Zucchini Yogurt Quick Bread

After a scorcher of a month, the zucchini plants in our garden have slowed down considerably, but for a period there, I was picking five or six zucchini a day. Zucchini is a versatile vegetable, but you really can only do so much with zucchini day after day before you become a tad tired of it.

Thank God I have chickens who appreciate leftover zucchini! Knowing I had family coming to visit, I spent the early part of July baking treats to freeze, so I’d have snacks I could thaw out quickly.

I used some of my zucchini harvest to make some muffins and a few loaves of this tasty quick bread. This loaf turned out to be a big hit with the grandkids, even those who do not like vegetables.

I would pull a loaf out of the freezer first thing in the morning, and it would be devoured before lunch! The addition of yogurt plus the grated zucchini helped to create a very moist loaf; the nuts added texture, and the loaf was not overly sweet.

Zucchini. Hand drawn watercolor painting on white background. Ve

Buon Appetito!
Deborah Mele 

Zucchini Yogurt Quick Bread

Zucchini Yogurt Quick Bread

Yield: Makes 1 Loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


  • 2 Cups Light Farro (Spelt) Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3/4 Cup Sugar
  • 2 Large Eggs At Room Temperature
  • 1/2 Cup Olive Oil
  • 1/2 Cup Fat Free Greek Yogurt
  • 1/2 Cup Chopped Walnuts
  • 1 Cup Grated Zucchini


  • 1/2 Cup Finely Chopped Walnuts
  • 1/3 Cup Sugar
  • 1/2 Teaspoon Ground Cinnamon


  1. Preheat oven to 350 degrees F and lightly grease and flour a 9 X 5 inch loaf pan.
  2. In one bowl, stir together the flour, baking powder and soda, and salt.
  3. In another bowl, whisk together the sugar, eggs, oil, and yogurt.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir just until mixed.
  5. Fold in the walnuts and zucchini.
  6. In a small bowl, stir together the chopped nuts, sugar, and cinnamon, and sprinkle over the loaf.
  7. Bake for about 1 hour, or until a cake tester inserted into the center comes out clean.
  8. Cool for 10 minutes then remove from the pan and continue to cool on a wire rack.

Did you make this recipe?

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  1. Buon Giorno Deborah,

    I have a question regarding the walnuts that are to added into the batter; how much? Those should be folded into the batter along with the zucchini correct?

    Grazie Mille,


  2. I cut the sugar down to a third of a cup and omitted the topping as when I followed the recipe the first time it was too sweet for me . Husband is diabetic.

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