Bright, moist, and endlessly inviting, Lemon Yogurt Zucchini Bread is one of those bakes that always brings a smile. Each slice perfectly captures the balance of zingy citrus, creamy yogurt richness, and tender zucchini for an irresistibly soft texture. Whether you serve it at breakfast, tuck a slice into a lunchbox, or enjoy it with tea, this loaf is full of fresh flavor and gentle sweetness—delightful any time of year.
Ingredients You’ll Need
You only need a handful of pantry staples and a few garden-fresh additions to create this delicious Lemon Yogurt Zucchini Bread. Each ingredient plays an important role in building flavor, keeping the bread fluffy, and giving it that sunny, lemony look.
- All-purpose flour: The sturdy base that ensures your bread has the perfect sliceability and crumb structure.
- Baking powder & baking soda: These two leaveners team up to give the loaf lift and a soft, pillowy interior.
- Salt: Just a pinch to balance out the sweetness and enhance all those zingy lemon notes.
- Ground cinnamon: Adds a subtle warmth that rounds out the tart lemon and brightens the bread’s flavor.
- Granulated sugar: Not just for sweetness—sugar helps create that lovely golden crust and keeps the bread moist.
- Large eggs: Eggs provide structure and richness, making every slice tender but not crumbly.
- Plain Greek yogurt: Yogurt brings tang and creaminess, ensuring your loaf stays moist for days without feeling heavy.
- Vegetable oil: Oil guarantees a supple crumb and melt-in-your-mouth texture.
- Zest of 1 lemon: Lemon zest is pure sunshine, infusing the loaf with fragrance and intensity that bottled extract just can’t match.
- Fresh lemon juice: A couple tablespoons of juice enhance the zing and bring out the zucchini’s freshness.
- Vanilla extract: Vanilla provides a gentle floral sweetness that brings all the other flavors together.
- Finely grated zucchini: Zucchini is the secret behind that super-moist crumb and adds a healthy touch, too—just squeeze it well!
- Chopped walnuts or pecans (optional): For extra crunch and nuttiness, fold some in or sprinkle on top.
How to Make Lemon Yogurt Zucchini Bread
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). A properly heated oven is key to an even rise and a well-baked loaf. Lightly grease a 9×5-inch loaf pan to ensure the bread releases easily after baking, so none of that golden crust goes to waste.
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, salt, and cinnamon. Giving these dry ingredients a good stir helps evenly distribute the leaveners and spice, ensuring every bite is perfectly flavored and rises just right.
Step 3: Beat the Eggs and Sugar
In a larger mixing bowl, beat together the granulated sugar and eggs until the mixture looks light and fluffy. This step is essential—it creates lift and extra tenderness, setting your Lemon Yogurt Zucchini Bread up for a dreamy, soft crumb.
Step 4: Add Yogurt, Oil, Lemon, and Vanilla
Into your egg and sugar mixture, add the Greek yogurt, vegetable oil, fresh lemon zest, lemon juice, and vanilla extract. Whisk until everything is beautifully combined—the aroma alone will have you counting down until the loaf is ready.
Step 5: Combine Wet and Dry Ingredients
Now, gently fold your dry ingredients into the wet mixture, stirring just until combined. Be careful not to over-mix; a gentle touch keeps the crumb tender and prevents a dense loaf.
Step 6: Fold in Zucchini and Nuts
Next, fold in the finely grated zucchini and, if you’re in the mood for some crunch, a handful of chopped walnuts or pecans. Make sure the zucchini has been squeezed to remove as much moisture as possible; this little trick keeps your loaf from becoming soggy while still adding all that moisture.
Step 7: Bake Until Golden and Set
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 45–50 minutes, or until a skewer poked in the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely—the hardest part is waiting!
How to Serve Lemon Yogurt Zucchini Bread
Garnishes
For a pop of color and a touch of extra zest, try dusting the cooled Lemon Yogurt Zucchini Bread with a little powdered sugar, scattering a few lemon curls over the top, or drizzling with a simple lemon glaze. Fresh berries on the side add even more vibrance and flavor.
Side Dishes
This bread loves a simple companion! Pile on fresh fruit—think strawberries, blueberries, or raspberries—for a summery vibe. If you’re serving breakfast or brunch, a dollop of Greek yogurt and a sprinkle of granola alongside your slice make for a hearty, balanced spread.
Creative Ways to Present
Try cutting the loaf into thick slices, then toasting gently and serving with a swipe of lemon curd. Or, transform your Lemon Yogurt Zucchini Bread into an afternoon treat by layering it into a parfait with yogurt and fresh fruit. You can also cube it to make playful mini-bread trifles for parties—there’s no wrong way!
Make Ahead and Storage
Storing Leftovers
Wrap your Lemon Yogurt Zucchini Bread tightly in plastic wrap or pop it in an airtight container. At room temperature, it will stay moist and flavorful for up to 3 days; for longer freshness, refrigerate for up to a week. Honestly, the flavors only deepen after a day, making those leftovers extra tempting!
Freezing
This bread freezes beautifully! Let it cool completely, then wrap the loaf or individual slices in foil or plastic wrap and store in a zip-top bag. It’ll stay delicious for up to three months, ready to perk up your mornings or surprise guests with bright citrus flavor whenever you crave it.
Reheating
For the freshest-from-the-oven experience, pop chilled or thawed slices into a toaster or microwave for just 10–15 seconds. A quick warm-up revives the lemon aroma and brings back that just-baked softness, especially if you spread a little butter while it’s hot.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well as zucchini in this recipe, delivering the same moisture and tenderness, with subtle flavor differences that make each loaf unique.
Do I need to peel the zucchini?
No peeling required! The zucchini’s skin is thin and tender, and adds tiny flecks of color throughout the bread. Just give it a good wash and finely grate it—easy and beautiful.
How do I keep the bread from getting soggy?
After grating, be sure to squeeze out as much moisture from the zucchini as possible (a clean kitchen towel works wonders). This simple step prevents excess liquid from making the bread heavy or gummy.
Can I make this gluten-free?
Definitely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that your baking powder is gluten-free too. The bread remains just as moist, lemony, and irresistible.
Is it possible to reduce the sugar?
You can try reducing the sugar to 3/4 cup for a less sweet loaf, or substitute with coconut sugar for a slightly different flavor. Keep in mind this may change the color and texture, but the bread will still be delicious.
Final Thoughts
If you love treats that are a little bit wholesome and a lot delicious, give Lemon Yogurt Zucchini Bread a place in your kitchen. It’s bright, fresh, and so easy to make, you’ll want to bake it again and again. One slice and you’ll see why this loaf has become a true favorite!
Print
Lemon Yogurt Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Yogurt Zucchini Bread is a delightful and moist loaf perfect for breakfast or as a snack. The combination of lemon zest, Greek yogurt, and grated zucchini gives it a refreshing flavor. Enjoy a slice of this healthy bread with a cup of tea or coffee!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup vegetable oil
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (squeezed to remove excess moisture)
- optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a large mixing bowl, beat the sugar and eggs until light and fluffy. Add the yogurt, oil, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
- Blend dry and wet mixtures: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the grated zucchini and nuts if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This bread tastes even better the next day as the lemon and zucchini flavors develop.
- Store wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
