Greek Yogurt Zucchini Bread

5 Reasons You’ll Love This Healthy Zucchini Bread

1. I made sure to keep it naturally sweet and avoid excessive refined sugars by using just a touch of brown sugar and a ½ cup of mashed banana. If you’ve ever tried my zucchini banana bread recipe, you already know that bananas and zucchini are a match made in quick bread heaven.
2. I chose whole wheat flour for its nutty flavor and fiber boost, which makes each slice more filling and nutritious compared to quickbreads made with all-purpose flour. Even though I used whole wheat flour, this bread still turns out moist and tender.
3. Instead of the usual milk or applesauce, I reached for one of my favorite baking ingredients: Greek yogurt. It adds moisture, a little extra protein and is the secret to a whole wheat zucchini bread that’s anything but dry. It’s the same trick I use in my Greek yogurt banana bread muffins.
4. I used olive oil instead of butter to add healthy fats and keep the bread tender. See my ingredient notes for tips on choosing the best olive oil for baking.
5. It’s made with ingredients you likely already have on hand, so you can whip it up anytime.

• Whole wheat flour: A healthier alternative to all-purpose flour, adding extra fiber and a nutty flavor.
• Brown sugar: Just ½ cup for sweetness.
• Baking soda: Helps the bread rise perfectly.
• Kosher salt: Enhances all the flavors.
• 1 very ripe banana: You’ll need ½ cup of mashed bananas to add natural sweetness and to keep the bread moist.
• Greek yogurt (whole or nonfat): Plain, unflavored Greek yogurt works best. If you love baking with Greek yogurt, don’t miss my extra-moist Greek yogurt banana bread.
• Eggs: Bind everything together and add richness.
• Zucchini: You’ll need 2 medium zucchini. Shred them using the large holes of a box grater, then measure out 1.5 cups. Wrap the shredded zucchini in a clean kitchen towel or dish towel and squeeze out as much liquid as possible before adding it to the batter.
• Extra-virgin olive oil: The key to using olive oil in baking is to choose a mild, neutral-flavored one, such as this Colavita Olive Oil. If you don’t like using olive oil, you can use vegetable oil or melted coconut oil instead.
• Vanilla extract: For flavor.
• Optional add-ins: Keep your loaf plain or stir in up to 2/3 cup of chopped walnuts (my personal favorite!), pecans or chocolate chips. My four little taste-testers always request chocolate chips, just like they do whenever I make a loaf of my classic zucchini bread.

See the recipe card for full information on ingredients and quantities.

This Greek yogurt zucchini bread comes together in just two bowls, no mixer required. Whisk the dry ingredients in one bowl and the wet ingredients, including the squeezed zucchini, in another. Pour the wet ingredients into the dry ingredients and stir gently until just combined.

The batter will be thick and a little lumpy.

Success tip: Stop mixing as soon as all the flour disappears. Overmixing develops the gluten in the flour, which can lead to a dense, tough loaf instead of a soft, tender one.

If you’re adding walnuts or chocolate chips, fold them in now. I also like to save a small handful to sprinkle over the top of the batter, along with a pinch of shredded zucchini, once it’s in the pan for a bakery-style finish.

Pour the batter into a parchment paper-lined 9-inch loaf pan and bake at 350°F for 50 to 60 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. Let the bread cool in the pan for 15 minutes before slicing so the crumb has time to set and every slice holds together beautifully.

Enjoy it warm for breakfast, an afternoon snack or even dessert. My favorite way to eat it? Slathered with a little (ahem… a lot of) homemade butter.

Storing & Freezing Instructions

Store this healthier zucchini bread in an airtight container or tightly wrapped in plastic wrap at room temperature. It will stay fresh for up to 3 days. For longer storage, transfer the wrapped bread to the refrigerator, where it can last up to a week.

It freezes great, too! You can either freeze the whole loaf, part of the loaf or even individual slices. Just be sure to wrap the bread tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.