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Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread
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Greek Yogurt Zucchini Bread is a moist, flavorful loaf that combines the tender crumb of classic zucchini bread with the added moisture and tang of creamy Greek yogurt. Perfect for breakfast, snacks, or dessert, this recipe uses simple ingredients including grated zucchini, Greek yogurt, and warm spices, offering a healthy twist with sneak-in veggies and customizable add-ins like nuts or chocolate chips.

Ingredients

Scale

Vegetables and Dairy

  • 1 to 1 ½ cups grated zucchini (medium-fine shredded)
  • ½ cup Greek yogurt (full fat recommended for moisture and tang)

Dry Ingredients

  • 1 ½ cups all-purpose flour (or 1:1 gluten-free baking flour mix for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup granulated sugar

Wet Ingredients

  • 2 large eggs (room temperature)
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Optional Add-ins

  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup semi-sweet or dark chocolate chips (optional)

Instructions

  1. Prep the Zucchini: Grate the zucchini using a medium-fine shredder, then gently squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents sogginess while retaining necessary moisture.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
  3. Combine Wet Ingredients: In another bowl, beat eggs, Greek yogurt, vegetable oil, vanilla extract, and sugar until the mixture is smooth and well incorporated, adding essential moisture and sweetness.
  4. Blend Wet and Dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Gently fold just until combined to avoid overmixing, which can toughen the bread.
  5. Fold in Zucchini and Optional Add-ins: Carefully fold the prepared grated zucchini and any nuts or chocolate chips you wish to add for balanced flavor and texture throughout the batter.
  6. Bake: Transfer the batter to a greased loaf pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool before slicing to set the flavors.

Notes

  • Don’t over-grate zucchini: keep shreds medium-fine for even moisture distribution.
  • Use room temperature ingredients to ensure smooth blending and even baking.
  • Check baking time starting at 50 minutes to avoid drying out the bread.
  • Allow bread to cool completely before slicing to prevent crumbling.
  • Store leftover bread wrapped in plastic wrap or foil to keep it moist.

Nutrition

Keywords: Greek yogurt zucchini bread, moist zucchini bread, healthy zucchini bread, yogurt bread, easy zucchini loaf

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