Description
A moist and flavorful zucchini lemon bread made with Greek yogurt for added richness and tang. Perfect for breakfast or a light dessert.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- 1/3 cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, Greek yogurt, eggs, vegetable oil, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini.
- This bread can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- You can freeze slices individually for a quick snack later.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
