Low Carb Greek Yogurt Zucchini Bread

Moist • Light • Diabetic-Friendly

This Low Carb Greek Yogurt Zucchini Bread is soft, tender, and perfectly balanced — lightly sweet, never dense, and incredibly satisfying. The Greek yogurt keeps it moist while adding protein, and the zucchini adds natural moisture without raising blood sugar. It’s the kind of everyday baked good you can enjoy for breakfast, a snack, or even dessert.

Ingredients

1½ cups almond flour
1 cup zucchini, finely shredded (moisture squeezed out)
½ cup plain Greek yogurt (unsweetened)
⅓ cup monk fruit sweetener or erythritol blend
3 large eggs
¼ cup olive oil or melted coconut oil
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon (optional)
¼ tsp salt

Instructions

Preheat oven to 350°F (175°C). Grease or line a loaf pan.
Shred zucchini and squeeze out as much liquid as possible.
In a bowl, whisk eggs, Greek yogurt, oil, sweetener, and vanilla.
In a separate bowl, mix almond flour, baking powder, baking soda, cinnamon, and salt.
Combine wet and dry ingredients until smooth.
Fold in shredded zucchini.
Pour batter into loaf pan and smooth the top.
Bake 45–55 minutes, until golden and a toothpick comes out mostly clean.
Cool completely before slicing.

Tips

Squeeze zucchini well to avoid soggy bread.
Let bread cool fully — texture improves as it sets.
Use full-fat Greek yogurt for best moisture and flavor.
If browning too quickly, tent loosely with foil.
Stores well in the fridge for 5 days or freeze slices.

Nutrition Information (per slice, approx. – 10 slices)

Calories: 150–170
Carbohydrates: 6–7 g
Fiber: 2–3 g
Net Carbs: 3–4 g
Protein: 6–8 g
Fat: 11–13 g
Sugar: <1 g

This Low Carb Greek Yogurt Zucchini Bread is proof that healthy baking doesn’t need to feel like a compromise. It’s moist, comforting, and easy enough to make part of your regular rotation — especially when you want something homemade that still fits your health goals.