Lemon Yogurt Zucchini Bread
Yield: 1 loaf
Prep Time: 25 minutes
Cook: 1 hour
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!
Would I make this again? Absolutely, everyone loved it.
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
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.
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!
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!
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.
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).
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
For the bread
- 2 cups (254 grams) all-purpose flour, plus more for pans
- 1 pound (453 grams) zucchini, washed with ends trimmed
- 3/4 cup (150 grams) granulated sugar
- 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
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 5 tablespoons (71 grams) unsalted butter, melted and cooled
For the glaze
- 1 cup (125 grams) powdered sugar, sifted
- 2 tablespoons lemon juice
Grease an 8 1/2 by 4 1/2-inch loaf pan. Dust with flour, tapping out any excess.
Using a food processor or box grater, shred the coarsely shred the zucchini. Toss with 2 tablespoons of the sugar, and place in a fine mesh strainer set over a bowl. Allow to drain of excess water for at least 20 minutes.
Preheat the oven to 375°F.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a glass measuring cup stir together the yogurt, eggs, and remaining sugar. Add in the lemon extract, lemon juice, lemon zest, and melted butter.
Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Stir together the zucchini, yogurt mixture, and flour mixture until just combined.
Pour batter into prepared pan, smoothing evenly. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes.
Cool in pan for 10 minutes, then transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.
In a small bowl combine the powdered sugar and lemon juice until a thick glaze forms. Spread evenly over the bread and allow to set for 30 minutes.
Bread can be covered and stored at room temperature for up to 3 days.
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