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Made with creamy Greek yogurt, this zucchini bread recipe is moist and oh-so-good! A handful of wholesome ingredients provide a healthier twist to a classic quick bread that will quickly become your family favorite. This zucchini bread with nuts is not overly sweet, so it works well for breakfast or a midday snack, especially with a cup of tea or coffee!
Table of Contents
- Why you’ll love this healthy zucchini bread
- Ingredients to make zucchini bread
- How to make zucchini bread
- how to make the Zucchini bread batte
- bake the zucchini bread
- Tips for making the best zucchini bread recipe
- Popular substitutions & additions
- How to store & reheat zucchini bread
- Frequently asked questions
- More sweet bread recipes:
- Zucchini Bread Recipe
Get ready for the best zucchini bread recipe! The secret to a moist loaf lies in the shredded zucchini and Greek yogurt combo, which gives this healthy zucchini bread a protein boost while maintaining that wonderful texture. Add a blend of warm spices, and you have a wonderful treat that you can enjoy any time of the day.
Why you’ll love this healthy zucchini bread
- Easy to make: No professional baking skills are needed to make zucchini bread. With simple ingredients and easy-to-follow instructions, you’ll have a loaf of delicious sweet bread in no time.
- Meal-prep friendly: This recipe is a convenient choice for busy mornings. Double the batch, and freeze individual slices for a quick, grab-and-go breakfast or snack option.
- Great way to use up zucchini: Do you have a bounty of zucchini growing in your garden? This recipe is a wonderful way to turn your zucchini harvest into a flavorful treat. It even works with overgrown zucchini that has been hiding under the leaves.
- Customize with your favorite add-ins: This easy recipe provides a great base for customization. Give it a unique spin by adding your favorite mix-ins and toppings.
Ingredients to make zucchini bread
- Zucchini: Grated zucchini adds moisture and texture to the bread.
- Eggs: Eggs act as the binding agent, helping to hold the ingredients together.
- Greek yogurt: Plain Greek yogurt adds moisture and tanginess to the bread, which contributes to the overall soft texture. It also adds a protein punch.
- Olive oil: The olive oil helps prevent the bread from drying out and also contributes a subtle fruity note.
- Light brown sugar: Adds sweetness and a slightly bold caramel flavor that enhances the overall taste.
- All-purpose flour: Flour serves as the main ingredient, providing structure and stability and gives the bread that characteristic crumb and texture.
- Baking soda and baking powder: These are used as leavening agents helping the bread rise. Adding both the baking soda and powder to the bread batter produces a lighter and fluffier texture.
- Spices and salt: Cinnamon and nutmeg add warmth and a wonderful aroma to the bread while the salt enhances all the flavors, bringing everything together.
- Vanilla extract: Gives the bread a delicious flavor and aroma.
- Walnuts: Chopped walnuts add a satisfying crunch, nutty taste, and a wonderful contrast to the softness of the bread.
How to make zucchini bread
You will love how quickly this simple recipe comes together. The secret to getting perfectly moist but not mushy zucchini bread is to remove as much moisture as possible from the zucchini.
how to make the Zucchini bread batte
- 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 liquid as possible, then set aside.
- In a large bowl, whisk together brown sugar, olive oil, Greek yogurt, eggs, and vanilla extract.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Fold in the dry ingredients into the wet ingredients with a spatula.
- Add drained zucchini and walnuts.
- Fold until combined well.
bake the zucchini bread
- Scrape the batter into a coated and lined bread pan.
- Bake until a cake tester inserted in the center of the bread comes out clean.
Tips for making the best zucchini bread recipe
- 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 zucchini 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. Failing to drain it properly will result in a gummy consistency of the final bread.
- Tent the top with foil. 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 to keep the top 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.
Popular substitutions & additions
- Make them into muffins. Just divide them up into 12 muffin cups and bake for about 20 – 25 minutes.
- Use applesauce. You can substitute some or all of the oil with unsweetened applesauce to reduce the overall fat content.
- Swap out the sugar. You can use maple syrup, honey, coconut sugar, or even monk fruit if you prefer not to use brown sugar.
- Experiment with add-ins. Add a touch of indulgence by folding in half of a cup of chocolate chips into the batter. Or consider adding chopped dried fruits like raisins, cranberries, or chopped dates to enhance sweetness.
- Make lemon zucchini bread. Give the bread a bright, citrus flavor by adding lemon zest to the batter. Take it one step further and add a tablespoon or two of lemon juice to cream cheese frosting and drizzle on top once the bread has completely cooled.
How to store & reheat zucchini bread
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. You can enjoy zucchini bread at room temperature or slightly toasted in a toaster oven for a few minutes.
How long will zucchini bread last in the fridge?
Zucchini bread with nuts will last for up to a week in the fridge.
Can i freeze zucchini bread with greek yogurt?
Yes! You may freeze the whole loaf or individual slices for up to 3 months. Make sure the bread is completely cooled first. Then, wrap tightly in plastic wrap and place in a freezer-safe zip-top bag, removing as much air as possible to avoid freezer burn. Transfer to the freezer. Thaw at room temperature when you are ready to eat.
Frequently asked questions
Yes! Substitute the all-purpose flour with a gluten-free flour blend. When looking for a gluten-free flour blend, make sure to use one with a one-to-one replacement ratio and check the specific instructions on the packaging if it requires additional ingredients or adjustments.
This recipe works best with Greek yogurt, but you can use regular yogurt in a pinch. If you have sour cream, use that as it is higher in fat content. Sour cream and Greek yogurt have similar texture and flavor and will produce the same result.
The great thing is that this recipe for zucchini bread uses only two non-vegan ingredients. Make these simple swaps to enjoy vegan zucchini bread: use a dairy-free yogurt such as coconut yogurt and replace the eggs with flax-eggs.
This zucchini bread with Greek yogurt is a delicious and nutritious treat that can be enjoyed as a breakfast, snack, or dessert after a meal. This is a great recipe to use up excess zucchini growing in your garden. With the perfect balance of moisture and flavor, you won’t be able to stop at just one slice!
More sweet bread recipes:
- Pistachio Bread
- Greek Yogurt Banana Bread
- Avocado Quick Sweet Bread
- Chocolate Lover’s Banana Bread
- Oatmeal Banana Bread
- Carrot Cake Banana Bread
- Chocolate Cinnamon Banana Bread
- Lemon Bread
- Strawberry Banana Bread
- Cinnamon Apple Bread
If you try this feel good Zucchini Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Zucchini Bread
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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!