Lemon Yogurt Zucchini Bread

Handle the Heat

Ready in: 60 minutes
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 8
Vegetarian

Ingredients

  • 1 teaspoon baking powder
    Baking
  • 1 teaspoon baking soda
    Baking
  • 2 large eggs, at room temperature
    Milk, Eggs, Other Dairy
  • 2 cups (254 grams) all-purpose flour, plus more for pans
    Baking
  • 3/4 cup (150 grams) granulated sugar
    Baking
  • 1 teaspoon lemon extract
    Baking
  • 1 tablespoon lemon juice
    Produce
  • 2 tablespoons lemon juice
    Produce
  • 1 tablespoon lemon zest
    Produce
  • 1/3 cup (95 grams) plain Greek yogurt
    Milk, Eggs, Other Dairy
  • 1 cup (125 grams) powdered sugar, sifted
    Baking
  • 1/2 teaspoon fine salt
    Spices and Seasonings
  • 5 tablespoons (71 grams) unsalted butter, melted and cooled
    Milk, Eggs, Other Dairy
  • 1 pound (453 grams) zucchini, washed with ends trimmed
    Produce

Steps

  • Grease an 8 1/2 by 4 1/2-inch loaf pan. Dust with flour, tapping out any excess.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.Preheat the oven to 375F.In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.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.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.
  • 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.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.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.Bread can be covered and stored at room temperature for up to 3 days.

Nutrition

  • Calories: 351.53  cal  (17.58%)
  • Fat: 9.1  g  (14.0%)
  • Saturated Fat: 5.12  g  (31.97%)
  • Carbohydrates: 61.6  g  (20.53%)
  • Sugar: 36.11  g  (40.12%)
  • Cholesterol: 72.41  mg  (24.14%)
  • Sodium: 313.74  mg  (13.64%)
  • Protein: 7.06  g  (14.12%)
  • Selenium: 16.69  µg  (23.84%)
  • Folate: 80.67  µg  (20.17%)
  • Vitamin B1: 0.29  mg  (19.02%)
  • Vitamin B2: 0.32  mg  (18.76%)
  • Manganese: 0.33  mg  (16.33%)
  • Vitamin C: 13.28  mg  (16.1%)
  • Phosphorus: 136.92  mg  (13.69%)
  • Iron: 2.01  mg  (11.18%)
  • Vitamin B3: 2.18  mg  (10.89%)
  • Vitamin A: 412.77  IU  (8.26%)
  • Potassium: 278.41  mg  (7.95%)
  • Vitamin B6: 0.14  mg  (7.1%)
  • Fiber: 1.53  g  (6.12%)
  • Calcium: 60.39  mg  (6.04%)
  • Vitamin B5: 0.53  mg  (5.31%)
  • Magnesium: 20.96  mg  (5.24%)
  • Copper: 0.09  mg  (4.68%)
  • Zinc: 0.67  mg  (4.45%)
  • Vitamin B12: 0.23  µg  (3.84%)
  • Vitamin K: 3.22  µg  (3.06%)
  • Vitamin E: 0.45  mg  (3.02%)
  • Vitamin D: 0.42  µg  (2.78%)

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