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
Scale
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.
