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Zucchini Bread with Greek Yogurt

Zucchini bread with Greek yogurt is a tender, moist loaf made with a tangy crumb and a golden top. This easy yogurt quick bread bakes until a toothpick comes out clean and the surface looks lightly caramelized.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Bread with Greek Yogurt
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.75 cup plain Greek yogurt (full fat)
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
  • 2 tbsp turbinado sugar Topping
  • 0.5 tsp cinnamon Topping mix

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan.
  2. Grate the zucchini and squeeze it dry so it won’t add excess moisture to the batter.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and 1 1/2 teaspoons cinnamon until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and creamy.
  2. Stir in the grated, squeezed-dry zucchini until the batter looks uniform.
Combine and top
  1. Fold the dry ingredients into the wet mixture just until combined, stopping as soon as no dry streaks remain.
  2. Pour the batter into the loaf pan and sprinkle the cinnamon sugar topping evenly over the surface.
Bake and cool
  1. Bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is golden.
  2. Cool the loaf for 15 minutes before slicing so the crumb sets.

Notes

For the moistest, tangiest crumb, squeeze the grated zucchini very well before adding it. Store leftovers in the refrigerator up to 4 days; rewarm slices briefly if you like. Freeze yes—wrap tightly and freeze up to 2 months. For a lighter option, use low-fat Greek yogurt, but the loaf may be slightly less tender.