Description
This Lemon Yogurt Zucchini Bread is a moist, tender loaf infused with fresh lemon zest and juice, perfectly balanced with the mild sweetness of zucchini. Made with Greek yogurt for a subtle tang and richness, and finished with a lemon glaze, it’s a refreshing twist on classic zucchini bread that’s perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Main Ingredients
- 5 tablespoons (71 grams) unsalted butter
- 1 pound (453 grams) zucchini, washed and trimmed (about 2–3 medium zucchini)
- 3/4 cup (150 grams) granulated sugar, divided
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/3 cup (95 grams) plain Greek yogurt (non-fat or full-fat)
- 2 large eggs, at room temperature
- 2 tablespoons lemon zest (from about 3 large lemons)
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup (125 grams) powdered sugar, sifted
- 2 tablespoons lemon juice
Instructions
- Prepare the pan: Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and dust it with flour, or line it with parchment paper to prevent sticking.
- Melt butter and prep zucchini: Melt the unsalted butter and let it cool. Shred the zucchini to yield about 4 cups, then toss it with 2 tablespoons of granulated sugar. Allow the zucchini to drain in a fine mesh strainer for at least 20 minutes to remove excess moisture.
- Preheat the oven: Set your oven to 375°F (190°C) so it’s ready by the time your batter is prepared.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt to evenly distribute the leavening agents and seasoning.
- Combine wet ingredients: In a separate bowl, whisk together the Greek yogurt, eggs, and the remaining 10 tablespoons of sugar. Add the lemon zest, lemon juice, vanilla extract, and cooled melted butter; mix well to combine all flavors and moisture.
- Add zucchini and combine batter: Squeeze out any remaining moisture from the zucchini and stir it into the wet ingredients. Then, gently fold the wet mixture into the dry ingredients until just combined. The batter should be thick and slightly lumpy—avoid overmixing to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 190°F (88°C).
- Cool the loaf: Allow the bread to cool in the pan for 10 minutes to set its shape, then transfer it to a wire rack to cool completely before glazing.
- Prepare and apply glaze: Mix the sifted powdered sugar with 2 tablespoons of lemon juice until smooth to form a glaze. Spread the glaze evenly over the cooled loaf and let it set for 30 minutes before slicing to serve.
Notes
- Draining the zucchini thoroughly is essential to prevent the bread from becoming soggy.
- The batter will be thick, so don’t be concerned if it seems dense before baking.
- Use fresh lemon zest and juice for the best citrus flavor.
- Allow the glaze to fully set for a neat presentation and easy slicing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
