Description

Lemon Yogurt Zucchini Bread is a moist and zesty loaf made with fresh zucchini, Greek yogurt, and bright lemon flavor, topped with a sweet lemon glaze—perfect for summer baking.

Ingredients

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

1 cup (125 grams) powdered sugar, sifted

2 tablespoons lemon juice (for glaze)

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Instructions

Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and dust with flour or line with parchment paper.
Melt butter and let cool. Shred zucchini (about 4 cups) and toss with 2 tablespoons sugar. Let drain in a fine mesh strainer for at least 20 minutes.
Preheat oven to 375°F (190°C).
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In another bowl, combine yogurt, eggs, and remaining sugar. Add lemon zest, lemon juice, vanilla, and melted butter.
Squeeze excess moisture from zucchini and stir into the wet mixture. Add wet mixture to dry ingredients and stir until just combined. Batter will be thick.
Pour into prepared pan and smooth top. Bake 55–60 minutes or until a toothpick comes out clean and internal temp reaches 190°F.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix powdered sugar and lemon juice until smooth. Spread over cooled loaf and let set for 30 minutes before slicing.

Notes

No need to peel zucchini—its skin adds color and nutrients.

Be sure to drain zucchini to prevent soggy texture.

Greek yogurt is preferred for its thickness, but regular yogurt can work with adjustments.

Try swapping lemon with orange zest and juice for variation.

For more texture, add poppy seeds, blueberries, or chopped nuts.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 20g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg