Lemon Yogurt Zucchini Bread
User Reviews
5.0
12 reviews
Excellent
Lemon Yogurt Zucchini Bread
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Lemon Yogurt Zucchini Bread is the ultimate summertime treat! Moist, light zucchini bread is loaded with bright lemon flavor and topped with sweet lemon icing. The perfect way to use up extra zucchini this summer!
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Ingredients
For the bread:
- 5 tablespoons (71 grams) unsalted butter
- 1 pound (453 grams) zucchini, washed with ends trimmed (2-3 medium zucchini)
- 3/4 cup (150 grams) granulated sugar, divided
- 2 cups (254 grams) all-purpose flour
- 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
- 2 tablespoons lemon zest, from about 3 large lemons
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup (125 grams) powdered sugar, sifted
- 2 tablespoons lemon juice
Instructions
Make the bread:
- 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.
- Place the butter in a small microwave-safe bowl and microwave for about 30 seconds, or until melted. Set aside to cool completely.
- 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.
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- 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.
- 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.
- 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.
- 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:
- 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.
Notes
- *This recipe was successfully tested using both non-fat and full-fat plain Greek yogurt. Feel free to use whichever works best for you!
- ** Reducing or skipping this waiting period will result in gummy, heavy zucchini bread.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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