Lemon Zucchini Bread with Greek Yogurt: Sweet, Moist, & Tangy

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Why This Bread Is Perfect

• The combination of lemon and zucchini creates a unique mix of tangy and earthy flavors that feels indulgent yet wholesome. It’s the perfect way to use up fresh zucchini while adding a refreshing twist.
• Greek yogurt ensures every slice is soft, rich, and moist without being overly dense. By replacing heavier fat sources, it keeps this bread light while enhancing its texture.
• This bread’s recipe is simple yet versatile, making it ideal for beginner bakers or anyone looking to whip up a quick treat. You don’t need fancy tools or complex techniques to create a delicious loaf.
• With just a touch of optional powdered sugar dusting, it can transform from a casual snack into a sweet treat suited for special occasions. The lemon zest adds brightness to every bite.

Everything You Need for This Recipe

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup Greek yogurt (plain, unsweetened)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• Optional: powdered sugar for dusting

Greek yogurt is the key to achieving this bread’s tender texture and creamy undertones. Meanwhile, lemon zest and juice lend a bright, tangy flavor that contrasts beautifully with the subtle sweetness of zucchini.

How To Make Lemon Zucchini Bread with Greek Yogurt Step by Step

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, combine grated zucchini, Greek yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and all ingredients are evenly incorporated.
3. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Be sure to sift these ingredients for a well-aerated batter.
4. Pour the wet mixture into the dry ingredients and gently fold them together until just combined. Avoid overmixing; some lumps in the batter are perfectly fine.
   

   

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5. Transfer the batter to the prepared loaf pan, smoothing the surface with a spatula for even baking.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent the pan with aluminum foil in the last 10 minutes.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

A Bite of Its Background

Lemon zucchini bread has roots in home baking traditions, where seasonal produce meets pantry staples. Zucchini bread gained popularity as a creative solution for summertime garden abundance, with lemon adding a citrusy twist that feels modern and refreshing.

The incorporation of Greek yogurt reflects contemporary baking trends prioritizing health-conscious ingredients, making this recipe a delicious fusion of past and present culinary ideas.

Looking for something similar? Try our lemon blueberry sweet rolls: a.

For more ideas, check out our lemon glazed blueberry cake recipe:.

You might also enjoy our lemon blueberry bread with zesty.

Common Questions About This Recipe

• Can I use regular yogurt instead of Greek yogurt? Yes, but the texture may be slightly lighter and less creamy. If you choose regular yogurt, avoid varieties with added sugar.
• Do I need to squeeze the water out of the zucchini? For this recipe, no. The moisture in the zucchini contributes to the bread’s tenderness and prevents it from becoming dry.
• How do I store leftover bread? You can store the bread in an airtight container at room temperature for 2-3 days or freeze it for longer storage. Before freezing, wrap the entire loaf tightly in plastic wrap.

Expert Baking Tips and Tricks

• Use fresh lemons for zest and juice to maximize the bright citrus flavor. Pre-bottled juices lack the same zing and aromatic quality.
• Don’t overmix the batter — doing so can lead to a dense texture instead of a fluffy, tender crumb. Fold gently until combined.
• If your zucchini is particularly large, pay extra attention to grating it finely. Larger pieces can make the bread unevenly textured.
• Consider using a serrated knife to slice the cooled loaf cleanly. Its delicate texture benefits from a gentle cutting tool.

Serving Suggestions and Pairings

• Pair sliced lemon zucchini bread with our lemon blueberry bread with zesty glaze for a bright, citrus-focused dessert duo.
• A dollop of whipped cream or Greek yogurt on top enhances the creamy elements and adds a decadent finish.
• Serve with chilled iced tea or herbal lemonade to complement the lemony undertones in the recipe.
• For breakfast, enjoy alongside scrambled eggs or fresh fruit for a balanced start to your day.

Print Pin

Lemon Zucchini Bread with Greek Yogurt: Sweet, Moist, & Tangy

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 180

This Lemon Zucchini Bread is a delightful blend of sweet and tangy flavors, made moist with Greek yogurt and fresh zucchini.

Ingredients

• 1 cup grated zucchini ((about 1 medium zucchini))
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup Greek yogurt ((plain, unsweetened))
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• powdered sugar (for dusting (optional))

Instructions 

• Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
• In a medium bowl, combine the grated zucchini, Greek yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
• In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
• Optional: Dust with powdered sugar before serving for an extra touch of sweetness.

Notes

For added flavor, consider using fresh lemon juice and zest from organic lemons.

Calories: 180kcal

Cost: $10

Course: Dessert

Cuisine: American

Keyword: zucchini bread

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Sodium: 150mg

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