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Healthier Lemon GREEK YOGURT Zucchini Bread from chelseasmessyapron.com

Lemon Zucchini Bread

Lemon Zucchini Bread is moist and sweet with a slightly tart flavor and a tangy lemon glaze. This bread is made with better-for-you ingredients, and is so easy to make!
Course Dessert, Side Dish, Snack, Vegetarian
Cuisine American
Keyword lemon zucchini bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 186kcal
Cost $4.63



  • 1 cup (130g) zucchini grated and lightly packed
  • 1/2 cup (116g) lemon-flavored Greek yogurt (Note 1)
  • 2 tablespoons (8g) lemon zest
  • 1 and 1/2 tablespoons lemon extract (Note 2)
  • 1 large egg
  • 1/3 cup (64g) coconut oil
  • 2 tablespoons (44g) honey
  • 1/2 cup (108g) sugar
  • 1/2 cup (52g) oat flour blended-up regular oats
  • 1 cup (132g) all-purpose flour or use white-whole wheat
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


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


  • Make sure you have thoroughly dried the grated zucchini to keep it from being too wet/watery in the finished bread. I do this using paper towels and squeezing the zucchini shreds. (See video tutorial in the 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, egg, coconut oil (measured when melted and cooled to room temperature), honey, and sugar. Stir in the zucchini.
  • In a separate bowl, stir together the oat flour (measured after blending), white or white-whole wheat flour, baking soda, and salt. (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.)
  • 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 from the oven, allow to slightly cool, and then invert onto a plate.
  • For the glaze: Whisk together all of the dry ingredients and add lemon juice until the glaze reaches the desired consistency. The glaze should be quite thick because it will melt over the hot bread.
  • Pour the glaze over the bread while still warm from the oven.



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 in the grocery store by the vanilla extract and other baking extracts) has a strong concentrated flavor important for the bread. I don't recommend any substitutions.


Calories: 186kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 151mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg