Greek yogurt zucchini bread is a delicious and moist twist on the classic zucchini bread, adding extra protein and a bit of tanginess. Here’s a simple recipe for you to try:
Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- ⅓ cup honey or maple syrup (or your preferred sweetener)
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, with skin on)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
Instructions:
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Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
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Prepare the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
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Mix the wet ingredients: In a separate bowl, beat the eggs, Greek yogurt, honey (or maple syrup), oil, and vanilla extract until smooth and well combined.
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Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix.
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Add zucchini and mix-ins: Gently fold in the grated zucchini, walnuts, and chocolate chips (if using). The batter should be thick but moist.
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Transfer to pan: Pour the batter into the prepared loaf pan and spread it out evenly.
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Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay). If the top is getting too brown before the bread is done, cover it loosely with foil.
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Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your moist and flavorful Greek yogurt zucchini bread! It’s perfect for breakfast, a snack, or even dessert.