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–+ servings

Zucchini Bread With Yogurt

This zucchini bread with yogurt is moist, easy, and made with simple ingredients. Yogurt stands in for most of the eggs for an extra tender loaf that's perfect for using up garden zucchini!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 24 servings (2 loaves)

Ingredients

  • 2/3 cup plain yogurt (or Greek yogurt)
  • 1 cup oil
  • 2 cups white sugar
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Instructions

  • Preheat the oven to 350°F, grease two loaf pans, and set aside.
  • Combine the yogurt, oil, sugar, and vanilla in a large mixing bowl and beat together.
  • Stir in zucchini.
  • In a medium mixing bowl, combine dry ingredients and stir into yogurt mixture.
  • Divide the batter between two loaf pans.
  • Bake at 350°F for 50 to 60 minutes or until cooked through.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 210mg | Potassium: 59mg | Fiber: 1g | Sugar: 17g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.