Description
This Greek Yogurt Zucchini Bread is moist and flavorful, made with fresh zucchini, honey, and Greek yogurt. Perfect for breakfast or a delicious snack!
Ingredients
Scale
- 1/3 cup avocado oil
- 1/2 cup honey
- 1 large egg
- 1/2 cup plain greek yogurt
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini
- 2 teaspoons orange zest (optional)
- 3/4 cup chopped walnuts (optional)
- 3/4 cup raisins/dried cranberries (optional)
- 3/4 cup chocolate chips (optional)
- coarse sugar (optional)
Instructions
- Preheat oven to 350°F (177°C). Grease an 8.5×4.5-inch loaf pan.
- In a medium bowl, whisk together oil, honey, egg, yogurt, and vanilla until well combined.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Pour wet ingredients into dry and stir to combine, being careful not to overmix. Fold in zucchini, orange zest, and any add-ins if using.
- Spread batter evenly in the prepared pan and sprinkle with coarse sugar if desired.
- Bake for 50–55 minutes, covering loosely with foil halfway through baking to prevent browning. Check doneness with a toothpick; it should come out clean.
- Allow to cool in the pan on a rack for 1 hour. Remove from the pan and let cool completely on the rack.
- Slice and serve, storing leftovers at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
For best results, use room temperature ingredients.
Feel free to customize with your favorite add-ins like nuts or chocolate chips.
This bread can be frozen for longer storage. Wrap well and freeze.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 36mg