Weight Loss Greek Yogurt Zucchini Bread – Light, Moist & Nutritious

This Greek Yogurt Zucchini Bread is the perfect healthy breakfast or snack—packed with protein from Greek yogurt, natural sweetness from honey, and fiber from zucchini. It’s moist, lightly spiced, and deliciously satisfying without being too heavy.

Why You’ll Love This Recipe

• Lower in fat – Uses Greek yogurt instead of butter.
• Naturally sweetened – Made with honey or agave instead of refined sugar.
• Moist and flavorful – Thanks to zucchini and a touch of cinnamon.
• Customizable – Add nuts, raisins, or even dark chocolate chips.

Ingredients

Wet Ingredients:

• 1/3 cup (80ml) canola, vegetable, or melted coconut oil
• 1/2 cup (120ml) honey or organic blue agave
• 1 large egg (room temperature)
• 1/2 cup (121g) plain Greek yogurt (room temperature)
• 1 1/2 teaspoons pure vanilla extract

Dry Ingredients:

• 1 1/2 cups (188g) all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Mix-Ins:

• 1 cup (130g) shredded zucchini (excess moisture removed, see note)
• Optional: 2 teaspoons orange zest for a citrusy kick
• Optional: 3/4 cup chopped walnuts (95g), raisins (115g), or dark chocolate chips (135g)

Instructions

Step 1: Prep the Oven and Pan

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix the Wet Ingredients

1. In a large bowl, whisk together the oil, honey (or agave), egg, Greek yogurt, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Step 4: Bring It All Together

1. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined (do not overmix).
2. Fold in the shredded zucchini and any optional mix-ins.

Step 5: Bake to Perfection

1. Pour the batter into the prepared loaf pan and spread evenly.
2. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage Tips

• Store at room temperature for up to 3 days in an airtight container.
• Refrigerate for up to 1 week for longer freshness.
• Freeze slices for up to 3 months, wrapped tightly in plastic wrap and stored in a freezer bag.

This zucchini bread is soft, lightly sweet, and perfect for a healthy start to your day. Enjoy it on its own or with a little spread of nut butter for extra flavor.