honey + greek yogurt zucchini bread

Who's super happy it's Friday? Meeeeeee. First week of school is complete, so I baked to celebrate! I bought a bunch of zucchini last week on my grocery trip, and I had sadly done exactly nothing with them. So I figured, zucchini + dessert equals yummy zucchini bread, yes? Yes. This zucchini bread is amazing! Fabulously soft and moist and it packs serious honey flavor. And it has veggies and wheat flour so it's healthy, right? Totally.

This is yet another recipe in my little Chobani series, and I have to say I'm in love! I'm up to my eyeballs in delicious Greek Yogurt that I desperately need to cook with, but I can't say it's a bad problem. 🙂 This zucchini bread is easy peasy, and I promise the hardest part is grating the two zucchini! Just grate them in a large bowl, dump the rest of the ingredients in {more or less}, pour in a greased pan, and ta-da! Just bake and you're done. I love these kinds of quick breads 🙂 OH oh oh, and in other news! Very exciting for me {and not very exciting for you, I'm sure} is the fact that I discovered my coffee table makes a great place to take food pictures. But only during the day, of course. Can't tell you how tempted I am to make dinner right now so I can take pretty photos. Life of a food blogger, y'all. 🙂

Honey + Greek Yogurt Zucchini Bread

Slightly adapted from Remodelaholic

Yields: two 9x5 pans

1 ½ cups all purpose flour

1 ½ cups white wheat flour

1 tablespoon baking powder

1 tablespoon baking soda

1 teaspoon salt

2 teaspoon cinnamon

1 cup white sugar

½ cup honey

1 cup plain 2% Chobani Greek Yogurt

2 eggs

½ cup vegetable oil

1 teaspoon vanilla

2 zucchini, grated and slightly squeezed {about 3 cups}

1 cup roughly chopped walnunts

Preheat your oven to 350F. Spray two 9x5 loaf pans with nonstick spray and set aside.

In a large bowl, grate your zucchini {squeezing out some of the extra moisture}. Stir in the sugar, honey, Chobani, eggs, oil, and vanilla extract. Mix until well combined, then dump in the flours, salt, baking powder, and baking soda. Mix until well incorporated. Fold in the walnuts, and divide the batter between the two prepared pans. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly, and serve with a dollop of fresh Chobani 2% plain yogurt, and an additional drizzle of honey. Enjoy!

Comments

Catherine says

September 03, 2013 at 12:17 am

Yum! I live for Greek yogurt. http://www.frenchtoastandwine.com

Jessika Speer says

October 03, 2013 at 4:40 am

Is there a way to substitute the sugar with more honey? I've tried substituting it in other recipes, but it's tricky, my last banana bread loaves turned out too moist. Any suggestions?

- JILL says
  
  March 10, 2020 at 2:14 pm
  
  USE HALF THE AMOUNT OF HONEY AS YOU WOULD FOR SUGAR. ONE CUP OF SUGAR WOULD BE SUBSTITUTED FOR 1/2 CUP OF HONEY.
  
Valentina says

October 03, 2013 at 3:24 pm

Hi Jessika, thanks for stopping by! I am not sure if you can make quick breads with all honey and no granulated sugar... as you said, they will probably be too moist! My suggestion would be to match the honey for the sugar cup-for-cup, and add more flour to soak up the extra moisture. I haven't personally tried it, but it makes sense to me! 🙂 Let me know how that works out for you.

Alicia says

August 05, 2016 at 9:07 am

We absolutely love this recipe! Has anyone ever tried baking muffins instead of a loaf? Wondering how they would come out!

Audrey P. Mendez says

June 03, 2017 at 11:34 am

This looks yummy. I will try this recipe for sure. Thanks for this wonderful recipe.

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