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.