Preheat oven to 350°F. Lightly grease a 8- or 9-inch loaf pan or spray with non-stick cooking spray.
In a large bowl, stir together eggs, yogurt, and oil until combined. Stir in sugar.
Add flour, cinnamon, baking powder, baking soda, and salt on top of wet ingredients. Lightly stir the dry ingredients right on top of the wet, then fold in, just until combined. Fold in shredded zucchini.
Spoon mixture (it will be quite thick) into prepared loaf tin.
Bake 50-55 minutes or until lightly browned and toothpick inserted near the center comes out clean.
Cool completely on wire rack before removing from loaf pan and slicing.
Fold in extra goodies like chopped nuts, chocolate chips, raisins, or shredded coconut.
Make chocolate zucchini bread. Substitute 1/4 cup cocoa powder for 1/4 cup of the flour.
Substitute applesauce, regular yogurt, sour cream, or milk for the Greek yogurt.
If you prefer, use all whole wheat flour, white whole wheat flour, or all-purpose flour, or any combination.
For muffins: Preheat oven to 400°F and prepare 12 well muffin tin by lightly spraying with cooking spray or greasing. Divide bread batter evenly in muffin tins. Bake 15-17 minutes or until lightly browned and toothpick inserted near the center comes out clean. Cool 5 minutes before removing from muffin pan and continue to cool on wire rack.