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
Scale
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
