Healthy Greek Yogurt Zucchini Bread with Honey and Whole Wheat
Healthy zucchini bread with Greek yogurt, honey, olive oil and whole wheat flour, with cinnamon and toasted walnuts. Moist, tender and simple to bake in one bowl.
- Prep
- 20 min
- Cook
- 55 min
- Rest
- 1 h
- Serves
- 10
Healthy Greek Yogurt Zucchini Bread with Honey and Whole Wheat is a vegetarian snack recipe made with white whole wheat flour, baking soda, baking powder. It takes 75 minutes of hands-on time, plus 1 hours resting, serves 10, and each serving has 283 calories, 7 g of protein and 4 g of fiber.
Greek yogurt adds moisture and a light tang, so this loaf stays tender with only a third of a cup of oil. Using white whole wheat flour keeps the crumb soft instead of dense. Honey is the only sweetener, so cover the loaf with foil partway through baking or the top will brown too fast. Squeeze the grated zucchini lightly, just enough to stop the center from turning gummy.
Ingredients
- 2 cups240 gwhite whole wheat flour, spooned and leveled
- 1 tsp4.6 gbaking soda
- ½ tsp2.3 gbaking powder
- 2 tsp5.2 gground cinnamon
- ¼ tsp0.6 gground nutmeg (optional)
- ½ tsp3 gfine salt
- 1½ cups186 gzucchini, coarsely grated (about 2 medium)
- 2 large100 geggs, room temperature
- ½ cup168 ghoney
- ½ cup114 gplain Greek yogurt (whole milk or 2%), room temperature
- ⅓ cup71 glight or mild extra-virgin olive oil
- 2 tsp8.4 gvanilla extract
- ¾ cup88 gwalnuts, toasted and chopped
Kit: 9x5-inch loaf pan, box grater, large mixing bowl, medium mixing bowl, whisk, rubber spatula, wire rack
Tips
- Spoon the flour into the measuring cup and level it off. Scooping straight from the bag packs in extra flour and makes the loaf dry and heavy.
- White whole wheat flour tastes milder and bakes up lighter than regular red whole wheat flour, but either one works.
- Toast the walnuts on a dry skillet over medium heat for 4–5 minutes, until they smell nutty, then let them cool before chopping.
- Cold yogurt and eggs can make the oil firm up in clumps, so set them out for 20–30 minutes before you start.
Swap ideas
- Maple syrup instead of honey
- The flavor is a little milder and the top browns less. It stays vegetarian, but the eggs and yogurt mean the loaf still isn't vegan.
- Half all-purpose flour and half whole wheat flour
- The crumb is lighter and softer, and the wheat flavor is milder.
- Pecans or dark chocolate chips instead of walnuts
- Pecans taste more buttery. Chocolate chips make the loaf taste more like dessert.
- Add 1 tbsp lemon zest
- Adds a bright citrus note that goes well with the tang of the yogurt.
The numbers
Nutrition per serving
283kcal per serving
Everything else · 10 servings per recipe
- Saturated fat
- 2.1 g 11%
- Sugars
- 15.1 g
- Sodium
- 288 mg 13%
- Potassium
- 217 mg 5%
- Calcium
- 58 mg 4%
- Iron
- 1.5 mg 8%
- Vitamin C
- 4 mg 4%
- Vitamin B12
- 0.15 µg 6%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Wheat flour, whole-grain (Includes foods for USDA's Food Distribution Program), Leavening agents, baking soda, Leavening agents, baking powder, double-acting, sodium aluminum sulfate, Spices, cinnamon, ground, Salt, table, Squash, summer, zucchini, includes skin, raw, Egg, whole, raw, fresh, Honey, Yogurt, Greek, plain, lowfat, Oil, olive, salad or cooking, Vanilla extract, Nuts, walnuts, english
Method
Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a parchment sling so the ends hang over the long sides.
Grate the zucchini on the large holes of a box grater. Put it in a clean towel and squeeze gently over the sink to get rid of loose liquid, about 2–3 tablespoons. It should still feel damp.
In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In a large bowl, whisk the eggs, honey, Greek yogurt, olive oil and vanilla until smooth and glossy, about 1 minute. Stir in the zucchini.
Add the dry ingredients to the wet ones and fold with a spatula until you no longer see streaks of flour. Fold in the walnuts but save 2 tablespoons. The batter will be thick. Don't overmix it.
Scrape the batter into the pan, smooth the top and sprinkle on the walnuts you saved.
Bake for 25 minutes. Then cover the pan loosely with foil so the honey doesn't make the top too dark. Bake another 25–35 minutes, until the loaf is domed and firm in the center and a toothpick poked into the middle comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 15 minutes. Use the parchment to lift it onto a wire rack and let it cool completely, at least 45 minutes, before slicing. The crumb sets as it cools.
Storage: Wrap the cooled loaf well and keep it at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, wrap single slices and freeze for up to 3 months. Thaw them on the counter or toast them straight from frozen.
Questions
- How much protein is in healthy greek yogurt zucchini bread with honey and whole wheat?
- Each of the 10 servings has 7 g of protein, 4 g of fiber and 283 calories, calculated from USDA FoodData Central values for every ingredient.
- Is healthy greek yogurt zucchini bread with honey and whole wheat vegan?
- No, it's vegetarian rather than vegan because it contains eggs and honey and plain Greek yogurt (whole milk or 2%). Everything else in it is plant-based.
- How long does healthy greek yogurt zucchini bread with honey and whole wheat take to make?
- 20 minutes of prep and 55 minutes of cooking, so 75 minutes of hands-on time, plus 1 hours of unattended resting.
- Can you make healthy greek yogurt zucchini bread with honey and whole wheat ahead?
- Wrap the cooled loaf well and keep it at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, wrap single slices and freeze for up to 3 months. Thaw them on the counter or toast them straight from frozen.
- What can I substitute in healthy greek yogurt zucchini bread with honey and whole wheat?
- Maple syrup instead of honey — the flavor is a little milder and the top browns less. it stays vegetarian, but the eggs and yogurt mean the loaf still isn't vegan.. Half all-purpose flour and half whole wheat flour — the crumb is lighter and softer, and the wheat flavor is milder.. Pecans or dark chocolate chips instead of walnuts — pecans taste more buttery. chocolate chips make the loaf taste more like dessert.. Add 1 tbsp lemon zest — adds a bright citrus note that goes well with the tang of the yogurt..
- Does healthy greek yogurt zucchini bread with honey and whole wheat contain gluten or tree nuts?
- Yes — the ingredient list includes gluten and tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 24, 2026 ·American
