Lemon Yogurt Zucchini Bread Recipe

If you’re craving something bright, moist, and subtly sweet with a lovely hint of tang, you’re going to adore this Lemon Yogurt Zucchini Bread Recipe. Bursting with fresh lemon zest and juicy zucchini, this bread manages to feel like a comforting slice of home, but with a refreshing twist that makes each bite feel like a little celebration. The yogurt adds a wonderful tender crumb and just the right amount of richness, while the lemon glaze on top ties everything together for a perfect balance of zest and sweetness.

Ingredients You’ll Need

Ingredients You’ll Need

These ingredients are straightforward yet essential, each playing a key role in creating the wonderfully moist texture and bright flavor of this bread. From creamy Greek yogurt to fresh zucchini and vibrant lemon zest, every element matters to make this bread simply irresistible.

• Unsalted butter (5 tablespoons): Adds richness and moisture while bringing a smooth, buttery flavor to the bread.
• Zucchini, about 1 pound: Keeps the bread incredibly moist without overpowering the lemon flavor; make sure to shred and drain it well.
• Granulated sugar (3/4 cup, divided): Sweetens just enough while balancing the tang of the lemon and yogurt.
• All-purpose flour (2 cups): Provides the structure and body for the bread to rise and hold together perfectly.
• Baking soda (1 tsp) and baking powder (1 tsp): These leavening agents ensure a light, tender crumb with a gentle rise.
• Fine salt (1/2 tsp): Enhances all other flavors, especially the lemon and sweetness.
• Plain Greek yogurt (1/3 cup): Brings tang, moisture, and softness to the crumb; full-fat or non-fat works beautifully.
• Large eggs (2): Provide structure and richness while helping everything bind evenly.
• Lemon zest (2 tablespoons): Bursts with fresh citrus oils that make the bread wonderfully fragrant.
• Lemon juice (3 tablespoons, plus extra for glaze): Adds brightness and a vibrant tartness that keeps the sweetness balanced.
• Vanilla extract (1 teaspoon): Softens the sharp lemon notes and brings a warm undertone.
• Powdered sugar (1 cup) for glaze: Makes the perfect sweet lemony icing that glistens on top of the bread.

How to Make Lemon Yogurt Zucchini Bread Recipe

Step 1: Prepare the Pan

Start by choosing an 8 1/2 x 4 1/2-inch loaf pan and make sure it’s ready for batter. Spray it lightly with nonstick spray and either dust with flour or line it with parchment paper to prevent sticking and help the bread release easily once baked.

Step 2: Prep the Zucchini

Melt your butter and let it cool slightly to avoid scrambling the eggs later. Next, shred the zucchini until you have about 4 cups—that’s approximately 2–3 medium zucchinis. Toss the shredded zucchini with 2 tablespoons of sugar and allow it to drain in a fine mesh strainer for at least 20 minutes. This draining step is the secret to ensuring your bread doesn’t get soggy but stays delightfully moist.

Step 3: Heat the Oven

Preheat your oven to 375°F (190°C) so it’s ready to bake the bread as soon as your batter is mixed.

Step 4: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This step gives your bread the perfect structure and rise when combined with the wet ingredients.

Step 5: Combine the Wet Ingredients

In a separate bowl, blend the yogurt, eggs, and remaining sugar. Add in the lemon zest, lemon juice, vanilla extract, and the cooled melted butter, mixing everything until smooth. This mixture is where the magic of moistness and lemony tang develops.

Step 6: Incorporate the Zucchini and Combine Mixtures

Squeeze out any excess liquid from the zucchini using your hands or a clean kitchen towel, then stir it into the wet mixture. Pour this wet mixture into the dry ingredients and gently fold until just combined. Don’t overmix; the batter should be thick and slightly lumpy—that’s exactly what you want.

Step 7: Bake the Bread

Transfer the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean and the bread’s internal temperature reaches 190°F. Your kitchen will fill with an incredible lemony aroma by this point!

Step 8: Cool the Bread

Let the bread cool in the pan for about 10 minutes, then carefully remove it and transfer it onto a wire rack. Cooling fully before glazing is key to avoiding a melted glaze mess.

Step 9: Prepare and Apply the Glaze

Mix the sifted powdered sugar with 2 tablespoons fresh lemon juice until smooth. Spread this shiny glaze over the completely cooled loaf and let it set for at least 30 minutes before slicing. This finishing touch adds a lovely sweet-tart crunch on top.

How to Serve Lemon Yogurt Zucchini Bread Recipe

Garnishes

A light sprinkle of additional lemon zest or finely chopped toasted walnuts on the glaze adds a bit of texture and extra zing that makes each slice even more enticing. Fresh mint leaves can also bring a fresh pop of color and flavor if you want to get fancy!

Side Dishes

This bread pairs delightfully with a cup of hot tea or your morning coffee, making breakfast or an afternoon snack feel extra special. For a more substantial treat, serve alongside fruit salad or a dollop of Greek yogurt topped with honey for a balanced and refreshing combo.

Creative Ways to Present

Slice the bread into thick pieces and create small open-faced sandwiches with cream cheese and a drizzle of honey or marmalade. You can also toast the slices lightly and top with ricotta and lemon zest for a gourmet twist. The vibrant lemon flavor shines in many playful, unexpected ways.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Yogurt Zucchini Bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps it moist without drying out the crumb.

Freezing

You can freeze the bread whole or sliced. Wrap it securely in plastic wrap and then in foil or a freezer bag. It will keep beautifully in the freezer for up to 3 months. Just thaw slices at room temperature or overnight in the fridge.

Reheating

Warm slices gently in a toaster oven or microwave for 20-30 seconds to refresh that soft and tender texture. If frozen, make sure it thaws completely before reheating for the best experience.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Absolutely! Regular yogurt works fine, but Greek yogurt gives a creamier texture and a slight tang that really complements the lemon and zucchini beautifully.

Do I need to peel the zucchini?

No need to peel the zucchini. The skin is tender and packed with nutrients, plus it adds a nice flecked green color to the bread that looks and tastes wonderful.

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour for a gluten-free flour blend that is designed for baking. Just be sure it contains xanthan gum or another binder to help with texture.

Is the sugar amount adjustable for a less sweet bread?

Feel free to reduce the sugar slightly if you prefer a less sweet bread, but keep in mind the glaze adds sweetness as well, so reducing too much might affect the overall balance.

How long can I store the glazed bread?

Once glazed, the bread is best enjoyed within 2 days for optimal freshness. Keep it covered and stored at room temperature or in the refrigerator if your kitchen is warm.

Final Thoughts

This Lemon Yogurt Zucchini Bread Recipe is one of those gems that feels special but comes together with ease, perfect for both beginners and seasoned bakers. I hope you’ll love making it as much as I do because it’s such a wonderful way to brighten up any day with fresh lemon, wholesome zucchini, and that irresistibly tender texture. Go ahead and try it—you won’t be disappointed!

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