So I took a pretty basic recipe and played with a bit. I wanted a moist, sweet bread with a pronounced lemon flavor. I found that yogurt added to the batter gave it a nice moist crumb. Then I added the zest of two lemons and their juice as well. The end result is a flavorful, moist, and citrusy bread that'll use up that zucchini from your garden and that you'll want to make all summer long. And it's darn pretty too!
Lemony Yogurt-Zucchini Bread
This recipe makes 2 9 x 13 inch loaves. Make them both and freeze one for later.
4 cups flour
1 tsp baking powder
1 tsp baking soda
1 3/4 cup sugar
4 large eggs
1 cup vegetable oil
1 cup plain greek yogurt
2 cups coarsely grated zucchini (about 2 medium or 4 small zucchini)
1/3 cup lemon juice
zest of 2 medium lemons
Preheat the oven to 325 degrees. Butter two 9 x 13 inch loaf pans. Sprinkle sugar to coat the inside of the pans. Usually you would use flour in this step, but I like the sort of crunchy exterior the sugar gives the loaves.
Grate the zucchini. Then put the zucchini between two clean kitchen towels and squeeze out the water. Don't skip this step. You don't want soggy zucchini bread.
Mix the dry ingredients in a large bowl. Add the eggs, oil, yogurt, lemon juice and zest and mix until just incorporated. Stir in the zucchini. Divide the batter between the two loaf pans and sprinkle the tops with a bit of granulated sugar (maybe 2 tbs- I didn't measure). This gives the tops a nice crunch. Bake for approximately 1 hour 10 minutes. You'll know they are done when a toothpick or the tip of a knife inserted into the center comes out clean. Cool on a rack at least 30 minutes before taking them out of the pans.
BTW, mine don't look particularly green on the inside because I used a combination of yellow squash and zucchini. It's what I had on hand and it tastes great. If you you use all zucchini, you'll have those pretty green flecks you're more used to in a zucchini bread.