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