Description:
This moist, tender zucchini bread uses creamy Greek yogurt to replace much of the oil, making it lighter yet rich in flavor. Perfect for breakfast, snacks, or dessert — and a great way to sneak in veggies!
📝 Ingredients (Makes 1 loaf, 10 slices):
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1½ cups grated zucchini (squeeze out excess moisture)
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1½ cups all-purpose flour
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½ cup sugar or coconut sugar
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⅓ cup plain nonfat Greek yogurt
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2 large eggs
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2 tablespoons oil or melted butter
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1 teaspoon vanilla extract
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1 teaspoon baking soda
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½ teaspoon baking powder
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1 teaspoon cinnamon
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¼ teaspoon nutmeg (optional)
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¼ teaspoon salt
Optional add-ins:
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¼ cup chopped walnuts
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¼ cup chocolate chips
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2 tablespoons raisins
👩🍳 Instructions:
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Preheat oven:
Heat to 350°F (175°C). Grease or line loaf pan. -
Mix wet ingredients:
Whisk yogurt, eggs, sugar, oil, and vanilla until smooth. -
Mix dry ingredients:
In bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. -
Combine:
Add dry ingredients to wet ingredients. Gently fold in zucchini and optional add-ins. -
Bake:
Pour batter into pan and bake 45–55 minutes, until toothpick comes out clean. -
Cool:
Let cool 10 minutes before slicing.
⭐ Recipe Notes:
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Squeezing zucchini prevents soggy bread.
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Greek yogurt keeps bread soft and moist.
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Can make muffins instead (bake 18–22 minutes).
💡 Tips:
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Use whole wheat flour for extra fiber.
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Add lemon zest for fresh flavor.
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Sprinkle oats or nuts on top before baking.
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Store in fridge up to 5 days or freeze slices.
🥗 WW (Weight Watchers) Points (Per Slice):
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WW Blue/Purple: ~4 points
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WW Green: ~5 points
👉 Lower Points Tip: Use sugar substitute and no oil — drops to 2–3 points per slice.
🍽️ Serving Ideas:
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Breakfast with tea or coffee
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Lunchbox snack
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Dessert with berries