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Zucchini Bread with Greek Yogurt

Zucchini bread with Greek yogurt is an easy yogurt quick bread with a tender crumb and a slightly tangy bite. Grated zucchini squeezed dry keeps it exceptionally moist with a golden crust.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.75 cup plain Greek yogurt full fat
  • 1 tsp vanilla extract
Zucchini and topping
  • 1.5 cup zucchini, grated and squeezed dry
  • 2 tbsp turbinado sugar
  • 0.5 tsp cinnamon for topping mix

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Set it aside so the batter goes in right away.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Whisk until the color is evenly distributed.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, plain Greek yogurt, and vanilla extract until smooth and creamy. Scrape the bowl as needed for an even batter.
Add zucchini
  1. Stir in grated squeezed zucchini. Mix just until it disappears into the batter.
Combine and top
  1. Fold dry ingredients into wet until just combined. Stop mixing when no dry streaks remain.
  2. Pour batter into the loaf pan and sprinkle the cinnamon sugar topping evenly over the surface. Make sure the top is covered in a thin, even layer.
Bake and cool
  1. Bake at 350°F for 50–60 minutes until a toothpick comes out clean and the top is golden. Look for a springy center and a browned crust at the edges.
  2. Cool for 15 minutes before slicing. Let the loaf firm up so the crumb stays tender and moist.

Notes

For the moistest loaf, squeeze the grated zucchini very dry before mixing so the batter stays thick and bakes into a tender crumb. Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 5 days. Freeze slices in a freezer-safe bag for up to 2 months. For a lighter option, use low-fat Greek yogurt in the same quantity, but expect a slightly less tangy flavor and a softer crumb.