Greek Yoghurt Zucchini Bread
A moist and delicious zucchini bread made healthier with Greek yoghurt. Perfect for breakfast, snack, or dessert!
Equipment
- 1 Loaf Pan 9x5 inch
- 1 Mixing Bowls Medium and Large
- 1 Grater For Zucchini
Ingredients
Dry Ingredients
- 1.75 cup all-purpose flour or gluten-free blend
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 cup grated zucchini excess moisture squeezed out
- 0.5 cup Greek yoghurt plain, non-fat
- 0.25 cup olive oil
- 2 large eggs
- 0.75 cup brown sugar packed
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.1.75 cup all-purpose flour, 1 tsp baking soda, 0.5 tsp baking powder, 0.5 tsp salt, 1 tsp ground cinnamon
- In a separate bowl, combine the zucchini, Greek yoghurt, olive oil, eggs, brown sugar, and vanilla extract.1 cup grated zucchini, 0.5 cup Greek yoghurt, 0.25 cup olive oil, 2 large eggs, 0.75 cup brown sugar
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, add 1/2 cup of chopped walnuts or pecans to the batter.