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.
Did You Make This Recipe?
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!
Best zucchini bread ever! So moist and light!! I baked in a 8×8 glass dish at 325 for 30 minutes & it came out perfect. Will definitely make again. Thanks
Yay, so glad to hear that! Thanks so much, Cindee!
This looks good. How long should I bake them if it is muffin?
Divide the batter up into 12 muffin cups and bake for about 20 to 25 minutes. Let me know how they turn out!
I asked the question when I was about to put them in the oven so I left them for 30 min and they turned out great. Everyone liked it even my daughter who is very selective. Thanks
I made your zucchini bread but I added pumpkin pie spice from Trader Joe’s. SO GOOD. My 18m babe loved it.
Thank you so much! So happy to hear that you and baby liked it!
Super tasty recipe! We made this over the weekend and it was a hit! The only substitution we made was using chocolate chips instead of walnuts 🙂
I love using your recipes to make new things but when zucchini bread (a summer household staple) came up I knew I had to give your recipe a try! It Did not disappoint! Perfect light and fluffy bread with that classic summertime vibe. So good!
Thanks so much!
This was so good. I added some streusel on top and it was great
Love that idea!
This zucchini bread was so delicious! My family devoured it in a day. I used homegrown zucchinis which made it even better!
Thank you so much!
I love how simple and wholesome this recipe is! So perfect as a snack or even for breakfast!
It came out very nice! It’s easy to make, and I loved the fact that uses Greek yogurt and olive oil. I added a couple of cocoa powder to intensify the flavors a bit and doubled the amount of cinnamon too. Everyone loved it! Especially the texture! Thanks!!!
This recipe was such a great way to use up some extra zucchini. I loved how light and fluffy the bread turned out!!
Can I sub anything for the Olive oil? 1/2 cups seems to be a lot! Thank you!
I wouldn’t suggest decreasing the oil since it will affect the texture of the bread, but you could try using your favorite neutral oil of choice.
Made it into muffins – I shared it with colleagues- teachers at work – all loved it 😍 thank you 😊 for the recipe
I love this recipe! Super yummy and easy to make! Perfect for breakfast!
So glad you liked it, Andrea!
Delish!!! Yet another recipe of yours that’s a hit in my house. Thank you!!!
I really didnt expect the zucchini bread to turn out this fluffy and this yummy. I dont even taste the zucchini! I know i am eating a bread that is super light and little on the sweet side but i also know that it’s packed with nutrients from all the zucchini, yogurt and also the maple syrup that i used. So happy and comfortable feeding this to my 2 year old ! Thanks
I used stony field vanilla Greek yogurt since that is what I had on hand, but this was good! I’m also allergic to nuts so made a swap of dark chocolate chips. For sweetener I used maple syrup instead of the brown sugar.
My only gripe is that the bottom came out gummy…maybe I didn’t bake long enough?
Hmm.. it’s possible it need another few minutes, although it is odd that the bottom was gummy as that is usually the part that gets overcooked the easiest. Maybe there was too much liquid and it settled there?
So delicious 😋 I made it this morning. I made them as muffins – so delicious 😋 it was a perfect start for Friday morning. Not so sweet and the yogurt, oil and zucchini mixture made the muffins so moist. Easy recipe 😂 the hardest part is to eat only one muffin 😂 💕posted them on my Instagram @agi1971 to share the love ❤️
Thanks so much!!
Great recipe! I like that it uses more zucchini and less sugar than other recipes. Good base recipe for me to personalize! Husband asked that I not give any of it away, he wanted all to himself. 😆
Simply I love it! I do for my kids they always ask for it ! so yummy
If you are looking for a simple and easy to make zucchini bread recipe, this is the one for you. Oh and delicious too! The next day I warmed it up in the toaster oven with some butter and cinnamon and oh my goodness it was so yummy.
Yum!!! That sounds so good!
Delicious! I’m not a fan of baking but I will be baking this soon.
Just made this tonight and it’s SO good! It came out perfectly and is very moist. So glad I found this, it’s the only way to get my hubby & kids to eat zucchini! 😁
Instead of doing one big loaf, I used 4 smaller loaf tins so I could freeze for later.
So glad you liked it Jocelyn!
Just made this zucchini bread… it’s almost gone!!! This is delicious with the spices. And really moist! I added along with the walnuts some Brazil nuts for added thyroid health benefits for my husband 😍. I will definitely be making this one again. It did not disappoint. Thank you again for a wonderful recipe!!
Zuchini bread was good and moist. Wished for more flavor si next time will add cocoa powder.
Love the idea of adding the cocoa powder!
This sounds good. I love the addition/substitution of olive oil and greek yogurt. Can’t wait to try!
Hope you enjoy it!
Delicious, the bread is super moist and the flavour of the spices with the zucchini is an excelent combination. Loved it even more as a breakfast … I toasted it and had it warm with my morning coffee!!!! Huge hit in my house!!
Yay! So happy to hear that!
This is one of the best zucchini breads I have had! I have an abundance of zucchini in my garden and am always looking for new recipes, so this challenge couldn’t have happened at a better time! I added some lemon zest for a little added zing and used toasted pecans instead of walnuts since they are my family’s favorite. It was moist, delicious and perfectly sweet. Another great keeper recipe!
So glad you liked it!
Delicious!!! Is the entire loaf 338 calories, or just a serving?
Thank you so much! I wish… LOL that is for a single serving.
Haha oh my! Approximately how many servings is the whole thing?
I liked this recipe very simple and quick. I made one with nuts and one without. In the past I used my grandmother’s recipe which was a lot of oil I prefer this one most definitely.
So glad you enjoyed it, Beth!
We loved it! This recipe is definitely a keeper! Thank you!
You’re so welcome!
Simple and delicious recipe. Had to make some substitutions for dietary restrictions but came out just as well! 🙂
So glad you liked it! What substitutions did you make?
I made it gluten free and vegan and used coconut sugar instead of brown sugar. 🙂
(Gf flour, dairy free sub, chia seeds for eggs)
The bread is so moist and delicious! Also, the recipe was easy and fast to put together.
So glad you liked it!
Wonderful recipe! Turned out great. I wonder if adding streusel topping to it would be good.
I love that idea!
Made your zucchini bread used einhorn flour in my bread maker, turned out delish…thank you so much💜
You’re so welcome!
Yummm!! This was delicious everyone loved it, even my grandkids 🥰
So happy to hear that!
Made these as muffins adding In raisins and finely chopped dates
Also did the recommended applesauce swap ratio
Very moist and very delicious
Told I could bring these again
So glad everyone liked them!
I made this and it was easy to prep. Love it. Thank you for sharing your easy recipe with all of us.
You’re so welcome!
My son and I are trying to go keto is it possible you can give some options to help us keep keto?
Hi Vivian, I do not follow the keto diet, so I am not sure why you can and can’t have. So sorry!
This has officially become my favorite recipe. I did use avacado oil instead of olive oil(it’s what I had on hand), substituted half of the all purpose flour for oat flour(I used 1 1/4 cup oat flour), and it turned out perfect.
I have never actually made zucchini bread prior to trying your recipe (I WAS more of a banana bread girl) but I am so blown away. This bread is soft and moist, and can easily pass as a breakfast option or dessert. It is not overly sweet and a smear of butter makes it so decadent; it is hard to believe there is zucchini in there.
So happy to hear that you liked it, Becky!
I love that this uses yogurt instead of sour cream! I cut and wrapped individual slices and store in the freezer for easy breakfasts and snacks. Wonderful with a cup of coffee!
Love that idea!
Amazing recipe. Wonderful if plated with apple butter or apple jelly and apple cider. I enjoy serving this during the holidays especially during the fall season. Thank you and i look forward to exploring more exciting recipes.
You’re so welcome!
I never made zucchini bread, let alone bread. However, this turned out extremely delicious and I am not being biased because my whole family tore it apart in a few hours. Thank you Yumna!!!! <3
You’re so welcome!
Yummy and so easy!! I’m making it.
Hope you enjoy!
Just sliced this for dessert and it was oh so moist and delicious! Zucchini bread is one of my favs and this is the best recipe I’ve tried so far! Will definitely be it making again, as soon i get some more zucchinis!
So glad you liked it!
Love this recipe. Last month I started to bake it and sell it at the farmers market in our small town 😍my customers love it too.from Arizona ☺️
Love that!!
Love all your recipes. I’m definitely going to try this as well.
Love this! I always have loads of zucchini during this time of the year and it’s one of my fav vegtables so will deff be making this. 🙂
So glad you liked it!!
One of my favorite recipe. It’s light and moist. So delicious!
So glad you liked it, Haifa!
Made this and tasted so good that my parents thought it was banana bread. love your recipes – easy to follow!
So glad everyone liked it!
This is really good! I was just looking for a recipe to use up my ever growing zucchini supply from the garden. The Greek yogurt is really a nice touch. This would be great with pecans and raisins as well. Yum!
Oo LOVE that idea!
delicious
Thanks so much!
Can I substitute all purpose flour with whole wheat flour? If so, do I need to adjust the measurement? Thank you.
You can substitute at a 1:1 ratio. Hope you enjoy!