Eat Skinny Be Skinny: Whole Wheat Lemon Yogurt Bread

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Before we get into the yummy recipe for today, I want to give a shout-out to my DC bloggy ladies! Y’all rock. We had a great happy hour last night and I’m just really happy to be a part of such a fabulous crew! I, literally, ate my body weight in sushi and edamame. Yum. Photos are from my lovely Gretchen.

YUMMMMMM. The orange ones were INCREDIBLE.

I could eat this stuff for the rest of my life and be happy.

One day I’ll be as good as a photographer as she is, one day. It was just so fun to connect with people who “get” me. Plus, Carly told tales of pirates, stripping money and buffalo sauce on steak, so how can you not have fun?

Recipe time! I love bread. and lamp. I love lamp. I’m a serious carbaholic. This is why I failed, miserably, at Atkins. I love all breads, don’t get me wrong, but have a very serious soft spot for loaves, especially breakfast loaves. Add in whole wheat flour, lemon zest and Greek yogurt? Mama is one verrrry happy lady.

Homemade loaves are the best and this one *might* be a new favorite. It was SO moist, soft, so flavorful and citrusy(without being overpowering) and smelled like sweet heaven. Plus, this bread is incredibly healthy, low fat and low calorie, so you can indulge in more than just one slice!

I also whipped up a light glaze with a little bit of confectioners sugar and freshly squeezed lemon juice. The glaze gave each bite even more of a tangy zest and a bit more added sweetness. This makes the PERFECT breakfast bread. I paired a slice with more Greek yogurt and was in carbaholic, healthy heaven. You can certainly omit the glaze and add more fruit too! Raspberries, strawberries, blueberries or blackberries would be a fabulous addition!

Adapted from Stonyfield.

Whole Wheat Lemon Yogurt Bread 

What You’ll Need:

  • 1 egg
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 3/4 cup of sugar
  • 1 1/2 cup of whole wheat flour
  • 1/3 cup of canola oil
  • 1 cup of low fat plain Greek yogurt
  • 2 tablespoon of lemon juice
  • 2 teaspoons of grated lemon peel
  • 1/2 teaspoon of vanilla
  • 1/4 teaspoon of baking powder
  • 3/4 cup of powdered sugar
  • cooking spray

How to Make It:

  • Preheat oven to 325 degrees.
  • Squeeze lemon juice from a fresh lemon. Then grate the peel.

  • Combine flour, sugar, salt, baking powder and baking soda into a bowl.
  • In another bowl, stir egg, oil, yogurt, 1 tablespoon of lemon juice and lemon peel. Once mixed, add dry ingredients to wet ingredients. Mix well.
  • Pour mixture into a greased loaf pan. 

  • Bake for 45 minutes.
  • While baking, mix together the sugar and remaining lemon juice to create a glaze. When bread is done baking and has COMPLETELY cooled, apply glaze. I do this by grabbing a spoon and weaving the glaze over the bread in zigzags.

Slice, eat and enjoy!

This bread is so flavorful on it’s own, you REALLY don’t need anything on it. No jam, no butter, no spread. Although it’s marketed as a “breakfast bread”, the glaze make it just as good for a 3pm pick me up OR dessert!

Nutritional information per slice: 195 calories, 5 grams of fat, 36 grams of carbs and 5 grams of protein.

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  1. Posted by Gretchen on
    Thursday, September 22nd, 2011
    Yum! That looks delicious. And yes, last night was SO fun. Buttt... seeing as how we live like <1 mile from each other let's try not to go so long before seeing each other again, mmmkay?
  2. Posted by Amy on
    Thursday, September 22nd, 2011
    YUM!! That looks soooo tasty!
  3. Posted by Eliotseats on
    Thursday, September 22nd, 2011
    I love to bake with whole wheat flour.
  4. Posted by Carolyn on
    Thursday, September 22nd, 2011
    This bread looks gorgeous, moist!
  5. Thursday, September 22nd, 2011
    i am a bread girl too! love my carbs! quick bread - YUMMY! this looks delicious! :D
  6. Posted by Alex on
    Thursday, September 22nd, 2011
    Wow this looks so moist and incredible!!  I've always wanted to make a lemon yogurt bread :)
  7. Thursday, September 22nd, 2011
    Firstly, I think I could live off edamame too! And secondly, this lemon yogurt bread looks so moist and delicious!!  I love using lemon in baked goods!
  8. Thursday, September 22nd, 2011
    That bread looks so good! I wish I could take pictures of sushi like that.... :) Someday!
  9. Posted by Ann on
    Friday, September 23rd, 2011
    What a GREAT recipe!  I recently started enjoying whole wheat and now I can't get enough of it!  GREAT sushi pics and I adore edamame....glad you had fun!
  10. Posted by Shannon on
    Friday, September 23rd, 2011
    That bread looks soo delicious!! Looking forward to making it soon! :D
  11. Posted by Steph C on
    Tuesday, September 27th, 2011
    This recipe greatly intrigues me. Pinning!
  12. Posted by Beth Michelle on
    Tuesday, September 27th, 2011
    Loving the sound of this bread. Looks awesome. 
  13. Posted by Ann on
    Saturday, October 1st, 2011
    Holy Cow!  I just about fell off my chair...this is SO beautiful and looks amazing!  Thank you SO much for this one - I gotta make it!
  14. Monday, October 3rd, 2011
    This looks so moist and delicious - and even healthy! You have some great recipes - will be back for more!
  15. Posted by LauranP on
    Tuesday, October 11th, 2011
    I made this bread yesterday and it is devine!!! There is no need to make ANY modification to your recipe, it is PERFECTION. I'm a sucker for any baked goods that contain lemon, and I'm obsessed with Greek Yogurt, so i may be a little biased. Biased or not, it is the most perfect fall breakfast, it even kept me full until lunch!
  16. Posted by Professor Vegetable on
    Tuesday, October 11th, 2011
    The bread looks wonderful. That would make a great morning treat. I live and blog in the DC area. I'm wondering where you ate sushi? Because personally, I think good sushi is hard to find here. 
  17. Posted by Katie @ ohshineon on
    Thursday, January 5th, 2012
    This looks delicious. Do you have any other tasty recipes that call for greek yogurt? I just love the stuff!
  18. Posted by Clara on
    Saturday, February 11th, 2012
    Just made this tonight and it tastes much naughtier than it is.  Thank you for sharing!
  19. Posted by lockbevh on
    Sunday, February 19th, 2012
    I'm currently on Weight Watchers and wondering what the serving of this would be? How many slices in the loaf?
    • Posted by Sweetlucygirl1232 on
      Monday, March 19th, 2012
      If you have the recipe builder, you can figure this out.  I might make this into muffins.  I'm better with portion control with muffins.
    • Posted by Jane on
      Sunday, July 22nd, 2012
       It's 12 slices. :)
  20. Posted by Han on
    Friday, May 4th, 2012
    How many servings are there per loaf?
    • Posted by Jane on
      Sunday, July 22nd, 2012
      There are 12 slices. I put the ingredients into a recipe builder. It's 195 calories per slice (including the glaze).
  21. Monday, June 11th, 2012
    I've got this in the oven right now! Excited to find a whole wheat lemon bread!

    You left the vanilla out of the recipe instructions. I'm assuming it goes in with the wet ingredients (I accidentally left it out though), so I thought I'd let you know. Or I guess it could go in the glaze. Hmmm. 

  22. Posted by Lesli on
    Thursday, June 21st, 2012
    Wow! This is so good! My husband and I are trying to stay away from white flour, so this was perfect! The only change I made was to switch the oil to coconut oil. Yummay! Thank you!
  23. Posted by SatelliteDrmr on
    Thursday, December 6th, 2012
    Making this right now! It smells amazing. I added a little bit extra of both the lemon juice, and zest, as I love lemon flavour! My glaze was very thick, so I added a bit more juice to it, to make it more drizzly. I can't wait to taste this!
  24. Posted by Jo Jo lynn on
    Sunday, August 11th, 2013
    where does the vanilla go???
  25. Posted by Jo Jo lynn on
    Sunday, August 11th, 2013
    Can I substiute Buttermilk for the Yogurt?
  26. Posted by Jemma on
    Wednesday, August 6th, 2014
    Could I use Steiva sweetner or agave syrup instead of the 3/4 cup of sugar? :)
  27. Posted by Kris dobbins on
    Saturday, March 21st, 2015
    I would like to bake these as muffins. What temperature and time do you suggest? Thank you!