Simple & Moist Zucchini Bread With Yogurt Recipe For Your Family

Baking fresh zucchini bread with yogurt brings a delightful moisture and unexpected richness to this classic treat.

Summer gardens overflow with tender zucchini, perfect for creating moist and tender loaves.

Creamy yogurt adds a subtle tanginess that brightens the entire recipe.

This simple quick bread combines wholesome ingredients into a delectable breakfast or afternoon snack.

Warm spices like cinnamon and nutmeg complement the zucchini mild flavor, creating a comforting aroma that fills your kitchen.

Each slice promises a tender crumb and just the right balance of sweetness.

Slice into this delicious bread and savor a homemade treat that celebrates seasonal produce.

FAQs

• Can I substitute Greek yogurt with another type of yogurt?

Yes, you can use regular plain yogurt or sour cream as an alternative. Just ensure it has a similar thick consistency to maintain the bread’s moisture.

• Is it possible to make this bread gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend. Add a xanthan gum if the blend doesn’t already include it to help bind the ingredients.

• How do I prevent the zucchini from making the bread too wet?

Grate the zucchini and then squeeze out excess moisture using a clean kitchen towel or paper towels before adding it to the batter. This helps prevent a soggy texture.

Zucchini Bread with Yogurt Highlights

• Craft a Gourmet Twist: Transform a classic grilled cheese into a restaurant-worthy sandwich with creamy avocado, fresh mozzarella, and juicy tomatoes that elevate the entire flavor profile.
• Nail a Quick Meal Solution: Prepare a satisfying lunch or dinner in minutes with minimal ingredients and simple cooking steps that guarantee a delicious result every single time.
• Embrace Versatile Comfort: Perfect for solo meals, casual gatherings, or a quick lunch that appeals to both adults and kids with its familiar yet exciting taste combination.
• Customize with Ease: Swap ingredients based on preferences, add extra herbs or spices, and experiment with different bread types to make this recipe uniquely yours without complicated techniques.

Ingredients for Zucchini Bread with Yogurt

• Zucchini: A fresh vegetable that adds moisture and subtle sweetness to the bread.
• Flour: The primary structure-building ingredient for the bread.
• Eggs: Provide binding and structure to the bread.
• Greek Yogurt: Contributes moisture and tangy flavor to the bread.

• Honey: Adds natural sweetness and helps with browning.
• Vegetable Oil: Ensures the bread stays moist and tender.
• Vanilla Extract: Enhances the overall flavor profile of the bread.

• Baking Powder, Baking Soda: Help the bread rise and create a light texture.
• Cinnamon, Nutmeg: Provide warm, aromatic spices that complement the zucchini.
• Salt: Balances and enhances the other flavors in the bread.

• Walnuts, Chocolate Chips: Add extra texture and flavor to the zucchini bread.

Baking Instructions for Zucchini Bread with Yogurt

Step 1: Warm Up the Oven

Fire up your oven to a cozy 350°F (175°C). Grab your 9×5-inch loaf pan and give it a friendly coating of grease to prevent any sticky situations.

Step 2: Whip Up the Wet Ingredients

• Eggs
• Greek yogurt
• Honey
• Vegetable oil
• Vanilla extract

Whisk until the mixture looks smooth and inviting.

Step 3: Welcome the Zucchini

Stir in the freshly grated zucchini, letting it mingle with the wet ingredients.

Step 4: Mix the Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Salt

Step 5: Marry the Wet and Dry

Gradually fold the dry ingredients into the wet mixture. Be gentle and mix just until everything comes together.

Don’t get too excited and overmix!

Step 6: Add Optional Extras

If you’re feeling adventurous, fold in some chopped walnuts or chocolate chips for extra excitement.

Step 7: Prepare for Baking

Pour the batter into your prepared loaf pan, spreading it evenly with a spatula.

Step 8: Bake to Perfection

Slide the pan into the preheated oven and bake for 45-50 minutes.

The bread is ready when a toothpick inserted into the center comes out clean.

Step 9: Cool and Enjoy

Let the bread rest in the pan for 10 minutes.

Then transfer to a wire rack and let it cool completely before slicing into this delightful treat.

Expert Tips for Zucchini Bread with Yogurt

• Squeeze excess water from grated zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
• Replace all-purpose flour with whole wheat or gluten-free flour for a healthier or allergen-friendly version of the bread.
• Add chia seeds or ground flaxseed to increase fiber and omega-3 content without changing the bread's delicious flavor.
• Reduce honey or substitute with maple syrup for a different flavor profile and adjusted sugar content.
• Line the loaf pan with parchment paper for easy removal and no stuck bread edges.

Variations on Zucchini Bread with Yogurt

• Gluten-Free Zucchini Bread: Replace all-purpose flour with almond flour or gluten-free flour blend for a celiac-friendly version.
• Vegan Zucchini Loaf: Swap eggs with flax eggs, use coconut yogurt, and replace honey with maple syrup for plant-based option.
• Low-Sugar Zucchini Bread: Substitute honey with stevia or monk fruit sweetener, reducing overall sugar content while maintaining moisture.
• Chocolate Zucchini Bread: Add cocoa powder to the dry ingredients and mix dark chocolate chips throughout the batter for rich chocolate flavor.

Best Pairings with Zucchini Bread with Yogurt

• Pair with Sweet Honey Chai: Brew a warm, spiced chai tea sweetened with honey to complement the bread's gentle sweetness and zucchini warmth.
• Serve alongside Creamy Mascarpone Spread: Create a light, tangy mascarpone spread with a hint of cinnamon to enhance the bread's subtle spices and moist texture.
• Match with Fresh Berry Compote: Prepare a quick mixed berry compote that adds bright, tart notes to balance the bread's rich, nutty undertones.
• Combine with Vanilla Bean Yogurt: Offer a dollop of smooth, vanilla bean-infused Greek yogurt that echoes the bread's original yogurt base and provides a cool, creamy contrast.

Storage Tips for Zucchini Bread with Yogurt

• Wrap the zucchini bread tightly in plastic wrap or aluminum foil, then store in the refrigerator for up to 5 days to maintain moisture and freshness.
• Slice the bread, place parchment paper between slices, and store in a freezer-safe container or ziplock bag for up to 3 months, preserving its delicious texture.
• Keep the bread in an airtight container at room temperature for 2-3 days, ensuring it stays soft and tasty for quick snacking.
• Warm individual slices in the microwave for 10-15 seconds or toast in a preheated oven at 300F for 5-7 minutes to restore its just-baked warmth and softness.

Zucchini Bread With Yogurt Recipe

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4.7 from 12 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Irresistible zucchini bread with yogurt brings moist, tender slices packed with garden-fresh flavor. Homemade comfort meets nutritious ingredients, delivering a delightful slice of wholesome goodness you cannot resist.

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Ingredients

Scale 1x2x3x

Vegetables:

• 1 1/2 cups (355 ml) grated zucchini (about 2 medium)

Wet Ingredients:

• 2 large eggs
• 1/2 cup (120 ml) plain Greek yogurt
• 1/3 cup (80 ml) honey or maple syrup
• 1/4 cup (60 ml) vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 1/2 cups (180 g) whole wheat flour (or all-purpose flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (60 g) chopped walnuts or chocolate chips (optional)

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Instructions

1. Prepare the oven to 350F (175C) and coat a 9×5-inch loaf pan with cooking spray or butter.
2. Whisk eggs, Greek yogurt, honey, vegetable oil, and vanilla extract in a large mixing bowl until the mixture becomes silky and uniform.
3. Incorporate grated zucchini into the wet ingredients, stirring until evenly distributed.
4. In a separate bowl, sift together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
5. Gradually blend dry ingredients into the zucchini mixture, using gentle folding motions to prevent overmixing.
6. Optional: Gently fold in chopped walnuts or chocolate chips for additional texture and flavor.
7. Transfer batter to the prepared loaf pan, smoothing the surface with a spatula to ensure even distribution.
8. Bake in the preheated oven for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
9. Allow bread to rest in the pan for 10 minutes to stabilize its structure.
10. Carefully remove bread from pan and place on a wire cooling rack to cool completely before slicing.

Notes

• Squeeze excess moisture from grated zucchini using a clean kitchen towel to prevent a soggy bread texture.
• Swap honey with maple syrup for a different flavor profile or use agave nectar for a vegan alternative.
• Toast walnuts before adding to enhance their nutty flavor and provide extra crunch to the bread.
• Use gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 185 kcal
• Sugar: 9 g
• Sodium: 160 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 37 mg