Greek Yogurt Zucchini Bread.

Prep & Grating	15 Minutes	Ambient / Room Temp	Shredding & squeezing zucchini moisture
Batter Mixing	10 Minutes	Gentle / Manual	Whisking wet ingredients & folding dry
Main Baking	40 Minutes	Medium (350°F / 175°C)	Initial rise & crust setting
Final Bake	10–15 Minutes	Medium (350°F / 175°C)	Baking center until toothpick comes out clean
Cooling & Rest	20 Minutes	Off (Pan to Rack)	Setting internal structure before slicing
Total Time	~1 Hour 40 Mins	—	—

Ingredients

Dry Ingredients:

• 2 Cups All-Purpose Flour (240g), spooned and leveled

• 1 Teaspoon Baking Powder

• ½ Teaspoon Baking Soda

• 1 Teaspoon Fine Sea Salt

• ½ Teaspoon Garlic Powder (optional, for extra savory depth)

• ¼ Teaspoon Freshly Cracked Black Pepper

Wet Ingredients:

• 1½ Cups Medium Zucchini, shredded (about 1 medium zucchini / 200g)

• ¾ Cup Plain Greek Yogurt (Whole milk or 2% preferred for moisture)

• ⅓ Cup Extra Virgin Olive Oil (or melted unsalted butter)

• 2 Large Eggs, room temperature

• 1 Tablespoon Pure Honey or Granulated Sugar (balances acidity)

• 1 Teaspoon Fresh Lemon Juice

Equipment Needed

• 8.5 x 4.5-inch Standard Loaf Pan

• Box Grater or Food Processor Attachment

• Cheesecloth or Clean Kitchen Towel (for squeezing moisture)

• 2 Large Mixing Bowls

• Silicone Spatula and Whisk

• Wire Cooling Rack

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C) with a rack positioned in the middle. Lightly grease an 8.5 x 4.5-inch loaf pan with olive oil or non-stick baking spray, then line it with parchment paper, leaving an overhang on the sides for easy removal later.

Step 2: Shred and Drain the Zucchini

Using the coarse holes of a box grater, shred the zucchini. Place the shredded zucchini in the center of a clean kitchen towel or cheesecloth. Wrap it tightly and squeeze firmly over the sink to draw out as much excess liquid as possible. Crucial Tip: Removing surplus moisture prevents the bread from turning soggy in the center!

Step 3: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, garlic powder, and black pepper until evenly distributed.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, plain Greek yogurt, extra virgin olive oil, honey, and lemon juice until smooth and well incorporated. Fold in the squeezed shredded zucchini until evenly scattered throughout the liquid.

Step 5: Fold the Batter

Pour the wet mixture into the bowl with the dry ingredients. Using a silicone spatula, gently fold the ingredients together just until combined. Stop mixing as soon as no dry flour streaks remain. Over-mixing will develop gluten, leading to a dense, tough bread.

Step 6: Transfer and Smooth

Scrape the thick batter into your prepared loaf pan. Smooth the top surface gently with the spatula.

Step 7: Bake to Golden Perfection

Bake at 350°F (175°C) for 50 to 55 minutes.

• At the 40-minute mark, check the top. If the crust is browning too quickly, tent a piece of aluminum foil loosely over the top of the pan to prevent burning while the interior finishes cooking.

• Insert a wooden toothpick or skewer into the center of the loaf—it should come out clean or with a few moist crumbs attached.

Step 8: Cool and Slice

Remove the loaf pan from the oven and set it on a wire cooling rack for 10 minutes. Use the parchment paper overhang to lift the bread out of the pan. Transfer it directly to the wire rack to cool for another 15 to 20 minutes before slicing. Slicing too early while steaming hot can cause quick breads to collapse or feel gummy.

Chef’s Tips for Success

1. Don’t Peel the Zucchini: The green skin adds beautiful flecks of color, fiber, and extra nutrition. Just wash, dry, and grate with the skin on.

2. Greek Yogurt Choice: Full-fat (5%) or 2% Greek yogurt provides the best flavor and tender crumb. Non-fat yogurt can be used, but the bread may turn out slightly drier.

3. Storage: Keep the bread tightly wrapped in foil or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Toast slices lightly before serving!

Nutritional Information

The nutritional values provided below are estimates based on one (1) slice of Greek Yogurt Zucchini Bread (assuming 10 equal slices per loaf).

• Serving Size: 1 Slice (approx. 70g)

• Calories: 175 kcal

• Total Fat: 8.5 g

  • Saturated Fat: 1.5 g

  • Trans Fat: 0 g

• Cholesterol: 38 mg

• Sodium: 280 mg

• Total Carbohydrates: 20 g

  • Dietary Fiber: 1.2 g

  • Sugars: 2.8 g

• Protein: 5.1 g

• Vitamin C: ~6% Daily Value

• Calcium: ~45 mg

• Iron: 1.2 mg

• Potassium: ~110 mg