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.