Lemon Yogurt Quickbread

Prep Time
Cook Time
Ready In

Recipe: #23945

June 03, 2016

"A lemony, quick & easy loaf that you can throw together at the last minute. Made doubly good and moist with the healthy addition of coconut oil and yogurt. For a nice addition, toss in about a cup of fresh blueberries, for a lemon blueberry loaf."

Original recipe yields 12 servings
  • OPTIONAL Lemon Glaze:


  • Serving Size: 1 (78.9 g)
  • Calories 197.5
  • Total Fat - 1.6 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 18.1 mg
  • Sodium - 171.2 mg
  • Total Carbohydrate - 43.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 30.1 g
  • Protein - 3.8 g
  • Calcium - 31.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350ºF. Grease a loaf pan and set aside.

Step 2

In a medium bowl, sift together all dry ingredients. In a small bowl, mix together the egg, yogurt, oil and lemon juice.

Step 3

Fold the wet ingredients into the dry ingredients, and stir just until moistened.

Step 4

Pour batter into the greased loaf pan. Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes. Remove from loaf pan and transfer to a wire rack to cool completely.

Step 5

For the OPTIONAL drizzle: Place the sugar, lemon zest, lemon juice, and salted butter in a microwave-safe container. Microwave for 30 seconds, then stir until smooth. Let cool 3 minutes, then drizzle over the cooled loaf.

Tips & Variations

No special items needed.