If you’re looking for a moist, flavorful treat that brings together the best of garden-fresh zucchini and the creamy richness of yogurt, you’ve got to try this Zucchini Bread With Yogurt Recipe. It’s the perfect balance between tender crumb and subtle spice, bursting with natural sweetness and a touch of warmth from cinnamon and nutmeg. This bread is an absolute winner for breakfast, a snack, or even a light dessert that feels wholesome and comforting all at once.

Zucchini Bread With Yogurt Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this zucchini bread are wonderfully straightforward but each one plays a vital role. They work in harmony to create a bread that’s soft, flavorful, and just the right amount of moist—all while keeping things simple enough for a cozy afternoon bake.

2 cups all-purpose flour: The essential base that gives structure to your bread.
1 teaspoon baking soda: Helps the bread rise and become fluffy.
1/2 teaspoon baking powder: Adds extra lift and lightness.
1/2 teaspoon salt: Balances the flavors to bring out sweetness and spice.
1 teaspoon ground cinnamon: Adds a warm, comforting spice note.
1/2 teaspoon ground nutmeg (optional): A pinch of this deepens the spice profile beautifully.
2 large eggs, at room temperature: Provide richness and bind everything together.
1/2 cup vegetable oil (or melted coconut oil): Keeps the bread moist and tender.
1 cup plain yogurt (Greek yogurt for extra thickness): The star ingredient that adds creaminess and subtle tang.
1 teaspoon vanilla extract: Brings a lovely fragrance and depth.
1 1/2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out): The veggie hero, adding freshness and moisture naturally.
1 cup granulated sugar (or substitute with honey or maple syrup for a healthier option): Sweetens the bread just right without overpowering.
1/2 cup chopped walnuts or pecans (optional): Adds a satisfying crunch.
1/4 cup raisins or chocolate chips (optional): For a little extra sweetness and texture.

How to Make Zucchini Bread With Yogurt Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and give it a good greasing and dusting with flour, or simply line it with parchment paper for foolproof removal later. These prep steps make sure your bread comes out clean and intact every time.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). Whisk them together to evenly distribute the spices and leavening agents. This step is key for a balanced flavor and a perfect crumb.

Step 3: Mix the Wet Ingredients

In your largest bowl, beat the eggs and sugar until they blend nicely and lighten up just a tad. Add the vegetable oil, creamy yogurt, and vanilla extract. Whisk everything until the mixture is smooth and beautifully combined. The yogurt brings a luscious texture that’s signature to this recipe.

Step 4: Fold in the Zucchini

Next up, stir in the grated zucchini. Make sure to squeeze out as much moisture as you can before adding—too much liquid can make the bread dense and soggy. The zucchini flecks throughout add a subtle earthiness and a natural moisture that makes each bite delightful.

Step 5: Combine Dry and Wet Mixtures

Gradually add your dry ingredients to the wet mix, folding gently just until everything comes together. Resist the urge to overmix; the slight lumps will guarantee a tender, fluffy bread instead of a tough one.

Step 6: Add Your Favorite Mix-ins

If you love a little texture, fold in nuts like walnuts or pecans along with raisins or chocolate chips. These optional add-ons bring wonderful bursts of crunch and sweet surprises that make the bread even more special.

Step 7: Bake to Perfection

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Slide it into the oven and bake for about 55 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs clinging on.

Step 8: Cool and Get Ready to Enjoy

Once baked, let your zucchini bread rest in the pan for 10 minutes; then transfer it to a wire rack to cool completely. This cooling step lets the flavors settle and slicing become a breeze without crumbling.

How to Serve Zucchini Bread With Yogurt Recipe

Garnishes

A light dusting of powdered sugar or a smear of softened butter on top takes this zucchini bread to the next level, especially when it’s just warm from the oven. A sprinkle of chopped nuts can also add a nice touch of texture and visual appeal.

Side Dishes

This bread pairs beautifully with a cup of your favorite coffee or tea, making it a perfect breakfast or afternoon snack. For a more filling option, serve alongside a fresh fruit salad or a dollop of Greek yogurt topped with honey and nuts.

Creative Ways to Present

For an inviting brunch spread, slice the zucchini bread and arrange it on a rustic wooden board with small bowls of jam, cream cheese, and nut butter. You could even turn it into French toast slices for a decadent twist that merges best breakfast ideas.

Make Ahead and Storage

Storing Leftovers

Wrap your zucchini bread tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days; if your kitchen is warm, refrigerate it to keep it from spoiling.

Freezing

Zucchini bread freezes wonderfully. Slice it beforehand, then wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. This way, you can pull out just what you need, and it will last up to 3 months in the freezer.

Reheating

To enjoy your zucchini bread warm, reheat slices in the microwave for 15-20 seconds or pop them in a toaster oven until warmed through. A quick heat-up restores that fresh-baked feel and soft texture.

FAQs

Can I use other types of flour instead of all-purpose?

Absolutely! You can substitute whole wheat flour for a nuttier flavor and added fiber, though the bread may be a bit denser. Gluten-free blends also work, but be sure they include xanthan gum for structure.

Is Greek yogurt necessary, or can I use regular yogurt?

Greek yogurt is preferred because it’s thicker and adds extra creaminess, but regular plain yogurt works just fine. Just make sure it’s plain to avoid altering the flavor with added sweetness or fruit.

Can I omit the nuts and raisins or chocolate chips?

Definitely! These are optional mix-ins that add texture and flavor variety, but the zucchini bread is delicious and moist all on its own without them.

How do I make sure the zucchini bread comes out moist and not dry?

The key is to use fresh zucchini with the excess moisture squeezed out—not drained completely, just firmed up—and to avoid overmixing the batter. The yogurt and oil also keep the bread wonderfully moist.

Can I make this recipe vegan?

With some substitutions, yes. Replace eggs with flax eggs or a commercial egg replacer, use coconut oil or another plant-based oil, and swap out the yogurt for a dairy-free alternative like coconut or almond yogurt. The texture might vary slightly, but it will still be tasty!

Final Thoughts

This Zucchini Bread With Yogurt Recipe is one of those comforting, feel-good bakes that you’ll find yourself returning to again and again. It’s simple enough to whip up any day but special enough to impress friends and family. I hope you give this recipe a try and enjoy every tender, spicy slice as much as I do.

Zucchini Bread With Yogurt Recipe

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4 from 39 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 8–10 slices) 1x
Diet: Vegetarian

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Description

This moist and flavorful zucchini bread with yogurt combines grated zucchini, warm spices, and creamy yogurt to create a delicious treat perfect for breakfast or an afternoon snack. Enhanced with optional nuts, raisins, or chocolate chips, this easy-to-make loaf uses simple pantry ingredients and bakes to a tender crumb with a subtly sweet and spiced profile.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)

Wet Ingredients

2 large eggs, at room temperature
1 cup granulated sugar (or substitute with honey or maple syrup for a healthier option)
1/2 cup vegetable oil (or melted coconut oil)
1 cup plain yogurt (Greek yogurt for extra thickness)
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)

Optional Mix-ins

1/2 cup chopped walnuts or pecans (optional, for added crunch)
1/4 cup raisins or chocolate chips (optional, for sweetness)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal to ensure the bread does not stick.
Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set this mixture aside to combine the leavening agents and spices evenly.
Mix the Wet Ingredients: In a large bowl, whisk the eggs and sugar until combined and slightly fluffy. Add the vegetable oil, yogurt, and vanilla extract, mixing until the batter is smooth and well incorporated.
Add the Zucchini: Stir in the grated zucchini, ensuring any excess moisture has been squeezed out beforehand to avoid a soggy bread texture, distributing it evenly through the batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until incorporated. Avoid overmixing to prevent the bread from becoming dense.
Add Optional Mix-ins: Fold in any desired chopped walnuts, pecans, raisins, or chocolate chips to add texture and bursts of flavor.
Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack and let it cool completely before slicing to set the crumb and enhance flavor.

Notes

For a healthier alternative, substitute the granulated sugar with honey or pure maple syrup, adjusting liquid ingredients slightly if needed.
Greek yogurt can be used for a thicker batter and extra protein.
Be sure to squeeze excess moisture out of the zucchini to prevent a soggy loaf.
Storage: Keep the zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
The bread can also be frozen for up to 3 months; thaw at room temperature before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American