This Moist Lemon Zucchini Bread is a sunny, tasty treat! With fresh zucchini and a burst of lemon flavor, it’s super soft and perfect for breakfast or a snack.
I love how easy it is to whip up this bread. Just mix the ingredients, bake, and enjoy! It’s a great way to hide some veggies, and the lemon makes it so refreshing!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you want a healthier option, try using whole wheat flour or a gluten-free blend. Just remember, it may affect the texture slightly.
Zucchini: You need about one medium zucchini, finely grated. If you’re out of zucchini, you could use shredded carrots for a different twist! Both add moisture to the bread.
Greek yogurt: This ingredient keeps the bread moist and adds tang. If you don’t have it, sour cream or buttermilk can work as substitutes. I love using Greek yogurt for its protein boost!
Granulated sugar: While granulated sugar keeps it sweet, you could consider using coconut sugar or even honey (reduce the liquid in the recipe if you go with honey). Just be aware it could change the flavor a bit.
How Do I Make Sure My Zucchini Bread Is Moist?
To achieve that perfect moist texture, using the right zucchini and not over-mixing is crucial.
- Grate the zucchini, then squeeze out excess moisture using a clean towel. This helps prevent a soggy loaf!
- Avoid over-mixing—mix just until the ingredients combine to keep the bread tender.
- Keep an eye on baking time. Every oven varies, so start checking for doneness at the 50-minute mark.
Following these tips will help you create a perfectly moist lemon zucchini bread every time! Enjoy your baking adventure!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup plain Greek yogurt (or sour cream)
- 1 cup finely grated zucchini (about 1 medium zucchini)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Additional lemon zest for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time. After that, let it cool for about 10-15 minutes in the pan before transferring it to a wire rack. The glaze will take just a few minutes to whisk together. Overall, you’ll need a little over an hour to create this delicious lemon zucchini bread!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease and flour a 9×5 inch loaf pan. This helps to ensure that your bread doesn’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is important to evenly distribute the leavening agents and salt. Once mixed, set this bowl aside.
3. Cream Butter and Sugar:
In a large bowl, combine the softened butter and granulated sugar. Using a mixer, cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Eggs and Flavor:
Add the eggs one at a time, beating well after each addition. Next, stir in the vanilla extract, lemon zest, and lemon juice. These ingredients will bring out that bright flavor.
5. Incorporate Greek Yogurt:
Mix in the Greek yogurt until everything is just combined. This adds moisture and a nice tang to the bread.
6. Combine Dry with Wet Ingredients:
Now, fold in the dry ingredients gently until just combined. Be careful not to overmix, as this can make your bread tough.
7. Add Zucchini:
Finally, fold in the grated zucchini, ensuring it’s evenly incorporated throughout the batter. This will give your bread that delightful texture!
8. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. After that, carefully transfer it to a wire rack to cool completely.
10. Make the Glaze:
While the bread is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. This will be the sweet topping for your bread.
11. Drizzle and Serve:
Once the bread is cool, drizzle the glaze over the top. Garnish with additional lemon zest if you like—a lovely touch! Allow the glaze to set before slicing your loaf.
This lemon zucchini bread is wonderfully moist and delivers a zesty lemon kick paired with the subtle taste of zucchini. Perfect for a snack or dessert! Enjoy your delicious creation!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute the Zucchini?
Yes! If you’re out of zucchini, you can use grated carrots or even applesauce. Both will add moisture, though the flavor will be slightly different. Just make sure they are well drained to keep the bread from becoming too wet!
How Should I Store Leftover Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Just thaw overnight in the fridge when you’re ready to enjoy!
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum for better texture. The baking time may vary, so keep an eye on it as it bakes.
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt, you can use sour cream or buttermilk as a substitute. They both work great and will help maintain the moistness of the bread!
