Wholesome oatmeal Yogurt Zucchini Bread made with oats instead of flour and sweetened with pure maple syrup. Moist, fluffy, and delicious, this easy recipe is the perfect celebration of zucchini season!
I loved this yogurt zucchini bread so much that I ate the entire loaf in less than 24 hours and baked a second loaf before the first was finished!
The yogurt adds tremendous moisture to the bread, in addition to the slightest tangy flavor to add deliciousness and complexity to this unique gem of a loaf.
What I love about this recipe is we’re getting a moist, fluffy, positively delicious result from all wholesome ingredients. Whole grains, less added sugar, and a boost of protein make this feel-good bread even more attractive! Keep it on constant rotation!
Let’s discuss the simple ingredients for this healthy zucchini bread recipe!
Yogurt Zucchini Bread Ingredients:
Oats: Taking the place of regular all-purpose flour, we use whole grain oats. Both rolled oats and instant oats work in this application and both make for a great texture!
In order to make this recipe gluten-free, use certified gluten-free oats. I use gluten-free sprouted oats.
Plain Greek Yogurt: Here for moisture and for leavening, the yogurt contributes to the moist crumb and also helps the batter rise for a fluffy texture. It also adds a boost of protein!
Fresh Zucchini: The star of the show! We need one cup of grated zucchini, which is equivalent to about 1 small zucchini. There is no need to drain the water from the zucchini first, as this recipe accommodates the liquid.
Large Egg: Allows the batter to rise nicely for a beautiful texture.
Avocado Oil: Bringer of moisture! I love that avocado oil adds omega-3 healthy fats and no flavor. Olive oil works too!
Pure Maple Syrup: The sweetener! Pure maple syrup is a great option for those who try to avoid refined sugar. Honey works too as long as you enjoy the flavor.
Pure Vanilla Extract & Ground Cinnamon: Both ingredients add warm flavor to make the bread taste extra inviting.
Baking Powder: The leavening agent responsible for a lovely rise and an even bake.
Sea Salt: Salt is a big flavor enhancer!
Looking for potential changes or ingredient swaps? Here are some common adaptations.
Recipe Customizations:
- Replace the oats with 1 ⅔ cups of gluten-free all-purpose flour, regular all-purpose flour, or whole wheat flour.
- Add ½ to 1 cup of chocolate chips for some bursts of chocolate goo.
- Substitute cottage cheese or sour cream for the plain yogurt.
- Add ½ to ⅔ cup chopped walnuts or pecans for a nutty crunch.
- Mix in 1 tablespoon of orange zest or lemon zest for some added fun flavor.
- Make a lemon glaze with 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice.
How to Make Yogurt Zucchini Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Grate one small zucchini using a box grater to get 1 cup of shredded zucchini. There is no need to drain the excess moisture, unless you notice the zucchini is much wetter than normal. If this it the case, you can squeeze the shreds in a paper towel to remove some of the excess liquid.
Transfer the oats to a high-powered blender and blend on a low speed for 60 seconds, or until a flour forms.
Add the remaining dry ingredients (baking powder, baking soda, ground cinnamon, and sea salt) and blend for a few more seconds, until combined.
In a mixing bowl, whisk together the egg, yogurt, pure maple syrup, avocado oil, and pure vanilla extract until the wet ingredients are combined.
Transfer the dry ingredients to the mixing bowl with the wet ingredients and stir well.
Stir in the grated zucchini.
Pour batter into the prepared loaf pan and spread it into an even layer. If you’d like, you can sprinkle chopped nuts or chocolate chips on top of the bread.
Bake zucchini bread batter on the center rack of the preheated oven for 50-60 minutes, or until the bread tests clean. I bake mine for 53 minutes.
Insert a digital thermometer into the center of the bread to test for doneness, it is fully cooked if the internal temperature is 190 degrees F or higher.
Allow the bread to cool completely to room temperature on a wire rack before slicing and serving.
I recommend serving the bread warm with butter smeared on top. As is typical with homemade bread recipes, this easy zucchini bread tastes even better the next day!
Storage Options:
- Room Temperature: Cover the loaf pan with plastic wrap and keep on the counter for up to 2 days.
- Refrigerator: Store leftover bread in an airtight container in the refrigerator for up to 5 days.
- Freezer: Slice the remaining loaf into individual slices and freeze in a large zip lock bag. When you’re craving a slice, heat one up in the microwave for 20-40 seconds with butter on top.
The next time you’re craving a thick slice of sultry zucchini bread, whip up this tasty little sweet treat!
If you enjoy quick bread recipes like this, also try these gems!
More Quick Bread Recipes:
- Almond Flour Chocolate Zucchini Bread
- Oatmeal Blueberry Banana Bread
- Almond Flour Lemon Poppy Seed Bread
- Double Chocolate Pumpkin Bread
- Cinnamon Swirl Apple Oat Bread
- Almond Flour Morning Glory Quick Bread
Enjoy this delicious zucchini bread with your friends and family for a feel-good afternoon snack!
Yogurt Zucchini Bread Recipe
Ingredients
- 2 cups quick oats*
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp sea salt **
- 1 large egg
- ½ cup Greek yogurt
- ½ cup pure maple syrup ***
- ⅓ cup avocado oil
- 2 tsp pure vanilla extract
- 1 cup grated zucchini
Instructions
- Preheat the oven to 350 degrees F and line a 9″ x 5″ loaf pan with parchment paper.
- Grate the zucchini using a box grater. You will need 1 cup worth, which is equivalent to one small zucchini or part of a medium-sized zucchini.
- Add the dry ingredients (oats, baking powder, cinnamon and sea salt) to a high-powered blender and blend on a low speed for 60 seconds, or until a flour forms.
- Mix the wet ingredients in a large bowl (Greek yogurt, egg, pure maple syrup, avocado oil, and pure vanilla extract).
- Add the dry ingredients into the bowl with the wet ingredients, and mix well. Stir in the grated zucchini.
- Pour the zucchini bread batter into the prepared baking pan and spread it into an even layer. Cover the pan with aluminum foil and bake for 50-60 minutes, or until the loaf tests clean.
- Insert a digital thermometer into the center of the bread to check its internal temperature. If it is 190 degrees F or higher, it is fully baked!
- Allow the bread to cool completely to room temperature before slicing and serving. I recommend serving thick slices with butter!
Nice to have a recipe that is gluten free and low sugar, but helps with the cravings for something sweet. We also have a lot of zucchini from the garden to process this season. Nice to have a new option.
Let me know if you end up making it! We just powered through it so fast!
So appreciative to receive recipe options for my eating lifestyle. Thank you so much.
So appreciative to receive recipe options for my eating lifestyle. Thank you so much.
My pleasure, Elva! I’m so thrilled to hear you enjoy my recipes 🙂 Many thanks for the sweet words!