If you’re searching for the perfect blend of fresh, zesty citrus and tender, moist crumb, Lemon Yogurt Zucchini Bread is going to become your new favorite obsession. This is a loaf that brings together the bright brightness of lemon, the creamy tang of Greek yogurt, and the subtle sweetness of garden zucchini for a quick bread that’s endlessly snackable from breakfast to dessert. The Greek yogurt and zucchini keep this bread beautifully moist without weighing it down, and a simple lemon glaze takes every slice to sunshine-filled, bakery-level delight. Whether you enjoy it with your coffee or share a thick slice as an impressive teatime treat, Lemon Yogurt Zucchini Bread is one recipe you’ll return to again and again.
Ingredients You’ll Need
The beauty of Lemon Yogurt Zucchini Bread lies in its use of everyday staples, each playing a crucial role in delivering flavor, moisture, and that perfect golden crumb. Here’s what you’ll need (and why each one matters):
- All-purpose flour: The structure-providing classic for a light, tender loaf.
- Baking powder: Lifts the batter to ensure a soft, fluffy rise.
- Baking soda: Works with the acidity from the yogurt and lemon juice for perfect leavening.
- Salt: Enhances every other flavor and adds balance to the sweetness.
- Granulated sugar: Adds sweetness as well as a delicate golden color to the bread.
- Large eggs: Essential for binding the batter and adding rich moisture.
- Plain Greek yogurt: Brings a creamy texture and subtle tang that makes the crumb impossibly tender.
- Vegetable oil: Keeps the bread moist for days without a greasy feel.
- Zest of 2 lemons: Packs a citrus punch that perfumes the bread inside and out.
- Fresh lemon juice (2 tbsp + 1 tbsp for glaze): Adds brightness and a gentle tart note, both in the bread and the glaze.
- Vanilla extract: Rounds out the lemon flavor for that classic bakery aroma.
- Grated zucchini (squeezed dry): Sneaks in extra moisture and keeps the loaf super-soft, without tasting “green”.
- Powdered sugar: Whips up the most delightful, drizzle-worthy lemon glaze.
How to Make Lemon Yogurt Zucchini Bread
Step 1: Prep Your Pan and Preheat
Start by heating your oven to 350°F and greasing a 9×5-inch loaf pan. You want to make sure your bread has the perfect golden exterior that slides easily from the pan, so don’t skip this quick step!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk your flour, baking powder, baking soda, and salt together. This ensures the leaveners are evenly distributed, so every bite of your Lemon Yogurt Zucchini Bread bakes up evenly fluffy.
Step 3: Combine the Wet Ingredients
In a larger bowl, briskly whisk together the sugar, eggs, Greek yogurt, oil, lemon zest, lemon juice, and vanilla extract. This mixture should look pale and creamy—yogurt, oil, and eggs are your moisture superheroes here!
Step 4: Bring the Batter Together
Gently fold the dry ingredients into your wet mixture, just until a few streaks of flour remain. Overmixing can make your bread tough, so stop as soon as things look mostly incorporated.
Step 5: Add the Zucchini
Now fold in your shredded (and very well squeezed) zucchini until it’s evenly distributed. This is what gives Lemon Yogurt Zucchini Bread that ultra-moist, melt-in-your-mouth bite. The key here is squeezing out the extra liquid from the zucchini so your loaf isn’t soggy.
Step 6: Bake
Pour the finished batter into your prepared loaf pan and smooth the top out. Bake for 50 to 55 minutes, or until a toothpick poked in the center comes out clean or with just a few moist crumbs. The aroma at this step is going to have everyone hovering by the oven!
Step 7: Cool and Glaze
Let the bread cool in the pan for 10 minutes before carefully transferring it onto a wire rack to cool completely. For the signature finish, whisk together your powdered sugar and lemon juice, then drizzle luxuriously over the cooled loaf. This tangy-sweet glaze is what makes Lemon Yogurt Zucchini Bread truly irresistible.
How to Serve Lemon Yogurt Zucchini Bread
Garnishes
A little extra love goes a long way! Try a sprinkle of extra lemon zest right over the glaze, or garnish with lemon slices or curls of zucchini for a fresh, pretty finish. For a pop of color, a few edible flowers or berries on the side are always lovely, too.
Side Dishes
Lemon Yogurt Zucchini Bread is a delight on its own, but for a full brunch spread, pair it with fresh seasonal fruit, a dollop of whipped cream or Greek yogurt, or even a side of softly scrambled eggs. Of course, a hot cup of tea or coffee never hurts!
Creative Ways to Present
For an afternoon tea, slice the bread into delicate fingers and arrange them on a pretty platter. Try toasting slices and spreading with lemon curd or unsalted butter, or even building an indulgent breakfast parfait: layer cubes of bread with yogurt and berries in glass jars for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once completely cool, wrap the bread tightly in plastic wrap or store in an airtight container at room temperature. It will stay delicious and moist for up to three days, so you can bake it ahead for an easy breakfast or snack all week.
Freezing
Lemon Yogurt Zucchini Bread freezes beautifully! For the best texture, wrap individual slices or the whole loaf (unglazed, if possible) in plastic wrap, then foil. Freeze for up to two months. When you’re ready for a treat, just thaw at room temperature and add your glaze fresh.
Reheating
To enjoy a warm slice, heat gently in the microwave for about 10–15 seconds or in a toaster oven. The bread will taste and smell like it’s fresh-baked, especially with that bright lemon glaze melting just a little on top.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat for a wholesome nutty flavor. The bread will be a bit denser, but still deliciously moist.
Do I need to peel the zucchini before grating it?
No need to peel! The skin is tender and adds a lovely fleck of color. Just grate and squeeze out as much moisture as you can for the best Lemon Yogurt Zucchini Bread texture.
How can I make this recipe dairy-free?
You can use a dairy-free yogurt (such as coconut or almond-based) in place of Greek yogurt. It keeps the crumb tender and adds great flavor, so the bread still comes out perfectly every time.
Can I make muffins instead of a loaf?
Yes, you can! Divide the batter into lined muffin tins and bake at 350°F for about 20–25 minutes. Keep an eye out for that golden top and let your toothpick be the judge.
What’s the best way to ensure the bread isn’t soggy?
The key is to squeeze out as much moisture as possible from the grated zucchini before mixing it in. Wrap the zucchini in a clean kitchen towel or paper towels and press out the excess water—your Lemon Yogurt Zucchini Bread will come out fluffy, not wet.
Final Thoughts
If you’re ready to brighten your day with something special, don’t hesitate to whip up a batch of Lemon Yogurt Zucchini Bread. It’s friendly for bakers of any skill level, comes together easily, and delivers that unbeatable combination of tangy, moist, and sunshiny goodness in every bite. Give it a try for your next brunch or snack—your taste buds will thank you!
Print
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 combination of citrusy flavors and moist texture, perfect for a breakfast treat or afternoon snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (squeezed dry)
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, whisk the sugar, eggs, yogurt, oil, lemon zest, lemon juice, and vanilla until smooth.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet ingredients until just combined. Stir in the grated zucchini.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over cooled bread before slicing.
Notes
- Make sure to squeeze out excess moisture from the zucchini to avoid a soggy loaf.
- This bread can be stored at room temperature for 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
