Easy Greek Yogurt Zucchini Bread
A moist and fluffy zucchini bread made with Greek yogurt, combining sweetness and warmth with hints of cinnamon, perfect for breakfast or as a snack.
Ingrédients
Wet Ingredients
- 1 cup Greek yogurt
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Main Ingredient
- 1 cup grated zucchini Make sure to press excess moisture out.
Instructions
Preparation
- Start by washing and grating the zucchini using a box grater.
- Measure out all other ingredients to ensure you have everything ready.
Combine Wet Ingredients
- In a large mixing bowl, combine the grated zucchini with Greek yogurt, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Whisk these ingredients until smooth and well-incorporated.
Mix Dry Ingredients
- In a separate bowl, mix together all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, folding them gently until just combined.
Prepare for Baking
- Grease a 9x5 inch loaf pan with butter or cooking spray.
- Pour the prepared batter into the greased loaf pan and smooth the top.
Baking
- Preheat the oven to 350°F (175°C) and bake for 50-60 minutes, checking doneness with a toothpick.
Cooling
- After baking, let the bread cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely.
Serve
- Once cool, slice and enjoy the delightful flavors.
Notes
Store in an airtight container at room temperature for up to a few days, or refrigerate for up to a week. For freezing, wrap well in plastic wrap and foil; can last up to three months.