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Zucchini Bread with Greek Yogurt

Zucchini bread with Greek yogurt that bakes into an exceptionally moist, tender loaf with a slightly tangy crumb. Uses a quick yogurt batter plus a cinnamon-sugar topping for a beautiful golden crust.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Zucchini bread batter
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.75 cup plain Greek yogurt (full fat)
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
Cinnamon-sugar topping
  • 2 tbsp turbinado sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 standard loaf pan

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, plain Greek yogurt (full fat), and vanilla extract until smooth and creamy.
  2. Stir in zucchini, grated and squeezed dry until the batter looks evenly streaked with zucchini.
  3. Fold the dry ingredients into the wet mixture until just combined, stopping as soon as no dry flour remains.
Bake
  1. Pour the batter into the loaf pan and sprinkle turbinado sugar mixed with cinnamon evenly over the surface.
  2. Bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is golden.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing to help the crumb set and stay tender.

Notes

For the best moist crumb, squeeze the grated zucchini very well before mixing—excess water can make the loaf dense. Store tightly wrapped at room temperature up to 2 days or refrigerated up to 5 days; freeze sliced portions up to 2 months. Dietary swap: use 2% plain Greek yogurt for a slightly lighter tang and texture (avoid low-fat if you want maximum moisture).