If you are searching for a delightful twist on a classic favorite, this Lemon Yogurt Zucchini Bread Recipe is an absolute must-try. Bursting with fresh lemon zest and balanced by the subtle earthiness of grated zucchini, every bite delivers moist, tender crumb and a tender crumb with a bright, tangy flavor that will have you coming back for more. This recipe combines simple pantry staples with a splash of Greek yogurt to make the bread irresistibly soft and satisfying while keeping it light enough for breakfast or a wholesome snack. It’s a perfect way to sneak in some veggies without sacrificing flavor, and the lovely lemon undertone adds a refreshing zing that makes this zucchini bread truly stand out.
Ingredients You’ll Need
The ingredients in this Lemon Yogurt Zucchini Bread Recipe are thoughtfully chosen for their roles in texture, flavor, and overall harmony. Each one is simple yet essential to achieving that perfect balance of moistness, sweetness, and citrus brightness that makes this bread your new favorite.
- 1 1/2 cups all-purpose flour: The base of the bread, providing structure and a tender crumb.
- 1/2 teaspoon baking soda: Helps the bread rise and become light and fluffy.
- 1/2 teaspoon baking powder: Works alongside baking soda for a flawless lift.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness and zest.
- 1/2 teaspoon ground cinnamon: Offers a warm, gentle spice that complements lemon and zucchini.
- Zest of 1 lemon: Infuses bright citrus aroma that awakens the senses.
- 2 large eggs: Bind the ingredients and add richness to the batter.
- 1/2 cup plain Greek yogurt: Provides tanginess and moistness while keeping the bread tender.
- 1/2 cup granulated sugar: Sweetens without overpowering the natural flavors.
- 1/4 cup light brown sugar: Adds a hint of caramel depth and moisture.
- 1/3 cup vegetable oil: Keeps the bread soft and gives it a silky texture.
- 1 teaspoon vanilla extract: Brings warmth and rounds out the lemon notes.
- 1 cup finely grated zucchini (excess moisture squeezed out): Adds subtle earthiness and natural moisture.
- Optional: 1 tablespoon lemon juice: For an extra punch of zing and freshness.
How to Make Lemon Yogurt Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This step ensures your bread bakes evenly and comes out clean without sticking, giving you a perfect loaf every time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and lemon zest. This careful combination layers flavor and helps your bread rise beautifully while distributing the citrus scent evenly throughout the batter.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the eggs, Greek yogurt, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth. This creates a luscious, creamy base that brings moisture and sweetness, ensuring every slice is rich yet balanced.
Step 4: Add Zucchini and Lemon Juice
Fold in the finely grated zucchini and the optional tablespoon of lemon juice to the wet mixture. The zucchini adds tender moisture without overpowering, while the lemon juice lifts the flavors, delivering that signature brightness essential to the Lemon Yogurt Zucchini Bread Recipe.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix—this keeps the bread light and soft rather than dense and tough. A gentle fold is the way to go!
Step 6: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Baking time may vary, so keep a close eye as it nears the end to avoid overbaking.
Step 7: Cool Before Enjoying
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step allows the flavors to set and helps the bread slice beautifully without crumbling.
How to Serve Lemon Yogurt Zucchini Bread Recipe
Garnishes
To elevate your Lemon Yogurt Zucchini Bread Recipe, consider a light drizzle of lemon glaze made of powdered sugar and lemon juice. A sprinkle of finely grated lemon zest on top can add a fresh burst of citrus aroma, making it as pleasing to the eyes as it is to the taste buds.
Side Dishes
This zucchini bread pairs wonderfully with a dollop of whipped cream, a smear of honey butter, or even a scoop of vanilla yogurt for a lovely contrast of textures and flavors. It also makes a fantastic companion to a hot cup of herbal tea or fresh-brewed coffee.
Creative Ways to Present
Turn slices of this bread into savory-sweet mini toast points by topping them with cream cheese and smoked salmon for a fancy brunch treat. Alternatively, cut the loaf into cubes and serve alongside fresh fruit and nuts for an irresistible breakfast board your guests will adore.
Make Ahead and Storage
Storing Leftovers
You can store leftover zucchini bread wrapped tightly in plastic wrap or placed in an airtight container at room temperature for up to three days. This keeps it moist and fresh, perfect for snacking anytime.
Freezing
For longer storage, wrap slices or the whole loaf in plastic wrap, then place them in a freezer bag. Freeze for up to three months. Just be sure to thaw overnight in the refrigerator or at room temperature before enjoying.
Reheating
Warm slices gently in a microwave for 15 to 20 seconds or in a toaster oven at a low setting. This revives that fresh-baked softness and aroma, making it taste like it just came out of the oven.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Absolutely! Regular yogurt will work fine, though Greek yogurt’s thickness adds extra moisture and richness. If using regular yogurt, consider draining it slightly to avoid excess liquid in the batter.
Do I need to peel the zucchini?
No peeling is necessary. The skin adds lovely color and nutrients. Just be sure to grate it finely and squeeze out the excess moisture to prevent soggy bread.
Can I add nuts or fruit to this bread?
Definitely! Chopped walnuts, pecans, or blueberries fold in wonderfully if you want to add some texture and variety. Just fold them in along with the zucchini for even distribution.
How do I know when the bread is done baking?
The best test is inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, your bread is perfectly baked. The top should also be golden and spring back lightly to the touch.
Is this recipe suitable for a vegetarian diet?
Yes, this Lemon Yogurt Zucchini Bread Recipe is completely vegetarian friendly. It uses no meat or animal derivatives beyond eggs and dairy, making it a wonderful option for many diets.
Final Thoughts
This Lemon Yogurt Zucchini Bread Recipe has a special place in my kitchen because it delivers so much flavor, texture, and a touch of brightness that feels like sunshine in every slice. Whether you’re looking for a wholesome breakfast, a cozy snack, or a thoughtful gift, this bread is sure to please. Give it a try and watch it become a beloved staple in your baking repertoire!
Print
Lemon Yogurt Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Yogurt Zucchini Bread is a moist and flavorful loaf that combines the freshness of lemon zest with the wholesome goodness of grated zucchini. Made with Greek yogurt and lightly sweetened with granulated and brown sugar, it’s a perfect snack or breakfast treat that’s both satisfying and delicious.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon
Wet Ingredients
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (excess moisture squeezed out)
- Optional: 1 tablespoon lemon juice for extra zing
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and lemon zest until well combined.
- Combine wet ingredients: In a large bowl, whisk the eggs, plain Greek yogurt, granulated sugar, brown sugar, vegetable oil, and vanilla extract together until the mixture is smooth and uniform.
- Add zucchini and lemon: Stir the finely grated zucchini and the optional lemon juice into the wet ingredients, mixing gently.
- Combine wet and dry mixtures: Add the dry flour mixture to the wet ingredients. Stir just until combined, being careful not to overmix to maintain a tender crumb.
- Pour batter and bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- For a sweeter finish, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Optional add-ins like 1/2 cup chopped walnuts or blueberries can be folded into the batter for variation and added texture.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate to keep longer.
