Deliciously moist, lightly sweet Healthy Zucchini Bread made with whole wheat flour, Greek yogurt, and walnuts.
Welcome summer — and zucchini season — with this irresistible zucchini bread. It’s tender, not-too-sweet, and highlights warm cinnamon and walnut flavors rather than chocolate.
This loaf keeps things simple and wholesome: a blend of whole wheat and all-purpose flours for great texture, Greek yogurt for richness and moisture, and grated zucchini left intact to contribute natural hydration. The result is a soft, flavorful bread perfect for breakfast, snack time, or dessert.
Ingredient tips and substitutions
The base of this healthy zucchini bread combines all-purpose and whole wheat flour for a tender crumb with whole-grain benefits. Here are practical swaps and notes:
- All-purpose flour: Unbleached all-purpose yields a light texture. You can substitute white whole wheat or whole wheat pastry flour if preferred, or use more all-purpose for a less whole-grain-forward loaf.
- Zucchini: Choose medium or smaller zucchini for better flavor. This recipe deliberately keeps the zucchini liquid, so there’s no pressing or squeezing — the moisture helps keep the bread tender.
- Yogurt: I use 2% plain Greek yogurt for creaminess and a little tang; full-fat or vanilla-flavored yogurt also work. For dairy-free, use a plant-based yogurt (avoid fat-free varieties).
- Eggs: Eggs help bind and leaven. Flax eggs might work in a vegan adaptation, though I haven’t tested them here.
- Walnuts: They add crunch and a toasty flavor. Omit if you don’t like nuts or swap in chocolate chips if desired.
How to grate zucchini for best results
- This recipe calls for 1 ½ cups grated zucchini. We do not squeeze out the water — we rely on the vegetable’s natural moisture. A medium zucchini yields about 1 ½ cups (roughly 7 ounces).
- Zucchini sizes vary, so grate first, then measure to ensure the correct amount. Extra zucchini freezes well for smoothies.
- No need to peel — just wash and trim the ends. A box grater works well, or use a food processor with a grating attachment if you have one.
Making muffins instead of a loaf
This batter converts easily to muffins. Spoon the batter into a muffin tin and bake at 425°F for 8 minutes, then reduce the oven to 350°F and continue baking for 13–14 minutes more, or until a toothpick inserted in the center comes out clean. Cool muffins in the tin for 15 minutes, then transfer to a wire rack to finish cooling.
If you make this zucchini bread, please leave a rating or comment to let me know how it turned out.
Ready for zucchini season? Me too.
Healthy Zucchini Bread with Greek Yogurt (no squeezing!)
5 Stars
4.6 from 5 reviews
- Author: Alexis Joseph
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously moist, lightly sweet zucchini bread made with whole wheat flour, Greek yogurt, and walnuts — great for a wholesome snack or breakfast.
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ⅔ cup coconut sugar (or brown sugar; use 1 cup for a sweeter loaf)
- 1 tbsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp fine sea salt
- ½ cup 2% Greek yogurt (vanilla or plain)
- ⅓ cup oil (avocado oil recommended)
- ¼ cup milk (almond milk works well)
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups grated zucchini (from 1 medium zucchini, about 7 oz)
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- Grate zucchini into a medium bowl and measure out 1 ½ cups. Set aside any extra for another use.
- Whisk together the flours, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- In the bowl with the zucchini, add the yogurt, oil, milk, eggs, and vanilla. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. The batter will be thick; avoid overmixing. Fold in the walnuts.
- Spoon the batter evenly into the prepared loaf pan and bake for about 1 hour, or until a knife inserted into the center comes out clean. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Notes
Gluten-free: Not tested here, but a 1:1 gluten-free baking flour blend may work.
Vegan: I haven’t tested a vegan version, but you could try using two flax eggs and non-dairy yogurt; results may vary.