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Zucchini Bread with Greek Yogurt

Zucchini bread with Greek yogurt is an easy yogurt quick bread with a tender, slightly tangy crumb and a golden crust. The loaf stays exceptionally moist thanks to grated, squeezed-dry zucchini and full-fat Greek yogurt.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Zucchini bread loaf
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.333 cup vegetable oil
  • 0.75 cup plain Greek yogurt (full fat)
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
Cinnamon-sugar topping
  • 2 tbsp turbinado sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan; set the pan aside so it’s ready for batter.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until evenly combined; look for a uniform dry mix.
Mix the wet batter
  1. Beat granulated sugar, eggs, vegetable oil, plain Greek yogurt (full fat), and vanilla extract until smooth and creamy, with no visible egg streaks.
  2. Stir in zucchini, grated and squeezed dry and mix until the batter looks evenly speckled with zucchini.
  3. Fold the dry ingredients into the wet until just combined, stopping when no dry pockets remain.
Bake
  1. Pour the batter into the loaf pan and sprinkle turbinado sugar mixed with cinnamon evenly over the surface so the top is lightly sparkly.
  2. Bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is golden, with the loaf pulling slightly from the pan edges.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and stays tender.

Notes

For the moistest crumb, squeeze the grated zucchini very well so you don’t add extra water to the batter. Store wrapped at room temperature for up to 2 days or refrigerate up to 5 days; freeze slices in an airtight container for up to 3 months. For a higher-protein option, keep the full-fat Greek yogurt or use a higher-protein yogurt style if available.