Greek Yogurt Zucchini Bread

Why You’ll Love Greek Yogurt Zucchini Bread Recipe

Ever wish your breakfast could taste like dessert and support your wellness goals? That’s exactly what this Weight Loss Breakfast Greek Yogurt Zucchini Bread delivers. It’s moist, tender, naturally sweetened, and packed with protein and fiber to keep you full longer. The magic combo of grated zucchini and creamy Greek yogurt brings all the richness without excess calories.

Whether you’re meal-prepping for the week or want a quick, nourishing slice with your morning coffee, this recipe fits right in. And if you’re already on a wellness journey with options like high-protein overnight oats, this is a delicious and portable alternative.

Pure Comfort Greek Yogurt Zucchini Bread

There’s something inherently comforting about warm, home-baked bread in the morning. But what makes this one extra special is the healthy twist. Instead of heavy oils or added sugar, it uses:

• Greek yogurt for creaminess and protein
• Zucchini for moisture and fiber
• Whole wheat flour for added nutrients

The result? A guilt-free indulgence that’s as satisfying as it is nourishing like the wholesome vibes of almond flour tortillas or cottage cheese wraps.

Ingredients for Greek Yogurt Zucchini Bread

What You Need

This is a simple recipe that doesn’t require much:

• Large mixing bowl
• Whisk and spatula
• Grater
• 9×5 loaf pan
• Parchment paper or cooking spray

Pro tip: If you enjoy baking healthy treats, this gear will also serve you well with recipes like banana chocolate bars!

Time to Cook Greek Yogurt Zucchini Bread

Steps to Make It

1. Preheat oven to 350°F (175°C). Grease your loaf pan or line with parchment.
2. Grate and drain the zucchini. Wrap in a towel and squeeze out excess water.
3. In a bowl, whisk together eggs, Greek yogurt, honey, and vanilla.
4. Stir in zucchini.
5. In another bowl, mix dry ingredients: flour, baking powder, soda, cinnamon, and salt.
6. Gradually mix dry ingredients into the wet.
7. Fold in optional add-ins like walnuts, flaxseed, or mini chocolate chips.
8. Pour into pan, smooth the top, and bake for 45–50 minutes.
9. Let cool for 10 mins in the pan, then transfer to a wire rack.

Make It Perfect

• Drain zucchini well or the bread will be soggy.
• Don’t overmix the batter just enough to combine.
• Use full-fat Greek yogurt for richness (or non-fat for lower calorie).
• Add a sprinkle of oats or seeds on top for texture.

Mix It Up

Feeling creative? Try these flavor swaps:

• Add 1 mashed banana for extra moisture
• Use applesauce instead of syrup
• Try pumpkin spice instead of cinnamon
• Mix in a scoop of vanilla protein powder for even more staying power

Looking for more inspiration? These overnight oats are endlessly customizable too.

Perfect Partners

Pair your slice with:

• Greek yogurt and berries
• A protein shake
• Refreshing iced coffee
• A side of tzatziki sauce and veggies if serving savory

Busy Day Hero

Make this once and enjoy stress-free mornings all week. One loaf lasts up to 5 days in the fridge and is:

• Easy to slice and grab on-the-go
• Packed with protein and fiber
• Kid-friendly and adult-approved!

Work Ahead

This recipe is freezer-friendly:

• Slice the cooled loaf
• Wrap each piece in parchment and store in a freezer bag
• Toast or microwave to reheat on busy mornings

Save Some For Later

Storage Tips:

• Fridge: 4–5 days, wrapped in foil
• Freezer: 2–3 months
• Best when warmed up slightly before serving

Everyone’s Happy

This bread works for:

• Weight loss plans (balanced macros)
• Vegetarian diets
• Kids’ lunchboxes
• Sweet cravings without the guilt

It’s one of those rare recipes like banana sushi rolls that feel indulgent but support your goals.

Good For You Too

Nutritionally speaking, this loaf is a winner:

It’s light yet filling, making it a great option for your morning or afternoon pick-me-up.

Easy Clean Up

You’ll only use:

• One mixing bowl
• One loaf pan
• A grater and a whisk

Which makes cleanup a breeze. Even easier than easy tortilla wraps.

Switch It Up

Try these fun variations:

• Mini muffins: Bake in muffin tins for 20–25 mins
• Chocolate chip: Add a few dark chocolate chunks
• Savory version: Skip the sweeteners, add cheese and herbs

This recipe adapts just like stuffed croissants.

Simply Perfect Greek Yogurt Zucchini Bread

Simple, wholesome, and flexible that’s what makes this Weight Loss Breakfast Greek Yogurt Zucchini Bread a winner. It’s the kind of recipe you’ll come back to every week, whether you’re chasing goals or just want something nourishing and comforting.

FAQs

1. Can I use almond flour instead of whole wheat?
You can try it, but the texture will be denser and moister.

2. Does this taste like zucchini?
Not at all! Zucchini melts into the batter and is flavor-neutral.

3. Can I skip the sweetener?
Yes. It will be more savory, but still delicious.

4. What’s the best yogurt to use?
Plain Greek yogurt full-fat for richness or fat-free for fewer calories.

5. Can I make it vegan?
Use plant-based yogurt and flax eggs for a vegan version.

6. Can I double the recipe?
Absolutely. Use two loaf pans and freeze one for later!

Conclusion for Greek Yogurt Zucchini Bread

If you’re looking for a wholesome way to start your day or just crave something nourishing and sweet without the crash this Weight Loss Breakfast Greek Yogurt Zucchini Bread is your new favorite loaf.

With its protein, fiber, and perfectly tender texture, it’s perfect for weight loss goals, busy mornings, and everything in between. Try pairing it with iced coffee, or prep a batch alongside your overnight oats for breakfast variety.

Happy baking with Rita Chef ❤️!

Greek Yogurt Zucchini Bread

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★

1 from 1 reviews

• Author: Rita
• Total Time: ~1 hour
• Yield: 8–10 slices 1x

Print Recipe

Description

This moist, healthy Greek yogurt zucchini bread is the perfect weight loss breakfast packed with protein, fiber, and flavor.

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Ingredients

Scale 1x2x3x

1 cup grated zucchini (squeezed dry)
½ cup plain Greek yogurt
2 eggs
⅓ cup honey or maple syrup
1 tsp vanilla extract
1½ cups whole wheat flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp salt
Optional: nuts, chia seeds, or chocolate chips

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Instructions

Preheat oven to 350°F (175°C).
Grease or line a 9×5 loaf pan.
Whisk eggs, Greek yogurt, honey, and vanilla.
Stir in zucchini.
In another bowl, mix dry ingredients.
Combine wet and dry mixtures.
Pour into pan and bake for 45–50 minutes.
Cool before slicing. Store in fridge or freezer.

Notes

Drain zucchini well. Use full-fat yogurt for extra moisture. Optional mix-ins can add flavor or texture.

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Category: Breakfast, Snack
• Method: Baked
• Cuisine: Healthy, American

Nutrition

• Serving Size: 1 slice (~1/10 of loaf)
• Calories: 150 kcal
• Sugar: 7g
• Sodium: 180 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 40 mg

Keywords: Greek yogurt zucchini bread, healthy breakfast loaf, low-calorie zucchini bread