When it comes to healthy breakfasts, balance is key—something filling, nourishing, and just sweet enough to satisfy your morning cravings. If you’re looking for a wholesome way to start your day while keeping calories in check, this Greek Yogurt Zucchini Bread is the perfect choice. It’s soft, moist, and naturally sweetened—packed with protein, fiber, and healthy fats.
Thanks to the combination of zucchini, Greek yogurt, and heart-healthy oil, this bread is not only light on calories but rich in nutrients. You won’t even notice the zucchini—it melts into the batter, adding moisture and vitamins without altering the flavor. Whether you enjoy it warm from the oven or as a grab-and-go breakfast, it’s sure to become a regular in your kitchen.
Preparation Time
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Prep Time: 10 minutes
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Cook Time: 45–50 minutes
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Total Time: About 1 hour
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Servings: 8–10 slices
Ingredients
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2 large eggs
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1 ½ cups grated zucchini (excess water squeezed out)
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¼ cup olive oil or melted coconut oil
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½ cup plain Greek yogurt
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⅓ cup honey or maple syrup
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1 tsp vanilla extract
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1 ½ cups whole wheat flour
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1 tsp baking soda
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½ tsp cinnamon
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¼ tsp nutmeg (optional)
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¼ tsp salt
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¼ cup chopped walnuts or dark chocolate chips (optional)
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
2. Grate and Squeeze the Zucchini
Using a grater, shred the zucchini. Place it in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture. This step helps prevent soggy bread.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk the eggs until well beaten. Add the oil, Greek yogurt, honey (or maple syrup), and vanilla extract. Mix until smooth and creamy.
4. Fold in the Zucchini
Stir the grated zucchini into the wet mixture. It may look thick at first, but it will soften and blend as you stir.
5. Add the Dry Ingredients
In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture. Mix until just combined—avoid overmixing to keep the bread tender.
6. Add Optional Mix-Ins
If using walnuts or chocolate chips, gently fold them into the batter at this point.
7. Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve on its own or with a dollop of Greek yogurt or nut butter.
This Greek Yogurt Zucchini Bread is proof that eating well doesn’t mean sacrificing flavor. It’s naturally sweetened, full of moisture, and perfectly satisfying for busy mornings. Each bite offers a gentle sweetness with warm cinnamon undertones, while the zucchini adds a secret veggie boost.
You can enjoy a slice warm with your morning coffee or pack it in your bag for a midday snack. Store it in the fridge for up to 5 days, or freeze individual slices for up to 2 months—making healthy choices convenient, even on your busiest days.
Whether you’re on a weight loss journey or simply looking for a delicious breakfast option, this zucchini bread is a recipe worth repeating.