Description
Sumptuous Greek yogurt zucchini bread delivers moist, tender slices packed with garden-fresh flavor. Home bakers can easily craft this wholesome quick bread for delightful morning or afternoon treats.
Ingredients
Scale
- 1 ½ cups (192 g) all-purpose flour or whole wheat flour
- 1 cup grated zucchini
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- ⅓ cup honey or maple syrup or brown sugar
- ¼ cup unsalted butter (melted) or coconut oil
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg (optional)
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips or raisins
Instructions
- Oven Preparation: Preheat the oven to 350F (175C) and prepare the loaf pan by lining with parchment paper or thoroughly greasing the surface to prevent sticking.
- Dry Ingredient Fusion: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl until perfectly blended and free of lumps.
- Wet Ingredient Amalgamation: In a large mixing bowl, combine Greek yogurt, honey, melted butter, egg, and vanilla extract, blending until the mixture reaches a silky, uniform texture.
- Zucchini Integration: Fold grated zucchini into the wet ingredients, ensuring an even distribution throughout the liquid base to maximize moisture and flavor.
- Batter Composition: Gently incorporate the dry ingredient mixture into the wet ingredients, using minimal stirring to maintain a light, tender crumb. Optional: Delicately mix in nuts, chocolate chips, or raisins for added texture and taste.
- Pan Filling and Baking: Carefully transfer the batter to the prepared loaf pan, smoothing the surface with a spatula. Bake in the preheated oven for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should come out clean and free of raw batter.
- Cooling and Serving: Let the bread rest in the pan for 10 minutes to stabilize its structure, then transfer to a wire rack to cool completely. Once cooled, slice and serve, savoring the rich, moist texture of the zucchini bread.
Notes
- Drain Zucchini Moisture: Grate zucchini and squeeze out excess water using a clean kitchen towel to prevent soggy bread and maintain perfect texture.
- Balance Sweetness Carefully: Adjust honey quantity based on personal preference, understanding that Greek yogurt already provides natural sweetness and tang.
- Prevent Overmixing: Fold ingredients gently and minimally to keep bread tender, stopping when dry and wet ingredients are just combined to avoid dense, tough results.
- Customize Mix-Ins Strategically: Coat nuts or chocolate chips lightly in flour before adding to prevent sinking, ensuring even distribution throughout the bread during baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg