If you’ve ever dreamed of a quick bread that feels like a hug on a plate, wait until you try this Lemon Yogurt Zucchini Bread Recipe. It’s wonderfully moist and tender thanks to the zucchini and Greek yogurt duo, with an irresistible burst of fresh lemon that brightens every bite. Whether you’re craving something for breakfast, a sweet afternoon snack, or a light dessert, this bread hits all the right notes—vibrant, fluffy, and just the perfect balance of sweet and tangy.
Ingredients You’ll Need
Getting ready to make this Lemon Yogurt Zucchini Bread Recipe is a joy because the ingredients are straightforward yet essential. Each one brings its own magic, contributing to the flavor, texture, and overall character of this scrumptious loaf.
- 1 1/2 cups all-purpose flour: The backbone that provides structure while keeping the bread tender.
- 1/2 teaspoon baking powder: Helps the bread rise gently for a light texture.
- 1/2 teaspoon baking soda: Works with the yogurt’s acidity to make the bread fluffy.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavors.
- 1/2 teaspoon ground cinnamon: Adds a warm, comforting spice that complements lemon beautifully.
- 1/2 cup granulated sugar: For just the right touch of sweetness.
- 1/4 cup brown sugar: Brings a rich, caramel undertone to the bread.
- 1/2 cup plain Greek yogurt: Delivers moistness and a subtle tanginess, keeping the bread light.
- 1/2 cup vegetable oil: Helps keep the bread tender and moist for days.
- 2 large eggs: Bind everything together and provide structure.
- 1 teaspoon vanilla extract: Enhances the sweet flavors and adds depth.
- 1 tablespoon lemon zest: Packs a vibrant citrus punch that wakes up your taste buds.
- 2 tablespoons lemon juice: Adds fresh acidity and brightens the loaf.
- 1 cup finely shredded zucchini (excess moisture squeezed out): Keeps the bread tender without a zucchini overpower.
- Optional lemon glaze (1/2 cup powdered sugar + 1–2 teaspoons lemon juice): Adds a shiny, tangy finish that makes every slice irresistible.
How to Make Lemon Yogurt Zucchini Bread Recipe
Step 1: Preheat and Prepare
Start by heating your oven to a cozy 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy release later—this little prep step makes all the difference!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures everything is evenly combined and your bread will rise uniformly with a perfect hint of spice.
Step 3: Blend Wet Ingredients
Grab a large bowl and beat the Greek yogurt, vegetable oil, eggs, granulated and brown sugars, vanilla extract, lemon zest, and lemon juice until smooth and creamy. This mixture forms the luscious base of your batter.
Step 4: Combine Wet and Dry
Pour the dry ingredients into the wet mixture and gently stir until just combined. Be careful not to overmix—when you fold in the flour, you want to keep the light, tender crumb intact.
Step 5: Fold in Zucchini
Add your finely shredded zucchini, making sure you’ve squeezed out excess moisture beforehand. Gently fold it into the batter. The zucchini lends moisture and softness without leaving obvious vegetable chunks, so every bite is deliciously tender.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the surface. Bake it for 45 to 50 minutes, or until a toothpick comes out clean. Your kitchen will soon be filled with that enchanting lemony aroma—pure joy!
Step 7: Cool and Glaze
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you want to add a special touch, drizzle the optional lemon glaze over the cooled loaf for an extra zingy sweetness.
How to Serve Lemon Yogurt Zucchini Bread Recipe
Garnishes
A sprinkle of additional lemon zest or a dusting of powdered sugar works beautifully as a garnish, enhancing its fresh and inviting appearance. Fresh mint leaves can add a lovely pop of green and a touch of herbal brightness.
Side Dishes
This bread pairs wonderfully with a smear of creamy butter or your favorite nut butter. For a more indulgent accompaniment, a dollop of whipped cream or cream cheese adds richness. Pair your slice with a hot cup of tea or coffee for the ultimate cozy moment.
Creative Ways to Present
Try serving slices topped with fresh berries or a smear of lemon curd for breakfast that looks as good as it tastes. For a party, cut into bite-sized squares and serve on a platter with a drizzle of extra glaze—it’s a crowd-pleaser every time.
Make Ahead and Storage
Storing Leftovers
Your Lemon Yogurt Zucchini Bread Recipe keeps beautifully at room temperature for up to two days when wrapped tightly with plastic wrap or stored in an airtight container. For ultimate freshness, store it in the refrigerator for up to five days.
Freezing
If you want to make a big batch or save some for later, this bread freezes well. Wrap slices individually in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw slices at room temperature or overnight in the fridge.
Reheating
To enjoy your bread warm, pop a slice in the microwave for about 15 seconds or toast it lightly to revive that fresh-baked taste and slightly crisp edges. If glazed, a gentle warm-up keeps the glaze delightfully soft and melty.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Absolutely! While Greek yogurt adds extra moisture and tang, regular yogurt works fine too—just make sure it’s plain and not too runny to keep the batter balanced.
Do I have to peel the zucchini?
Not at all. The peel adds lovely color and nutrients. Just be sure to finely shred the zucchini and squeeze out the excess moisture to avoid a soggy bread.
Can I make this bread gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that’s suitable for baking. Just check that it contains xanthan gum or a similar binding agent to keep the texture just right.
What’s the best way to shred zucchini?
The easiest way is to use a box grater or a food processor fitted with a shredding attachment. After shredding, wrap it in a clean kitchen towel and squeeze firmly to remove excess water.
Is the lemon glaze necessary?
The lemon glaze is optional but highly recommended. It adds a bright, sweet finish that enhances the lemon flavor and makes the bread look extra special.
Final Thoughts
This Lemon Yogurt Zucchini Bread Recipe is one of those treasures that feels like sunshine on a plate. It’s simple to make, perfect for sharing, and offers a delicious way to sneak some veggies into your day without losing any of the joy of baked goods. Trust me, once you try it, it will quickly become a favorite go-to that you’ll want to bake again and again!
Print
Lemon Yogurt Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Yogurt Zucchini Bread is a moist, bright, and flavorful quick bread featuring tender shredded zucchini and tangy Greek yogurt. Enhanced with fresh lemon zest and juice, it offers a perfect balance of sweetness and citrus brightness. Ideal for breakfast, snacking, or a light dessert, and optionally topped with a simple lemon glaze.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup finely shredded zucchini (excess moisture squeezed out)
Lemon Glaze (Optional)
- 1/2 cup powdered sugar
- 1–2 teaspoons lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine wet ingredients: In a large bowl, beat together the plain Greek yogurt, vegetable oil, eggs, granulated sugar, brown sugar, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well blended.
- Incorporate dry with wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; avoid overmixing to keep the bread tender.
- Add zucchini: Gently fold in the finely shredded zucchini ensuring it is evenly distributed without losing moisture.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and helps the bread set.
- Optional glaze: Once fully cooled, mix powdered sugar with 1 to 2 teaspoons lemon juice to make a glaze. Drizzle evenly over the bread for added citrus sweetness.
- Serve: Slice and serve the lemon yogurt zucchini bread as a delightful treat for breakfast, snacks, or dessert.
Notes
- Increase lemon zest or add a drop of lemon extract for a stronger lemon flavor.
- Store bread at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Slices can be frozen for up to 3 months; thaw before serving.
