If you’re looking for a delightful treat that feels like sunshine in every bite, the Lemon Yogurt Zucchini Bread Recipe is exactly what you need. This moist, tangy loaf perfectly balances the subtle earthiness of zucchini with the bright pop of fresh lemon. Using Greek yogurt creates a tender crumb that stays soft for days, while the lemon glaze adds just the right amount of sweetness and zing. It’s a fantastic way to sneak some greens into a dessert and impress everyone at your table with a loaf that tastes just like spring.
Ingredients You’ll Need
The magic of this Lemon Yogurt Zucchini Bread Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a role in delivering a moist texture, vibrant flavor, and perfect rise. Let’s break them down!
- Unsalted butter (5 tablespoons): Provides richness and moisture for a tender crumb, melting beautifully into the batter.
- Zucchini (1 pound): Adds natural moisture and subtle earthiness without overpowering the lemon flavor; shredding and draining is key to avoid sogginess.
- Granulated sugar (3/4 cup, divided): Sweetens the bread while keeping the structure light; part used to draw moisture from zucchini.
- All-purpose flour (2 cups): The backbone that gives the bread its structure and sturdy crumb.
- Baking soda (1 teaspoon): Helps the bread rise easily, working with baking powder for lightness.
- Baking powder (1 teaspoon): Adds extra lift, ensuring your bread isn’t dense or heavy.
- Fine salt (1/2 teaspoon): Balances the sweetness and enhances the natural flavors.
- Plain Greek yogurt (1/3 cup): Adds tanginess and moistness, making the bread incredibly soft and tender.
- Large eggs (2): Bind the ingredients and lend richness; using room temperature eggs helps everything blend smoothly.
- Lemon zest (2 tablespoons): Infuses fresh, bright lemon flavor deeply into the bread.
- Lemon juice (3 tablespoons): Works with the zest to give a lively citrus punch.
- Vanilla extract (1 teaspoon): Rounds out the flavors with subtle warmth and depth.
- Powdered sugar (1 cup): For the sweet, luscious glaze that tops the loaf.
- Lemon juice (2 tablespoons for glaze): Keeps the glaze light and tangy, complementing the bread perfectly.
How to Make Lemon Yogurt Zucchini Bread Recipe
Step 1: Prepare Your Baking Pan and Zucchini
Begin by preparing your loaf pan with nonstick spray and a dusting of flour, or line it with parchment paper to ensure easy removal later. Shred the zucchini to yield about 4 cups and toss it with 2 tablespoons of sugar; this helps draw out excess moisture. Let the zucchini drain in a fine mesh strainer for at least 20 minutes — it’s essential to prevent your bread from becoming soggy while maintaining that signature moistness.
Step 2: Preheat the Oven and Combine Dry Ingredients
Preheat your oven to 375°F (190°C) so it’s ready when your batter is mixed. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. These dry ingredients will provide the perfect lift and structure to your loaf.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the Greek yogurt, eggs, and the remaining 10 tablespoons sugar until smooth and well combined. Add the lemon zest, lemon juice, vanilla extract, and cooled melted butter. This mixture forms the flavorful base of your bread, bringing tanginess, sweetness, and richness together beautifully.
Step 4: Incorporate Zucchini and Combine the Batter
Give your drained zucchini a good squeeze to remove any lingering moisture, then fold it into the wet ingredients. Slowly add the wet mixture into the dry ingredients and gently stir until just combined; be careful not to overmix. The batter will be quite thick, but that’s exactly what you want for a moist, tender bread.
Step 5: Bake the Bread
Pour your batter into the prepared pan, smoothing the top with a spatula. Bake for 55 to 60 minutes until a toothpick inserted in the center comes out clean and the internal temperature reaches 190°F. This step ensures your bread is perfectly cooked through without drying out.
Step 6: Cool and Glaze
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While it cools, mix the powdered sugar with 2 tablespoons lemon juice to create a smooth glaze. Spread this over the cooled loaf and let it set for about 30 minutes. This glaze adds a lovely, tangy finish that makes every bite shine.
How to Serve Lemon Yogurt Zucchini Bread Recipe
Garnishes
To truly make your Lemon Yogurt Zucchini Bread Recipe pop when serving, consider topping slices with a sprinkle of finely grated lemon zest or a few fresh mint leaves for a burst of color and a refreshing aroma. A light dusting of powdered sugar can also add a pretty, snow-like finish for extra appeal.
Side Dishes
This bread pairs wonderfully with a cup of tea or coffee for a cozy breakfast or afternoon treat. For a more indulgent serving, spread it with cream cheese or ricotta mixed with honey and lemon zest. You can also accompany it with fresh berries for a bright, juicy contrast.
Creative Ways to Present
Presentation can elevate your Lemon Yogurt Zucchini Bread Recipe to something special. Slice the loaf and arrange the pieces on a wooden board, garnished with lemon wedges and sprigs of rosemary for an elegant look. For parties, cut the bread into small squares and serve with a dollop of lemon curd or a smear of mascarpone on the side.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover zucchini bread tightly wrapped in plastic wrap or in an airtight container. It keeps well at room temperature for up to 3 days or refrigerated for about a week, maintaining its moist texture and fresh lemon flavor.
Freezing
This Lemon Yogurt Zucchini Bread Recipe freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag or container. It will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
Reheating
To bring the bread back to life after storage, warm slices in a toaster oven or regular oven at 300°F for about 5 to 7 minutes. This revives the soft crumb and enhances the lemon aroma, making it taste freshly baked again.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute plain regular yogurt, but Greek yogurt is preferred for its thicker texture which helps achieve the tender crumb and moisture balance. If using regular yogurt, try to use a thicker variety or strain it to reduce excess liquid.
Do I need to peel the zucchini before shredding?
Peeling zucchini is not necessary since the skin is tender and packed with nutrients. The dark green flecks also add a nice visual texture to the bread. Just wash and trim the ends before shredding.
How can I tell when the zucchini bread is fully baked?
The best way is by inserting a toothpick or cake tester into the center; if it comes out clean or with a few moist crumbs, it’s done. Additionally, the internal temperature should reach around 190°F for perfect doneness.
Is the bread sweet or tangy?
This Lemon Yogurt Zucchini Bread Recipe strikes a lovely balance—sweet enough to satisfy your sugar cravings but with fresh, tangy brightness from the lemon zest and juice that keeps it feeling light and refreshing.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts or pecans add a delightful crunch, while a handful of chocolate chips or dried cranberries give a fun twist. Just fold them in during the final mixing step so they’re evenly distributed.
Final Thoughts
Making this Lemon Yogurt Zucchini Bread Recipe is like capturing the essence of spring in a loaf. It’s a comforting, flavorful way to enjoy zucchini that feels both wholesome and indulgent. Whether you’re baking it for breakfast, a snack, or to share with friends, it’s bound to become a beloved staple in your baking repertoire. Give it a try — I promise you’ll love the lemony freshness and soft texture!
Print
Lemon Yogurt Zucchini Bread Recipe
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Total Time: 3 hours 15 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Yogurt Zucchini Bread is a moist, tender loaf bursting with fresh lemon flavor and the subtle earthiness of zucchini. Perfect for breakfast or a delightful snack, it features a tangy lemon glaze that adds a sweet and citrusy finish. Made with simple ingredients and baked to perfection, this bread combines the healthful benefits of zucchini and Greek yogurt with the bright zest and juice of lemons for a refreshing twist on classic zucchini bread.
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 Lemon Glaze
- 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 lightly with flour or alternatively line it with parchment paper. This ensures the bread will release easily after baking.
- Prepare Zucchini: Melt the butter and allow it to cool to room temperature. Shred the zucchini to yield about 4 cups and toss it with 2 tablespoons of the granulated sugar. Place the zucchini in a fine mesh strainer and let it drain for at least 20 minutes to remove excess moisture, which prevents the bread from becoming soggy.
- Preheat Oven: Set your oven to 375°F (190°C) to preheat while you prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt until well combined. This ensures even distribution of leavening agents.
- Combine Wet Ingredients: In another bowl, beat together the Greek yogurt, eggs, and remaining sugar. Add the lemon zest, lemon juice, vanilla extract, and the cooled melted butter, mixing until smooth and fully incorporated.
- Incorporate Zucchini: Squeeze the excess moisture from the drained zucchini with your hands or a clean towel, then fold it into the wet mixture. This adds moisture and texture to the bread without making it wet.
- Combine Batter: Pour the wet mixture into the bowl with dry ingredients. Gently stir until just combined, taking care not to overmix; the batter will be thick and slightly lumpy.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reads 190°F (88°C).
- Cool: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. This prevents condensation and sogginess.
- Make the Glaze: In a small bowl, whisk together the sifted powdered sugar and lemon juice until smooth.
- Glaze the Bread: Spread the lemon glaze evenly over the cooled loaf. Let the glaze set for 30 minutes before slicing to allow it to firm up and enhance the flavor.
Notes
- Draining the zucchini is essential to avoid a soggy bread.
- Use room temperature eggs for better mixing and texture.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and butter with a vegan alternative.
- The lemon glaze adds a nice balance of sweetness and tartness, but you can omit it if you prefer a less sweet bread.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; thaw overnight in the refrigerator before glazing.
