Tessa’s Recipe Rundown
Taste: Tons of tangy, fresh, vibrant, and summery flavor.
Texture: Ultra soft, moist, and tender. I just love the bit of richness the glaze on top adds as well.
Ease: Very easy.
Pros: Perfect summer loaf to enjoy or bake for friends, family, or neighbors!
Cons: None!!
Would I make this again? Absolutely, everyone loved it.
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Photos by Constance Higley.
I don’t even know what would survive the scorching temperatures of a Phoenix summer.
Once the weather is suitable again my goal is to at least start a small herb garden in our backyard. It seems like such a shame to have a nice open backyard with not an edible plant in sight! I’d love a lemon tree, too.
So if you’re into edible gardening, please feel free to send me some tips or resources on how to take the first step in getting started with everything. It seems so completely overwhelming. But I love the idea of looking out our windows and seeing some beautiful tasty plants thriving outside!
Maybe next summer I’ll have a bunch of zucchini to experiment with for new recipes.
Lemon Yogurt Zucchini Bread Baking Tips
The Pan:
Whenever I call for a specific loaf pan size, I usually get at least a few questions asking if another pan size can be used. My go-to loaf pan size is the 8 1/2 by 4 1/2-inch pan. I much prefer this to the 9 by 5-inch pan.
I find the smaller capacity is best for quick breads like this Lemon Yogurt Zucchini Bread, and it helps to create a beautifully tall and domed loaf. I tried this recipe in the 9 by 5-inch pan and the loaf was much flatter and less appealing. I also prefer an unlined loaf pan, meaning no non-stick coating.
You can read more about choosing the right loaf pan size here on one of my favorite baking resources.
The Zucchini
Shredding the zucchini can be done with the big holes on a box grater. If your wrists get sore or you want to prep this recipe quickly, a food processor with the grater attachment shreds the zucchini in a minute.
Zucchini is an extremely watery vegetable. That’s why I take the extra step in this recipe to drain it of as much excess moisture as possible, which takes at least 20 minutes.
I know this is inconvenient, but I’d much rather take a little extra time and end up with a rich, tender, and moist crumb than one that’s watery and gummy. The method I use in this recipe is much more effective than wringing out the moisture by hand!
The Butter
Melted butter gives this bread a beautifully moist texture and wonderful rich flavor. You could also use the same amount of coconut oil in this recipe!
Lemon
This recipe gets its lemon flavor in three forms: lemon juice, lemon zest, and lemon extract. I find the last form to be the most potent, and the one that holds up best to the baking process. Without the lemon extract, the lemon flavor is extremely mild throughout the bread. You can leave it out, but I think it’s definitely worth taking a peek at the baking or spice aisle of your grocery store to see if you can score some.
Nuts?
I didn’t feel like using nuts in this recipe, but if you are so inclined then feel free to add 3/4 cup walnuts (toasted would be best).
Make Ahead
Completely cooled and un-glazed bread can be wrapped well and frozen for up to 2 months. Defrost at room temperature. The glazed bread can be covered and stored at room temperature for up to 3 days.
If you make and enjoy this recipe, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!
Lemon Yogurt Zucchini Bread
Ingredients
For the bread:
- 5 tablespoons (71 grams) unsalted butter
- 1 pound (453 grams) zucchini, washed with ends trimmed (2-3 medium zucchini)
- 3/4 cup (150 grams) granulated sugar, divided
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/3 cup (95 grams) plain Greek yogurt*
- 2 large eggs, at room temperature
- 2 tablespoons lemon zest, from about 3 large lemons
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup (125 grams) powdered sugar, sifted
- 2 tablespoons lemon juice
Instructions
Make the bread:
- Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. Dust with flour, tapping out any excess. Alternatively, line with foil or parchment paper, leaving an overhang.
- Place the butter in a small microwave-safe bowl and microwave for about 30 seconds, or until melted. Set aside to cool completely.
- Using a food processor or box grater, coarsely shred the zucchini (you’ll end up with about 4 cups). Toss with 2 tablespoons (25 grams) of sugar and place in a fine mesh strainer set over a bowl. Allow excess water from zucchini to drain for at least 20 minutes. Meanwhile, zest and juice your lemons.
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate medium bowl, stir together the yogurt, eggs, and remaining sugar (125 grams). Add in the lemon zest, lemon juice, vanilla, and cooled melted butter.
- Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Add the zucchini and yogurt mixture to the flour mixture, stirring until just combined. Batter will be thick.
- Pour batter into prepared pan, smoothing evenly. Bake until the center is golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes, or once an internal temperature of 190°F is reached.
- Cool in pan for 10 minutes, then carefully remove loaf from pan and transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.
Make the glaze:
- In a small bowl, combine the sifted powdered sugar and lemon juice until a thick glaze forms. Spread evenly over the cooled bread and allow to set for 30 minutes before slicing and serving.
Would this recipe work in mini loaf pans? I like making personal breads so it’s easier for the kiddos to eat.
Hi Larissa! We haven’t tried baking this recipe in smaller loaf pans, so I can’t provide exact guidance on bake time – but that should work just fine 🙂 Let us know how it goes! Happy baking!