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Lemon Yogurt Zucchini Bread is the perfect summer treat! Ultra moist and loaded with bright lemon flavors, everyone will be asking for this recipe.

Lemon Yogurt Zucchini Bread

Lemon Yogurt Zucchini Bread is the perfect summer treat! Ultra moist and loaded with bright lemon flavors, everyone will be asking for this recipe.

Course Dessert
Cuisine American
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yields: 1 loaf
Recipe by Tessa Arias

Ingredients

For the bread:

  • 2 cups (254 grams) all-purpose flour, plus more for pans
  • 1 pound (453 grams) zucchini, washed with ends trimmed
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/3 cup (95 grams) plain Greek yogurt
  • 2 large eggs, at room temperature
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 5 tablespoons (71 grams) unsalted butter, melted and cooled

For the glaze:

  • 1 cup (125 grams) powdered sugar, sifted
  • 2 tablespoons lemon juice

Directions

  1. Grease an 8 1/2 by 4 1/2-inch loaf pan. Dust with flour, tapping out any excess.
  2. Using a food processor or box grater, shred the coarsely shred the zucchini. Toss with 2 tablespoons of the sugar, and place in a fine mesh strainer set over a bowl. Allow to drain of excess water for at least 20 minutes.
  3. Preheat the oven to 375°F.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. In a glass measuring cup stir together the yogurt, eggs, and remaining sugar. Add in the lemon extract, lemon juice, lemon zest, and melted butter.
  6. Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Stir together the zucchini, yogurt mixture, and flour mixture until just combined.
  7. Pour batter into prepared pan, smoothing evenly. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.
  9. In a small bowl combine the powdered sugar and lemon juice until a thick glaze forms. Spread evenly over the bread and allow to set for 30 minutes.
  10. Bread can be covered and stored at room temperature for up to 3 days.