Description
Moist zucchini bread with Greek yogurt for tenderness. Easy to make and perfect for using summer zucchini!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 1 cup plain Greek yogurt (full-fat or low-fat works)
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups shredded zucchini (about 2 medium-large zucchini), excess moisture squeezed out
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans (or line with parchment paper).
- Shred Zucchini: Wash and shred zucchini using a box grater (about 3 cups).
- Remove Moisture: Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess water. Discard the water.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Cream Sugars and Eggs: In a separate large bowl (or stand mixer), combine granulated sugar and brown sugar. Add eggs and beat until light and fluffy (2-3 minutes).
- Add Wet Ingredients: Add Greek yogurt, vegetable oil, and vanilla extract to the sugar and egg mixture. Mix until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Add in three additions. A few streaks of flour are okay.
- Fold in Zucchini and Nuts: Gently fold in the shredded zucchini and chopped nuts (if using) until evenly distributed.
- Pour into Pans: Divide the batter evenly between the prepared loaf pans.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Let the loaves cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
Notes
- Squeezing Zucchini: Don’t skip squeezing the zucchini! This is the most important step to avoid soggy bread. I sometimes even squeeze it twice to be extra sure.
- Chocolate Chips: Add ½-1 cup of chocolate chips to the batter for a chocolatey twist.
- Raisins: Substitute the nuts with ½-1 cup of raisins or dried cranberries.
- Spices: Adjust the spices to your liking. You can add a pinch of ground cloves or allspice for a warmer flavor.
- Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy flavor.
- Cream Cheese Frosting: Once the bread is completely cool, top it with a cream cheese frosting for an extra-special treat.
- Mini Loaves or Muffins: You can also bake this recipe in mini loaf pans or muffin tins. Adjust the baking time accordingly. Mini loaves will take about 30-40 minutes, and muffins will take about 18-22 minutes.
- Freezing: Zucchini bread freezes well. Wrap the cooled loaves tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Doneness Test: If the top of the bread is browning too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes