This Greek yogurt zucchini bread is one of my favorite ways to use up summer zucchini. Naturally sweetened with honey, made with wholesome ingredients, and packed with moisture from Greek yogurt, it’s soft, flavorful, and easy to make with just a couple bowls and no mixer required.
I originally published this recipe in 2015 and have since updated it with new photos and additional success tips.
This is my go-to, healthier version of classic zucchini bread.
The loaf bakes up wonderfully moist with a tender crumb and lightly spiced flavor. You can enjoy it plain, add chopped nuts for crunch (love walnuts in this), fold in dried cranberries or fresh blueberries for a burst of fruit, or stir in chocolate chips for a sweeter treat.
You can also bake this batter as Greek yogurt zucchini muffins. However you make it, you’ll love how simple, versatile, and reliably delicious it is. It’s one of my favorite ways to use up summer zucchini.
One reader, Ashley, commented: “These are excellent! Made the muffins last night and they’re already almost all gone. I peeled the zucchini before I grated it and it’s the first time my vegetable-hesitant preschooler has eaten zucchini bread (and he asked for thirds). ★★★★★“
And another reader, Val, commented: “Best healthier zucchini bread I’ve made yet. ★★★★★“
Why You’ll Love This Greek Yogurt Zucchini Bread
- Naturally sweetened with honey—no refined sugar (coarse sugar on top is optional!)
- Wonderfully moist from Greek yogurt, avocado oil, and zucchini
- Made with simple, wholesome ingredients
- Easy to customize with nuts, berries, or chocolate chips
- Lightly flavored with cinnamon, vanilla, and fresh orange zest
- No mixer required
- Can be baked as a loaf or muffins
- Freezes beautifully
5 Key Ingredients You Need & Why
- Greek Yogurt: I typically use plain 2% or nonfat Greek yogurt. It adds moisture, richness, and a wonderfully soft texture without making the bread heavy.
- Honey: Honey is my preferred sweetener here because it complements the zucchini and warm spices so well. It also helps keep the bread moist for days. If you’d like to use pure maple syrup instead, many readers have reported excellent results.
- Oil: Avocado oil is my go-to choice, but melted coconut oil, melted butter, or olive oil all work well in this recipe. You could also use canola or vegetable oil instead.
- Zucchini: No need to peel it first, though you certainly can. Simply grate the zucchini and lightly blot away excess moisture if it seems particularly wet. I always use this box grater for prepping zucchini.
- Orange Zest: This is optional, but I never skip it. A little orange zest brightens all the flavors and pairs beautifully with the honey, cinnamon, and zucchini. I know you’ll love it.
Greek Yogurt Zucchini Bread Batter
Today’s zucchini bread comes together quickly with just 2 mixing bowls. Whisk the dry ingredients together in one bowl and the wet ingredients together in another. For the smoothest batter, I recommend starting with room-temperature ingredients, which combine much more easily. If you’re interested, I have an entire page discussing the importance of room temperature ingredients in baking!
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the zucchini and orange zest. If you’re adding any add-ins, fold them in with the zucchini and zest. The batter will be fairly thick, and that’s exactly what you want.
Feel free to sprinkle the batter lightly with coarse sugar, such as Sugar In The Raw, before baking.
For best results, bake the bread in an 8.5×4.5-inch loaf pan. Look for a pan labeled “1-lb loaf pan.” This size loaf pan helps the bread bake up taller with a beautiful domed top and a soft, moist center. If using a 9×5-inch pan, the loaf will be shorter and take less time in the oven.
Whether you make it as a loaf or muffins, this is a wonderful recipe to keep on hand throughout zucchini season!
If you have more zucchini to use up, try my zucchini cake, zucchini fritters, or zucchini biscuits next. And for even more inspiration, browse my collection of favorite zucchini recipes, including both sweet and savory options.
Greek Yogurt Zucchini Bread Tools
Description
This Greek yogurt zucchini bread is one of my favorite ways to use up summer zucchini. Naturally sweetened with honey, made with wholesome ingredients, and packed with moisture from Greek yogurt, it’s soft, flavorful, and easy to make with just a couple bowls and no mixer required. Bake it as a loaf or turn the batter into muffins.
- Preheat oven to 350°F (177°C). Grease an 8.5×4.5-inch loaf pan with butter or nonstick spray.
- In a medium bowl, whisk the oil, honey, egg, yogurt, and vanilla together until combined.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and whisk to combine. Avoid overmixing. The batter is thick. Fold in the zucchini, orange zest, and add-ins (if using).
- Spread the batter evenly into the prepared pan. Sprinkle lightly with coarse sugar, if desired, before baking.
- Bake the bread for 50–55 minutes, tenting loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done.
- Remove from the oven and allow the bread to cool in the pan set on a cooling rack for 1 hour. After that, remove the bread from the pan and let it finish cooling directly on the rack.
- Slice and serve. Cover and store leftover bread at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): Box Grater | 8.5 x 9.5-inch Loaf Pan (1-lb loaf pan)| Glass Mixing Bowls | Whisk | Wooden Spoon or Silicone Spatula | Citrus Zester | Coarse Sugar | Cooling Rack
- Muffins: Prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 10-12 muffins.
- Oil: You can use avocado oil, olive oil, or melted coconut oil. You could also use vegetable oil or canola oil, or even melted butter. I typically use avocado oil.
- Honey: Instead of honey, you can use pure maple syrup (not “breakfast syrup”) or agave syrup.
- Yogurt: I use plain 2% or nonfat Greek yogurt. Vanilla or honey flavors would work wonderfully here!
- Zucchini: If your zucchini is extra wet, blot it a bit before adding to the batter.
