Moist & Easy Greek Yogurt Zucchini Bread Recipe

There’s something incredibly satisfying about turning a garden full of zucchini into a warm, fragrant loaf of bread. This Greek Yogurt Zucchini Bread isn’t just another way to use up summer squash; it’s a game-changer. By incorporating tangy Greek yogurt and sweet, mashed bananas, this recipe yields a loaf that is unbelievably moist, tender, and packed with flavor. It’s the perfect anytime-of-day treat, whether you’re enjoying a slice with your morning coffee, as an afternoon snack, or a simple dessert after dinner.

Why make this recipe

If you’re looking for a quick bread that ticks all the boxes, this is it. Here’s why you’ll fall in love with this recipe:

Unbelievably Moist: The trio of Greek yogurt, mashed banana, and olive oil creates a tender, moist crumb that stays fresh for days. No more dry, crumbly zucchini bread!

A Healthier Option: Made with whole wheat flour and naturally sweetened with banana and just a touch of brown sugar, this bread is a treat you can feel good about. The Greek yogurt also adds a welcome boost of protein.

Incredibly Easy: This is a classic one-bowl (well, two-bowl) quick bread. You simply mix the wet ingredients, mix the dry ingredients, combine, and bake. No special equipment or techniques required.

Perfectly Customizable: Whether you’re on team walnut or team chocolate chip, this recipe welcomes your favorite mix-ins with open arms. You can also enjoy it plain for a simpler, classic flavor.

Ingredients

• 1 3/4 cups whole wheat flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup mashed very ripe bananas
• 3/4 cup plain Greek yogurt, whole or nonfat
• 2 large eggs
• 1 1/2 cups shredded zucchini, drained (See Kelly’s Note)
• 1/4 cup extra-virgin olive oil
• 2 teaspoons vanilla extract
• 2/3 cup chopped walnuts or chocolate chips (optional)

How to make Greek Yogurt Zucchini Bread

Step 1: First, let’s get everything ready. Preheat your oven to 350°F. Take a 9-inch loaf pan and line it with parchment paper, allowing some to hang over the sides to act as handles later. Give the parchment a quick spritz with cooking spray to ensure nothing sticks.

Step 2: In a medium-sized bowl, whisk together your dry ingredients. That’s the whole wheat flour, packed brown sugar, baking soda, and kosher salt. Whisking them together now helps ensure the baking soda is evenly distributed for a perfect rise.

Step 3: Grab a separate, larger bowl for the wet ingredients. Whisk together the mashed bananas, Greek yogurt, eggs, drained shredded zucchini, olive oil, and vanilla extract until they are well combined. Make sure your zucchini is well-drained to avoid a soggy loaf!

Step 4: Now it’s time to bring it all together. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir with a spatula or wooden spoon just until you no longer see streaks of flour. Be careful not to overmix, as this can lead to a tough, dense bread.

Step 5: If you’re adding any extras, now is the time! Gently fold in your chopped walnuts or chocolate chips until they are just incorporated into the batter.

Step 6: Carefully pour the finished batter into your prepared loaf pan and spread it into an even layer. Pop it into the preheated oven.

Step 7: Bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan on a wire rack for about 15 minutes before using the parchment paper handles to lift it out. Allow it to cool further before slicing and serving.

How to serve Greek Yogurt Zucchini Bread

This bread is fantastic on its own, but a few simple additions can take it to the next level. Enjoy a warm slice with a generous smear of butter or cream cheese. For a sweeter touch, drizzle it with honey or spread on a bit of apple butter. It’s an ideal companion for a cup of coffee, tea, or a cold glass of milk.

How to store Greek Yogurt Zucchini Bread

To keep your zucchini bread fresh, allow it to cool completely first. You can store it in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. For longer storage, this bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Simply thaw at room temperature when you’re ready for a slice.

Tips to make

Squeeze that Zucchini: This is the most critical step! Zucchini holds a lot of water. After shredding, place it in a clean kitchen towel or a few layers of paper towels and squeeze out as much liquid as you can. This prevents the bread from becoming dense and soggy.

Use Ripe Bananas: The darker and spottier, the better! Overripe bananas are much sweeter and mash more easily, adding incredible flavor and moisture to the bread. If you love banana-based breads, you should also try this amazing Chocolate Chunk Greek Yogurt Banana Bread.

Don’t Overmix: Once you combine the wet and dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, resulting in a tough, chewy loaf instead of a tender one.

Check Your Pan Size: This recipe is designed for a 9-inch loaf pan. If you use a different size, you may need to adjust the baking time. A smaller pan will require a longer bake, while a larger one may bake faster.

If you find yourself with even more zucchini, consider giving this bright and flavorful Lemon Zucchini Bread a try!

FAQs About Greek Yogurt Zucchini Bread

Can I use all-purpose flour instead of whole wheat?

Absolutely! You can substitute an equal amount of all-purpose flour. The texture will be a little lighter and less dense, but just as delicious.

Can I make these into muffins?

Yes, this recipe works great for muffins. Line a muffin tin with paper liners, fill them about two-thirds full, and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean. This should yield about 12-14 muffins.

What kind of Greek yogurt is best?

Either whole milk (full-fat) or nonfat Greek yogurt will work well in this recipe. Whole milk yogurt will result in a slightly richer, more tender bread, but both options are excellent for adding moisture and a protein boost.

Hungry for more? Follow us on Pinterest for daily recipes!

Final Thoughts

This Greek Yogurt Zucchini Bread is more than just a recipe; it’s a solution for summer’s bounty and a craving for something sweet yet wholesome. It’s simple, forgiving, and consistently delicious. The combination of zucchini, banana, and Greek yogurt creates a loaf so moist and flavorful, it’s bound to become a new family favorite. Happy baking!

Print