25+ Irresistible Zucchini Yogurt Bread Recipes for Every Palate

Zucchini is one of those versatile vegetables that can easily find its way into a myriad of dishes, but perhaps one of the most delightful ways to use it is in baking.

If you’re looking to make the most out of this summer squash, zucchini yogurt bread recipes are a perfect solution.

Not only do they help you use up excess zucchini, but they also create deliciously moist loaves that are perfect for breakfast, snacks, or even dessert.

Incorporating yogurt into your bread adds a delightful tang and moisture, resulting in a tender crumb that everyone will love.

From sweet to savory, and even decadent chocolate versions, these recipes cater to all taste buds and dietary preferences.

Get ready to explore over 25 creative zucchini yogurt bread recipes that will elevate your baking game and impress your friends and family!

25+ Irresistible Zucchini Yogurt Bread Recipes for Every Palate

With the versatility of zucchini and the creaminess of yogurt, the possibilities for creating delicious breads are nearly endless.

Whether you prefer your zucchini bread with a hint of spice, a burst of citrus, or a touch of chocolate, these 25+ zucchini yogurt bread recipes offer something for everyone.

They’re perfect for breakfast on-the-go, a sweet afternoon snack, or even as a unique dessert option.

So, don your apron, grab that zucchini from the garden or market, and start baking!

You’ll soon discover that zucchini yogurt bread is not just a way to enjoy this healthy vegetable, but also a delightful treat that can be savored any time of the day.

Zucchini Yogurt Bread with Walnuts

This zucchini yogurt bread combines the lightness of yogurt with the earthy crunch of walnuts, creating a delightful treat. The addition of cinnamon and nutmeg adds warmth and spice, making it a comforting choice for any time of day.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 1 cup sugar (or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the grated zucchini, yogurt, oil, sugar, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
5. Fold in the walnuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini yogurt bread is not only moist and flavorful, but the addition of walnuts provides a satisfying crunch. It’s an excellent way to use up surplus zucchini during the harvest season, and it freezes well, making it a convenient option for those busy days when you crave a homemade treat.

Lemon Zucchini Yogurt Bread

Bright and refreshing, this lemon zucchini yogurt bread is infused with citrus flavor, making it a perfect choice for spring and summer. The combination of zucchini and lemon creates a light, fluffy loaf that pairs wonderfully with tea or coffee.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the zucchini, yogurt, oil, sugar, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
3. In another bowl, combine the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The bright flavors of lemon combined with the moistness of zucchini create a refreshing loaf that’s sure to brighten your day. It’s perfect for breakfast or as a sweet afternoon pick-me-up. The yogurt adds a subtle tanginess that balances the sweetness, making every bite a delightful experience.

Chocolate Chip Zucchini Yogurt Bread

If you’re a chocolate lover, this chocolate chip zucchini yogurt bread will satisfy your sweet tooth while still providing the health benefits of zucchini. The moist texture, combined with chocolate chips, makes this bread a decadent treat that can be enjoyed at any time.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 3/4 cup sugar (or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the zucchini, yogurt, oil, sugar, eggs, and vanilla extract until well blended.
3. In a separate bowl, combine the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
5. Gently fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This chocolate chip zucchini yogurt bread is a fantastic way to indulge your chocolate cravings while sneaking in some healthy veggies. The richness of the chocolate pairs beautifully with the moistness of the zucchini, resulting in a loaf that feels indulgent yet comforting. It’s perfect for breakfast, dessert, or a sweet afternoon snack, making it a versatile addition to your baking repertoire.

Spiced Zucchini Yogurt Bread

This spiced zucchini yogurt bread combines the earthiness of zucchini with warm spices like cinnamon, ginger, and cloves. It’s perfect for autumn but can be enjoyed year-round. The yogurt keeps the bread incredibly moist, while the spices create a cozy, comforting flavor profile.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 3/4 cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup raisins or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, yogurt, oil, brown sugar, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
5. If desired, fold in the raisins or nuts for added texture.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced zucchini yogurt bread is a fantastic way to enjoy seasonal flavors. The combination of spices and zucchini results in a moist, flavorful loaf that makes an excellent breakfast, snack, or dessert. It pairs beautifully with a cup of tea or coffee, making it a cozy addition to your culinary repertoire.

Coconut Zucchini Yogurt Bread

Infused with the tropical flavor of coconut, this zucchini yogurt bread is a delightful twist on traditional recipes. The addition of shredded coconut not only enhances the flavor but also adds a wonderful texture to the loaf. It’s perfect for those who love a hint of sweetness in their baked goods.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (sweetened or unsweetened)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, yogurt, oil, sugar, eggs, and vanilla extract, mixing until smooth.
3. Stir in the shredded coconut until evenly distributed.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut zucchini yogurt bread is a deliciously moist loaf that transports you to a tropical paradise with every bite. The combination of coconut and zucchini not only makes it flavorful but also adds nutritional benefits. Enjoy it on its own or spread with a bit of butter for an indulgent treat!

Carrot Zucchini Yogurt Bread

Bringing together the flavors of carrot and zucchini, this yogurt bread is packed with nutrients and flavor. The sweetness of carrots complements the mildness of zucchini, resulting in a lovely bread that is perfect for breakfast or as a snack. The addition of walnuts gives it a delightful crunch.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated carrots (about 2 medium carrots)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 3/4 cup sugar (or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, grated carrots, yogurt, oil, sugar, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Fold in the chopped walnuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This carrot zucchini yogurt bread is not only delicious but also a great way to sneak some veggies into your diet. The combination of carrots and zucchini creates a moist, tender crumb, while the walnuts add a pleasant crunch. This bread is perfect for breakfast, and it’s also an excellent way to indulge your sweet tooth without feeling guilty! Enjoy it fresh or toasted for a delicious start to your day.

Zucchini Yogurt Bread with Feta and Herbs

This savory zucchini yogurt bread combines the freshness of herbs with the creaminess of feta cheese, creating a delightful loaf that’s perfect for brunch or as an accompaniment to soups and salads. The yogurt adds moisture, while the zucchini contributes a subtle sweetness.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried oregano (or fresh, chopped)
• 1 teaspoon dried thyme (or fresh, chopped)
• 1/2 cup crumbled feta cheese
• Optional: 1/4 cup chopped sun-dried tomatoes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, yogurt, oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the herbs, feta cheese, and sun-dried tomatoes if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This savory zucchini yogurt bread is a fantastic option for those who prefer a non-sweet bread. It’s packed with flavor from the herbs and feta, making it an excellent side dish or a stand-alone snack. Enjoy it warm or toasted for a satisfying bite that complements any meal.

Chocolate Chip Banana Zucchini Yogurt Bread

Combine the rich flavors of banana and chocolate in this decadent zucchini yogurt bread. This recipe is perfect for those looking to satisfy their sweet cravings while incorporating healthy ingredients. The bananas add natural sweetness and moisture, making this loaf irresistibly delicious.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup ripe bananas, mashed (about 2 medium bananas)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 3/4 cup sugar (or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, mashed bananas, yogurt, oil, sugar, eggs, and vanilla extract until well blended.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip banana zucchini yogurt bread is a delightful treat for any chocolate lover. The combination of flavors creates a moist, sweet loaf that can be enjoyed as a dessert or a snack. It’s a fantastic way to use up ripe bananas and zucchini, making it a practical and delicious choice for your baking endeavors.

Apple Cinnamon Zucchini Yogurt Bread

This apple cinnamon zucchini yogurt bread is a perfect blend of sweet and spice, making it an excellent choice for breakfast or dessert. The fresh apples and warm cinnamon complement the zucchini, resulting in a moist loaf that feels like a warm hug.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated apple (about 1 medium apple, peeled)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 3/4 cup sugar (or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, grated apple, yogurt, oil, sugar, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. If desired, fold in the walnuts or pecans for added crunch.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This apple cinnamon zucchini yogurt bread is a delightful way to enjoy the flavors of fall or any time of the year. The combination of fresh apples and zucchini creates a moist, flavorful loaf that is perfect for breakfast, as a snack, or even as a dessert. It’s sure to be a hit with family and friends alike!

Lemon Zucchini Yogurt Bread

This refreshing lemon zucchini yogurt bread offers a bright, zesty flavor that is sure to lift your spirits. The tangy lemon complements the mildness of the zucchini beautifully, and the yogurt ensures the bread remains moist and tender. It’s a delightful treat for spring or summer.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, yogurt, oil, sugar, eggs, vanilla extract, lemon zest, and lemon juice, mixing until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon zucchini yogurt bread is a refreshing twist on traditional zucchini bread. The bright lemon flavor shines through, making it an excellent choice for a light breakfast or a sweet afternoon snack. Serve it plain or with a light dusting of powdered sugar for a delightful treat!

Maple Pecan Zucchini Yogurt Bread

This maple pecan zucchini yogurt bread combines the rich flavor of maple syrup with crunchy pecans, creating a deliciously unique loaf. The natural sweetness of the maple syrup complements the zucchini, making this bread a wonderful choice for breakfast or a midday snack.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, yogurt, oil, maple syrup, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This maple pecan zucchini yogurt bread is a deliciously comforting option that combines the nutty flavor of pecans with the rich sweetness of maple syrup. Perfect for breakfast or as an afternoon snack, this bread is sure to please your taste buds and provide a satisfying treat any time of day.

Choco-Zucchini Yogurt Bread with Walnuts

This choco-zucchini yogurt bread takes the classic zucchini bread to the next level with the addition of cocoa powder and crunchy walnuts. The rich chocolate flavor pairs wonderfully with the subtle zucchini, creating a decadent loaf that’s perfect for dessert or a special treat.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• Optional: 1/2 cup chocolate chips for extra chocolate flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, yogurt, oil, sugar, eggs, and vanilla extract, mixing until well combined.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Fold in the walnuts and chocolate chips if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This choco-zucchini yogurt bread with walnuts is a delightful indulgence for chocolate lovers. The combination of chocolate and zucchini not only adds a rich flavor but also ensures a moist texture. Enjoy it as a dessert or a special treat with your favorite beverage, and savor every delicious bite!

Zucchini Yogurt Bread with Cranberries and Orange

This zucchini yogurt bread features a delightful blend of tart cranberries and zesty orange, creating a vibrant and flavorful loaf. The yogurt keeps it moist, while the addition of orange zest brightens the flavor, making it perfect for breakfast or as a snack.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 3/4 cup sugar (or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, yogurt, oil, sugar, eggs, vanilla extract, and orange zest until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Gently fold in the dried cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini yogurt bread with cranberries and orange is a refreshing twist on traditional recipes. The tartness of the cranberries combined with the citrusy brightness of the orange makes it a perfect companion to your morning coffee or afternoon tea. Enjoy it fresh or toasted with a spread of butter for an extra treat!

Zucchini Yogurt Bread with Almonds and Honey

This wholesome zucchini yogurt bread features the nutty flavor of almonds and the natural sweetness of honey. It’s a deliciously moist loaf that’s perfect for breakfast or as a nutritious snack, providing a satisfying crunch with every bite.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 1/2 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour (or all-purpose flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped almonds (or slivered almonds)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, yogurt, oil, honey, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Fold in the chopped almonds.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini yogurt bread with almonds and honey is not only delicious but also nutritious. The combination of honey and almonds adds a unique flavor that sets it apart from traditional recipes. It’s a wonderful way to start your day or to enjoy as a wholesome snack any time!

Zucchini Yogurt Bread with Peanut Butter and Chocolate Chips

This indulgent zucchini yogurt bread combines creamy peanut butter with rich chocolate chips, creating a delightful loaf that satisfies your sweet tooth. The addition of peanut butter adds a nutty flavor and creaminess, making this bread a decadent treat.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup plain yogurt (Greek or regular)
• 1/2 cup creamy peanut butter
• 3/4 cup sugar (or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, yogurt, peanut butter, sugar, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini yogurt bread with peanut butter and chocolate chips is a delightful treat that balances sweetness and nuttiness. It’s perfect for breakfast or as a dessert, offering a satisfying combination of flavors and textures that will please both kids and adults alike. Enjoy it warm or at room temperature for a delicious snack!

Note: More recipes​ are coming soon!