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Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread

Easy, healthy, and wholesome Greek yogurt zucchini bread will be your new favorite recipe for this classic quick bread.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 4 hours
Course Breakfast, Snack
Cuisine American, Healthy
Servings 1 loaf

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
  • In a medium bowl, whisk the oil, honey or agave, 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 mix with a wooden spoon or rubber spatula until just combined. Do not overmix.
  • Fold in the shredded zucchini, optional orange zest, and optional walnuts, raisins, or chocolate chips.
  • Spread batter evenly into the prepared loaf pan.
  • Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
  • Remove from oven and set on a wire rack. Allow to cool completely before slicing and serving.
  • Cover and store leftover bread at room temperature for up to 5 days.

Notes

Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. For muffins: Fill muffin cups, bake 5 min at 425°F, then 13-14 more at 350°F. Makes 10-12 muffins.