This moist lemon zucchini bread is a tasty treat! It’s fluffy, sweet, and has a hint of lemon for a cheerful kick. Plus, it makes the best use of those extra zucchinis sitting around!
I love the bright flavor it adds to my day. It’s perfect for breakfast or as a snack. You might even catch me sneaking a slice while no one is looking! 🍞☀️
Key Ingredients & Substitutions
Flour: All-purpose flour is the base here, giving the bread structure. For a healthier twist, try whole wheat flour or a gluten-free blend, though texture may vary a bit.
Zucchini: Fresh zucchini adds moisture. If you’re short on zucchini, shredded carrots can work as a tasty substitute, just remember to squeeze out the excess moisture!
Sweeteners: I love the combo of granulated and brown sugar for a deeper flavor. If you’re cutting down on sugar, feel free to use a sugar alternative like coconut sugar or even agave syrup, adjusting for sweetness as needed.
Oil: Vegetable oil keeps the bread moist, but you can swap it for melted coconut oil or unsweetened applesauce for a healthier option. Just note that applesauce might give a slightly different texture.
Yogurt/Sour Cream: This adds tanginess and moisture. Greek yogurt is my favorite for richness, but you could also use buttermilk or a non-dairy yogurt for a dairy-free version.
How Do I Ensure My Zucchini Bread Stays Moist?
The key to a moist zucchini bread is in how you handle the zucchini. Make sure to squeeze out as much excess moisture as possible after grating it. This prevents the bread from becoming soggy!
- Grate your zucchini on a box grater and place it in a clean kitchen towel.
- Twist the towel to wring out the excess water.
- Don’t skip on mixing in the wet ingredients well; this helps your bread stay tender.
Lastly, keep an eye on the baking time. Overbaking can dry it out, so start checking at the 55-minute mark while preparing for absolute deliciousness! Enjoy your baking adventure! 🍞💚
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
Other Ingredients:
- Zest of 2 lemons
- 1 1/2 cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare and roughly 55-65 minutes to bake. Remember to let it cool for about 15 minutes in the pan before transferring it to a wire rack. Altogether, you can enjoy a slice in about 2 hours!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it with butter or cooking spray, then sprinkle it with flour to prevent sticking. Alternatively, line the pan with parchment paper for easier removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk them together until all the dry ingredients are well blended. This step helps ensure even distribution of the leavening agents.
3. Cream the Sugars and Eggs:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs. Use an electric mixer on medium speed until the mixture is light and fluffy. This will take about 2-3 minutes.
4. Add Wet Ingredients:
Next, add the vegetable oil (or melted butter), yogurt (or sour cream), vanilla extract, lemon zest, and lemon juice into the bowl with the egg mixture. Mix all these ingredients together until everything is well combined.
5. Combine Wet and Dry Ingredients:
Gently add the dry flour mixture to the wet mixture. Stir until just combined—be careful not to overmix! It’s alright if there are a few lumps; this helps keep the bread tender.
6. Fold in the Zucchini and Nuts:
Using a spatula, fold in the grated zucchini, and if you’re using nuts, fold them in as well. Mixing these ingredients gently ensures they are evenly distributed without overworking the batter.
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula or the back of a spoon to smooth the top for an even finish.
8. Baking Time:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Keep an eye on it; when a toothpick inserted into the center comes out clean, it’s ready!
9. Cooling Off:
Allow the bread to cool in the pan for about 15 minutes. Afterward, carefully transfer it to a wire rack to cool completely. This step is key to ensuring that the bottom doesn’t become soggy.
10. Slice and Enjoy:
Once your bread is completely cool, slice it into pieces and serve! It’s absolutely delicious with a warm cup of tea or coffee.
Enjoy your baking adventure, and don’t forget to share with friends and family! 🍞🍋
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option, but it may result in a denser bread. You might want to combine it with all-purpose flour for a lighter texture if you prefer!
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, wrap the bread tightly in plastic wrap and then foil before freezing. It will last for up to 3 months. Thaw it in the fridge overnight when ready to enjoy!
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for each egg. This will help retain moisture and provide structure!
Can I Add Other Ingredients Like Chocolate Chips or Dried Fruit?
Definitely! Feel free to mix in 1/2 cup of chocolate chips or dried fruits like cranberries or raisins for an extra flavor boost. Just be aware that this may alter the overall sweetness, so taste as you go!
