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.
Chocolate Zucchini Cake
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! For more inspiration, browse my 20+ favorite zucchini recipes—both sweet and savory!
Chocolate Chip Zucchini Bread — A Table, A Chair
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
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! For more inspiration, browse my 20+ favorite zucchini recipes—both sweet and savory!
Chocolate Chip Zucchini Bread — A Table, A Chair
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
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! For more inspiration, browse my 20+ favorite zucchini recipes—both sweet and savory!
Chocolate Chip Zucchini Bread — A Table, A Chair
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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