Zucchini Bread with Greek Yogurt Glaze

This is an excellent recipe to turn to when you have a bounty of zucchini and want a sweet treat. It comes together quickly with very little cleanup, and it's a great way to work more green veggies into your diet.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 25 min
  • Yield: 1 loaf (10 to 12 servings)
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Nonstick cooking spray or butter, for the pan

1 large zucchini (about 13 ounces)

1 cup granulated sugar

Zest and juice of 1 lemon

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 teaspoon cinnamon

1/2 teaspoon grated nutmeg

2 large eggs, at room temperature

1/4 cup olive oil, canola oil or vegetable oil

1/4 cup Greek yogurt, at room temperature, plus more 2 tablespoons

3 teaspoons pure vanilla extract

1 1/2 to 2 cups confectioners' sugar


  1. Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray or grease it with butter.
  2. Grate the zucchini with a box grater set over paper towels or a clean kitchen towel. Cover the grated zucchini with more towels and press down on the towels with the palms of your hands to extract additional moisture. Set aside.
  3. Combine the granulated sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingertips to infuse the sugar with the lemon. Set aside.
  4. Whisk together the flour, baking soda, baking powder, 1 teaspoon kosher salt, cinnamon and nutmeg in a medium bowl.
  5. Add the eggs, oil, 1/4 room temperature yogurt and 2 teaspoons of the vanilla extract to the bowl with the lemon sugar and whisk to combine.
  6. Using your hands, squeeze the zucchini again to remove as much moisture as possible. Add the zucchini to the wet ingredients and fold to combine with a rubber spatula. Add the dry ingredients to the wet ingredients and gently fold everything together until just combined. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, the loaf springs back if you press a fingertip down on the top and the loaf pulls away slightly from the sides of the pan, 40 to 50 minutes.
  7. Whisk together the lemon juice, remaining 2 tablespoons yogurt, remaining 1 teaspoon vanilla extract, 1/2 teaspoon salt and 1 1/2 cups confectioners' sugar in a medium bowl until combined. Add up to 1/2 cup more of the confectioners' sugar if needed to create a thick glaze that leaves ribbons behind when whisked.
  8. Remove the cake from the pan and slice the cake while it's still hot and dollop and spread with glaze, or wait for the cake to cool completely, remove from the pan and place the loaf top-side down. Spoon the glaze over the loaf. Enjoy!

Cook’s Note

The zucchini bread will keep covered at room temperature for 4 to 5 days.

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