Greek Yogurt Zucchini Bread

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):

• 1½ cups grated zucchini (squeeze out excess moisture)

• 1½ cups all-purpose flour

• ½ cup sugar or coconut sugar

• ⅓ cup plain nonfat Greek yogurt

• 2 large eggs

• 2 tablespoons oil or melted butter

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg (optional)

• ¼ teaspoon salt

Optional add-ins:

• ¼ cup chopped walnuts

• ¼ cup chocolate chips

• 2 tablespoons raisins

👩‍🍳 Instructions:

1. Preheat oven:
   Heat to 350°F (175°C). Grease or line loaf pan.

2. Mix wet ingredients:
   Whisk yogurt, eggs, sugar, oil, and vanilla until smooth.

3. Mix dry ingredients:
   In bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

4. Combine:
   Add dry ingredients to wet ingredients. Gently fold in zucchini and optional add-ins.

5. Bake:
   Pour batter into pan and bake 45–55 minutes, until toothpick comes out clean.

6. Cool:
   Let cool 10 minutes before slicing.

⭐ Recipe Notes:

• Squeezing zucchini prevents soggy bread.

• Greek yogurt keeps bread soft and moist.

• Can make muffins instead (bake 18–22 minutes).

💡 Tips:

• Use whole wheat flour for extra fiber.

• Add lemon zest for fresh flavor.

• Sprinkle oats or nuts on top before baking.

• Store in fridge up to 5 days or freeze slices.

🥗 WW (Weight Watchers) Points (Per Slice):

• WW Blue/Purple: ~4 points

• WW Green: ~5 points

👉 Lower Points Tip: Use sugar substitute and no oil — drops to 2–3 points per slice.

🍽️ Serving Ideas:

• Breakfast with tea or coffee

• Lunchbox snack

• Dessert with berries