This moist lemon zucchini bread is a sunny treat! With fresh zucchini and a zingy lemon flavor, it brings a delightful twist to regular bread.
I love how the sweetness of the zucchini pairs perfectly with the tangy lemon. It’s like a little slice of sunshine. Plus, who can resist that soft texture? Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a healthier alternative, you can use whole wheat flour. It might change the texture slightly, but it adds fiber.
Zucchini: It’s essential for moisture and texture. If zucchini isn’t available, you can use grated carrots or even mashed bananas for a different flavor profile.
Sugar: Granulated sugar is typically used, but you can substitute it with coconut sugar or even honey (though you may need to adjust the liquid in the recipe). For sweetness without calories, consider a sugar substitute like stevia.
Sour Cream or Yogurt: This adds moisture and richness. Greek yogurt is a great substitute for a tangy twist. If you’re dairy-free, try using a non-dairy yogurt.
How Do You Get the Best Texture in Zucchini Bread?
To ensure your zucchini bread has that perfect moist texture, the key is in squeezing out excess moisture from the grated zucchini. This prevents your bread from becoming soggy.
- Grate the zucchini and place it in a clean kitchen towel or cheesecloth.
- Twist the towel to squeeze out as much liquid as you can.
This step helps concentrate the flavor and ensures the bread bakes evenly! Remember, a little moisture is good, but too much can lead to a dense loaf.
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
- 1/2 cup sour cream or plain yogurt (for extra moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful lemon zucchini bread will take you about 15 minutes to prepare and 50-60 minutes to bake. Just a little bit of patience, and you will have a delicious loaf to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Next, take a 9×5-inch loaf pan and either grease and flour it or line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, lemon zest, and cinnamon (if using). This helps ensure that everything is evenly distributed.
3. Creaming the Sugars and Eggs:
In a large bowl, combine the granulated sugar and vegetable oil, mixing well until combined. Then, add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract and lemon juice.
4. Combining the Mixtures:
Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this could make your bread tough!
5. Adding the Zucchini and Sour Cream:
Gently fold in the grated zucchini and sour cream (or yogurt). If you’re using nuts, now is the time to add them in, stirring gently to combine.
6. Baking the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Pop it in the oven and bake for 50-60 minutes. Keep an eye on it and do the toothpick test: if it comes out clean, it’s done!
7. Cooling Down:
Once your bread is baked, let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing. This waiting time helps the flavors settle.
Enjoy your moist, bright lemon zucchini bread as a lovely snack or a delightful breakfast treat! It’s perfect with a cup of tea or coffee!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a healthier option. However, the texture may be a bit denser, so you might want to add a tablespoon or two of additional liquid to keep it moist.
How Do I Properly Squeeze the Zucchini?
To remove excess moisture from the zucchini, grate it first, then place the grated zucchini in a clean kitchen towel or cheesecloth. Twist the towel to wring out as much liquid as you can; this prevents the bread from becoming soggy!
Can I Store Leftover Bread? If So, How?
Yes! Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy!
Is There a Vegan Option for This Recipe?
Yes, you can make this recipe vegan by substituting eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and using a plant-based yogurt instead of sour cream. The bread will still turn out deliciously moist!
