Greek Yogurt Zucchini Bread

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Greek Yogurt Zucchini Bread

This is a variation of our whole wheat quick bread recipe. With brown sugar and hints of lemon zest, Greek yogurt zucchini bread 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 happy!

Prep Time10

Cook Time50

Total Time1

Course: Snack, Breakfast

Cuisine: American

Servings: slices

Calories: 147kcal

Ingredients

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

Instructions

Preheat oven to 350° F. Prepare a 9x5 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!

Notes

*Substitute 1 cup whole wheat flour and ½ cup all purpose flour.

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! If it’s not done but the top of the loaf is getting too dark, loosely cover with a piece of foil and return to the oven.

Use a fine grater to shred the zucchini for younger kids or picky eaters. Don’t drain or squeeze the zucchini dry; it helps keep the bread moist.

Nutrition