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
Scale
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.
