I’ve got a delicious Spiced Zucchini Bread made with Greek Yogurt recipe to share with you! One of the guys my husband plays softball with handed me a bag of zucchini, so I thought I’d play around with some recipes. My mom let us create our own recipes all the time when I was a kid during the summer. It gave me great freedom in my cooking/baking as an adult to try all the crazy ideas that pop into my head. So I thought I’d try making a spicier version and use Greek yogurt. Friends… this is a MUST try recipe… so good!!!
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Spiced Zucchini Bread
I’ve made a few other recipes with Greek yogurt and they have turned out great, so why not!
This zucchini bread is loaded with flavor and so moist with the zucchini and Greek yogurt.
My family totaled it off!
A flavorful Spiced Zucchini Bread that’s made with Greek Yogurt.
- 1 1/2 cups shredded zucchini absorb moisture with a paper towel
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 heaping teaspoon of cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 1/2 cups sugar
- 2 eggs
- 6 ounces non-fat Greek yogurt
- 1/2 cup oil
- Mix together your eggs, yogurt, oil, sugar and zucchini till combined.
- Combine your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- Add your dry ingredients to the zucchini mixture and mix till just combined.
- Pour batter into a greased bread pan and bake at 375 for 45-55 minutes.
I hope you and your family enjoy my Spiced Zucchini Bread with Greek Yogurt too!
Other recipes using Greek yogurt
3 Ingredient Pumpkin Spice Cake with Greek Yogurt
Carrot Spice Cake with Greek Yogurt
Thanks for stopping by!
This looks extremely delicious! I’ve always loved zucchini bread! Thanks for linking up with Delicious Dishes Recipe Party!
What are the dimensions of your bread pan? I used a 9×5 loaf pan and it overflowed in the oven.
Just a standard size… how strange!
Just made this! I did make a few healthy substitutions, for my toddler and dieting hubby, and it is so delicious! I substituted half whole wheat flour and half regular, used 1.5 tsp Pumpkin Pie Spice since I didn’t have all the other spices, used only 1/2 cup sugar, and cut the oil in half as well (I used coconut oil). Perfect amount of flavour and no guilt putting butter on fresh out of the oven!
So smart Chae… I’ll have to try that too.
Each recipe looks so yummy. I can’t wait to try your zucchini bread. Pinned.
hi! I noticed the zucchini is listed twice..is it just an error?
This looks delish!