This moist lemon zucchini bread is a lovely treat perfect for any time of the day. It’s packed with fresh zucchini and bright lemon flavors that make each slice a delight!
I love having a piece with my morning coffee or a cup of tea. It’s like a sunshine hug in bread form! Plus, it’s a sneaky way to get some veggies in—your secret is safe with me! 😄
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure, but if you’re gluten-free, try a gluten-free flour blend. I’ve had good luck with almond flour for a moist texture in other recipes.
Granulated Sugar: This adds sweetness. You can swap it with coconut sugar for a lower-glycemic option. Just keep in mind, it may add a slight caramel taste.
Vegetable Oil: For moistness, vegetable oil works well, but you can use melted coconut oil or unsweetened applesauce to reduce fat. Applesauce gives a subtle sweetness too!
Yogurt or Sour Cream: They add moisture and richness. Substitute with Greek yogurt for a protein boost or a dairy-free yogurt for vegan options.
Zucchini: Fresh is best, but you can also use grated carrots as a fun twist! Just make sure to squeeze out extra moisture from any veggies.
How Do I Get the Best Texture for My Zucchini Bread?
The key to perfect zucchini bread lies in how you prepare your zucchini. Here’s the scoop:
- Grate your zucchini using the small holes of a box grater for fine shreds, ensuring even mixing.
- Make sure to squeeze out excess moisture. I place the grated zucchini in a clean kitchen towel and twist it to wring out liquid. This helps prevent a soggy loaf!
Pay attention when mixing your batter! Stir just until combined to keep your bread light and fluffy. Enjoy baking!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup 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 moistness)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 50-60 minutes to bake. Allow some time for cooling before enjoying your delicious lemon zucchini bread. Total time is around 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper so the bread will come out easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This will help to evenly distribute the leavening agents. Set this mixture aside for later.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar and vegetable oil together. Beat the eggs in one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract, lemon zest, and fresh lemon juice until everything is nicely blended.
4. Add Yogurt:
Mix in the yogurt or sour cream until the batter is smooth. This step adds moisture, making your bread deliciously soft.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the bread tough.
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and any nuts you’re using, ensuring they’re spread evenly throughout the batter.
7. Pour and Smooth:
Carefully pour the batter into the prepared loaf pan and use a spatula to smooth the top for an even bake.
8. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell amazing at this point!
9. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.
10. Slice and Serve:
When cooled, slice your delicious lemon zucchini bread. Enjoy it plain, or add a smear of butter or cream cheese for an extra treat! Store leftovers in an airtight container at room temperature for up to several days.
For an extra lemony touch, consider drizzling a simple lemon glaze over the cooled bread by mixing powdered sugar with lemon juice until you reach your desired consistency. Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour; however, start with a 50/50 mix of whole wheat and all-purpose flour for the best texture. Whole wheat flour can make the bread denser, so adding a bit of all-purpose flour helps maintain that lovely moist crumb!
How Do I Store Leftover Lemon Zucchini Bread?
To store leftover bread, wrap it tightly in plastic wrap or foil and keep it at room temperature. It should stay fresh for up to 3 days. For longer storage, you can freeze slices—just make sure to wrap them individually and place them in a freezer bag. They can be enjoyed straight from the freezer or thawed at room temperature!
Can I Make This Recipe Vegan?
Absolutely! To make this bread vegan, substitute the eggs with a flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let sit for 5 minutes to thicken) and use a plant-based yogurt instead of regular yogurt. The bread will still turn out deliciously moist!
Can I Add Other Flavorings or Mix-Ins?
Yes! Feel free to get creative by adding mix-ins like dried cranberries, chocolate chips, or sunflower seeds for added texture and flavor. Spices like nutmeg or cardamom can also be used to give an extra kick!
