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
Scale
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
