This moist lemon zucchini bread is a sunny treat that’s perfect for breakfast or a snack! The fresh zucchini keeps it fluffy, while the zesty lemon adds a bright, refreshing flavor.
Honestly, this bread is like a ray of sunshine in a loaf! I keep a slice on hand for a quick pick-me-up or just enjoy it with tea. Yum!
I love how simple it is to make; just mix, bake, and you’re done! Plus, it’s a great way to use up extra zucchini, so no waste here! 🍋🥒
Key Ingredients & Substitutions
All-purpose flour: This forms the base of your bread. If you prefer a healthier option, you can use whole wheat flour. Just be aware the texture may be denser.
Zucchini: Use freshly grated zucchini, and make sure to remove excess moisture. If zucchini isn’t available, you can substitute with grated carrots or even apples for a sweet twist!
Yogurt/Sour Cream: These add moisture to your bread. You can swap them for applesauce or a plant-based yogurt if you need a dairy-free option.
Lemon juice and zest: These give the bread its lovely lemon flavor. If you want a milder taste, reduce the lemon juice or use orange zest instead.
Oils: While vegetable oil is commonly used, you can also opt for coconut oil for a hint of flavor. Just melt it before adding to your mix!
How Do I Get My Zucchini Bread to Stay Moist?
Keeping your zucchini bread moist starts with proper ingredient preparation and baking. Firstly, make sure to remove excess moisture from the grated zucchini by squeezing it in a clean cloth or paper towel. Too much water can make the batter too runny.
- Mix your wet ingredients first before adding the dry ones; this ensures everything will blend smoothly.
- Avoid overmixing once you combine wet and dry ingredients—mix until just combined to keep the bread light.
- Finally, bake at the right temperature and keep an eye on it. Overbaking can make it dry!
Let your bread cool for 15 mins before removing it from the pan. Cooling allows it to finish setting up, ensuring a tender crumb. Enjoy your baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon ground cinnamon or poppy seeds for extra flavor
- Sugars:
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt or sour cream
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 teaspoon vanilla extract
- Main Ingredient:
- 1 1/2 to 2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 50-60 minutes for baking, plus some cooling time. In total, set aside around 1.5 hours to make this delightful bread from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and if you like, the optional ground cinnamon. This will ensure even distribution of the leavening agents and spices.
3. Create the Wet Mixture:
In a large bowl, beat the eggs along with the granulated sugar and brown sugar until the mixture is fluffy and well-combined. Next, add the vegetable oil, yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract. Mix well until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Make sure to mix until just combined; it’s important to avoid overmixing, as this can lead to a denser texture.
5. Add the Zucchini:
Now it’s time to fold in the grated zucchini until it’s evenly distributed throughout the batter. This is where all that moisture and delicious flavor comes in!
6. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy:
Once done, take the bread out of the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. Slice it up and enjoy this bright, moist lemon zucchini bread with a cup of tea or coffee!
Happy baking!
FAQs About 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. However, the texture may be denser, so consider using a mix of both for a lighter result!
How Do I Store Leftover Zucchini Bread?
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, you can freeze it for up to 3 months!
What If I Don’t Have Yogurt or Sour Cream?
No worries! You can replace yogurt or sour cream with applesauce or even cottage cheese for similar moisture. If you need a dairy-free alternative, use a non-dairy yogurt.
Can I Add Nuts or Chocolate Chips to This Recipe?
Absolutely! Feel free to add 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for an extra flavor boost. Just fold them into the batter along with the zucchini!
