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Zucchini Bread with Greek Yogurt

Greek yogurt zucchini bread that bakes into an exceptionally moist, tender loaf with a slightly tangy crumb and a golden crust. This easy yogurt quick bread uses grated, squeezed-dry zucchini for great moisture without heaviness.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.75 cup plain Greek yogurt (full fat)
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
Topping
  • 2 tbsp turbinado sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan with a thin coating so the loaf releases cleanly after baking.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until the dry mix is evenly colored.
Mix batter
  1. Beat granulated sugar, eggs, vegetable oil, plain Greek yogurt (full fat), and vanilla extract until smooth and creamy.
  2. Stir in grated zucchini, keeping the batter thick and evenly speckled.
  3. Fold the dry ingredients into the wet mixture until just combined, stopping as soon as no dry streaks remain.
Bake and cool
  1. Pour the batter into the prepared loaf pan and sprinkle the turbinado sugar cinnamon topping evenly over the surface.
  2. Bake at 350°F for 50–60 minutes, until a toothpick comes out clean and the top is golden.
  3. Cool the loaf for 15 minutes before slicing so the crumb sets and holds together.

Notes

For the best texture, squeeze grated zucchini very dry so the loaf bakes up tender instead of wet. Cool fully for cleaner slices, store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, use nonfat Greek yogurt (the loaf may be slightly less moist and tangy).