Lemon Greek Yogurt Zucchini Bread with Lemon Glaze Recipe

I absolutely love this Lemon Greek Yogurt Zucchini Bread with Lemon Glaze Recipe because it’s the perfect blend of moist, tender bread with just the right amount of brightness from the lemon. When I first tried it, I was surprised at how the Greek yogurt gave the bread a subtle tanginess and extra moisture without making it dense or heavy.

You’ll find that this zucchini bread works wonderfully for breakfast, a snack, or even a light dessert. It’s also a great way to use up zucchini in the summer, and the lemon glaze adds a fresh, irresistible finishing touch that makes every slice feel special.

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Ingredients You’ll Need

The ingredients for this Lemon Greek Yogurt Zucchini Bread with Lemon Glaze Recipe come together in a way that delivers both flavor and texture, balancing sweetness, acidity, and moisture perfectly. Fresh lemon zest and juice truly elevate the zucchini bread to another level.

• Unsalted Butter: Melts easily and adds richness without extra saltiness.
• Zucchini: Use medium zucchini, shredded coarsely for best texture and moisture.
• Granulated Sugar: Split to sweeten the zucchini and the batter evenly.
• All-Purpose Flour: Provides structure, so avoid using self-rising flour here.
• Baking Soda & Baking Powder: Ensures the bread rises nicely and stays fluffy.
• Fine Sea Salt: Balances sweetness and enhances flavor overall.
• Plain Greek Yogurt: Adds tang and moisture; both full-fat or non-fat work well.
• Large Eggs: Bind everything together; room temperature eggs mix more evenly.
• Lemon Zest: Brings fragrant citrus notes that brighten each bite.
• Lemon Juice: Mixed in the batter and glaze for consistent lemon flavor.
• Vanilla Extract: Deepens flavor complexity with its warm undertones.
• Powdered Sugar (for Glaze): Sweetens the glaze while keeping it smooth.

Variations

I like to mix things up with this Lemon Greek Yogurt Zucchini Bread with Lemon Glaze Recipe depending on the season or what I have on hand. It’s great to experiment with add-ins or adapt it for specific dietary preferences.

• Add Nuts or Seeds: I’ve tossed in chopped walnuts or sliced almonds for some crunch, and it adds a lovely texture contrast.
• Swap the Flour: A portion of whole wheat flour can add nuttiness and fiber–just reduce it gradually to keep the bread moist.
• Make it Vegan: Use flax eggs and plant-based yogurt, adjusting sweetness cautiously—you might love this twist after trying it once!
• Boost the Citrus: Try adding a bit of orange zest alongside lemon zest for a more complex citrus profile.

How to Make Lemon Greek Yogurt Zucchini Bread with Lemon Glaze Recipe

Step 1: Prepare Your Pan and Melt Butter

Start by spraying an 8 1/2 by 4 1/2-inch loaf pan with a nonstick spray and lightly dusting it with flour to help the bread release easily. Alternatively, you can line it with parchment paper or foil, letting the edges hang over for an easier lift-out. Then, melt your butter in the microwave and set it aside to cool completely—this prevents cooking the eggs or yogurt when you mix everything.

Step 2: Shred the Zucchini and Drain

Coarsely shred the zucchini using a box grater or food processor—you’ll want about 4 cups. Toss the shredded zucchini with 2 tablespoons of sugar and put it in a fine mesh strainer set over a bowl to drain for at least 20 minutes. This step is key to avoid a gummy bread; you don’t want excess moisture weighing it down!

Step 3: Preheat Oven and Combine Dry Ingredients

Preheat your oven to 375°F. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing the leavening agents with dry ingredients ensures your bread will rise evenly.

Step 4: Mix Wet Ingredients

In a separate bowl, stir together the Greek yogurt, eggs, and remaining sugar until smooth. Add lemon zest, lemon juice, vanilla extract, and the cooled melted butter. This mixture will season the bread with that delicious lemony tang and richness.

Step 5: Combine Zucchini and Wet Mixture with Dry Ingredients

After draining, squeeze the zucchini with paper towels or cheesecloth to remove any leftover moisture. Add both the zucchini and the yogurt mixture to the bowl with the dry ingredients. Gently stir just until combined—the batter should be thick but uniform. Overmixing can make the bread tough, so be gentle!

Step 6: Bake and Cool

Pour the batter evenly into your prepared pan and smooth the top. Bake for about 55–60 minutes, or until the center is golden and a toothpick inserted comes out clean. I like to check the internal temperature—it should hit 190°F for perfect doneness. Let the bread cool in the pan for 10 minutes, then carefully remove it to a wire rack to cool completely.

Step 7: Prepare and Apply the Lemon Glaze

Mix sifted powdered sugar with lemon juice in a small bowl until you have a thick glaze. Spread it evenly over the completely cooled bread, then let it set for about 30 minutes before slicing. This glaze adds that vibrant finish that your family and guests will adore.

How to Serve Lemon Greek Yogurt Zucchini Bread with Lemon Glaze Recipe

Garnishes

I love topping slices with a sprinkle of extra lemon zest or some finely chopped fresh mint to brighten up each bite even more. Toasted nuts like walnuts or pecans on top of the glaze add a delightful crunch and contrast.

Side Dishes

This zucchini bread is fantastic paired with a hot cup of coffee or tea for breakfast or afternoon snack. For a heartier treat, I sometimes serve it alongside creamy ricotta cheese or a scoop of Greek yogurt with honey.

Creative Ways to Present

If you’re hosting a brunch or special occasion, try slicing the bread into thinner pieces and serving it on a decorative platter with fresh berries and lemon slices arranged around it. You can even drizzle a little extra glaze on the plate for pretty presentation and extra flavor.

Make Ahead and Storage

Storing Leftovers

After the bread has completely cooled and the glaze has set, I wrap it tightly in plastic wrap and store it at room temperature for up to 3 days, or in the fridge if your kitchen tends to be warm. This keeps it moist and fresh without drying out.

Freezing

I freeze leftover bread (without glaze) wrapped well in plastic and foil for up to 2 months. When you’re ready to enjoy, just thaw at room temperature and add the glaze fresh—it tastes as good as the day I baked it.

Reheating

To warm slices, I pop them in the toaster oven or microwave for about 15 seconds—it revives that soft texture beautifully. If the glaze feels a bit firm, a very quick zap helps it soften without melting away entirely.

FAQs

Final Thoughts

This Lemon Greek Yogurt Zucchini Bread with Lemon Glaze Recipe is one I keep coming back to because it’s simple, delicious, and a crowd-pleaser every time. I love sharing it when friends come over because the lemon glaze always gets compliments, and the moistness from the zucchini and yogurt keeps everyone wanting more. I really hope you give it a try—you’ll enjoy how easy it is, how bright and fresh it tastes, and how many ways you can make it your own!

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