Lemon Yogurt Zucchini Bread Recipe

I absolutely love sharing this Lemon Yogurt Zucchini Bread Recipe because it combines the tangy brightness of lemon with the moist, tender crumb that only zucchini and yogurt can deliver. It’s one of those breads that feels both indulgent and wholesome – perfect for breakfast, afternoon tea, or even a light dessert. When I first tried this recipe, I was amazed at how the lemon zest and juice cut through the sweetness and bring such a fresh flavor to every bite.

You’ll find that this Lemon Yogurt Zucchini Bread Recipe works wonderfully whenever you have a few zucchinis to use up and want something more exciting than your typical quick bread. Plus, the Greek yogurt is a secret weapon here – it keeps the bread tender and adds a lovely richness without making it heavy. Trust me, once you bake this, it’ll become a staple in your kitchen rotation!

this …

Ingredients You’ll Need

Gathering fresh, quality ingredients really makes the difference in this Lemon Yogurt Zucchini Bread Recipe. Each one has its role, from the creamy yogurt to the zest bursting with citrus—it all comes together in harmony.

• Unsalted butter: Melting it gently ensures even mixing and adds rich flavor without salt overpowering the bread.
• Zucchini: Medium-sized zucchinis work best, shredded coarsely to maintain texture but release just enough moisture for moistness.
• Granulated sugar: Divided for proper balance—some mixes with the zucchini to soften it, the rest blends into the batter.
• All-purpose flour: This is the base, making the bread tender yet sturdy enough to hold together.
• Baking soda and baking powder: These leavening agents give your bread a lovely rise and a light crumb.
• Fine sea salt: Enhances all the other flavors and balances sweetness.
• Plain Greek yogurt: Adds moisture, tang, and richness; feel free to use full-fat or non-fat based on your preference.
• Eggs: At room temperature for better mixing and structure.
• Lemon zest: From fresh lemons, bursting with essential oils that bring vibrancy.
• Lemon juice: Freshly squeezed for that authentic tart punch.
• Vanilla extract: Rounds out the flavors with a warm, sweet note.
• Powdered sugar (for glaze): Sifted for smoothness when combined with lemon juice into a perfect drizzle.

Variations

I’m a big fan of tweaking this Lemon Yogurt Zucchini Bread Recipe to suit the occasion or even dietary needs. Sometimes I swap a small amount of flour for whole wheat for extra nuttiness, or add a handful of toasted walnuts for crunch and depth. Don’t be afraid to make it your own!

• Gluten-Free Version: I replaced the all-purpose flour with a 1:1 gluten-free blend and had great results without compromising texture.
• Lower Sugar: When I reduce the sugar slightly, it still tastes fantastic, especially if you like a more tart, less sweet bread.
• Add-ins: Adding lemon poppy seeds or vanilla bean powder can give the bread an extra layer of flavor I personally adore.
• Spice It Up: For a cozy twist, I’ve incorporated a touch of cinnamon or cardamom; the lemon pairs surprisingly well with warm spices.

How to Make Lemon Yogurt Zucchini Bread Recipe

Step 1: Prep Your Pan and Melt the Butter

Start by spraying your loaf pan with nonstick spray and lightly dust it with flour—this really helps the bread release cleanly when baked. Alternatively, lining with parchment or foil with an overhang is a great fail-proof method. Then, melt the butter gently in the microwave for about 30 seconds, just until fully melted but not hot. Set it aside to cool completely so it doesn’t scramble the eggs later.

Step 2: Shred and Drain the Zucchini

Coarsely shred the zucchini using a food processor or box grater—you want those nice small chunks that add texture. Toss the shredded zucchini with 2 tablespoons of sugar, then place it in a fine mesh strainer over a bowl. Here’s the key: let it drain for at least 20 minutes to lose excess water. I discovered this trick prevents the bread from becoming gummy, which happened to me the first time I skipped this step.

Step 3: Mix Dry and Wet Ingredients Separately

While the zucchini drains, whisk together your flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, stir the yogurt, eggs, and remaining sugar together until smooth. Then add your cooled melted butter, lemon zest, lemon juice, and vanilla extract to the wet ingredients, stirring to incorporate. This method ensures everything blends evenly without overmixing.

Step 4: Combine and Bake

Wring out the zucchini with paper towels or cheesecloth to squeeze out as much moisture as possible—this makes a huge difference in texture! Add the zucchini to the wet ingredients, then fold that mixture into the dry flour mixture gently until just combined. The batter will be thick. Pour it carefully into your prepared loaf pan and smooth the top with a spatula. Bake at 375°F for 55–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. I keep an eye on the bread during the last 10 minutes to prevent overbaking, which can dry it out.

Step 5: Cool and Glaze

Once baked, let the bread cool in the pan for about 10 minutes before removing it onto a wire rack. You want it completely cooled before glazing; otherwise, the glaze will melt and run off. Make the glaze by mixing the sifted powdered sugar with lemon juice until thick and spreadable. Slather it on the cooled bread and let it set for about 30 minutes before slicing. This finishing touch adds the perfect balance of sweetness and zing.

How to Serve Lemon Yogurt Zucchini Bread Recipe

Garnishes

I like to keep it simple by serving slices with a light dusting of powdered sugar and a thin slice of lemon on the side for a pretty, fresh touch. Sometimes I add a small dollop of whipped cream or a smear of cream cheese on top—either is a lovely contrast to the lemony sweet bread.

Side Dishes

This bread pairs wonderfully with a hot cup of tea or coffee for breakfast or snack time. It also makes a nice light dessert when served alongside vanilla yogurt or a scoop of lemon sorbet on warm days. For brunch, it complements scrambled eggs or fresh fruit beautifully.

Creative Ways to Present

For a brunch party, I’ve sliced the bread into smaller, bite-sized pieces arranged on a pretty platter with fresh berries and edible flowers. You can even turn it into mini sandwiches by spreading lemon cream cheese between slices. It’s always a hit and looks so inviting!

Make Ahead and Storage

Storing Leftovers

I wrap leftover bread tightly in plastic wrap, then store it in an airtight container at room temperature for up to three days. The lemon glaze helps keep it moist, but if it starts to dry out, just pop a slice into the toaster or microwave for a few seconds and it’s good as new.

Freezing

I like to slice the bread before freezing, then wrap each slice individually with plastic wrap and place them in a freezer-safe bag. This way, you can thaw exactly as many slices as you need. Frozen bread stays fresh for up to 2 months, and thawing at room temperature takes about an hour.

Reheating

To reheat, warm slices for 15-20 seconds in the microwave or pop them in a toaster oven for a crisp edge. The lemon glaze softens nicely but still adds a lovely brightness when warmed. I always recommend serving it warm for the best taste experience.

FAQs

Final Thoughts

This Lemon Yogurt Zucchini Bread Recipe has become one of my all-time favorites because it feels like comfort food with a light, vibrant twist. Every slice tells a story of fresh lemons and summer zucchinis turned into something truly special. I hope you enjoy baking it as much as I’ ve enjoyed sharing it—trust me, your friends and family will ask you to make it again and again!

Print