Healthy Greek Yogurt Lemon Loaf

How to Make Healthy Greek Yogurt Lemon Loaf

1. 1

   Step 1: Preheat and combine dry ingredients

   Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment or lightly spray with nonstick spray. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt until evenly distributed.

   For this step

   • 1 3/4 cupsWhole wheat pastry flour
   • 1 1/2 tspBaking powder
   • 1/2 tspBaking soda
   • 1/2 tspKosher salt
2. 2

   Step 2: Whisk together wet ingredients

   In a separate large bowl, whisk the nonfat Greek yogurt, applesauce, honey, eggs, lemon zest and juice, and olive oil until smooth and glossy. Make sure the honey is well incorporated so the batter is even and pourable.

   For this step

   • 1 cupNonfat Greek yogurt
   • 1/3 cupUnsweetened applesauce
   • 1/3 cupHoney
   • 2 largeLarge eggs
   • 1 large (zest + 1/4 cup juice)Lemon (zest and 1/4 cup juice)
   • 2 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Combine wet and dry

   Pour the wet mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined; avoid overmixing to keep the loaf tender. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
   
4. 4

   Step 4: Bake until golden and set

   Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes of baking.
   
5. 5

   Step 5: Cool, slice, and serve

   Cool the loaf in the pan on a wire rack for 10–15 minutes, then lift it out using the parchment and cool completely before slicing to prevent crumbling. Serve warm or at room temperature; leftovers keep wrapped at room temperature for 2 days or refrigerated for up to 5 days.
   

1. Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment or lightly spray with nonstick spray. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt until evenly distributed.
2. In a separate large bowl, whisk the nonfat Greek yogurt, applesauce, honey, eggs, lemon zest and juice, and olive oil until smooth and glossy. Make sure the honey is well incorporated so the batter is even and pourable.
3. Pour the wet mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined; avoid overmixing to keep the loaf tender. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
4. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes of baking.
5. Cool the loaf in the pan on a wire rack for 10–15 minutes, then lift it out using the parchment and cool completely before slicing to prevent crumbling. Serve warm or at room temperature; leftovers keep wrapped at room temperature for 2 days or refrigerated for up to 5 days.