Description
A moist and flavorful Lemon Yogurt Zucchini Bread combining the freshness of lemon zest and juice with tender shredded zucchini, enhanced by creamy Greek yogurt. Finished with a tangy lemon glaze that adds a perfect sweet and citrusy touch, this quick bread is ideal for breakfast or a delightful snack.
Ingredients
Units
Scale
For the bread:
- 5 tablespoons (71 grams) unsalted butter
- 1 pound (453 grams) zucchini, washed with ends trimmed (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 sea salt
- 1/3 cup (95 grams) plain Greek yogurt
- 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
Instructions
- Prepare the loaf pan: Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. Dust with flour, tapping out any excess. Alternatively, line with foil or parchment paper, leaving an overhang for easy removal.
- Melt the butter: Place the butter in a small microwave-safe bowl and microwave for about 30 seconds, or until melted. Set aside to cool completely.
- Shred and drain zucchini: Using a food processor or box grater, coarsely shred the zucchini, resulting in about 4 cups. Toss the shredded zucchini with 2 tablespoons (25 grams) of sugar and place in a fine mesh strainer set over a bowl. Let it drain for at least 20 minutes to remove excess moisture.
- Preheat oven: Set the oven temperature to 375°F (190°C).
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt.
- Combine wet ingredients: In another medium bowl, stir together the Greek yogurt, eggs, remaining sugar (about 125 grams), lemon zest, lemon juice, vanilla extract, and cooled melted butter until smooth and well combined.
- Remove excess moisture from zucchini: Using paper towels or cheesecloth, squeeze the zucchini to wring out any extra water thoroughly to avoid a gummy texture in the bread.
- Combine everything: Add the squeezed zucchini and yogurt mixture to the dry ingredients. Stir gently until just combined; the batter will be thick.
- Bake the bread: Pour the batter into the prepared loaf pan, smoothing the surface evenly. Bake for 55 to 60 minutes or until the center is golden brown and a toothpick inserted into the center comes out clean, or the internal temperature reaches 190°F (88°C).
- Cool the bread: Allow the bread to cool in the pan for 10 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely. The bread can be wrapped well and frozen for up to 2 months once cooled.
- Prepare the glaze: In a small bowl, mix the sifted powdered sugar and lemon juice until a thick glaze forms.
- Glaze the bread: Spread the lemon glaze evenly over the completely cooled bread. Let it set for about 30 minutes before slicing and serving.
Notes
- This recipe works well with either non-fat or full-fat plain Greek yogurt. Use whichever suits your preference or dietary needs.
- Allowing the shredded zucchini to drain thoroughly for at least 20 minutes is crucial to avoid a gummy and heavy bread texture.
- You can line the loaf pan with parchment or foil for easy removal and cleaner presentation.
- Let the bread cool completely before glazing to ensure the glaze sets properly and doesn’t melt into the bread.
- The bread can be stored wrapped tightly at room temperature for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
