This moist lemon zucchini bread is a sunny treat perfect for snacks or breakfast. Packed with fresh zucchini and a zesty lemon kick, it’s simply delightful!
Honestly, I love how easy it is to sneak in some veggies! The aroma while baking is amazing—and it tastes so good, you can’t even tell there’s zucchini in it. 🍋🥒
It’s also a great way to enjoy leftover zucchini from the garden. I always have a slice with my coffee. Trust me, it brightens up my day!
Key Ingredients & Substitutions
All-purpose flour: Essential for structure, but you can swap in whole wheat flour for a nuttier flavor. Just keep an eye on the moisture, as whole wheat can absorb more liquid.
Granulated sugar: Regular sugar is key for sweetness, but if you’re looking to reduce sugar, you could use coconut sugar or a sugar substitute like Stevia—just follow the conversion guidelines!
Vegetable oil: This gives the bread moisture. If you prefer a lighter option, try using applesauce instead. It keeps things moist and adds subtle sweetness.
Plain yogurt or sour cream: These add richness and moisture. Greek yogurt works great here. If you’re dairy-free, use almond yogurt or another plant-based option.
Zucchini: Fresh is best, but if you have frozen grated zucchini, it works too—just be sure to drain excess moisture. Zucchini’s neutral flavor means it easily blends into the batter.
How Do You Make Sure Your Zucchini Bread Stays Moist?
Keeping your lemon zucchini bread moist is all about mixing the batter correctly and measuring the moisture.
- Don’t overmix after adding flour; stir until just combined to avoid tough bread.
- Be sure not to press the zucchini too dry if using frozen—some moisture is good!
- Too much baking time can dry it out. Check it earlier than you think; toothpick test is the best!
- Consider covering the bread with foil in the last 10-15 minutes of baking to prevent over-browning.
Enjoy your delicious and moist lemon zucchini bread! 🍞✨
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt or sour cream
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Add-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prep and 50-60 minutes to bake. Allow an additional 15 minutes for cooling in the pan, followed by transferring it to a wire rack. All in all, you’ll have a delicious loaf ready to enjoy in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it or lining it with parchment paper to ensure easy removal once baked.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This step helps to evenly distribute the leavening agents for a nice rise!
3. Mix the Wet Ingredients:
In a large mixing bowl, beat the sugar and eggs together until they’re light and fluffy. This usually takes about 2-3 minutes.
4. Add in the Goodness:
Now, incorporate the vegetable oil, yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract into the egg mixture. Mix everything together until it’s well combined and smooth.
5. Combine Wet and Dry:
Gradually stir the dry ingredients into the wet ingredients, being gentle as you mix. You want to combine everything just until it’s no longer dry—overmixing can lead to a tougher loaf.
6. Fold in the Zucchini:
Gently fold in the grated zucchini (and nuts if you’re using them), taking care to keep the mixture light and fluffy.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, spreading it out evenly. Give it a gentle shake to settle it down.
8. Bake to Perfection:
Slide the loaf pan into the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can tent it with foil in the last few minutes of baking.
9. Cool & Enjoy:
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
10. Optional Glaze:
If you’re feeling a bit indulgent, mix 1/2 cup powdered sugar with 1 tablespoon of lemon juice for a simple glaze and drizzle it over the cooled bread for an extra zing!
Enjoy your moist, flavorful lemon zucchini bread—it’s perfect for breakfast, a snack, or even dessert! 🍞🍋
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Using whole wheat flour will add a nutty flavor and more fiber to the bread. Just be aware that it might require a little more liquid, so you might need to adjust your yogurt or oil slightly for moisture.
Can I Substitute the Sugar with a Natural Sweetener?
Absolutely! You can use honey, maple syrup, or coconut sugar as alternatives. If using liquid sweeteners like honey, reduce the amount of wet ingredients slightly (like the yogurt or oil) to maintain the right consistency.
How Should I Store Leftover Zucchini Bread?
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 and freeze it for up to 3 months. Just thaw it in the fridge or at room temperature before enjoying!
Can I Add Other Fruits or Flavors?
Definitely! This recipe is versatile. Consider adding blueberries, cranberries, or even chocolate chips for a twist. Just be mindful of the overall moisture content; you may need to adjust flour or zucchini amounts slightly!
