If you’ve ever wanted to create a treat that’s both comforting and surprisingly wholesome, the Zucchini Bread With Yogurt Recipe is exactly what you need in your kitchen repertoire. This moist, tender bread perfectly balances the subtle sweetness of zucchini with the tangy richness of yogurt, resulting in a loaf that feels like a warm hug in every bite. Whether you’re baking for breakfast, a cozy afternoon snack, or to share with friends, this recipe delivers a symphony of flavors and textures that’s simply irresistible.
Ingredients You’ll Need
This Zucchini Bread With Yogurt Recipe calls for simple, everyday ingredients that are easy to find but make a world of difference. Each component is thoughtfully chosen — from the warm spices that awaken your senses to the fresh zucchini that brings moisture and a delicate earthiness to the bread’s texture.
- 2 cups all-purpose flour: The base that gives structure and the perfect crumb to your bread.
- 1 teaspoon baking soda: Helps the bread rise and become delightfully fluffy.
- 1/2 teaspoon baking powder: Adds just a touch more lift for the perfect texture.
- 1/2 teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 1 teaspoon ground cinnamon: Brings a cozy warmth that complements the zucchini beautifully.
- 1/2 teaspoon ground nutmeg (optional): Adds a subtle, nutty depth if you enjoy a bit more spice.
- 2 large eggs, at room temperature: Bind everything together while adding richness.
- 1/2 cup vegetable oil (or melted coconut oil): Keeps the bread tender and moist without being heavy.
- 1 cup plain yogurt (Greek yogurt for extra thickness): The star ingredient that delivers a creamy tang and keeps the loaf soft.
- 1 teaspoon vanilla extract: Lifts the flavors, adding a sweet, fragrant touch.
- 1 1/2 cups grated zucchini: This is the heart of the bread — fresh, vibrant, and packed with moisture.
- 1 cup granulated sugar (or substitute with honey or maple syrup): Sweetens the bread naturally and gives it a lovely caramelized crust.
- 1/2 cup chopped walnuts or pecans (optional): For a delightful crunch and a nutty contrast.
- 1/4 cup raisins or chocolate chips (optional): For an extra touch of sweetness and a burst of flavor in every bite.
How to Make Zucchini Bread With Yogurt Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or if you want an easy release later, line it with parchment paper. This prep ensures your bread will bake evenly and come out effortlessly once it’s done.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg if you’re using it. This blend sets the stage for a balanced, aromatic bread that’s light yet flavorful.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk the eggs with sugar until well combined. Next, add the vegetable oil, yogurt, and vanilla extract, stirring until the mixture becomes smooth and creamy. This luscious batter is what makes the bread tender and moist.
Step 4: Add the Zucchini
Carefully fold in the grated zucchini after squeezing out any excess moisture. The zucchini keeps the bread incredibly moist while adding a subtle, fresh taste that elevates the entire loaf.
Step 5: Combine Wet and Dry Ingredients
Gently add the dry ingredients to the wet mixture, stirring just until they come together. Avoid overmixing here to keep your zucchini bread light instead of dense, letting all the flavors shine through.
Step 6: Mix in Optional Additions
If you’re feeling adventurous, fold in your choice of walnuts, pecans, raisins, or chocolate chips at this stage. They bring delightful texture and bursts of flavor that make every slice exciting.
Step 7: Bake the Bread
Pour your batter into the prepared loaf pan, spreading it evenly. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Your kitchen will fill with the most inviting aroma as the bread bakes.
Step 8: Cool and Enjoy
Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This step helps the bread set up perfectly, making it easier to slice and enjoy.
How to Serve Zucchini Bread With Yogurt Recipe
Garnishes
A sprinkle of powdered sugar dusted over the top adds a pretty, sweet touch that’s perfect for presentation. For an extra treat, try spreading a thin layer of butter or cream cheese, which complements the bread’s moist crumb beautifully.
Side Dishes
Zucchini bread pairs wonderfully with a hot cup of tea or coffee, making it an ideal companion for your morning or afternoon break. For a wholesome breakfast, serve it alongside fresh fruit or a dollop of Greek yogurt.
Creative Ways to Present
Get creative by slicing the zucchini bread and turning it into French toast for a fun brunch twist. Or, cut it into small cubes and serve as part of a dessert platter with assorted dips and spreads. The possibilities to impress your family and friends are endless!
Make Ahead and Storage
Storing Leftovers
Wrap the cooled zucchini bread tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to three days to maintain freshness and moisture.
Freezing
If you want to keep your zucchini bread longer, slice it and freeze the portions individually wrapped. This keeps the bread delicious for up to three months and makes for easy grab-and-go treats.
Reheating
To enjoy your zucchini bread warm, simply microwave a slice for 15 to 20 seconds or toast it lightly. This revives the soft, tender texture and enhances the wonderful flavors just like fresh from the oven.
FAQs
Can I use Greek yogurt in this Zucchini Bread With Yogurt Recipe?
Absolutely! Greek yogurt is actually an excellent choice because it adds extra creaminess and thickness, making the bread even more moist and flavorful.
Is it necessary to squeeze out the moisture from the zucchini?
Yes, squeezing out excess water helps prevent the bread from becoming soggy and ensures it sets properly during baking.
Can I substitute the oil with something healthier?
Definitely. Melted coconut oil works beautifully here and adds a subtle, tropical flavor, but you can also try avocado oil or light olive oil for a healthy twist.
What are some good add-ins for this bread?
Chopped nuts like walnuts or pecans add great crunch, while raisins or chocolate chips provide little pockets of sweetness. Feel free to get creative based on your preferences!
How long does the zucchini bread stay fresh?
When stored properly at room temperature, this zucchini bread stays fresh for about three days. Refrigerating it can extend freshness but might slightly dry it out.
Final Thoughts
Making this Zucchini Bread With Yogurt Recipe is like inviting a bit of warmth and comfort into your home. It’s a simple, gratifying bake that balances nutrition and flavor effortlessly. So grab your ingredients, roll up your sleeves, and bring this sweet, moist bread from oven to table — you won’t regret it!
Print
Zucchini Bread With Yogurt Recipe
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and delicious Zucchini Bread with Yogurt combines grated zucchini with creamy yogurt and warm spices for a flavorful loaf perfect for breakfast or a snack. The recipe uses simple ingredients and optional nuts or chocolate chips for added texture and sweetness. It is baked to golden perfection, yielding a soft crumb with a tender crust.
Ingredients
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
- 1/2 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)
Other Ingredients
- 1 cup granulated sugar (or substitute with honey or maple syrup for a healthier option)
- 1/2 cup chopped walnuts or pecans (optional, for added crunch)
- 1/4 cup raisins or chocolate chips (optional, for sweetness)
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.
- 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 aside.
- Mix the Wet Ingredients: In a large bowl, whisk the eggs and sugar until combined. Add the vegetable oil, yogurt, and vanilla extract, and mix until smooth and well combined.
- Add the Zucchini: Stir in the grated zucchini, making sure to squeeze out any excess moisture from the zucchini before adding it to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as that can result in a dense bread.
- Add Optional Mix-ins: If you’re adding walnuts, pecans, raisins, or chocolate chips, fold them into the batter at this stage.
- Bake the Bread: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just 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 transfer it to a wire rack to cool completely before slicing.
Notes
- Ensure to squeeze out excess moisture from zucchini to prevent soggy bread.
- Do not overmix the batter to keep the bread light and fluffy.
- Optional nuts and mix-ins add texture and flavor but can be omitted for a simpler loaf.
- Use Greek yogurt for a thicker, denser bread texture.
- Check bread doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs.
