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
Scale
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
