Zucchini Bread
Updated Jun 27, 2025
This zucchini bread recipe is made with Greek yogurt, brown sugar, fresh grated zucchini, and added walnuts! Takes 15 minutes to prep!
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My ZUCCHINI Bread is so good!
Zucchini bread is one of those recipes I don’t think about until summer hits, then suddenly I’m making it on repeat. It’s my favorite way to use up extra zucchini, and this version is the one I keep coming back to.
I use Greek yogurt in almost all my quick breads, and it works especially well in zucchini bread. It keeps the texture soft and tender without being oily, and helps it hold up for a few days on the counter (if it lasts that long).
Happy Cooking!
– Yumna
Zucchini Bread Ingredients
- Zucchini: Look for medium-sized fresh zucchini!
- Eggs: Room temperature is best for quick breads.
- Greek yogurt: I love creaminess of full-fat plain Greek yogurt, but feel free to swap in low-fat versions, too.
- Olive oil: I prefer the flavor of olive oil but any cooking oil will do! You can also substitute some or all of the oil with unsweetened applesauce to reduce the overall fat content.
- Dry Ingredients: For the batter, you’ll need light brown sugar, all-purpose flour, baking soda, baking powder (aluminum-free if possible), salt, cinnamon, and nutmeg. Feel free to wrap in gluten-free flour if you like!
- Vanilla extract: Vanilla paste will work as well!
- Walnuts: Chopped walnuts (toast the walnuts for more flavor) are my favorite zucchini bread mix-in but get creative with different nuts or even chocolate chips.
How to Make Zucchini Bread
Zucchini Bread Recipe
This zucchini bread recipe is made with Greek yogurt, brown sugar, fresh grated zucchini, and added walnuts! Takes 15 minutes to prep!
Video
Ingredients
- 3 medium zucchinis grated (start with about 1 pound of zucchini, then grate)
- Cooking spray as needed
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup packed light brown sugar
- ½ cup olive oil
- ½ cup greek yogurt at room temperature
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 350˚F. Generously coat a 9 by 5-inch loaf pan with nonstick cooking spray.
- Using the largest holes on a box grater, grate the zucchini. Wrap in a clean tea towel and place in a colander. Use your hands to squeeze out as much excess as possible, then set aside.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt and nutmeg. Set aside.
- In a large bowl, whisk together brown sugar, olive oil, Greek yogurt, eggs and vanilla extract. Fold the dry ingredient in with a rubber spatula. When only a few streaks of flour remain, add drained zucchini and walnuts and fold until combined.
- Scrape the batter into the prepared pan and bake for 70 to 75 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Remove from oven and let cool completely on a wire rack before removing from loaf pan.
Notes
Storage: Zucchini bread can be stored in an airtight container or tightly wrapped in plastic wrap and kept at room temperature for up to 3 days. After that, transfer to the fridge for up to 1 week.
To freeze, tightly wrap individual slices or the whole loaf and place in freezer safe bag. Freeze for up to 3 months. Thaw overnight at room temperature.
Tips:
Don’t worry about peeling the zucchini. There’s no need with this recipe because you’ll barely notice them and it blends in with the inner parts of the zucchini. Plus it adds more fiber to the recipe this way!
Remove as much excess moisture from the zucchini as possible. Failing to drain it properly will result in a gummy consistency of the final bread.
Note the longer bake time up to 75 minutes. This loaf takes quite a while to bake through thanks to all the moisture the zucchini adds. If you find the top is browning too much before the middle is cooked, you can loosely tent the top of the bread with foil.
Use a thermometer to check for doneness. The toothpick or knife trick will work well but because this loaf is so large, it will appear done on top and may be crumb free but still need a few more minutes of cooking at the bottom. Quick bread doneness temperature should be at 200°F.
Nutrition
Calories: 338kcal, Carbohydrates: 39g, Protein: 7g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 0.004g, Cholesterol: 33mg, Sodium: 215mg, Potassium: 269mg, Fiber: 2g, Sugar: 18g, Vitamin A: 168IU, Vitamin C: 11mg, Calcium: 66mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Don’t worry about peeling the zucchini. There’s no need to peel the zucchini because it blends in with the inner parts of the vegetable without adding a weird texture. Plus, it adds more fiber to the bread!
- Remove as much excess moisture from the zucchini as possible. You can lightly salt the grated zucchini and let sit in a colander for 10 minutes before squeezing to help get the most moisture out!
- Tent the top with foil. If you find the top of your zucchini bread is browning too much before the middle is cooked, you can loosely tent the top of the bread with foil to keep it from overcooking.
- Use a thermometer to check for doneness. The toothpick or knife trick will work well, but it you aren’t sure you can use a thermometer to confirm the doneness. The temperature should read 200°F.
Serving Ideas
- Enjoy with a matcha latte. There’s nothing quite like a cold, refreshing iced matcha latte in the morning. Paired with a slice of this zucchini bread, it’s the perfect week-day breakfast.
- Make it dessert. While I love zucchini bread in the morning, it also makes for an excellent post-dinner dessert. Just warm up your bread and add one scoop of vanilla ice cream, and voila! Dessert of champions.
- Plate with fruit salad. For a little freshness (and color) this zucchini bread is the perfect carb-y accompaniment to a vibrant, seasonal fruit salad!
FAQs
How do I store and reheat my zucchini bread?
Store your bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days (or 7 if it’s kept in the refrigerator). You can enjoy it at room temperature or slightly toasted in a toaster oven!
Can I freeze my zucchini bread?
Yes! You can freeze the whole loaf or individual slices for up to 3 months. Just make sure the bread is completely cooled first, then wrap it tightly in plastic wrap and place it in a freezer-safe zip-top bag, removing as much air as possible to avoid freezer burn. When you’re ready to eat, thaw your bread at room temperature!
Comments
How many cups of zucchini are used in this recipe?
One pound of zucchini should yield about 3-4 cups once grated. Hope that helps!
I have a ton of zucchini that I need to cook up, so I am excited about this bread. I am using almond flour instead of of all purpose flour, how many cups should I use and is there anything else I need to add because of the almond flour?
I haven’t tried making this recipe with almond flour yet, so I’m not sure. I’d love to hear how it turns out for you!
I just made this and didn’t work out for me. Even though I squeezed out some of the zucchini water, the final bread turned out like pudding, it never solidified, even though I had it at 355 (instead of 350) for 1.5 hours in the oven. The only modification I made was I used gluten free instead of regular flour. Do you think that was the reason of my failed zucchini bread?
It’s possible that gluten-free flour contributed to your zucchini bread’s gumminess. What type of gluten-free flour did you use? It sounds like you make not have gotten all of the excess moisture out of your zucchini either, which is more likely the culprit for the consistency. Next time, I recommend lightly salting the grated zucchini and letting sit in a colander for 10 minutes before squeezing it to help get the most moisture out. Failing to drain it properly results in a gummy consistency, exactly like you’re describing.
Delicious and very easy to make!
Thank you, Silvana!!
This looks ‘so good’! Can you tell me how many cups of grated zucchini 1 pound would be before squeezing the liquid out? Thanks!
Hi Stacey, it’s about 4 cups.
Can I add bananas to the recipe? Need to use up my ripe bananas! Thank you!
I haven’t tried it but don’t see why not! If you add them, you may need to increase the bake time to account for the extra moisture.
Can’t wait to try this recipe! What can I sub for the Greek yogurt?
Hi Tiffiny, you can use regular plain yogurt or milk instead!
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