This moist lemon zucchini bread is a sunny twist on a classic treat! Packed with fresh zucchini and zesty lemon, it’s perfect for breakfast or a snack.
Baking this bread fills your kitchen with a delightful citrusy smell. I love enjoying it warm with a little butter spread on top—it’s pure happiness in every bite!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. For a gluten-free option, you can try a 1:1 gluten-free flour blend, which works quite well in this recipe.
Zucchini: Freshly grated zucchini is the star here, adding moisture and nutrition. If zucchini isn’t available, you can use shredded carrots for a different flavor and texture.
Lemon zest and juice: Zest from fresh lemons gives vibrant flavor. If you’re out of fresh lemons, bottled lemon juice can work in a pinch, but zesting is best for the full effect.
Sour cream or Greek yogurt: These ingredients provide extra moisture and richness. You can substitute with buttermilk or a plant-based yogurt for a dairy-free option.
How Do I Ensure My Lemon Zucchini Bread Stays Moist?
To keep your zucchini bread moist, proper preparation and baking techniques are key. Here are some tips:
- Don’t squeeze out the moisture from your grated zucchini. The moisture is essential for tenderness.
- Measure your flour accurately. Too much flour can make the bread dry. Spoon it into your measuring cup instead of scooping.
- Mix the batter just until combined. Overmixing can lead to tough bread, so be gentle when folding the wet and dry ingredients.
- For added moisture, cover the bread with foil during the last 15 minutes of baking if it’s browning too much.
Following these tips will help you bake a beautifully moist lemon zucchini bread every time!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons lemon zest (from about 2 lemons)
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt (for added moisture)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 50-60 minutes for baking. After baking, allow about 10 minutes for cooling in the pan, followed by a complete cooling time on a wire rack. So, in total, you’re looking at about 1 hour and 15 minutes to enjoy this deliciously moist lemon zucchini bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. Grease and flour a 9×5-inch loaf pan or you can line it with parchment paper for easy removal later.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest. If you’re adding ground cinnamon, toss that in too! Mix well and set aside. This ensures all the leavening agents are evenly distributed throughout the flour.
3. Mix the Sugars and Eggs:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together until well mixed and slightly thickened. This will create a nice, light texture for the bread.
4. Combine Wet Ingredients:
Now add the vegetable oil (or melted butter), vanilla extract, and fresh lemon juice to the sugar and egg mixture. Stir until all ingredients are combined. The smell is going to be heavenly!
5. Add Zucchini and Sour Cream:
Next, fold in the grated zucchini and sour cream (or Greek yogurt). This step adds extra moisture, making your bread irresistibly soft and delicious!
6. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to your wet ingredients. Gently fold them together just until combined. Be careful not to overmix; we want the bread to stay tender and fluffy.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Place it in the preheated oven and bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool the Bread:
After baking, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Patience is key here—the longer it cools, the easier it will be to slice!
9. Slice and Enjoy:
Finally, slice your moist lemon zucchini bread and enjoy! For an extra treat, you can drizzle it with a simple lemon glaze made from powdered sugar and lemon juice. It’s the perfect ending to a delightful baking experience!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute Olive Oil for Vegetable Oil?
Yes, you can use olive oil instead of vegetable oil. It will add a slightly richer flavor to the bread, which can be quite delicious. Just make sure to use a light olive oil for a milder taste, or it may alter the flavor too much.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for up to 3 months—just make sure they are well-wrapped to avoid freezer burn!
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini, but make sure to thaw it completely and drain off any excess moisture before adding it to the batter. This helps prevent your bread from becoming too soggy!
What If I Don’t Have Sour Cream or Greek Yogurt?
No worries! If you don’t have sour cream or Greek yogurt on hand, you can substitute it with buttermilk or even regular milk mixed with a tablespoon of vinegar to mimic the acidity. This will still help keep your bread moist and flavorful!
