This moist lemon zucchini bread is a tasty treat that combines the goodness of fresh zucchini with a zesty lemon flavor. It’s perfect for breakfast or a snack!
Baking this bread fills the kitchen with a wonderful smell. Honestly, I can never resist having a slice (or three)! It’s so easy to make; just mix, bake, and enjoy! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the bread. If you want a gluten-free option, you can use a gluten-free all-purpose blend instead.
Granulated Sugar: Regular sugar works well here, but you can swap it with coconut sugar or a sugar substitute if you’re watching your sugar intake.
Vegetable Oil: I recommend vegetable oil for its mild flavor, but melted butter makes the bread extra rich. You could also use coconut oil for a hint of coconut flavor!
Zucchini: Fresh zucchini adds moisture, but if you don’t have any, you can substitute with grated carrots for a different twist.
Plain Yogurt/Sour Cream: Both add moisture and richness, but you can use applesauce or oat milk for a dairy-free option.
How Do I Ensure My Zucchini Bread is Extra Moist?
To make sure your zucchini bread stays super moist, follow these tips:
- Grate the Zucchini: Use a box grater to get fine pieces. This helps it blend into the batter better.
- Remove Excess Moisture: After grating, squeeze out excess water with a clean kitchen towel or paper towel. This step prevents the bread from becoming soggy.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can make the bread dense.
- Check the Baking Time: Baking too long can dry out your bread. Start checking at 50 minutes. The toothpick should come out clean but not dry.
With these tips, you’ll have a deliciously moist lemon zucchini bread every time!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1/2 cup plain yogurt or sour cream (for added moisture)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, followed by 50-60 minutes of baking time. After baking, allow the bread to cool for about 15 minutes in the pan, then another 30 minutes on a wire rack. In total, you’ll need roughly 1 hour and 30 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set this bowl aside while you prepare the wet ingredients.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar and vegetable oil (or melted butter). Beat them together until they are smooth and well blended. Then, add the eggs one at a time, making sure to beat well after each addition for that perfect texture.
4. Add Zesty Flavors:
Stir in the vanilla extract, lemon zest, and fresh lemon juice to your wet mixture. This step adds that delightful lemon flavor that everyone loves!
5. Incorporate the Zucchini and Yogurt:
Next, mix in the grated zucchini and yogurt (or sour cream) until everything is well combined. This adds moisture to the bread, making it extra delicious!
6. Combine Wet and Dry Ingredients:
Now, gradually fold the dry ingredient mixture into your wet ingredients. Stir gently until just combined. Remember, do not overmix; this will help keep your bread light and fluffy.
7. Bake:
Pour the prepared batter into your greased loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean!
8. Cool and Serve:
After baking, let the bread cool in the pan for about 15 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely. Once cooled, slice and serve. If you’d like, garnish with a light lemon glaze or a sprinkle of powdered sugar for added charm.
Enjoy your moist lemon zucchini bread! It’s sure to be a hit with family and friends!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. To improve the texture, you can use a 50/50 mix of whole wheat and all-purpose flour.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce per egg or 1/4 cup mashed banana. Alternatively, a chia seed or flaxseed egg (1 tablespoon of seeds mixed with 2.5 tablespoons of water, let sit until gel-like) works well too!
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and refrigerate it for up to a week. You can also freeze slices for up to 3 months!
Can I Add Nuts or Chocolate Chips to This Recipe?
Absolutely! Feel free to fold in 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter for added texture and flavor. Just be sure not to overmix when adding them!
