This study investigated the effect of incorporating zucchini (Cucurbita pepo L.) flowers on the nutritional and sensory properties of yogurt during refrigerated storage (4±1°C) for 3 weeks. Fresh and stored yogurt samples were assessed for chemical composition (total solids, protein, fat, ash, minerals), pH, diacetyl content, antioxidant activity, total phenols, carotenoids, texture (hardness, springiness, cohesiveness, gumminess, chewiness), and sensory attributes (flavor, body & texture, appearance). Results showed that ash content increased gradually in all yogurt samples during storage. Yogurts with zucchini flowers had higher mineral contents compared to the control. The initial pH of all samples was acidic in the first week, and then gradually decreased with storage time. Yogurt with 2.5% zucchini flowers exhibited the highest diacetyl content. Zucchini flower addition significantly increased antioxidant activity, total phenols, and carotenoids compared to the control. Hardness, cohesiveness, gumminess, and chewiness increased with increasing zucchini flower levels, while springiness decreased. Sensory evaluation revealed that yogurts containing 1, 1.5 and 2% zucchini flowers received higher scores for flavor, body & texture, and appearance than the sample containing 2.5 % zucchini flowers. These findings suggest that zucchini flowers have potential as a functional food ingredient, enhancing the nutritional and sensory properties of yogurt