This Greek yogurt zucchini bread is one of my favorite ways to use up summer zucchini. Naturally sweetened with honey, made with wholesome ingredients, and packed with moisture from Greek yogurt, it’s soft, flavorful, and easy to make with just a couple bowls and no mixer required.
I originally published this recipe in 2015 and have since updated it with new photos and additional success tips.
This is my go-to, healthier version of classic zucchini bread.
The loaf bakes up wonderfully moist with a tender crumb and lightly spiced flavor. You can enjoy it plain, add chopped nuts for crunch (love walnuts in this), fold in dried cranberries or fresh blueberries for a burst of fruit, or stir in chocolate chips for a sweeter treat.
You can also bake this batter as Greek yogurt zucchini muffins. However you make it, you’ll love how simple, versatile, and reliably delicious it is. It’s one of my favorite ways to use up summer zucchini.
One reader, Ashley, commented: “These are excellent! Made the muffins last night and they’re already almost all gone. I peeled the zucchini before I grated it and it’s the first time my vegetable-hesitant preschooler has eaten zucchini bread (and he asked for thirds). ★★★★★“
And another reader, Val, commented: “Best healthier zucchini bread I’ve made yet. ★★★★★“
Why You’ll Love This Greek Yogurt Zucchini Bread
- Naturally sweetened with honey—no refined sugar (coarse sugar on top is optional!)
- Wonderfully moist from Greek yogurt, avocado oil, and zucchini
- Made with simple, wholesome ingredients
- Easy to customize with nuts, berries, or chocolate chips
- Lightly flavored with cinnamon, vanilla, and fresh orange zest
- No mixer required
- Can be baked as a loaf or muffins
- Freezes beautifully
5 Key Ingredients You Need & Why
- Greek Yogurt: I typically use plain 2% or nonfat Greek yogurt. It adds moisture, richness, and a wonderfully soft texture without making the bread heavy.
- Honey: Honey is my preferred sweetener here because it complements the zucchini and warm spices so well. It also helps keep the bread moist for days. If you’d like to use pure maple syrup instead, many readers have reported excellent results.
- Oil: Avocado oil is my go-to choice, but melted coconut oil, melted butter, or olive oil all work well in this recipe. You could also use canola or vegetable oil instead.
- Zucchini: No need to peel it first, though you certainly can. Simply grate the zucchini and lightly blot away excess moisture if it seems particularly wet. I always use this box grater for prepping zucchini.
- Orange Zest: This is optional, but I never skip it. A little orange zest brightens all the flavors and pairs beautifully with the honey, cinnamon, and zucchini. I know you’ll love it.
Greek Yogurt Zucchini Bread Batter
Today’s zucchini bread comes together quickly with just 2 mixing bowls. Whisk the dry ingredients together in one bowl and the wet ingredients together in another. For the smoothest batter, I recommend starting with room-temperature ingredients, which combine much more easily. If you’re interested, I have an entire page discussing the importance of room temperature ingredients in baking!
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the zucchini and orange zest. If you’re adding any add-ins, fold them in with the zucchini and zest. The batter will be fairly thick, and that’s exactly what you want.
Feel free to sprinkle the batter lightly with coarse sugar, such as Sugar In The Raw, before baking.
For best results, bake the bread in an 8.5×4.5-inch loaf pan. Look for a pan labeled “1-lb loaf pan.” This size loaf pan helps the bread bake up taller with a beautiful domed top and a soft, moist center. If using a 9×5-inch pan, the loaf will be shorter and take less time in the oven.
Whether you make it as a loaf or muffins, this is a wonderful recipe to keep on hand throughout zucchini season!
If you have more zucchini to use up, try my zucchini cake, zucchini fritters, or zucchini biscuits next. And for even more inspiration, browse my collection of favorite zucchini recipes, including both sweet and savory options.
Greek Yogurt Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours (includes cooling)
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Greek yogurt zucchini bread is one of my favorite ways to use up summer zucchini. Naturally sweetened with honey, made with wholesome ingredients, and packed with moisture from Greek yogurt, it’s soft, flavorful, and easy to make with just a couple bowls and no mixer required. Bake it as a loaf or turn the batter into muffins.
Ingredients
- 1/3 cup (76g/80ml) avocado oil, olive oil, or melted coconut oil*
- 1/2 cup (180g/120ml) honey*
- 1 large egg, at room temperature
- 1/2 cup (120g) plain Greek yogurt, at room temperature*
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (130g) shredded zucchini (see note)*
- optional: 2 teaspoons orange zest (so good!)
- optional: 3/4 cup (95g) chopped walnuts, (115g) raisins/dried cranberries, or (135g) chocolate chips
- optional: coarse sugar, for sprinkling
Instructions
- Preheat oven to 350°F (177°C). Grease an 8.5×4.5-inch loaf pan with butter or nonstick spray.
- In a medium bowl, whisk the oil, honey, egg, yogurt, and vanilla together until combined.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and whisk to combine. Avoid overmixing. The batter is thick. Fold in the zucchini, orange zest, and add-ins (if using).
- Spread the batter evenly into the prepared pan. Sprinkle lightly with coarse sugar, if desired, before baking.
- Bake the bread for 50–55 minutes, tenting loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done.
- Remove from the oven and allow the bread to cool in the pan set on a cooling rack for 1 hour. After that, remove the bread from the pan and let it finish cooling directly on the rack.
- Slice and serve. Cover and store leftover bread at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): Box Grater | 8.5 x 9.5-inch Loaf Pan (1-lb loaf pan)| Glass Mixing Bowls | Whisk | Wooden Spoon or Silicone Spatula | Citrus Zester | Coarse Sugar | Cooling Rack
- Muffins: Prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 10-12 muffins.
- Oil: You can use avocado oil, olive oil, or melted coconut oil. You could also use vegetable oil or canola oil, or even melted butter. I typically use avocado oil.
- Honey: Instead of honey, you can use pure maple syrup (not “breakfast syrup”) or agave syrup.
- Yogurt: I use plain 2% or nonfat Greek yogurt. Vanilla or honey flavors would work wonderfully here!
- Zucchini: If your zucchini is extra wet, blot it a bit before adding to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 198
- Sugar: 14.3 g
- Sodium: 191.4 mg
- Fat: 8 g
- Carbohydrates: 29.3 g
- Protein: 3.5 g
- Cholesterol: 19 mg
Reader Comments and Reviews
Devoured immediately. Delish!
Hi Sally,
I would like to know if I can use whole wheat flour instead of all purpose flour.
Hi Sandra, You can substitute the all-purpose flour with whole wheat flour. The bread will taste a bit heavier with the heavier flour, though.
This was the first recipe that popped up when I googled greek yogurt and zucchini baked goods and I’m SO glad it did! I substituted gluten free flour, used coconut oil, added chopped walnuts and about 1/4 cup of chocolate chips and made 12 muffins instead of the loaf. I did squeeze out a little water from my zucchini before adding it. They were fantastic! A keeper!
Love this recipe! Tastes delicious and the orange makes it so perfect! Do you know the nutrition facts?
Amazing recipe! Baked it yesterday and it came out dense & moist and fabulous.
Thank you for sharing!
Could I use flax egg/mashed banana instead of egg?
I haven’t tested any egg alternatives, so I’m unsure of the exact result. Let me know if you do!
Hello! How about substitute olive oil? Coconut oil is really not heart healthy for my hubby. Thanks, trying this recipe today!
Hi Cherylsue, Olive oil has a very distinct flavor. I recommend vegetable or canola oil in place of coconut.
How is the total time for this recipe 4 hours?
It includes fully cooling.
Hi Sally – I just made this and my wife and I LOVE it. Super moist with just the right amount of sweetness and of course nuts. Thank you for another fantastic recipe.
This is a great recipe! Good advice on the muffins. I used half of the measurement for sweetener (only have honey atm) and added some sweetened coconut flakes.
Hi! I made this exactly as the recipe said, 350 for 50 minutes and the knife came out clean and then after 45 minutes of cooling, the whole bread fell in and when I cut it open it was sticky and dense and almost raw. Any ideas what went wrong? Thank you!
Hi Katherine! I don’t think you necessarily did anything wrong, I think the bread just needed longer in the oven. Completely normal with thick and moist quick breads like this. If you decide to try the recipe again, bake for at least 10-15 more minutes and tent the loaf with aluminum foil to prevent over-browning on the exterior.
Hi
Can I use maple syrup instead of agave ?
Thank you
Sure can!
Ever since we first made it months ago, our family has not gone a single week without it!
It’s that good!
Hi! I know this is an older recipe, but I just have a question. I’ve made these several times and we love them! We just found out my one year old is low on iron, and I’m trying to add things in to help with that. I’m wondering if I were to add flax seed/chia seeds, how much would I add?
Thank you!!
Hi Natalie! I haven’t tested this, but you can add about 1/4 – 1/3 cup ground flax. That addition shouldn’t be an issue.
I absolutely love this recipe!! I made these into muffins, and followed the recipe closely, using coconut oil. I didn’t have an orange so I used a clementine and it worked great! I also addendums chopped pecans. The are soft, fluffy, and so delicious! I will definitely be making these regularly!
These are a huge hit in my house! Made as muffins last week with the orange zest and mini chocolate chips and left them out on the counter to cool. I thought we’d have breakfast for a couple of mornings. Wrong – somehow over the course of the day my 6 year old son ate 7 of them!! At least there was zucchini in them! Definitely a keeper. Thanks for yet another amazing recipe
This is soooo delicious and perfectly moist! I am addicted 🙂
I doubled the recipe and probably had a little extra zucchini in there. Turned out great! I used sugar since I didn’t have the agave, added nutmeg and a tablespoon of maple syrup. I had a lemon so used that for the zest, and added walnuts. Super yummy!
Hi Sally, I want to make make mini muffins instead of loaf. Should I bake for 5 min at 425F and then lower the oven temperature to 350°F and continue to bake for an additional 7 min or so?
Hi Laura! Bake at 350°F for the entire time- about 11-14 minutes 🙂
Could I use unsweetened applesauce in place of oil?
You can, yes, but the flavor and texture will change without that fat.
This is great! I made it this morning and just had a slice with coffee for a snack. I am at a higher altitude here in Colorado, so sometimes I have to guess at tweaks for baking and hope everything turns out as it should. With coconut oil, egg, and greek yogurt, as well as zucchini, I really didn’t have to worry about this coming out too dry and add an extra egg. I only tweaked the oven temperature!
Thanks for a great recipe. I really like this! I added a couple of handfuls of craisins and had pecans instead of walnuts. Oh and about half teaspoonful of grated nutmeg. Sure satisfied a sweet craving but I didn’t feel it was unhealthy with only 1/2 cup of sugar.
I made muffins and they were delicious!! So moist and hearty! Perfect way to use zucchinis for healthy baking!
If we can’t get a hold of agave, what substitutions could we use? Maple syrup? Honey? Regular sugar? Looking forward to making this!
Honey would be great!
This bread was so moist and delicious! Thanks for the recipe.
Hi Sally! I’ve made this recipe a few times now, but I always have the same problem: the bread cooks along the edges in about 45 minutes, but the middle doesn’t cook. My oven is at 350 as the recipe says… do you have an idea of what ‘ doing wrong?
Molly, I don’t think you are necessarily doing anything “wrong” — pick up an oven thermometer. It will be the handiest tool in your kitchen. Did you know a majority of ovens’ temperature readings are inaccurate? Also lower the oven temperature to 325. (Assuming you’re baking in a conventional oven.) Tent the bread with aluminum foil halfway through so the top doesn’t over-brown and the center can bake. Hope this helps!
Just made this in a double-batch. Followed the recipie exactly except I used lemon zest instead of orange. It was absolutely perfect – moist and delicious! I’m headed back to the grocery store to buy more Greek yogurt and plan to make several loafs to freeze and give to friends using the zuchinni from our garden. This recipie will be replacing my old one. Outstanding recipie!
Wow! I have just retired my 40 year old zucchini bread recipe and I always thought that made the best zucchini bread possible – but the bread I just ate from your recipe is sublime!! My husband has already had two slices and has requested that I make it again tomorrow. I did use honey from our local beekeeper and the zucchini we had just bought at our farmer’s market (in fact, most of the ingredients come from there). Thank you for a delicious recipe and I look forward to trying some of your other creations.
I made this today. It exceeded all expectations I had and then some. The combination of the cinnamon and the orange zest made it THE BEST zucchini bread I’ve ever eaten and ever made. Next time I’ll be doubling the batch!!!