If you’re craving a sweet treat that feels bright, fresh, and wonderfully moist, look no further than this Lemon Yogurt Zucchini Bread Recipe. Bursting with lemon zest and juice, combined with the subtle earthiness of shredded zucchini, this loaf offers an unbeatable balance of tangy and sweet. The addition of Greek yogurt enhances the texture, making every slice tender and rich without being heavy. Whether you’re baking for breakfast, snack time, or a casual dessert, this bread is a guaranteed crowd-pleaser that feels like a warm hug in loaf form.

Lemon Yogurt Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Lemon Yogurt Zucchini Bread Recipe plays a simple yet crucial role, coming together to create a harmonious blend of flavors and textures. From the moist zucchini to the zingy lemon elements, every component is thoughtfully chosen to bring balance and softness to the bread.

Unsalted butter (5 tablespoons): Adds richness and moisture while allowing control over the salt level.
Zucchini (1 pound): Shredded and refreshed zucchini keeps the bread moist and light without overpowering the lemon flavor.
Granulated sugar (3/4 cup, divided): Provides the perfect amount of sweetness, with some used to macerate the zucchini for tenderness.
All-purpose flour (2 cups): The structure base that creates the perfect crumb for this loaf.
Baking soda (1 teaspoon): Helps the bread rise and ensures it’s wonderfully fluffy.
Baking powder (1 teaspoon): Gives an additional lift for a light texture.
Fine salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor.
Plain Greek yogurt (1/3 cup): Brings moisture and a subtle tang, which pairs beautifully with the lemon.
Large eggs (2): Bind everything together and add richness.
Lemon zest (2 tablespoons): Delivers an aromatic citrus punch straight into the batter.
Lemon juice (3 tablespoons): Infuses a fresh tartness that brightens every bite.
Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
Powdered sugar (1 cup, sifted): For a perfectly smooth glaze.
Lemon juice (2 tablespoons, for glaze): Combines with powdered sugar to create a luscious, tangy topping.

How to Make Lemon Yogurt Zucchini Bread Recipe

Step 1: Prepare Your Pan and Zucchini

Start by spritzing your loaf pan with nonstick spray and dust it with flour or line it with parchment paper to ensure your bread releases easily. Then melt the butter and let it cool to room temperature. Next, shred your washed and trimmed zucchini until you have about 4 cups and toss it with 2 tablespoons of sugar to draw out moisture; let it drain in a fine mesh strainer for at least 20 minutes. This step is key to preventing a soggy loaf while still keeping the zucchini flavor intact.

Step 2: Mix Dry Ingredients

While the zucchini drains, preheat your oven to 375°F (190°C). In a medium bowl, whisk together your flour, baking soda, baking powder, and salt. This dry mixture creates the perfect textured base for your bread, ensuring an even rise and crumb.

Step 3: Combine Wet Ingredients

In another bowl, blend together the Greek yogurt, eggs, and the remaining granulated sugar. Stir in the lemon zest, lemon juice, vanilla extract, and cooled melted butter. This combination packs moisture, citrus zest, and richness that define the character of this Lemon Yogurt Zucchini Bread Recipe.

Step 4: Incorporate Zucchini and Combine

Squeeze out any excess moisture from your shredded zucchini and fold it gently into the wet mixture. Then add the wet ingredients to your dry ingredients and stir just until combined. The batter will be thick, so resist the urge to overmix; this helps keep your bread tender and light.

Step 5: Bake the Bread

Transfer the batter into your prepared loaf pan and smooth out the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 190°F. The aroma of lemon mixed with freshly baked zucchini bread baking will be nothing short of irresistible.

Step 6: Cool and Glaze

Once out of the oven, let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely. While it cools, whisk together your sifted powdered sugar and the final 2 tablespoons of lemon juice to make a smooth glaze. Spread this over the cooled loaf and let it set for about 30 minutes, adding a sweet and tart finishing touch to this classic treat.

How to Serve Lemon Yogurt Zucchini Bread Recipe

Garnishes

A simple dusting of powdered sugar or a few thin lemon slices laid gently on top of the glazed bread can add a charming finishing touch. Fresh mint leaves also complement the lemon zing and add a pop of color that’s just as delightful as the flavor.

Side Dishes

This bread pairs wonderfully with a cup of hot tea or coffee for a cozy afternoon pick-me-up. For a light breakfast, serve it alongside fresh berries or a dollop of whipped cream to make it feel extra special and nutritious.

Creative Ways to Present

Try slicing the loaf into thick pieces and toasting them lightly; then spread with cream cheese for a tangy, creamy contrast. Another fun idea is to cut mini squares and serve on a dessert platter with other citrus-inspired bites at your next brunch or gathering.

Make Ahead and Storage

Storing Leftovers

Wrap your Lemon Yogurt Zucchini Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to three days to keep it fresh and moist.

Freezing

If you want to enjoy this bread later, freeze individual slices wrapped in plastic and foil for up to three months. Thaw slices overnight in the fridge or bring to room temperature to enjoy at your leisure.

Reheating

Warm your slices gently in a toaster oven or microwave for 15 to 20 seconds to bring back that just-baked softness and revive the delightful lemon aroma.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular plain yogurt will work, but Greek yogurt tends to give a thicker batter and slightly tangier flavor, which complements the lemon beautifully. If you use regular yogurt, consider reducing any added liquid slightly.

Do I need to peel the zucchini before shredding?

No need to peel. The skin adds lovely color and nutrients without affecting the texture or taste negatively. Just wash and trim the ends before shredding.

Can I substitute butter with oil?

Butter adds flavor and richness that oil can’t fully replicate, but you can substitute with a neutral oil like vegetable or canola if you prefer. Use about 2/3 of the butter amount for the best results.

How do I know when the bread is fully baked?

Besides the toothpick test coming out clean, the internal temperature should reach about 190°F. The loaf should also spring back lightly when pressed.

Is this recipe adjustable for other flavors?

Absolutely! You can swap lemon zest with orange or lime zest, or add spices like cinnamon for a warm twist. Just be sure to adjust the lemon juice quantities accordingly to balance flavors.

Final Thoughts

This Lemon Yogurt Zucchini Bread Recipe is one of those delightful discoveries that I can’t wait for you to try. It’s packed with fresh flavors, perfectly moist texture, and that sunny lemon brightness that lifts your spirits with every bite. Whether you’re a seasoned baker or just starting out, this bread promises a comforting and tasty experience that’s bound to become a favorite in your kitchen. Happy baking!