This moist lemon zucchini bread is a sunny twist on a classic! It’s soft, sweet, and packed with fresh lemon flavor, making it perfect for any time of day.
Honestly, who knew veggies could taste this good in a sweet bread? I love having a slice with my morning coffee. It makes me feel like I’m having dessert for breakfast! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re looking for a healthier option, you can use whole wheat flour, but it might change the texture a bit. I’ve done half whole wheat and half all-purpose, and it turned out great!
Zucchini: Fresh zucchini adds moisture. If you don’t have any, you can replace it with grated carrots or applesauce for a different flavor. Just make sure to squeeze out excess moisture!
Butter: Unsalted butter gives the best flavor. If you’re dairy-free, use coconut oil or a plant-based butter substitute, which works well too.
Eggs: For a vegan option, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). I think the texture might change slightly, but it’ll still taste delicious!
Plain Yogurt/Sour Cream: This adds tanginess and moisture. If you’re out, you can use buttermilk or even a non-dairy yogurt substitute for a similar result.
How Do I Get the Right Texture for My Zucchini Bread?
Getting the right texture is key to making this lemon zucchini bread moist and fluffy! The technique I recommend involves properly handling your zucchini.
- Grate the zucchini using the large holes of a grater.
- After grating, place it into a clean kitchen towel and squeeze out as much moisture as possible. This prevents a soggy bread.
- Combine the zucchini with wet ingredients gently. Overmixing can make it dense, so fold just until blended.
Following these steps will ensure you have a delightful texture in your bread that’s not too heavy or wet. Trust me, it’s worth it!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1/4 cup plain yogurt or sour cream
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake, plus some additional cooling time. The total time is around 1 hour and 30 minutes, but most of it is hands-off while the bread bakes. Perfect for a cozy afternoon in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Before you begin mixing the ingredients, preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly.
2. Prepare the Loaf Pan:
Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal later. This helps prevent sticking!
3. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set this bowl aside; we’ll come back to it shortly.
4. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or a whisk. Mix until it becomes light and fluffy, which should take about 3-4 minutes.
5. Add Eggs and Flavor:
Beat in the eggs one at a time, making sure to mix well after each addition. Then add the vanilla extract and fresh lemon juice, stirring until everything is well combined.
6. Incorporate Zucchini and Yogurt:
Gently mix in the grated zucchini and yogurt (or sour cream) until just combined. This adds moisture and keeps the bread tender!
7. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
8. Optional Add-ins:
If you’re using nuts, gently fold them into the batter now.
9. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This helps it bake evenly.
10. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean.
11. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice it up and enjoy! You can drizzle it with a simple lemon glaze made from powdered sugar and lemon juice for an extra burst of flavor.
This moist lemon zucchini bread stays fresh for several days when stored in an airtight container. You can even freeze slices for later enjoyment! Happy baking!
Frequently Asked Questions (FAQ) 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, but it may change the texture slightly, making it denser. A 50/50 mix of whole wheat and all-purpose flour can work well too if you want to maintain some lightness.
What Can I Substitute for Plain Yogurt or Sour Cream?
If you don’t have yogurt or sour cream on hand, you can use buttermilk as a substitute. Another option is to use a non-dairy yogurt if you’re looking for a vegan alternative. Just aim for a similar texture and flavor!
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices tightly in plastic wrap and freeze them for up to 3 months. Just thaw in the fridge or at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to experiment by adding ingredients like chocolate chips, dried fruits, or spices like cinnamon for a different twist. Just be mindful of the moisture content if adding extra ingredients, especially fruits.
