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
Scale
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.
