Greek Yogurt Zucchini Bread

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Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread is a delightful twist on the classic zucchini bread that brings together health and flavor in a moist, comforting loaf. The subtle sweetness from honey or agave, combined with the creamy texture of Greek yogurt, creates an indulgent yet healthy treat. With every slice, you’ll be captivated by the aroma of cinnamon and the surprising bursts of juicy zucchini. Perfect for breakfast, afternoon snacks, or a delicious dessert, this bread is not only easy to make but also becomes a wonderful crowd-pleaser. Let’s dive into this step-by-step guide to making this scrumptious recipe!

Why You’ll Love This Recipe

What’s not to love about Greek Yogurt Zucchini Bread? It’s incredibly simple to whip up, requiring only a few basic ingredients you likely already have at home. The recipe is perfect for those busy weeknights or lazy weekends when you want something comforting without spending hours in the kitchen. Plus, it’s a fantastic way to sneak some veggies into your diet! The combination of Greek yogurt and zucchini keeps the bread moist, while the honey adds a touch of natural sweetness that satisfies your cravings. With minimal prep time and a baking time that allows you to do other things while it cooks, this recipe checks off all the boxes for a busy family!

Ingredients

• 1/3 cup canola, vegetable, or melted coconut oil

  • A light and smooth oil that adds richness.

• 1/2 cup honey or organic blue agave

  • Sweet and rich, providing natural sweetness without refined sugars.

• 1 large egg

  • Binding the ingredients together and creating a fluffy texture.

• 1/2 cup plain Greek yogurt

  • Creamy and tangy, lending moisture and protein to each bite.

• 1 and 1/2 teaspoons pure vanilla extract

  • Sweet aromatic essence that enhances the overall flavor.

• 1 and 1/2 cups all-purpose flour

  • Giving structure to the loaf.

• 1 teaspoon baking powder

  • To help the bread rise beautifully.

• 1/2 teaspoon baking soda

  • Works with the yogurt for that perfect rise.

• 1/2 teaspoon salt

  • Balances the sweetness beautifully.

• 1 teaspoon ground cinnamon

  • The warm and comforting spice that defines this bread.

• 1 cup shredded zucchini

  • Juicy and nutritious, adding moisture without overpowering flavor.

• Optional: 2 teaspoons orange zest

  • For a refreshing brightness that can elevate the flavor profile.

• Optional: 3/4 cup chopped walnuts, raisins, or chocolate chips

  • Adding texture and surprise bites of flavor.

Step-by-Step Directions

1. Preheat and Prepare:
   Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan to prevent the bread from sticking.

2. Mix Wet Ingredients:
   In a medium bowl, whisk together the oil, honey (or agave), egg, Greek yogurt, and vanilla extract until fully combined and smooth.

3. Mix Dry Ingredients:
   In a large bowl, whisk the flour, baking powder, baking soda, salt, and ground cinnamon together until well blended.

4. Combine Mixtures:
   Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to over-mix the batter, as this may result in a dense loaf.

5. Add Zucchini and Optional Ingredients:
   Fold in the shredded zucchini. If you’re using orange zest or walnuts, now’s the time to add those for extra flavor and texture!

6. Transfer to Pan:
   Spread the batter evenly into the prepared loaf pan, smoothing the top with a spatula for a neat finish.

7. Bake:
   Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. The bread should be golden brown and slightly crackled on top.

8. Cool:
   Let the loaf cool in the pan for a few minutes, then carefully transfer it to a wire rack to cool completely before slicing.

9. Storing:
   Store any leftovers at room temperature for up to 5 days in an airtight container, ensuring it stays fresh and delectable.

Tips & Tricks

• For extra moisture, you can substitute half of the oil with applesauce.
• If you have leftover zucchini, grate and store it in the freezer for future baking.
• Don’t forget to check the bread a few minutes before the timer goes off; ovens can vary!
• To enhance the flavor, try toasting walnuts lightly before adding them to the batter.
• You can also swap in whole wheat flour for a healthier option, but the texture may vary slightly.

Serving Suggestions & Pairings

This Greek Yogurt Zucchini Bread is fantastic on its own but pairs beautifully with a dollop of Greek yogurt or a spread of cream cheese for extra creaminess. For breakfast, enjoy it alongside fresh fruit like berries or sliced bananas. It’s also delicious with a cup of herbal tea or coffee, making it an excellent choice for a morning boost or an afternoon snack. Consider serving it at brunch with a variety of other pastries for a delightful spread, or enjoy it as a healthy dessert topped with a scoop of ice cream in the summer months.

Nutritional Information

One slice of Greek Yogurt Zucchini Bread (based on 12 servings) contains approximately 180 calories, with 6 grams of protein, 7 grams of fat, and 24 grams of carbohydrates. It offers a balanced mix of nutrients thanks to the addition of Greek yogurt and zucchini, while the natural sweeteners provide essential vitamins and minerals. As always, remember that moderation is key, and enjoy this delicious treat as part of a balanced diet.

Storing Tips & Variations

To store your Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 5 days. If you want to enjoy it longer, slice the bread and place it in an airtight container to freeze. It retains its delicious flavor for up to 3 months. Simply thaw at room temperature when you’re ready to indulge again!

For variations, feel free to experiment by adding different spices — a pinch of nutmeg or some crushed ginger can elevate the flavor. You might also explore swapping the chopped walnuts for chocolate chips for a decadent dessert option.

Conclusion

Don’t miss out on the chance to bake this delightful Greek Yogurt Zucchini Bread. It’s a simple, sure-fire way to bring joy to your kitchen and offer something special to your family and friends. The blend of flavors and the ease of the process will have you reaching for the zucchini every time. Try it out, and let us know how it turned out for you in the comments!

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes! Whole wheat flour can be used, but the texture will be denser. Consider using half whole wheat and half all-purpose flour for a balanced outcome.

2. How can I make this recipe vegan?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until gelatinous), use plant-based yogurt, and replace honey with maple syrup.

3. Is it necessary to peel the zucchini before shredding?
No, you don’t need to peel the zucchini. The skin adds extra nutrition, and it blends beautifully into the batter.

4. Can I add other fruits or vegetables?
Absolutely! You can add grated carrots, crushed pineapple, or even apples for a fruity zing. Just ensure the moisture level stays balanced.

5. What should I do if my bread is too dry?
If your bread turns out dry, you may have overbaked it or added too much flour. Adjusting oven time and measuring ingredients accurately can help prevent this in the future. You can also try adding a bit of yogurt or a drizzle of honey on top before serving to add moisture.

Greek Yogurt Zucchini Bread

Print Recipe

Pin Recipe

A delightful twist on classic zucchini bread, combining health and flavor with Greek yogurt and juicy zucchini.

• Author: catherine
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/3 cup canola, vegetable, or melted coconut oil
• 1/2 cup honey or organic blue agave
• 1 large egg
• 1/2 cup plain Greek yogurt
• 1 and 1/2 teaspoons pure vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded zucchini
• Optional: 2 teaspoons orange zest
• Optional: 3/4 cup chopped walnuts, raisins, or chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the oil, honey (or agave), egg, Greek yogurt, and vanilla extract until smooth.
3. In a large bowl, whisk the flour, baking powder, baking soda, salt, and ground cinnamon together until well blended.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
5. Fold in the shredded zucchini, and add any optional ingredients like orange zest or walnuts.
6. Spread the batter evenly into the prepared loaf pan.
7. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
8. Let the loaf cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

For extra moisture, substitute half of the oil with applesauce. You can freeze leftover zucchini for future baking.

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 9g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 30mg

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