Greek Yogurt Lemon Zucchini Bread

Zucchini bread is awesome, there’s no denying that…but lemon zucchini bread?? It’s unbelievably good and if the lemon version were even in the same category as the more traditional version, it would blow it out of the water. Thankfully, there’s no replacing a classic, so there’s no real competition here, but this fruitier, sweeter, denser loaf makes a pretty perfect addition to any brunch or dessert buffet – or really any occasion at all, let’s be real.

One of the great things about zucchini is that it goes well with just about any other flavor/ingredient you pair it with; since it’s got its own subtle flavor, you get a combo that isn’t overwhelming, but is nicely balanced out and wholly delicious. Here, you’ve got a dense, moist crumb cake that’s lightened up by the zucchini, bright and citrusy with the fresh lemon juice, and with a little tang from some lemon Greek yogurt. There’s nothing overly sweet or cloying about this, it’s just tasty and refreshing, plain and simple.

Once you’ve got your bread out of the oven and it’s cooling off – you want it to be fully cooled before you glaze it, so you get the bright white, hardened glaze – then you’ll mix up your glaze, which is simply powdered sugar and lemon juice. It might seem like too much powdered sugar for the amount of lemon juice, but just keep mixing! It always smoothes out in the end. Glaze your bread, top it off with some fresh lemon zest if you like and let it set…if you can wait that long! (If not, we understand!)

Why You’ll Love This Recipe

This Greek Yogurt Lemon Zucchini Bread is a delightful twist on the classic zucchini bread, bursting with fresh, citrusy flavors. The combination of lemon and zucchini creates a perfect balance of sweet and tangy, while the Greek yogurt adds a hint of creaminess and keeps the loaf moist.

Kitchen Equipment You’ll Need

• 9×5-inch loaf pan
• Medium mixing bowl
• Large mixing bowl or mixer
• Whisk
• Grater
• Spatula
• Measuring cups and spoons
• Cooling rack

Ingredients

Bread:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup canola oil
• 1 (6 oz.) container lemon Greek yogurt
• 3 eggs
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups zucchini, grated, drained and squeezed dry

Glaze:

• 1 cup powdered sugar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon lemon zest, optional

Step-by-Step Instructions

1. Preheat your oven to 350º F and lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl or mixer, beat together the sugar and canola oil, then mix in the eggs and Greek yogurt.
4. Once the eggs are fully incorporated, mix in the lemon juice and vanilla extract.
5. Gradually fold in the dry ingredients until incorporated, then gently fold in the grated zucchini and lemon zest.
6. Pour the batter into the greased loaf pan, then place it in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
7. Remove from the oven and let cool completely.
8. For the glaze, whisk the lemon juice into the powdered sugar until smooth, stirring in lemon zest if desired.
9. Once the cake has fully cooled, pour the glaze over the cake and let it set until hardened.
10. Slice, serve, and enjoy!

Tips for Success

• Make sure to drain and squeeze the zucchini well to avoid excess moisture in the batter.
• Allow the bread to cool completely before applying the glaze to ensure it sets properly.

Additional Tips or Variations

• If you prefer, substitute the lemon Greek yogurt with plain Greek yogurt and add extra lemon zest for more flavor.
• For a nutty twist, consider adding a handful of chopped walnuts or pecans to the batter.

Nutritional Highlights (Per Serving)

• Calories: Approximately 350
• Fat: 12g
• Carbohydrates: 54g
• Protein: 6g

Frequently Asked Questions (FAQ)

Can I use a different type of oil?

Yes, you can use vegetable oil or melted coconut oil as a substitute for canola oil.

Can I freeze the bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, you can use sour cream or even a dairy-free yogurt alternative.

Conclusion

We hope you enjoy making and savoring this Greek Yogurt Lemon Zucchini Bread as much as we do. It’s a delightful treat that’s perfect for any occasion. Give it a try and let us know how it turned out for you by sharing your thoughts and photos in the comments below. Happy baking!