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Greek yogurt zucchini bread

Greek yogurt zucchini bread on a wooden cutting board
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This Greek yogurt zucchini bread is moist, flavorful, and subtly sweet. The addition of Greek yogurt adds extra protein and a tangy twist to a classic recipe.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, excess moisture squeezed out
  • 1/2 cup plain Greek yogurt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, oil, egg, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the shredded zucchini and Greek yogurt.
  6. If desired, fold in the chopped nuts.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with a pat of butter or a drizzle of honey. For a richer flavor, try using brown butter instead of vegetable oil.

Find it online: https://grilldrip.com/greek-yogurt-zucchini-bread/