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Zucchini Bread with Greek Yogurt

Greek yogurt zucchini bread made with an ultra-moist tender crumb and a tangy, golden crust. This easy yogurt quick bread combines grated zucchini squeezed dry with full-fat Greek yogurt for a protein-boosted loaf.
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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: 320
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
  • 1.5 cup zucchini, grated and squeezed dry
Topping
  • 2 tbsp turbinado sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan (set aside so it’s ready to fill).
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and 1.5 teaspoons cinnamon together until evenly combined (no dry pockets).
  3. Beat granulated sugar, eggs, vegetable oil, plain Greek yogurt (full fat), and vanilla extract until smooth and creamy (about 1 minute).
  4. Stir in grated zucchini that’s been squeezed dry so the batter doesn’t loosen (fold until evenly distributed).
  5. Fold the dry ingredients into the wet mixture until just combined (stop as soon as no flour streaks remain).
Bake and cool
  1. Pour the batter into the loaf pan and sprinkle the topping evenly over the surface (turbinado sugar mixed with 1/2 teaspoon cinnamon).
  2. Bake at 350°F for 50–60 minutes until a toothpick comes out clean and the top is golden (watch for deep browning).
  3. Cool the loaf for 15 minutes before slicing (leave in the pan briefly so it sets).

Notes

For the moistest, tender crumb, squeeze the grated zucchini very well until it’s no longer watery, then mix just until combined. Store sliced bread in an airtight container in the fridge for up to 4 days; freeze for up to 2 months (wrap tightly). For a lower-sugar option, reduce granulated sugar by about 1/4 cup and keep the turbinado cinnamon topping, or swap in a sugar substitute that browns to keep the golden crust.