This Moist Lemon Zucchini Bread is a sunny treat that’s perfect for breakfast or snack time! It’s packed with fresh zucchini and zesty lemon, making it super flavorful.
One bite, and you’ll be hooked on its soft texture and refreshing taste! I love to enjoy it with a cup of tea—it’s like a little slice of happiness! ☕🍋
Key Ingredients & Substitutions
Zucchini: Fresh, shredded zucchini is key for moisture. If you don’t have zucchini, try using shredded carrots instead for a different flavor.
All-Purpose Flour: This gives the bread structure, but you can use whole wheat flour for a healthier option. Just keep in mind it might be denser.
Butter: Unsalted butter is preferred for better control of salt levels. If you need a dairy-free version, replace it with coconut oil or a vegan butter substitute.
Sour Cream/Greek Yogurt: Both keep the bread moist. Plain yogurt can work too. For dairy-free, look for non-dairy yogurt.
Lemon Juice and Zest: Fresh lemon enhances flavor. Bottled lemon juice is convenient, but fresh gives a brighter taste. Use lime zest for a twist!
How Do You Ensure Your Zucchini Bread is Moist?
Keeping your zucchini bread moist is all about the right ingredients and techniques. Here’s how:
- Shred the zucchini and squeeze out excess water using a clean dish towel. This helps prevent the bread from being soggy.
- Don’t overmix the batter. Mix until just combined to keep the loaf light and fluffy.
- Check for doneness using a toothpick—if it comes out clean, it’s done. This ensures you won’t overbake it.
- Let the bread cool slightly in the pan before transferring to a wire rack. This helps it set while keeping moisture inside.
Following these tips will give you a deliciously moist lemon zucchini bread every time! Enjoy your baking!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1/2 cup sour cream or Greek yogurt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice (adjust for desired consistency)
- Extra lemon zest for garnish
How Much Time Will You Need?
This moist lemon zucchini bread will take about 15 minutes to prepare and approximately 55-65 minutes to bake. Make sure to allow some time for cooling after baking before adding the glaze. Overall, set aside around 1.5 to 2 hours for this delicious project!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5-inch loaf pan to ensure your bread comes out easily after baking.
2. Mixing the Dry Ingredients:
In a medium bowl, take a whisk and combine the flour, baking powder, baking soda, and salt. This mix of dry ingredients will help your bread rise nicely!
3. Creaming the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar until it looks light and fluffy. This step is essential as it helps incorporate air into your batter!
4. Adding Eggs and Flavor:
Add the eggs one at a time, making sure to beat well after each addition. Now, stir in the vanilla extract, lemon zest, and fresh lemon juice to make your bread really citrusy and flavorful.
5. Blending in the Sour Cream:
Next, mix in the sour cream or Greek yogurt until everything is smooth and well combined. This will keep your bread nice and moist!
6. Combining Dry and Wet Ingredients:
Now, gradually add the dry ingredient mixture to the wet ingredients. Mix just until everything is combined—don’t overmix, or your bread might turn out tough.
7. Incorporating the Zucchini:
Gently fold in the shredded zucchini using a spatula. This will ensure it’s evenly distributed throughout the batter.
8. Baking the Bread:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Pop it into the preheated oven and bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
9. Cooling the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
10. Preparing the Glaze:
While your bread cools, whisk together the powdered sugar and lemon juice until it’s smooth. Adjust the consistency by adding more lemon juice if needed.
11. Glazing and Garnishing:
Once the bread is completely cool, drizzle the glaze over the top. For an extra pop of flavor, sprinkle some additional lemon zest on top.
12. Serving:
Finally, slice up your delicious lemon zucchini bread and enjoy! It’s perfect for breakfast, a snack, or even dessert!
Frequently Asked Questions
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini, but it’s important to thaw and drain it first. Squeeze out excess moisture using a clean dish towel or paper towels to prevent the bread from becoming soggy.
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum, or add about 1/2 tsp to help with texture. The results will still be delicious!
What’s the Best Way to Store Leftover Bread?
Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw it overnight in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips to the Batter?
Absolutely! Feel free to fold in about 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter for added flavor and texture. Just be sure to adjust the bake time slightly if you add a lot of extra ingredients!
