Packed with fresh zucchini, whole wheat flour, and a touch of citrus, greek yogurt zucchini bread will satisfy your tummy and tastebuds!
This is a variation of our whole wheat quick bread base recipe. Greek yogurt zucchini bread is a favorite around here. With brown sugar and hints of lemon zest, it is a perfect breakfast or snack year around. Packed with fresh zucchini, whole wheat flour, and a touch of citrus, this zucchini bread with Greek yogurt is sure to make everyone’s tummies and tastebuds happy!
Don’t peel the zucchini! Not only does it make the bread more nutritious, but it also cuts down the number of steps – less work for you!
Zucchini Bread With Greek Yogurt And Less Sugar
Use a fine grater to shred the zucchini for younger kids or picky eaters. Don’t drain or squeeze the zucchini; it helps keep the bread moist.
Don’t overmix the batter! Watch our muffin method culinary technique video to learn how to mix the batter just enough so that you end up with light and fluffy bread.
When measuring brown sugar, pack it in the cup. If you are trying to reduce your sugar consumption or prefer less sweet bread, reduce the sugar to ⅓ cup; the recipe will still come out great!
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If your oven runs hot, check the bread for doneness after 45 minutes. To check for doneness, insert a toothpick into the middle of the loaf. If it comes out clean, it’s done!
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Add toasted chopped walnuts for walnut zucchini bread. Toasted pumpkin seeds or pecan pieces would also add good nutrition, texture, and flavor.
Easy Healthy Zucchini Bread Recipes
Want to make mini zucchini loaves? Prepare mini bread loaf pans with parchment paper or non-stick spray and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
This batter works for muffins too! To make zucchini muffins, prepare a 12-cup muffin pan with muffin liners or non-stick spray. Use a portion scoop to divide out the batter. Cook for 18-20 minutes, or until a toothpick inserted comes out clean.
Use our whole wheat quick bread base recipe as a guide to make it your own, or try these other favorite variations!
Honey + Greek Yogurt Zucchini Bread
Your daily allowance of sugar – yikes! The key ingredients that make this simple zucchini bread recipe healthier than store bought varieties are Greek yogurt, whole wheat flour, fresh zucchini, and less sugar than leading brands.
Greek yogurt is a great source of B vitamins, calcium, protein, and probiotics. Select a fat content that works with your overall diet. If you tend to consume a lot of foods high in saturated fat, a low-fat or fat-free variety is your best choice. If you limit saturated fat in your diet, full-fat varieties are okay.
Whole wheat flour is a good source of fiber, B vitamins, Vitamin E, trace minerals, and phytochemicals. Replacing refined grains (i.e. white flour) with whole grains (i.e. whole wheat flour) may reduce the risk of developing chronic conditions such as heart disease, diabetes, and certain types of cancer. (1)
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Zucchini provides fiber, vitamins, minerals, and phytonutrients. Consuming a variety of natural colors in the diet is ideal. Incorporating vegetables into a breakfast or dessert recipe is an easy way to help you meet your daily vegetable needs! (2)
High sugar consumption is not good for health, and in general, most Americans eat way too much. Men should aim to consume less than 9 teaspoons (~36 grams) of sugar per day, and women should aim to consume less than 6 teaspoons (~24 grams) of sugar per day. (3) Each slice of zucchini bread in this recipe has 2 teaspoons (~8 grams) of added sugar. That’s way better than eating store bought varieties that are essentially zucchini cake!
We doubt you’ll be able to resist slicing a warm piece of this zucchini bread when it’s fresh out of the oven! Enjoy on its own for a satisfying snack, as a tasty treat after lunch, or topped with almond butter for a balanced breakfast.
Greek Yogurt And Olive Oil Zucchini Bread
Because this is a moist bread, it will spoil more quickly at room temperature. Store the bread in a bag or container at room temperature for a couple of days or in the refrigerator for up to one week. Make sure the bread is
, wrap, then store in a freezer-safe bag for up to 3 months. You can also freeze individual slices for a quick single-serve option. When ready to eat, thaw overnight in the refrigerator.
This is a variation of our whole wheat quick bread recipe. With brown sugar and hints of lemon zest, Greek yogurt zucchini bread is a perfect breakfast or snack year around. Packed with fresh zucchini, whole wheat flour, and a touch of citrus, this zucchini bread with Greek yogurt is sure to make everyone happy!
Greek Yogurt Zucchini Bread Recipe & Video
If your oven runs hot, check the bread for doneness after 45 minutes. To check for doneness, insert a toothpick into the middle of the loaf. If it comes out clean, it’s done! If it’s not done but the top of the loaf is getting too dark, loosely cover with a piece of foil and return to the oven.
Use a fine grater to shred the zucchini for younger kids or picky eaters. Don’t drain or squeeze the zucchini dry; it helps keep the bread moist.
Let us know how it turned out for you! Leave a comment above and share a picture on Instagram or Facebook using the hashtag #recipes! And don’t forget to share it with all of your friends and family!
Zucchini Bread Recipe Taste Test
Please note that this post may contain affiliate links. As an Amazon Associate and Share-a-Sale affiliate, we earn from qualifying purchases. If you click on those links and make a purchase, we will earn a small percentage of the sale, at no extra cost to you. Greek yogurt zucchini bread is a lighter alternative to classic zucchini bread, thanks to a handful of wholesome ingredients that pack a flavorful punch. Made with agave (or honey), coconut oil, Greek yogurt, and fresh zucchini, this will be your new favorite summertime snack. To make this bread into muffins, see my note below the recipe.
Today’s Greek yogurt zucchini bread is a variation of my classic zucchini bread and zucchini muffins recipes. We’ll make a couple ingredient swaps and substitutions, but it’s just as moist (if not more so!) and flavorful as the original. This anytime bread is welcome on the breakfast table or as a totally delicious snack. Topped with peanut butter or Nutella and it certainly counts as dessert. That’s why I love zucchini bread so much in the first place—it’s acceptable all day long.
Made with wholesome ingredients, Greek yogurt zucchini bread is a lightened-up quick bread recipe with the same delicious flavor you expect from traditional zucchini bread.
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To sweeten the bread, we use agave instead of granulated sugar, though honey or maple syrup also work. Instead of butter, we’ll use melted coconut oil. For added fat, we’ll incorporate protein-packed Greek yogurt—which also makes the crumb super moist. Moisture is usually sacrificed when fat (the oil) is reduced, but not when using Greek yogurt. Plain and simple, this lighter zucchini bread is wonderful to have around when you want something a little sweet that’s not dripping with oil or overloaded with sugar. And there’s vegetables sneakily hiding inside!
If you have any leftover Greek yogurt after making this bread, be sure to try my peanut butter Greek yogurt frosting next. It’s excellent on top of wholesome chocolate banana muffins or even chocolate cupcakes!
And if you have more zucchini to use up, add this zucchini cake to your must-bake list and these zucchini fritters to your dinner list!
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Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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