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Zucchini Bread with Greek Yogurt

Zucchini bread with Greek yogurt bakes into an exceptionally moist, golden loaf with a tender, slightly tangy crumb. This easy yogurt quick bread uses grated zucchini squeezed dry for structure and flavor, with a cinnamon-sugar topping on top.
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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: 280
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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare the loaf pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter goes in right away. Keep the pan ready for a clean release and a golden crust.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined. The mixture should look uniform in color with no visible clumps.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, plain Greek yogurt (full fat), and vanilla extract until smooth and creamy. Stop when the mixture looks glossy and well incorporated.
Add zucchini
  1. Stir in the grated zucchini that has been squeezed dry. The batter should look thicker and speckled with green zucchini bits.
Combine and top
  1. Fold the dry ingredients into the wet ingredients until just combined. Mix only until you don’t see dry flour to keep the loaf tender.
  2. Pour the batter into the prepared pan and sprinkle an even layer of cinnamon sugar topping over the surface. The top should show a light golden dusting before baking.
Bake and cool
  1. Bake at 350°F for 50–60 minutes until a toothpick comes out clean and the top is golden. If needed, continue baking in a few-minute increments until the center sets.
  2. Cool the loaf for 15 minutes before slicing. The crumb will firm up and be easier to cut without tearing.

Notes

Pro tip: squeeze the grated zucchini very well (press in a towel) to prevent excess moisture and keep the loaf from becoming gummy. Store tightly covered in the refrigerator up to 4 days; freeze slices in an airtight container up to 2 months. For a lighter option, use nonfat Greek yogurt for a slightly less tender crumb and tangier flavor.