Yogurt-Zucchini Lemon Bread

Hey y’all! I’m on a self-imposed maternity leave from this little blog of mine. Today, I’m sharing a fabulous zucchini bread recipe. I feel like if I had to pick a favorite summer vegetable, it would be a tie between corn and zucchini. Second best? This bread. I hope you enjoy!

You guys. This bread. To quote my husband, “who knew veggies inside a bread could be so delicious?”

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Even if you think you’re not a fan of veggies in a sweet bread, this bread will make you think twice. It’s like your favorite zucchini bread recipe, only made even better with the addition of lemon and yogurt.

Whole wheat flour comes out to play, giving nutty and hearty flavor. You can feel good about eating this bread.

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Also, let’s talk about lemon. Y’all (should) know I love anything citrusy and tangy. Lemons are no exception, so when I had the notion to add lemon to this bread I’m so glad I followed through with it.

If lemon isn’t your thing, don’t worry. It just adds a subtle hint to the loaf which nicely complements the overall flavor.

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Grab some in-season summer zucchini squash, a bright tangy lemon and bake this bread.

p.s. Warm with a dab of butter is a total breakfast indulgence. Do it.

Yogurt-Zucchini Lemon Bread 
adapted from food & wine
makes one 9-inch loaf

1 C all-purpose flour
1 C whole wheat flour1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t ground cinnamon powder3/4 C plus 2 T granulated sugar
2 large eggs
1/2 C coconut oil, melted 
1/2 C fat-free plain Greek yogurt (I used 0% Chobani Vanilla greek yogurt)
1 – 2 C coarsely grated zucchini*  
Zest of 1 lemon
Juice of 1 lemon

*I used the full 2 C of zucchini and liked it better that way, simply because it provided more moisture.

1. Preheat the oven to 325°. Butter and lightly flour a 9-by-4 1/2-inch metal loaf pan. 

2. In a large bowl, whisk the flour with the baking powder, baking soda, salt and cinnamon powder. In a medium bowl, mix the sugar with the eggs, coconut oil, yogurt, lemon zest and lemon juice. Add the wet ingredients to the dry ingredients along with the grated zucchini and stir until the batter is evenly moistened. 

3. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before removing from the pan and serving.

Note: The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.
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Get in my belly.

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