Homemade Zucchini Bread With Greek Yogurt

Makes 8 Servings

  • Cook Time: 1 hour

If you have zucchini, read on because we have the recipe you need. This dairy-licious take on a summer baking classic stars a layer of ricotta, a mild cheese that pairs well with fruits and veggies. With just the right amount of cinnamon and nutmeg, this version of zucchini bread is sure to evoke nostalgia for all your favorite lazy days. Add a decorative garnish of green zucchini shred on top for artful flair.



Butter for greasing the baking dish
1 1/2 cups zucchini, grated and water squeezed out through a mesh sieve
1/2 cup light brown sugar, packed
1/3 cup olive oil
1/3 cup whole milk Greek yogurt (or fat level of choice)
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon zest
1/2 cup chopped walnuts



1/2 cup whole milk ricotta cheese (or fat level of choice)
1 egg yolk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract



1/4 cup zucchini strands (made with a peeler or zester tool)
1 tablespoon walnut halves



  1. Grease an 8-inch loaf pan with butter.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. To make the batter: In a large bowl, combine grated zucchini, brown sugar, olive oil, Greek yogurt, eggs and vanilla extract using a rubber spatula. Set aside.
  4. In a separate bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and lemon zest. 
  5. Incorporate the dry ingredients into the wet ingredients using a rubber spatula then gently fold in the walnuts. Set batter aside. 
  6. To make the filling: In a small bowl, combine ricotta cheese, egg yolk, granulated sugar and vanilla extract and stir until smooth. 
  7. Pour half of the batter into the prepared loaf pan. Gently layer the ricotta filling mixture over the batter, using a rubber spatula to spread it evenly in the pan. Carefully layer the rest of the batter on top of the filling mixture, spreading the batter until the filling is completely covered. 
  8. If desired, artfully arrange zucchini strands and walnuts halves on top of the batter.
  9. Bake the loaf in for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Allow bread to cool completely in loaf pan before gently removing it from pan.


Wrap leftover bread tightly with plastic wrap and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Looking for more ways to use Zucchini? Try our Zucchini Noodles With Greek Yogurt Romesco Sauce.