🥒 Greek Yogurt Zucchini Bread
This Greek Yogurt Zucchini Bread is a tender olive-oil loaf with grated zucchini, lemon, and a little honey. Greek yogurt keeps the crumb moist so you do not need a stick of butter. Slice it warm for breakfast or next to a salad.
I love how the zucchini disappears into the crumb and leaves those green flecks. Extra-virgin olive oil is the fat in the bowl, and that extra squeeze of zucchini is not optional. 🌿
Jump to Recipe ↓ 🥒
Why You’ll Love This Loaf 🌿
- 🥒 Moist crumb from zucchini and yogurt
- 🫒 Extra-virgin olive oil instead of butter
- 🍋 Lemon zest in the batter
- 🍯 Only a little honey
- 🍞 One bowl, one loaf pan
- 🍽️ Breakfast, snack, or side
- 🌿 Anti-inflammatory Mediterranean quick bread
Why This Loaf Fits an Anti-Inflammatory Mediterranean Plate
This is not a sugar-heavy snack cake. Extra-virgin olive oil, Greek yogurt, eggs, and zucchini do the work. Honey stays modest. Lemon zest keeps it bright. The loaf sits next to coffee or a bowl of soup the same way a Mediterranean table bread would.
Squeeze the grated zucchini well. Extra water makes a gummy middle. The batter should look thick, not soupy.
Frequently Asked Questions ❓
Do I peel the zucchini? 🥒
No. The skin is what gives you those green flecks in the photo. Just trim the ends and grate.
Can I make it more savory? 🧀
Yes. Skip the honey, add ½ cup crumbled feta and 1 tablespoon chopped dill or oregano, and bake as written.
How do I know it is done? 🍞
A toothpick in the center should come out with a few moist crumbs, not wet batter. The top should be deep golden.
How should I store it? 🥡
Cool completely, then wrap. It keeps 3 days at room temperature or a week in the fridge. Toast leftover slices.
🥒 Greek Yogurt Zucchini Bread
Ingredients 🛒
- 1½ cups (190 g) all-purpose flour or half whole-wheat
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- ½ cup (120 g) plain Greek yogurt
- ⅓ cup extra-virgin olive oil
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1½ cups grated zucchini, squeezed dry (about 1 medium)
Instructions 👩🍳
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment.
- Grate the zucchini and squeeze it in a clean towel until it feels mostly dry.
- Whisk the flour, baking powder, baking soda, and salt in a bowl.
- In a second bowl, whisk the eggs, Greek yogurt, olive oil, honey, vanilla, and lemon zest until smooth. Stir in the zucchini.
- Fold the dry ingredients into the wet mixture just until no dry flour remains. Spread in the pan and bake 48–52 minutes, until the top is golden and a toothpick comes out clean. Cool 15 minutes in the pan, then finish on a rack before slicing.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 190 |
| Protein | 4g |
| Net carbohydrates | 22g |
| Total carbohydrates | 23g |
| Fiber | 1g |
| Total fat | 9g |
| Sodium | 190mg |
Estimates based on olive oil, Greek yogurt, honey, and grated zucchini. Exact numbers vary with how dry you squeeze the zucchini.
Notes & Tips 💡
- Squeeze the zucchini harder than you think. Water is the enemy of a clean slice.
- Extra-virgin olive oil flavors the crumb. Use one you like the taste of.
- Do not overmix after the flour goes in or the loaf turns tough.
- If the top browns before the center is done, tent it loosely with foil.
- This is best the day it is baked, still a little warm, or toasted the next morning.
This Greek Yogurt Zucchini Bread is tender, lemony, and simple. A loaf built on olive oil, yogurt, and zucchini. 🥒🍋
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
