Description
Delightful Greek Yogurt Zucchini Bread brings Mediterranean freshness to classic quick bread with creamy tang and moist texture. Wholesome ingredients and simple preparation make this recipe a winning choice for breakfast or afternoon snack.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (192 grams) all-purpose flour or whole wheat flour
- 1 cup grated zucchini
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- 1 large egg
Sweeteners and Fats:
- ⅓ cup honey or maple syrup or brown sugar
- ¼ cup unsalted butter (melted) or coconut oil
- 1 teaspoon vanilla extract
Spices and Leavening Agents:
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
Optional Mix-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips or raisins
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining a loaf pan with parchment paper or greasing its surface thoroughly.
- Create a dry ingredient mixture by whisking flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing vessel until evenly distributed.
- In a separate large bowl, blend Greek yogurt, honey, melted butter, egg, and vanilla extract until the mixture achieves a smooth, homogeneous consistency.
- Incorporate grated zucchini into the wet ingredients, stirring carefully to ensure even distribution throughout the liquid base.
- Gradually fold the dry ingredient mixture into the wet ingredients, using gentle stirring motions to prevent overmixing and maintain a light texture.
- If desired, gently fold nuts, chocolate chips, or raisins into the batter, distributing them evenly throughout the mixture.
- Transfer the batter to the prepared loaf pan, using a spatula to smooth the surface and ensure an even top layer.
- Place the pan in the preheated oven and bake for 45-50 minutes, monitoring until a toothpick inserted into the center emerges clean and free of raw batter.
- Allow the bread to rest in the pan for 10 minutes, creating a gentle cooling period that helps stabilize the loaf’s structure.
- Carefully transfer the zucchini bread to a wire rack, allowing it to cool completely and develop its full flavor profile before slicing and serving.
Notes
- Squeeze excess moisture from grated zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
- Substitute whole wheat flour for all-purpose flour to boost nutritional value and add a nutty, wholesome flavor to the bread.
- For a gluten-free version, use a one-to-one gluten-free flour blend that maintains the bread’s soft and moist consistency.
- Experiment with alternative sweeteners like coconut sugar or monk fruit sweetener for a lower glycemic index option that still delivers delicious sweetness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 35 mg