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Lemon Yogurt Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 31 reviews
  • Author: Kimberly
  • Prep Time: 40 minutes
  • Cook Time: 60 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Description

This Lemon Yogurt Zucchini Bread is a moist and flavorful quick bread, featuring freshly shredded zucchini and tangy lemon zest with a creamy Greek yogurt base. Perfect for breakfast or a snack, it combines the freshness of lemon with the subtle sweetness of zucchini in a tender loaf finished with a zesty lemon glaze.

Ingredients

For the Bread

  • 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

For the Glaze

  • 1 cup (125 grams) powdered sugar, sifted
  • 2 tablespoons lemon juice

Instructions

  1. Prepare the Pan: Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and dust it lightly with flour or alternatively line it with parchment paper to prevent sticking.
  2. Drain the Zucchini: Melt the butter and set it aside to cool. Shred the zucchini until you have about 4 cups. Toss the shredded zucchini with 2 tablespoons of granulated sugar and let it drain in a fine mesh strainer for at least 20 minutes to remove excess moisture.
  3. Preheat the Oven: Set your oven to 375°F (190°C) to properly prepare for baking the bread.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt, ensuring these ingredients are well combined.
  5. Combine Wet Ingredients: In a separate bowl, mix the Greek yogurt, eggs, and remaining sugar. Then add lemon zest, lemon juice, vanilla extract, and the cooled melted butter. Stir until smooth.
  6. Squeeze Zucchini and Combine: Press the shredded zucchini to remove any remaining liquid and fold it into the wet mixture. Then add this wet mixture to the dry ingredients, stirring just until combined. The batter will be thick and slightly lumpy.
  7. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean or the internal temperature reaches 190°F.
  8. Cool the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets well before glazing.
  9. Prepare and Apply Glaze: Mix the powdered sugar and 2 tablespoons lemon juice until smooth to create a glaze. Spread this over the cooled loaf and allow it to set for about 30 minutes before slicing and serving.

Notes

  • For best results, make sure to fully drain the zucchini to avoid a soggy bread.
  • Using room temperature eggs helps in achieving a smooth batter.
  • The internal temperature of 190°F guarantees the bread is perfectly baked.
  • This bread keeps well in an airtight container at room temperature for up to 3 days.
  • To make it dairy-free, substitute Greek yogurt and butter with plant-based alternatives.

Find it online: https://slsrecipes.com/lemon-yogurt-zucchini-bread-recipe/