This zucchini bread takes sweet zucchini, a few common baking ingredients, and creamy Greek yogurt, and turns it into a delectable dessert.
Zucchini is one of my favorites, and for good reason: it’s a super versatile veggie!
This zucchini bread takes shredded zucchini, creamy Greek yogurt, some typical baking ingredients (flour, baking powder, baking soda,) yummy melted butter, sweet brown sugar, and whole milk, and turns it into a deliciously moist and tender zucchini bread!
Is there anything zucchini can’t do?
And zucchini bread makes the most thoughtful gift to family and friends – just don’t tell them how easy it was to make!
Trust me, in the summertime, when you’ve got more zucchini than you know what to do with, you’ll want to make this quick bread!
Ingredients for zucchini bread
- Melted butter – Melted butter will make the zucchini bread moist and tender.
- Brown sugar – Brown sugar will add sweetness to the zucchini bread.
- Whole milk – Whole milk will add the necessary moisture to make sure the batter is the perfect consistency.
- Unsweetened plain Greek yogurt – Greek yogurt will add tanginess and moisture to our zucchini bread.
- Egg – An egg will properly emulsify the ingredients.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor.
- All-purpose flour – A common baking ingredient that will make up the batter of our bread.
- Baking powder and baking soda – Both baking powder and baking soda will ensure that our bread is fluffy and moist.
- Ground cinnamon – Ground cinnamon will add a slight spice in the background.
- Shredded zucchini – Zucchini will add moisture and sweetness to the bread.
Why does zucchini taste bitter sometimes?
A good rule of thumb is to use small, fresh zucchini, with smooth skin and no blemishes for the cleanest and sweetest taste.
The older and larger a zucchini is, the more likely it is to have bitter skin.
If you have any dietary needs, this zucchini bread is quick to adapt!
If you’re gluten sensitive, feel free to replace the all-purpose flour with your favorite flour
And if you’re diabetic or cannot have sugar, you can easily replace the brown sugar with your favorite sugar substitute. Most of them have a 1:1 ratio for baking, and can be found right next to the cane sugar in most major grocery stores!
Savory uses for zucchini
Do you still have some zucchini sitting on your counter even after making this easy zucchini bread?
And for a healthier twist on pizza, give my zucchini corn feta pizza a try!
What size pan
For this bread, I’m using a standard 9×5-inch loaf pan.
If you don’t have a loaf pan you can cook this bread in a well-greased 8×8 or 9×9 casserole dish.
Just keep in mind that if you use a different sized cooking dish you may need to adjust how long your bread cooks.
Storage and leftovers
Lastly, any leftover zucchini bread can be stored at room temperature for up to 3 days.
Try it lightly toasted with butter and honey for a delicious treat to serve with tea or a cozy breakfast.
More baked goods
- Want something tangy and sweet? Try my Streusel Topped Rhubarb Muffins
- Need a good copycat recipe? Try my Copycat Tim Hortons Pumpkin Spice Muffins
- Looking for something to bring to a party? Try my Banana Cinnamon Streusel Coffee Cake
- Craving a layered cake? Try my Strawberry Coconut Layered Cake
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, lightly packed
- ¼ cup whole milk
- ¼ cup plain unsweetened greek yogurt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1-¾ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1-½ cups coarsely shredded zucchini, lightly squeezed to remove extra moisture
- Preheat the oven to 350 degrees F and grease a 9x5 inch loaf pan with nonstick baking spray.
- In a large bowl, whisk together the butter and brown sugar until well combined.
- Next add the milk, yogurt, egg, and vanilla. Whisk to combine.
- In a small bowl, combine the flour, baking powder, baking soda, and cinnamon.
- Add the dry ingredients to the wet and mix just until no large lumps of flour remain.
- Next add the shredded zucchini and fold it gently into the batter - you don’t want to overmix!
- Transfer the batter to the prepared loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the zucchini bread to cool in the pan for 10 minutes. Then remove it to a wire rack and cool completely before slicing.
- Storage: Store any leftover zucchini bread in an airtight container at room temperature for up to three days.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 105mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.