Lemon Yogurt Zucchini Bread Recipe
This Lemon Yogurt Zucchini Bread is that magical loaf you crave when you want something fresh, moist, and full of bright flavor. With tangy citrus, creamy Greek yogurt, and garden-fresh zucchini, this bread strikes the perfect balance of sweet and tart. Every bite is a celebration of summer flavors that will make you smile, whether you’re enjoying it for breakfast, snack, or dessert. It’s a definite crowd-pleaser and one of those recipes you’ll want to make and share again and again.
Ingredients You’ll Need
The beauty of Lemon Yogurt Zucchini Bread lies in its simple ingredients. Each item is chosen for a reason, coming together to create a loaf that’s flavorful, tender, and delightfully moist. Here’s what you’ll need—and why they make this bread truly shine:
- All-purpose flour: The sturdy backbone for your bread, creating a light yet satisfying crumb.
- Baking powder: Lifts the loaf and helps it rise for the perfect texture.
- Baking soda: Reacts with the yogurt and lemon, ensuring your bread is fluffy and tender.
- Salt: Enhances all the other flavors and keeps things balanced.
- Granulated sugar: Adds sweetness and helps keep the bread moist.
- Eggs: Bind everything together and add structure for a sliceable loaf.
- Plain Greek yogurt: Delivers tang and loads of moisture for an ultra-tender crumb.
- Vegetable oil: Keeps the bread soft for days and produces a melt-in-your-mouth texture.
- Lemon zest: Bursts of citrus aroma and flavor in every bite.
- Lemon juice: Adds brightness and a little tang to elevate the overall flavor.
- Vanilla extract: Rounds out the lemon and sugar, adding warmth and depth.
- Grated zucchini (squeezed dry): Amps up the moisture and sneaks in a little veggie goodness, all without overpowering the loaf.
- Optional glaze: A simple blend of powdered sugar and lemon juice turns each slice into a showstopper.
How to Make Lemon Yogurt Zucchini Bread
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) for even baking throughout. Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper if you’d like an easy lift-out after baking. A well-prepped pan makes all the difference for a flawless Lemon Yogurt Zucchini Bread.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This quick step ensures the leaveners are distributed evenly, setting the stage for an evenly risen and tender loaf.
Step 3: Combine Wet Ingredients
In a larger mixing bowl, whisk the sugar and eggs until they are fully blended. Add the yogurt, oil, lemon zest, lemon juice, and vanilla extract, mixing everything until smooth and creamy. This mixture is where the flavor magic happens, and the yogurt guarantees that signature moist crumb Lemon Yogurt Zucchini Bread is known for.
Step 4: Add the Zucchini
Stir in the grated, well-drained zucchini gently. Squeezing extra moisture from your zucchini is key so you get lovely bakery-like bread rather than something soggy. Don’t worry, the loaf will still be ultra-moist!
Step 5: Combine & Bake
Gently fold the dry ingredients into the wet mixture with a spatula. Go slow and mix just until you see the flour disappear—overmixing can make your bread tough. Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 50 to 55 minutes, or until a toothpick poked in the center comes out clean or with a few moist crumbs (but not raw batter).
Step 6: Cool and Glaze
Let your Lemon Yogurt Zucchini Bread cool in the pan for 10 minutes. This brief moment helps set the crumb. Afterward, transfer the loaf to a wire rack. Once it’s fully cool, whip up the optional lemon glaze by mixing powdered sugar and lemon juice, then drizzle it over the top for a bakery-style finishing touch.
How to Serve Lemon Yogurt Zucchini Bread
Garnishes
Take your presentation to the next level with a generous drizzle of lemon glaze over the cooled loaf. Sprinkle a little extra lemon zest on top for a pop of color and extra citrus aroma. If you’re feeling fancy, thin slices of fresh lemon or a sprinkling of toasted sliced almonds look beautiful, too.
Side Dishes
This bread is delightful with a simple cup of tea or coffee. For a brunch spread, pair it with a bowl of fresh berries, a dollop of whipped cream, or thick Greek yogurt. Even a fruit salad or a small wedge of soft cheese creates a lovely, well-rounded treat next to a slice of Lemon Yogurt Zucchini Bread.
Creative Ways to Present
For casual gatherings, slice and fan out the bread on a pretty platter, letting the glazed top shine. If you’d like to bring some whimsy to your table, cut the loaf into cubes for a deconstructed trifle, layer it with berries and yogurt, or toast individual slices and add a swipe of cream cheese and lemon curd. Don’t be afraid to get playful—the flavors are versatile!
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container. They’ll keep beautifully at room temperature for up to three days, retaining their moisture and flavor.
Freezing
Want to enjoy Lemon Yogurt Zucchini Bread later? Simply wrap the whole loaf (or individual slices) securely in plastic wrap, then pop them into a freezer bag. The bread freezes well for up to two months. Defrost at room temperature before serving, and it’ll taste just as fresh as the day you baked it.
Reheating
If you like your bread slightly warm, just pop a slice into the microwave for 15-20 seconds or toast lightly in a skillet. This will refresh the crumb and make the lemony aroma bloom all over again.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute regular plain yogurt for Greek yogurt if that’s what you have on hand. Just know that Greek yogurt provides a slightly thicker, richer texture, and regular yogurt might result in a slightly looser crumb. Both are delicious, so pick your favorite!
Do I need to peel the zucchini?
Nope! Just trim the ends, grate the zucchini, and squeeze out excess moisture. The skin is tender and packed with nutrients, and it blends right into the bread without any fuss.
Can I make this bread gluten-free?
Absolutely! Substitute your favorite all-purpose gluten-free flour blend in place of regular flour. As with all gluten-free baking, results may vary a bit in texture, but Lemon Yogurt Zucchini Bread is forgiving and should stay moist and flavorful.
What’s the best way to grate and drain zucchini?
Use the coarse side of a box grater for the zucchini, then pile it into a clean kitchen towel or a few layers of paper towels. Twist and squeeze to remove as much liquid as possible. This extra step ensures your bread isn’t too wet or dense.
How can I tell when the bread is done baking?
At the 50-minute mark, insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few tiny moist crumbs, it’s done. Every oven is a little different, so start checking early to avoid overbaking.
Final Thoughts
If you’re searching for a loaf that’s bright, moist, and packed with summery flavor, Lemon Yogurt Zucchini Bread is the answer. It’s pure comfort on a plate and guaranteed to make anyone’s day a little sweeter. Do yourself a favor and bake a loaf soon—you’ll be glad you did!
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Lemon Yogurt Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Lemon Yogurt Zucchini Bread is a delightful twist on traditional zucchini bread, with a bright citrus flavor and a moist, tender crumb. The addition of Greek yogurt adds a lovely tanginess while keeping the bread light. Perfect for a summer treat or anytime you crave a delicious and easy-to-make baked good.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup grated zucchini (squeezed dry)
Optional Glaze:
- 1/2 cup powdered sugar mixed with 1–2 tbsp lemon juice
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Combine Wet Ingredients: In a large bowl, whisk sugar and eggs, then add yogurt, oil, lemon zest, lemon juice, and vanilla; mix until smooth.
- Incorporate Zucchini: Fold in zucchini, then gently stir in dry ingredients until just combined.
- Bake: Pour batter into the prepared pan and bake for 50-55 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze if desired.
Notes
- For added flavor, consider including almond extract or whole wheat flour in the recipe.
- This bread can be stored at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
