Lemon Zucchini Bread

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Healthier Lemon GREEK YOGURT Zucchini Bread. A delicious and healthier take on zucchini bread. This moist lemon zucchini bread has a slightly tart lemon flavor and a tangy lemon glaze. Recipe from chelseasmessyapron.com

This moist lemon zucchini bread is sweet with a slightly tart flavor and a tangy lemon glaze. This bread is moist and tender, made with better-for-you ingredients, and is so easy to make!

Looking for more ways to use your zucchini? Try these healthy zucchini muffins or this healthy zucchini bread next!

Image of the lemon zucchini bread cut up into slices

Lemon zucchini bread

Zucchini bread has always been one of my favorite treats. In fact, we served zucchini bread at our wedding reception because I love it so much! We made hundreds of miniature loaves and cut them into small slices to serve. The zucchini bread was a huge hit.

And you guys; I like this lemon zucchini bread is EVEN BETTER than plain zucchini bread! It’s insanely good with so much flavor and the perfect texture. 

Image of a lemon being squeezed

“Secret” ingredients

The “secrets” to the perfectly balanced lemon flavor without having a soggy loaf of lemon zucchini bread? Lemon Greek yogurt and Lemon extract. (If you can’t find lemon Greek yogurt, I also tested vanilla Greek yogurt and works great. The loaf is a bit less lemon-y overall, but still delicious.)

For the lemon Greek yogurt, I tested this bread with Chobani lemon Greek yogurt and lemon meringue flavor by Dannon Oikos (not sponsored). They don’t sell a big tub of lemon Greek yogurt, but they have smaller containers that are 5.3 ounces each. 1 of those small containers (1/2 cup) yields the perfect amount for this bread.

And the other ingredient — lemon extract. If you aren’t familiar with lemon extract it is like vanilla extract or almond extract. You can find it by the flavored baking extracts in the grocery store and it’s relatively inexpensive — it’s cheaper than vanilla extract and most other baking extracts. For best results, do not use any substitute for the lemon extract in this bread. You can even make your own lemon extract.

Overhead image showing the top of the bread

This lemon zucchini bread relies on oat flour (ground up oats) for its health benefits AND because it contributes to a better texture. Oat flour tends to make a baked good more moist than wheat flour and it also adds flavor. Exactly what we want in this lemon zucchini bread recipe! Making oat flour at home is easy – below is a quick breakdown how.

How to make oat flour

  1. Place the oats (you can use quick oats or old fashioned oats) into the bowl of your food processor or small blender jar.
  2. Pulse the oats until they are ground into a powder-like consistency that resembles flour.
    • Depending on the speed and power of your food processor or blender, this takes about 60 seconds or less.
  3. Stir the oats around if needed to ensure that ALL the oats have been finely and evenly ground. (See photo below)
  4. Make sure to measure your oat flour measurement for this lemon zucchini bread AFTER it’s been turned to flour and not in the whole oat form beforehand. 

Shredding zucchini on a box grater

Lemon zucchini bread FAQs

Should I refrigerate zucchini bread?

  • Yes. After 1 day of the bread being at room temperature refrigerate any leftovers and warm individual slices in the microwave for 5-10 seconds. While it’s not essential to refrigerate this lemon zucchini bread, it will keep it fresher for longer.
  • This bread keeps for 2-3 days at room temperature (wrapped tightly/stored in an airtight container). (After 3-4 days, this bread is more prone to molding because of the Greek yogurt and overall moistness of the bread.)

Does zucchini bread freeze well?

Yes it does! More details below:

  • Freeze the freshest bread you have. If you just baked it, allow the bread to cool completely before freezing to avoid soggy bread or mold.
  • Cut the bread into thick slices and wrap each slice tightly in plastic wrap and then seal it completely in an airtight container or bag. Pieces can be frozen safely for 3 months.
  • Defrost in the fridge or at room temperature until thawed.

Up close image of a slice of lemon zucchini bread

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Lemon Zucchini Bread

5 from 3 votes
This moist lemon zucchini bread is sweet with a slightly tart flavor and a tangy lemon glaze. This bread is moist and tender, made with better-for-you ingredients, and is so easy to make!
Healthier Lemon GREEK YOGURT Zucchini Bread from chelseasmessyapron.com
Print Recipe

Lemon Zucchini Bread

Healthier Lemon GREEK YOGURT Zucchini Bread from chelseasmessyapron.com
5 from 3 votes
This moist lemon zucchini bread is sweet with a slightly tart flavor and a tangy lemon glaze. This bread is moist and tender, made with better-for-you ingredients, and is so easy to make!
Course Dessert
Cuisine American
Keyword lemon zucchini bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf of bread (10-12 slices)
Calories 169kcal
Cost $4.63

Ingredients

Bread

  • 1 cup lightly packed grated zucchini
  • 1/2 cup lemon-flavored Greek yogurt (Note 1)
  • 2 tablespoons lemon zest
  • 1 and 1/2 tablespoons lemon EXTRACT (Note 2)
  • 1 large egg
  • 1/3 cup coconut oil
  • 2 tablespoons honey
  • 1/2 cup white sugar
  • 1/2 cup oat flour blended up regular oats
  • 1 cup white flour or use white-whole wheat
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Glaze

  • 1/2 cup powdered sugar
  • 1/8 teaspoon lemon extract
  • 1-2 tablespoons fresh lemon juice
  • Pinch of salt

Instructions

  • Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished bread. I do this using paper towels and squeezing the grated zucchini. (See video tutorial in post)
  • Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan, 8.5 x 4.5 inch size.
  • In a bowl, whisk together the Greek yogurt, lemon zest, lemon extract, 1 large egg, coconut oil (measured when melted and cooled to room temperature), honey, and white sugar. Stir in the zucchini.
  • In a separate bowl, stir together the oat flour (measured AFTER blending. How to make oat flour: pulse regular old fashioned or quick oats in a blender or food processor until they resemble flour. Then measure and add to the bowl), white or white-whole wheat flour, baking soda, and salt.
  • Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread.
  • Pour the mixture into the prepared pan.
  • Bake for 40-50 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides.
  • If needed tent some tin foil over the top to keep the top from over browning.
  • Remove, allow to slightly cool, and then invert onto a plate.
  • For the glaze: whisk together all of the ingredients and add lemon juice until you've reached desired consistency. You do want this glaze quite thick because it will melt over the hot bread.
  • Pour the glaze over the bread while still warm from the oven.

Video

Recipe Notes

Note 1: I use a 5.3 ounce container of lemon Greek yogurt by Chobani. OR a lemon meringue flavor by Oikos. If you can't find lemon Greek yogurt, use vanilla or plain.
Note 2: Lemon extract (found by vanilla extract and other baking extracts in the grocery store) has a strong concentrated flavor needed in the bread. I wouldn't recommend any substitutions.

Nutrition Facts

Calories: 169kcal

DID YOU MAKE THIS RECIPE?

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Without Glaze: Nutrition facts in lemon zucchini bread
With Glaze:Nutrition facts in glazed lemon zucchini bread

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9 Comments

  1. This looks delicious !!! What oil can I substitute for the coconut oil ?? We have a family member with tree nut allergies …thanks again !

  2. 5 stars
    This was absolutely delicious! I didn’t have any lemon zest so I used orange zest, but it was still so good! My lemon zucchini bread was also gluten-free. I used one cup of Pamela’s Gluten Free Artisan Blend instead of the wheat flour. If anything, the lemon extract made the lemon zucchini bread too lemony for my 4 year old, but my husband and I enjoyed it. I will cut down on the lemon extract next time so my little one can eat it too! Thank you for a delicious and healthier recipe!

  3. 5 stars
    This is definitely a keeper! I made it gluten free with Krusteaz Gluten Free All Purpose Flour and Bob’s Red Mill GF Oat Flour. And I used half EVOO and half canola oil in place of the coconut oil. It came out perfect! It has a wonderful lemon flavor and is as tender as any quick bread I have ever made. Thank you for the recipe!

    1. Ahh i’m so happy to hear this turned out for you and you were able to make it gluten free!!!! You’re a genius! Thanks! 🙂

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