Welcome to a delightful baking adventure with this Lemon Yogurt Zucchini Bread! It's moist, zesty, and the perfect treat for any time of day.
Tips for Success
Make sure to wring out that zucchini well! This part’s so satisfying and ensures your bread won’t turn out soggy.
Why You'll Love It
The combination of lemon and zucchini is a match made in heaven. Trust me, you’ll love it!
Ingredients
- For the bread:
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- For the glaze:
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Instructions
- Make the bread:
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Step 1- Prepare the pan: Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. Dust with flour, tapping out any excess. Alternatively, line with foil or parchment paper, leaving an overhang.
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Step 2- Melt the butter: Place the butter in a small microwave-safe bowl and microwave for about 30 seconds, or until melted. Set aside to cool completely.
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Step 3- Prepare the zucchini: Using a food processor or box grater, coarsely shred the zucchini (you'll end up with about 4 cups). Toss with 2 tablespoons (25 grams) of sugar and place in a fine mesh strainer set over a bowl. Allow excess water from zucchini to drain for at least 20 minutes. Meanwhile, zest and juice your lemons.
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Step 4- Preheat the oven: Preheat the oven to 375°F.
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Step 5- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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Step 6- Combine wet ingredients: In a separate medium bowl, stir together the yogurt, eggs, and remaining sugar (125 grams). Add in the lemon zest, lemon juice, vanilla, and cooled melted butter.
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Step 7- Combine mixtures: Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Add the zucchini and yogurt mixture to the flour mixture, stirring until just combined. Batter will be thick.
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Step 8- Bake the bread: Pour batter into prepared pan, smoothing evenly. Bake until the center is golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes, or once an internal temperature of 190°F is reached.
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Step 9- Cool the bread: Cool in pan for 10 minutes, then carefully remove loaf from pan and transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.
- Make the glaze:
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Step 10- Prepare the glaze: In a small bowl, combine the sifted powdered sugar and lemon juice until a thick glaze forms. Spread evenly over the cooled bread and allow to set for 30 minutes before slicing and serving.
Nutrition
- Calories: 220, Fat: 8g, Carbs: 36g, Protein: 4g
Cooking techniques
Shredding the zucchini properly and wringing out excess moisture are key to achieving the perfect texture in this bread.
Variations or substitutions
You can substitute Greek yogurt with sour cream for a different flavor profile. Feel free to experiment with other citrus zests like lime or orange!
Storage tips
Wrap the cooled bread tightly in plastic wrap and store it in an airtight container in the refrigerator for up to a week. It also freezes well for up to 2 months!
Notes
*For a dairy-free version, use coconut yogurt instead of Greek yogurt.
