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Zucchini Bread with Greek Yogurt

Zucchini bread with Greek yogurt is an easy yogurt quick bread with a tender, slightly tangy crumb and a golden top. Grated zucchini is squeezed dry and folded in for a moist loaf, baked until a toothpick comes out clean.
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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
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in one bowl until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, plain Greek yogurt (full fat), and vanilla extract until smooth and creamy.
  2. Stir in the grated zucchini, making sure it’s evenly distributed through the batter.
Combine, top, and bake
  1. Fold the dry ingredients into the wet mixture just until combined, keeping the batter tender and avoiding overmixing.
  2. Pour the batter into the loaf pan and sprinkle the cinnamon sugar topping evenly over the surface.
  3. Bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is golden.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and holds together.

Notes

Pro tip: squeeze the grated zucchini really well so the loaf bakes up with a tender, moist crumb instead of turning gummy. Store at room temperature in an airtight container for up to 2 days or refrigerate up to 5 days; slice and freeze up to 2 months. For a dairy-light swap, use plain low-fat Greek yogurt in the same amount for a slightly less rich texture.