmix, as this can make the bread dense. Fold in the grated zucchini last, ensuring it’s evenly distributed throughout the batter.
Step 5: Pour Into Loaf Pan
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula. Smooth the top for a neat finish.
Step 6: Bake to Perfection
Place the loaf pan in the preheated oven and bake for 50–60 minutes , or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Rotate the pan halfway through baking for even browning.
Tip:Â If the top begins to brown too quickly, cover the loaf loosely with aluminum foil for the remaining cooking time.
Step 7: Cool and Slice
Remove the zucchini bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature for maximum flavor.
Customization Ideas
While the classic version of this zucchini bread is delicious, here are some ideas to switch things up:
- Spiced Variation : Add a pinch of nutmeg or ginger for extra warmth.
- Chocolate Twist : Stir in ½ cup dark chocolate chips for a sweet surprise in every bite.
- Citrus Burst : Include lemon or orange zest for a refreshing citrus kick.
- Savory Option : Omit the honey/maple syrup and add diced bell peppers, shredded Parmesan cheese, and fresh herbs for a savory loaf.
Tips for Success
To ensure your Greek Yogurt Zucchini Bread turns out perfectly every time, keep these tips in mind:
- Don’t Overmix the Batter : Handle the batter gently to maintain its light, airy texture.
- Squeeze Excess Water from Zucchini : Removing moisture ensures the bread stays moist but not wet.
- Use Room Temperature Ingredients : Softened Greek yogurt and eggs mix more smoothly, resulting in a better texture.
- Store Properly : Keep leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
- Calories: 200
- Fat: 8g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 2g
Conclusion
This Greek Yogurt Zucchini Bread combines the best of healthful baking with comforting flavors. Its tender crumb, subtle sweetness, and zucchini-packed goodness make it perfect for any occasion—whether enjoyed as part of a healthy breakfast or shared as a tasty treat.
So gather your ingredients, prep your loaf pan, and let’s bake something truly special. Whether served warm from the oven or saved for later, this bread is sure to become a family favorite!
If you enjoyed this recipe, be sure to explore our other wholesome baked goods. Happy baking, and may your kitchen adventures always end in sweet success! 🍴✨
