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lemon zucchini bread with greek yogurt

Tangy Lemon Zucchini Bread with Greek Yogurt

Delicious Tangy Lemon Zucchini Bread with Greek Yogurt recipe with step-by-step instructions.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 16 slices
Calories: 4400
Ingredients Method

Ingredients
  

For the bread:
  • 1 cup vegetable oil (or any neutral oil like canola)
  • 7 oz greek yogurt (Fage Total recommended for richness)
  • 1.5 tbsp lemon juice
  • 2.5 tsp lemon zest
  • 2 cups sugar
  • 3 eggs (room temperature, about 70°F)
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground ginger
  • 2 cups zucchini (grated and squeezed dry)
  • 1.5 tsp vanilla extract
For the glaze:
  • 1 cup powdered sugar (sifted)
  • 2.5 tbsp lemon juice
  • 2 tbsp lemon zest

Method
 

  1. Preheat your oven to 350°F and grease two 9x5 inch loaf pans (or similar size) with oil or cooking spray. While the oven heats, combine the sugar and 2.5 tsp lemon zest in a small bowl, rubbing them together with your fingers to release the oils and infuse the sugar with bright lemon flavor—this builds flavor from the start rather than adding zest later.
  2. In a large bowl, whisk together the vegetable oil, Greek yogurt, and 1.5 tbsp lemon juice until well combined and smooth. The yogurt adds tang and moisture while keeping the crumb tender. Add the room-temperature eggs one at a time, whisking well after each addition to fully incorporate and create an emulsion—this ensures an even, light crumb throughout the bread.
  3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground ginger. Add the lemon-sugar mixture from Step 1 to the wet mixture from Step 2 and stir to combine. Pour the dry ingredient mixture into the wet mixture and fold together gently with a rubber spatula until just combined—do not overmix, as this keeps the bread tender and prevents a tough crumb. The batter should be thick but slightly chunky.
  4. Grate your zucchini and squeeze it dry in a clean kitchen towel—removing excess moisture is crucial to prevent a soggy, dense loaf. Fold the dried zucchini and vanilla extract into the batter from Step 3 until evenly distributed. I like to fold in the zucchini last so it stays more visible in the final crumb rather than disappearing into the batter.
  5. Divide the batter evenly between the two prepared pans. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs—don't overbake, as the bread will dry out. The tops should be lightly golden and a slight crack may form down the center, which is normal. Let the loaves cool in the pans for 10-20 minutes, then turn them out onto a wire rack to cool completely before glazing.
  6. While the bread cools, prepare the glaze by whisking together the sifted powdered sugar and 2.5 tbsp lemon juice until smooth and pourable—the consistency should be thick but drizzle-able. Once the bread is completely cooled (warm bread will cause the glaze to soak in unevenly), drizzle the glaze over each loaf and top with the remaining 1 tbsp lemon zest. I find sifting the powdered sugar makes the glaze silkier and prevents lumps that can create a grainy texture.