Why You’ll Love This Recipe

This bread is the perfect mix of fresh, zesty lemon and tender zucchini, making it both refreshing and satisfying. Greek yogurt keeps it moist and adds a subtle tang, while the glaze adds a sweet finish. Whether you’re looking to bake something light for summer or use up your zucchini harvest, this recipe hits all the right notes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

5 tablespoons (71 grams) unsalted butter
1 pound (453 grams) zucchini, washed and trimmed (about 2–3 medium zucchini)
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 Glaze:

1 cup (125 grams) powdered sugar, sifted
2 tablespoons lemon juice

Directions

1. Prepare the Pan:

Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and dust with flour, or line it with parchment paper, leaving an overhang.

2. Prep the Ingredients:

Melt the butter in a small bowl in the microwave (about 30 seconds) and let it cool.
Shred the zucchini using a box grater or food processor (you’ll need about 4 cups).
Toss the shredded zucchini with 2 tablespoons of sugar and place it in a fine mesh strainer over a bowl. Let it drain for at least 20 minutes.

3. Preheat the Oven:

Set the oven to 375°F (190°C).

4. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Combine the Wet Ingredients:

In another bowl, stir together the yogurt, eggs, and remaining 125 grams of sugar.
Add lemon zest, lemon juice, vanilla, and cooled melted butter.

6. Combine and Bake:

Squeeze excess moisture from the zucchini using paper towels or cheesecloth.
Add the zucchini and yogurt mixture to the dry ingredients and stir until just combined. The batter will be thick.
Pour into the prepared pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature is 190°F.

7. Cool:

Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.

8. Make the Glaze:

In a small bowl, mix the powdered sugar and lemon juice until thick and smooth.
Spread over the cooled loaf and allow to set for 30 minutes before slicing.

Servings and Timing

Yield: 1 loaf (about 10 slices)
Prep Time: 45 minutes
Cook Time: 1 hour
Cooling Time: 1 hour 30 minutes
Total Time: 3 hours 15 minutes

Variations

Add-ins: Stir in blueberries, poppy seeds, or chopped nuts for extra texture and flavor.
Orange Twist: Swap lemon zest and juice for orange for a citrus variation.
Mini Loaves: Divide the batter into mini loaf pans and adjust the baking time accordingly.

Storage/Reheating

Wrap the cooled loaf in plastic wrap or foil and store at room temperature for up to 3 days or refrigerate for up to 5 days. It also freezes well for up to 2 months—just thaw overnight in the fridge and let come to room temperature before serving.

FAQs

Do I need to peel the zucchini?

No, the peel is soft and adds color and nutrients to the bread.

Can I skip draining the zucchini?

It’s not recommended. Undrained zucchini will release moisture as it bakes, making the bread soggy and heavy.

Can I use regular yogurt instead of Greek?

Greek yogurt is thicker, which helps with the bread’s texture. Regular yogurt may make it more moist, but it can be used in a pinch—just reduce other liquids slightly.

Can I use whole wheat flour?

Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose for balance.

Conclusion

Lemon Yogurt Zucchini Bread is a bright, flavorful way to enjoy summer’s bounty. With a moist crumb, vibrant citrus flavor, and a sweet glaze to top it off, this recipe is as versatile as it is delicious. Whether you’re baking for a brunch or just need a refreshing snack, this bread won’t disappoint.