This is a variation of our whole wheat quick bread base recipe. Greek yogurt zucchini bread is a favorite around here. With brown sugar and hints of lemon zest, it is a perfect breakfast or snack year around. Packed with fresh zucchini, whole wheat flour, and a touch of citrus, this zucchini bread with Greek yogurt is sure to make everyone’s tummies and tastebuds happy!
Three Must Know Cooking Skills
Learn these culinary skills to guarantee recipe success!
Culinary Tips for the Best Healthy Zucchini Bread
Don’t peel the zucchini! Not only does it make the bread more nutritious, but it also cuts down the number of steps – less work for you!
Use a fine grater to shred the zucchini for younger kids or picky eaters. Don’t drain or squeeze the zucchini; it helps keep the bread moist.
Measure the flour properly to prevent dense bread. Fluff, spoon, and level; don’t scoop and pack!
Whisking the dry ingredients together mimics sifting and evenly distributes the ingredients, so don’t substitute another utensil.
Don’t overmix the batter! Watch our muffin method culinary technique video to learn how to mix the batter just enough so that you end up with light and fluffy bread.
When measuring brown sugar, pack it in the cup. If you are trying to reduce your sugar consumption or prefer less sweet bread, reduce the sugar to ⅓ cup; the recipe will still come out great!
If your oven runs hot, check the bread for doneness after 45 minutes. To check for doneness, insert a toothpick into the middle of the loaf. If it comes out clean, it’s done!
- White Whole Wheat Flour: Substitute whole wheat pastry flour or spelt flour for a similar taste, color, and texture. To make this zucchini bread gluten-free, use a gluten-free flour mix. We have had good success with Bob’s Red Mill Gluten-Free Flour.
- Cinnamon: substitute pumpkin or apple pie spice.
- Greek Yogurt: substitute plain yogurt, kefir, buttermilk, or sour cream.
- Eggs: to make this zucchini bread vegan, substitute the eggs with flax eggs. To make one flax egg, mix 1 Tablespoon of ground flaxseeds with 3 Tablespoons of water and let it rest for 10 minutes. Eggs help leaven the bread, so a vegan version might not be quite as fluffy.
- Canola Oil: substitute avocado oil. Do not substitute olive oil, as this has a strong flavor. Do not substitute vegetable oil, as this is not a heart-healthy oil.
- Lemon zest: substitute orange zest or omit if you do not have either.
Add toasted chopped walnuts for walnut zucchini bread. Toasted pumpkin seeds or pecan pieces would also add good nutrition, texture, and flavor.
Add dried fruit such as cranberries, raisins, or chopped figs, dates, prunes, or apricots!
Add ⅓ cup mini chocolate chips to the batter for a fun twist on chocolate zucchini bread.
Want to make mini zucchini loaves? Prepare mini bread loaves with parchment paper or non-stick spray and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
This batter works for muffins too! To make zucchini muffins, prepare a 12-cup muffin pan with muffin liners or non-stick spray. Use a portion scoop to divide out the batter. Cook for 18-20 minutes, or until a toothpick inserted comes out clean.
Need some recipe inspiration?
Use our whole wheat quick bread base recipe as a guide to make it your own, or try these other favorite variations!
Here are all of the equipment pieces you’ll need for this simple zucchini bread:
- Measuring cups and spoons
- Nested mixing bowls
- Box grater
- Tovolo scoop spatula
- Dark bread loaf pan
- Parchment paper (optional)
Is Greek yogurt zucchini bread healthy?
The key ingredients that make this simple zucchini bread recipe healthier than store bought varieties are Greek yogurt, whole wheat flour, fresh zucchini, and less sugar than leading brands.
Greek yogurt is a great source of B vitamins, calcium, protein, and probiotics. Select a fat content that works with your overall diet. If you tend to consume a lot of foods high in saturated fat, a low-fat or fat-free variety is your best choice. If you limit saturated fat in your diet, full-fat varieties are okay.
Whole Wheat Flour
Whole wheat flour is a good source of fiber, B vitamins, Vitamin E, trace minerals, and phytochemicals. Replacing refined grains (i.e. white flour) with whole grains (i.e. whole wheat flour) may reduce the risk of developing chronic conditions such as heart disease, diabetes, and certain types of cancer. (1)
Zucchini provides fiber, vitamins, minerals, and phytonutrients. Consuming a variety of natural colors is ideal. Incorporating vegetables into a breakfast or dessert recipe is an easy way to help you meet your daily vegetable needs! (2)
Less Added Sugar
High sugar consumption is not good for health, and in general, most Americans eat way too much. Men should aim to consume less than 9 teaspoons (~36 grams) of sugar per day, and women should aim to consume less than 6 teaspoons (~24 grams) of sugar per day. (3) Each slice of zucchini bread in this recipe has 2 teaspoons (~8 grams) of added sugar. That’s way better than eating store bought varieties that are essentially zucchini cake!
Serving Suggestions for Zucchini Bread
We doubt you’ll be able to resist slicing a warm piece of this zucchini bread when it’s fresh out of the oven! Enjoy on its own for a satisfying snack, as a tasty treat after lunch, or topped with almond butter for a balanced breakfast.
Because this is a moist bread, it will spoil more quickly at room temperature. Store the bread in a bag or container at room temperature for a couple of days or in the refrigerator for up to one week. Make sure the bread is entirely cool before storing.
Want to make a batch of zucchini bread for later? This bread is great for the freezer! Once cooked, cool completely, wrap, then store in a freezer-safe bag for up to 3 months. You can also freeze individual slices for a quick single-serve option. When ready to eat, thaw overnight in the refrigerator.
Want more healthy quick-bread recipes?
Try out these favorites, and as always, adjust to YOUR taste!
Greek Yogurt Zucchini Bread
- 1 ½ cups white whole wheat flour*
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 medium zucchini, shredded (~1 ½ cups)
- ½ cup packed brown sugar
- ½ cup plain Greek yogurt
- ¼ cup canola oil
- 2 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Preheat oven to 350° F. Prepare a 9×5 bread loaf pan with nonstick spray or parchment paper.
- In a large bowl, gently whisk whole wheat flour, cinnamon, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together zucchini, brown sugar, Greek yogurt, oil, eggs, lemon zest, and vanilla.
- Add yogurt mixture to flour mixture. Using a spatula, fold ingredients just until moistened. Do not overmix.
- Pour batter into the prepared bread loaf pan. Bake 50-55 minutes or until slightly golden and a toothpick inserted into the middle comes out clean. Enjoy!