I have a confession to make….I practically lived off of zucchini bread in college (don’t tell my mom). My best friend and I would make a batch the night before every swim meet, so practically on a weekly basis, and we always seemed to perform well on it – but probably just from the extra calories! It got to the point when we called it our “magic zucchini bread,” because of how fast we would swim. Truth is, this magic bread disappeared before it could even make it to the meet…. as in we would each eat our full loaf over the course of one day. I didn’t say it was healthy to eat the whole thing, but don’t ever question a pair of hungry college swimmers.
Over the course of the next few years, we started thinking about how we could re-vamp our recipe to make it just a little bit healthier. Sure, as hungry swimmers we weren’t that health-conscious. But we were well aware of our fate: Although our swimming careers would soon come to an end, our eating habits wouldn’t die that easily. So we started looking for ways to substitute oil out of the equation. With a little trial and error, we found our solutions.
My original recipe was definitely healthier, with a significant less amount of fat and sugar. It was one of my favorite things to bake, and I didn’t bake very much. So when I went gluten free, I knew I had to re-vamp my recipe again. I ended up with this moist and delicious lemon zucchini bread. The lemon adds such a wonderful fresh flavor instead of using cinnamon as in traditional zucchini bread recipes, and yogurt makes for a super moist consistency. Plus… this bread totally has fruits AND vegetables in it – I’d say that’s an excuse to eat more! This recipe good on its own, but the glaze really brings it all together.
A quick tip: The sugar content for this recipe can absolutely be cut down if you wish! My flour mixture contains a lot of sweet rice flour, and I tend to like things on the sweeter side so I still use a total of 2 cups of sugar (remember this makes 2 loaves). I also get some extra sweetness from the yogurt (this recipe does not use greek yogurt as I find it changes the texture a little bit, but you can absolutely try it!). If you are using a sweet rice flour blend and aren’t a fan of sweeter quick bread, you can start by cutting down the granulated sugar by 1/4 cup.
This recipe make two loaves, so I usually keep one out to eat and freeze the other. Seriously though, It’s so addicting I could eat this whole loaf in one day!
– Adapted from AllRecipes