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Lemon Greek Yogurt Zucchini Bread with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 81 reviews
  • Author: Villerius
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 15 minutes
  • Yield: 1 loaf, about 10 slices
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Yogurt Zucchini Bread is a moist, flavorful loaf combining freshly grated zucchini with zesty lemon for a perfect balance of sweet and tangy. Made using Greek yogurt for added moisture and tenderness, this bread features a light lemon glaze on top that adds a delightful finishing touch. Whether for breakfast, a snack, or dessert, this easy-to-make quick bread is sure to please.

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

  1. Prepare the Pan: Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray and dust it with flour, tapping out any excess. Alternatively, line the pan with foil or parchment paper leaving some overhang to aid removal.
  2. Melt Butter: Place the butter in a small microwave-safe bowl and microwave for about 30 seconds or until melted. Set aside to cool completely.
  3. Shred and Drain Zucchini: Using a food processor or box grater, coarsely shred the zucchini to yield about 4 cups. Toss shredded zucchini with 2 tablespoons (25 grams) of sugar. Place in a fine mesh strainer set over a bowl and let it drain for at least 20 minutes to remove excess moisture, which prevents soggy bread.
  4. Preheat Oven and Prepare Dry Ingredients: Preheat the oven to 375°F (190°C). In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Mix Wet Ingredients: In another medium bowl, stir together Greek yogurt, eggs, and the remaining granulated sugar (1/2 cup or 125 grams). Add lemon zest, lemon juice, vanilla extract, and the cooled melted butter. Mix until combined.
  6. Squeeze Zucchini: After draining, squeeze the shredded zucchini with paper towels or cheesecloth to wring out any remaining moisture.
  7. Combine Ingredients: Add the squeezed zucchini and yogurt mixture to the flour mixture. Stir gently until just combined; the batter will be thick and slightly lumpy.
  8. Transfer Batter and Bake: Pour the batter evenly into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55 to 60 minutes until the center is golden brown and a toothpick inserted comes out clean or the internal temperature reaches 190°F (88°C).
  9. Cool Bread: Let the bread cool in the pan for 10 minutes, then carefully remove it from the pan and transfer to a wire rack. Allow the bread to cool completely before glazing.
  10. Make the Glaze: In a small bowl, combine sifted powdered sugar and lemon juice, mixing until a thick glaze forms.
  11. Apply Glaze: Spread the glaze evenly over the cooled zucchini bread. Let it set for about 30 minutes before slicing and serving.
  12. Storage: Completely cooled bread can be wrapped tightly and frozen for up to 2 months.

Notes

  • This recipe works well with either non-fat or full-fat plain Greek yogurt; choose based on your preference.
  • Draining the zucchini for at least 20 minutes is essential to avoid gummy, dense bread—do not skip this step for best texture.
  • You can line the loaf pan with parchment or foil for easier removal of the bread.
  • For a stronger lemon flavor, you can increase the lemon zest by 1 tablespoon or adjust glaze lemon juice to taste.

Nutrition

  • Serving Size: 1 slice (1/10 of loaf)
  • Calories: 210
  • Sugar: 14g
  • Sodium: 170mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Find it online: https://emilyscook.com/lemon-greek-yogurt-zucchini-bread-with-lemon-glaze-recipe/