Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
2013, Baking, Fruits and Vegetables, Healthy Eating, Healthy Recipes, Registered Dietitian, Running, Tips, Uncategorized, zucchini

Lemony Zucchini Yogurt Bread & Family

Happy happy Friday!!

Never! Never, never never! :)

Never! Never, never never! 🙂

And what a lovely Friday it is!! I am currently on a plane, yes, on a plane, on the internet!!! AMAZING!! I am still amazed by this – Southwest raised their prices from $5 > $8 for in-flight internet but I think it’s worth it! A 4 1/2 hour flight followed by a 2 hour flight to Oregon with Internet = Worth it!

I’m feeling a little off-my-rocker today as well. I woke up last night at 2:30am and my mind started spinning. Thinking about the trip, thinking about all the stuff I wanted to get done today before take-off etc.  I kept thinking my mind would get tired and shut off but it never did:(  I finally ended up peeling myself out of bed to go jog at 4:40am – I’m definitely glad I did but I would have rather gotten the sleep, obvi! The jog this morning was tough, my body felt a little tired and it was HUMID! The breeze that was present and a present on my last post was not present today.  I tried to still be present but it was a little tougher this morning.

Btw’s, I don’t think I mentioned why I was on a plane — I’m going to visit my family!! I’ve got my best guy by my side and  we are headed to Oregon where my whole family will be for my nephews birthday AND our family reunion! I’m GIDDY!! Oh and did I mention that my dear best friend and I are squeezing in a HILLY training run incorporating multiple sections of our “Mary” this weekend as well?

I’m a little apprehensive about the run but the family fun, that is PURE unadulterated excitement.

Okay, I’m done:) Onto a recipe and thankfulness 🙂2c06bf0fa224d368b38ba6b302369397

This week, I’ve been learning a lot about being thankful.  I am trying to not only FEEL thankful for the many blessings in my life but to show the people who bless me that I’m thankful! Sooo, I wanted to bake this Lemony Zucchini Yogurt Bread for 3 amazing ladies who have helped me out a ton this week!! Bring a little lemony deliciousness to show how thankful I am for them!

This picture is from Allrecipes.com - My phone has all my pics on it :( No internet there!

This picture is from Allrecipes.com – My phone has all my pics on it 🙁 No internet there!

Immediately, I loved this recipe because it replaced the usual 1/4 cup -1/2 cup of oil with Nonfat Greek Yogurt AND it used whole wheat flour! I adapted it to include a delicious in season veggie – ZUCCHINI and decreased the sugar!  The original recipe is here from Laloosh – She posts some great stuff! Check it out!!  I’ll post more pictures – Stay tuned for landing!! 🙂

And if that’s not enough – Here are some fun zucchini facts!!

  • One small zucchini is only 19 calories
  • Contains a decent amount of fiber and protein; this will help fill you up without adding inches to your waist.
  • Pack a good amount of potassium, which aids in normal muscle growth and contributes to a healthy nervous system – we all need one of those, yes?
  • Rich source of iron, calcium, magnesium, phosphate, and zinc
  • Oh and if that isn’t enough, zucchini is also high in vitamin C — one little cup provides 30 percent of your recommended daily intake. Mainly the peel of the green squash contains a majority of the vitamins and nutrients, so leave the skin on when you prepare it.


Lemony Zucchini Yogurt Bread

Recipe adapted from Laaloosh


  • 1 1/2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup sugar
  • 1/4 cup brown sugar (lightly packed)
  • 1 cup plain non-fat Greek yogurt
  • 1 cup shredded zucchini – drained of water (~2 medium)
  • 1 whole large egg,
  • 3 large egg whites
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • Zest from 2 lemons
  • 1 cup confectioners’ sugar
  • 2 tbsp freshly squeezed lemon juice


  1. Preheat the oven to 350° F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. In another bowl, mix together the yogurt, sugar, eggs, lemon zest, almond extract and vanilla.
  4. Add the wet ingredients into the dry ingredients and slowly whisk together.
  5. Fold the zucchini into the batter.
  6. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  7. When the cake is done, allow it to cool in the pan for 10 minutes.
  8. For the glaze, combine the confectioners’ sugar and lemon juice. If the glaze is appears too thick, continue adding lemon juice until it’s runny enough to pour.
  9. Carefully remove the cake from the pan and place it on a baking rack over a baking sheet or wax paper.
  10. While the cake is still slightly warm pour the glaze over, allowing it to drip down the sides.
  11. Cut into 8 equally sized slices and serve immediately.
YUMMO!! Enjoy

<3 Abigail


1 Comment to “Lemony Zucchini Yogurt Bread & Family”

  1. Get ready.

    This is our route:


    It won’t humid… but there will be hills.


Leave a Reply