Zucchini Lemon Bread with Greek Yogurt

Short Description

Zucchini Lemon Bread with Greek Yogurt is a soft, moist loaf that combines the fresh flavor of zucchini with the bright, tangy notes of lemon. Greek yogurt adds richness and a tender crumb, making this a satisfying and flavorful treat perfect for breakfast, brunch, or a light dessert.

Why You’ll Love This Recipe

• Moist and tender texture from the Greek yogurt
• Bright, refreshing lemon flavor in every bite
• A nutritious use for extra zucchini
• Easy to make with simple, wholesome ingredients
• Great for meal prep, gifting, or casual snacking
• Customizable with nuts, berries, or a citrus glaze
• Suitable for both kids and adults
• Freezer-friendly and great for make-ahead plans
• Can be made into muffins or a bundt cake
• Naturally sweet with less added sugar

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Large eggs
• Granulated sugar
• Plain Greek yogurt
• Vegetable oil
• Lemon zest
• Lemon juice
• Vanilla extract
• Grated zucchini
• Chopped walnuts (optional)

For the glaze (optional):

• Powdered sugar
• Lemon juice

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a separate bowl, beat eggs and sugar until fluffy. Add yogurt, oil, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
4. Gradually stir dry ingredients into the wet mixture until just combined.
5. Fold in the grated zucchini and walnuts (if using).
6. Pour the batter into the prepared loaf pan and level the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.

Servings and Timing

• Servings: 12 slices
• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: About 1 hour 15 minutes

Variations

• Orange Zucchini Bread: Use orange zest and juice instead of lemon.
• Berry Twist: Add 1/2 cup of fresh blueberries for a fruity variation.
• Nut-Free: Omit the nuts for a smoother texture.
• Vegan Version: Use flax eggs and plant-based yogurt.
• Spiced Version: Add cinnamon or nutmeg for a warm, spiced flavor.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 5 days; bring to room temperature before serving.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheating: Microwave individual slices for 15–20 seconds or warm in a 300°F oven for 10 minutes.

FAQs

Can I make this bread gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Do I need to squeeze the zucchini before adding it?

Yes, gently squeeze out excess moisture to avoid a soggy loaf.

Can I skip the glaze?

Absolutely. The bread is flavorful enough on its own.

What kind of Greek yogurt should I use?

Plain, full-fat or low-fat Greek yogurt works best.

Can I use yellow squash instead of zucchini?

Yes, it’s a great substitute with similar moisture and flavor.

How long does the bread stay fresh?

Up to 3 days at room temperature or 5 days refrigerated.

Can I make this into muffins?

Yes, bake in a muffin tin for 20–25 minutes at the same temperature.

Can I use oil substitutes?

You can replace vegetable oil with melted coconut oil or applesauce for a lighter texture.

Why is my bread dense?

Overmixing the batter can lead to a dense loaf. Mix just until combined.

Can I double the recipe?

Yes, double the ingredients and bake in two loaf pans.

Conclusion

Zucchini Lemon Bread with Greek Yogurt is a refreshing, wholesome treat that combines vibrant citrus flavor with the natural moisture of zucchini. Whether enjoyed fresh out of the oven or the next day with a drizzle of lemon glaze, it’s a recipe you’ll want to make again and again. Ideal for using up garden zucchini or impressing guests with a light, flavorful loaf, this bread is as versatile as it is delicious

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