Greek Yogurt Zucchini Bread

Here’s a moist and healthy Greek Yogurt Zucchini Bread recipe — perfect for breakfast, snacks, or even dessert!

🥒 Greek Yogurt Zucchini Bread

Ingredients

• 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)

• 1 cup plain Greek yogurt (whole milk or 2%)

• 2 large eggs

• ½ cup coconut oil (or vegetable oil, melted and cooled)

• ¾ cup brown sugar (or coconut sugar)

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour (or ¾ cup all-purpose + ¾ cup whole wheat flour)

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon nutmeg (optional)

• ½ cup chopped walnuts or chocolate chips (optional)

Instructions

1. Prep:

   • Preheat oven to 350°F (175°C).

   • Grease or line a 9×5-inch loaf pan with parchment paper.

2. Drain zucchini:

   • Place grated zucchini in a clean towel or cheesecloth and squeeze out excess moisture. Set aside.

3. Wet ingredients:

   • In a large bowl, whisk together Greek yogurt, eggs, oil, brown sugar, and vanilla until smooth.

4. Dry ingredients:

   • In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

5. Combine:

   • Stir dry ingredients into wet ingredients just until combined.

   • Fold in zucchini and optional nuts or chocolate chips.

6. Bake:

   • Pour batter into prepared loaf pan and smooth the top.

   • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

   • If the top is browning too quickly, loosely cover with foil during the last 10–15 minutes.

7. Cool:

   • Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🍞 Storage Tips

• Store at room temperature in an airtight container for up to 3 days.

• Refrigerate for up to 1 week.

• Freeze slices individually for up to 3 months.