Zucchini Bread With Yogurt (Moist & Easy)

Name: Zucchini Bread With Yogurt
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
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

This post may contain affiliate links, my full disclosure can be read here. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

Zucchini bread with yogurt is a moist quick bread made with shredded zucchini and yogurt in place of the eggs. It’s an easy, no-mixer recipe that’s perfect for using up a big zucchini harvest, and works just as well for breakfast as it does for an afternoon snack.

Unlike traditional zucchini bread recipes that use eggs for moisture. This version swaps in yogurt instead, plain or Greek both work great, for an extra moist, tender loaf.

A Quick Look At The Recipe

Recipe Name: Zucchini Bread With Yogurt
Cook Time: 1 hour (plus 15 minutes prep)
Servings: 24 servings (2 loaves)
Main Ingredients: Zucchini, yogurt, cinnamon
Dietary Info: Vegetarian
Difficulty Level: Easy

Our zucchini plants start producing like crazy about this time every summer, and when they do, it’s time to make our favorite quick bread. I started making this one Sunday only to discover I was short on eggs.

I decided to try using yogurt as a substitute instead, and it worked so well that I’ve kept making it this way ever since. If you don’t have yogurt on hand, you can always go back to using 4 eggs instead.

Why You’ll Love This Zucchini Bread With Yogurt

Easy to make: No mixer needed, just stir everything together by hand.
Extra moist: Yogurt keeps this bread moist and tender in every slice.
Great way to use up zucchini: This easy zucchini bread recipe is perfect for a big garden harvest.
Makes two loaves: Keep one and freeze the other, or share one with a neighbor.

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

How To Make Zucchini Bread With Yogurt

Mix The Wet Ingredients

In a large bowl, combine the yogurt, oil, sugar, and vanilla, and beat together until smooth and well combined.

Stir In The Zucchini

Stir in the shredded zucchini until it’s evenly distributed through the batter.

Add The Dry Ingredients

In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Stir the dry ingredients into the yogurt mixture just until combined.

Bake

Pour the batter into two greased loaf pans and bake at 350°F for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Recipe Notes & Tips

Plain or Greek yogurt both work: Use whichever you have on hand, both give you a moist, tender loaf.
No yogurt? Use eggs instead: If you’re out of yogurt, this recipe works just as well with 4 eggs in its place.
Don’t overmix: Stir the batter just until the dry ingredients disappear so your bread stays tender instead of tough.
Check for doneness: Ovens vary, so start checking a few minutes before the 60-minute mark.

Substitutions

Yogurt: Plain or Greek yogurt both work well in this recipe.
Oil: You can swap it for the same amount of applesauce.

Variations

Add nuts: Fold in a half cup of chopped walnuts or pecans for some crunch.
Add chocolate chips: Stir in a cup of chocolate chips for a sweeter treat.
Make it muffins: Divide the batter into a muffin tin and bake at 350°F for about 20 to 25 minutes instead.

More Recipes:

FAQ’s

Yes, both plain and Greek yogurt work well in this zucchini bread recipe, use whichever you have on hand.

No, there’s no need to peel it. The skin softens completely as it bakes and you won’t notice it in the finished bread.

Yes, that’s exactly why this recipe uses yogurt in the first place. If you’re out of eggs, yogurt makes a great substitute and keeps the bread moist.

Keep it wrapped tightly at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well for up to 3 months.

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

Cook Time 1

Total Time 1 15

Serving Size 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

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

Connect With Homestead Acres!

Be sure to follow me on social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

Visit my Amazon store to find all my favorite gardening, homesteading tools, and gadgets plus all of my printed garden books and journals!

Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.