Zucchini Bread with Yogurt Lemon Glaze

50-60 minutes
Amount of Servings
1 Loaf

1/3 cup unsalted butter, melted

½ cup agave or honey

1 large egg

½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain

1 ½ teaspoons pure vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

Pinch of nutmeg

1 large zucchini, shredded

2 teaspoons orange zest


Yogurt Lemon Glaze:

1 cup confectioner’s sugar

1 tablespoon FAGE Total 0%, 2%, 5%, or BestSelf Plain

½ lemon, juiced

½ teaspoon vanilla extract

½ teaspoon salt

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan and set aside.
  2. In a large bowl, whisk the butter, agave, egg, yogurt, and vanilla extract.
  3. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. With a spatula or wooden spoon, fold the dry ingredients into the wet ingredients. Then fold in shredded zucchini and orange zest.
  5. Pour batter into the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
  6. Allow it to cool for 5-10 minutes.
  7. In a small bowl, whisk together the confectioner’s sugar, yogurt, lemon juice, vanilla extract, and salt. Drizzle glaze over the zucchini bread.
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