Perfect Zucchini Bread

close up of some slices and a loaf of zucchini bread.

Course: Bread and Baked Goods, Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 179cal

Author: Ashley Fehr

This Perfect Zucchini Bread bakes up moist and cozy with a touch of Greek yogurt and cinnamon. It’s a breeze to stir together and makes a tender, moist loaf that’s perfect for breakfast, snacks, or even a little treat in a lunchbox!

Print Recipe

Ingredients

1¼ cup sugar
½ cup plain Greek yogurt
2 large eggs
1 tablespoon vanilla
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
1¾ cup shredded zucchini (about 1 medium)
2 cups all-purpose flour

Instructions

Preheat oven to 350℉ and lightly grease a 9×5" loaf pan with non-stick spray.
Whisk together sugar and yogurt in a large mixing bowl for 2-3 minutes.
Add the eggs and vanilla and whisk until combined.
Add the baking powder, cinnamon, baking soda and salt and whisk until combined.
Stir the shredded zucchini into the bowl.
Stir in the flour, just until no white streaks remain.
Spread into prepared loaf pan and bake for 50-65 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. If top is browning quickly, simply cover with foil and continue baking.
Let cool 15 minutes in the pan before removing to a cooling rack. Cool completely before slicing (if you can wait that long!).

Notes

Ingredients and Substitutions:

Greek yogurt: you can swap the yogurt for sour cream or applesauce.
Flour: you can swap some or all of the flour with whole wheat for added fiber.
Cinnamon: for less spice, you can reduce the cinnamon. For added spice, you can add in a pinch of nutmeg, cloves, allspice or ginger.
Add ins: feel free to add in fresh blueberries, raisins, chopped nuts or chocolate chips.

Storage:

This bread will last at room temperature for up to 4 days, in the fridge up to 1 week, and in the freezer up to 3 months.

Nutrition