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
Scale
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.
