Lemon Zucchini Bread with Greek Yogurt: Sweet, Moist, & Tangy
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.
Nutrition
Calories: 180kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Sodium: 150mg