Description
This Lemon Yogurt Zucchini Bread is a moist and flavorful quick bread featuring shredded zucchini, bright lemon zest and juice, creamy Greek yogurt, and a sweet lemon glaze. Perfect for breakfast or a light dessert, it combines fresh citrus notes with the tender crumb from zucchini and yogurt, baked to a golden perfection.
Ingredients
Scale
For the Bread
- 5 tablespoons (71 grams) unsalted butter, melted and cooled
- 1 pound (453 grams) zucchini, washed, trimmed, and shredded (about 2–3 medium zucchini, approx. 4 cups shredded)
- 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 with flour or alternatively line it with parchment paper to prevent sticking.
- Prepare the zucchini: Melt the butter and allow it to cool. Shred the zucchini to make 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.
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt, ensuring these are well combined for an even rise.
- Combine wet ingredients: In a separate bowl, beat the Greek yogurt, eggs, and the remaining sugar until smooth. Add in the lemon zest, lemon juice, vanilla extract, and melted butter, mixing thoroughly.
- Incorporate zucchini: Squeeze out any additional moisture from the zucchini and fold it into the wet ingredients gently to maintain moisture and texture.
- Combine batter: Add the wet mixture to the dry ingredients and stir until just combined. The batter will be thick and dense, so avoid overmixing to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches about 190°F (88°C).
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- Prepare the glaze: Mix the sifted powdered sugar with 2 tablespoons of lemon juice until smooth to create the glaze.
- Glaze the bread: Spread the lemon glaze evenly over the cooled loaf and allow it to set for at least 30 minutes before slicing to enjoy the full flavor and texture.
Notes
- Shredding and draining the zucchini thoroughly prevents the bread from becoming soggy.
- Let the batter rest briefly after mixing so the flour hydrates for a moister crumb.
- Use fresh lemons for zest and juice to maximize lemon flavor.
- The internal temperature of 190°F ensures the bread is fully cooked but still moist.
- Allowing the glaze to set improves texture and flavor.
- This bread freezes well; wrap tightly and thaw before serving.
