Greek Yogurt Zucchini Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Greek Yogurt Zucchini Bread is a moist, naturally sweetened quick bread that sneaks summer zucchini into a tender crumb. Made with honey, eggs, yogurt, and warm spices like cinnamon, it can be baked as a loaf or portioned into muffins. A wholesome choice for breakfast or an afternoon snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/3 cup (76g/80ml) avocado oil, olive oil, or melted coconut oil*
- 1/2 cup (180g/120ml) honey*
- 1 large egg, at room temperature
- 1/2 cup (120g) plain Greek yogurt, at room temperature*
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (130g) shredded zucchini (see note)*
- optional: 2 teaspoons orange zest (so good!)
- optional: 3/4 cup (95g) chopped walnuts, (115g) raisins/dried cranberries, or (135g) chocolate chips
- optional: coarse sugar, for sprinkling
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1960mg
- Total sugar
- 162g
- Added sugar
- ≥148g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1487mg
- Calcium
- 468mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1960MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.