Easy Zucchini Loaf with Tangy Greek Yogurt Glaze

Easy Zucchini Loaf with Tangy Greek Yogurt Glaze

Makes: 1 loaf

Active Time: 30 minutes

Total Time: 1 hour 10 minutes

Level of Difficulty: Easy

Ingredients:

LOAF:

  • 1 cup granulated sugar

  • 1 lemon, juice & zest

  • 1 large zucchini, grated

  • 1 ½ cups all-purpose flour

  • 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground clove 

  • 1/2 teaspoon grated nutmeg

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 cup room temperature Greek yogurt

  • 1/4 cup extra-virgin olive oil

  • 2 large eggs, at room temperature

  • 1 teaspoon vanilla extract or vanilla bean paste

GLAZE:

  • 2 tablespoons room temperature Greek yogurt

  • 1 teaspoon vanilla extract or vanilla bean paste

  • 1 ½ cups powdered sugar

  • ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt

Steps

MAKE THE LOAF: Preheat the oven to 350 degrees fahrenheit. Grease a loaf pan with cooking spray or butter until the inside is fully coated. 

In a large bowl, combine granulated sugar and the zest of 1 lemon. Rub the zest into the sugar with your fingertips to infuse the sugar with the lemon. Set aside.

Grate zucchini on a box grater over paper towels or a clean kitchen towel. Cover with more towels and using the palm of your hands, press down to absorb any additional water. Set aside.

In a separate medium bowl, whisk together the dry ingredients: flour, salt, cinnamon, allspice, nutmeg, baking powder & baking soda.

In the bowl of sugar, combine the eggs, olive oil, 1 cup greek yogurt, 2 teaspoons vanilla extract, and whisk to combine. 

Using your hands, squeeze the zucchini to release as much water as possible. Add the zucchini to the wet ingredients and fold to combine using a spatula. 

Pour the dry ingredients into the wet ingredients and using a spatula, delicately fold everything together until just combined. 

Bake for 40-50 minutes until a toothpick inserted comes out clean, the loaf springs back if you push down on the top, and the loaf comes away slightly from the sides of the pan. 

MAKE THE GLAZE: In a separate bowl whisk together lemon juice, 2 tablespoons Greek yogurt, 1 teaspoon vanilla extract, 1/2 teaspoons kosher salt, and 1 1/2 cups powdered sugar until combined. 

Slice the cake directly out of the oven 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.

Elena BesserComment