This moist lemon zucchini bread is a bright treat that combines fresh zucchini with zesty lemon for a deliciously sweet flavor. Perfect for breakfast or a snack!
I love how this bread makes my kitchen smell amazing while it’s baking. Plus, it’s a sneaky way to eat some veggies! You won’t even notice the zucchini, promise! 😉
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini keeps the bread moist and adds subtle flavor. If you don’t have zucchini, you could substitute with grated carrot or even applesauce for a different twist.
Lemon Juice & Zest: Fresh lemons give the best flavor. If you’re in a pinch, bottled lemon juice works, but I recommend fresh for the zest. It really enhances the taste!
Yogurt or Sour Cream: This ingredient adds extra moisture. You can use Greek yogurt or buttermilk if you prefer. If you’re dairy-free, try almond yogurt for a plant-based option.
Oil: Vegetable oil is great for this recipe, but you can use melted coconut oil for a subtler flavor. Olive oil is also an option but can change the taste slightly.
How Can I Ensure My Loaf Bakes Evenly?
Getting that perfect rise and even bake is important for delicious zucchini bread. Here are some tips:
- Make sure the oven is preheated to the correct temperature before baking; this helps the bread rise properly.
- Grease and flour your loaf pan well to prevent sticking. You could also line it with parchment paper for easier removal.
- Don’t overmix the batter; mix just until combined. This keeps your bread tender.
- If your oven tends to run hot or cold, consider using an oven thermometer to check the temperature accurately.
- Check for doneness a few minutes before the suggested time. Each oven is different, and you want a toothpick to come out clean.
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (about 1-2 lemons)
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 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)
- 1/2 cup plain yogurt or sour cream (optional for extra moistness)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake. Allow an additional 10 minutes for cooling in the pan, then transfer to a wire rack to cool completely. In total, you’ll need around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a standard 9×5-inch loaf pan and grease it with butter or cooking spray, then sprinkle a little flour to coat it. This helps prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest. If you’re using cinnamon, add it at this stage too. Mixing these ingredients first ensures they are evenly distributed.
3. Combine the Wet Ingredients:
In a large bowl, beat together the sugar and vegetable oil until it’s well combined. Add in the eggs one at a time, making sure to beat well after each addition. This will help make your bread fluffy!
4. Add Flavor:
Next, stir in the vanilla extract and fresh lemon juice. Mix well to ensure everything is combined nicely.
5. Incorporate the Zucchini:
Gently fold the grated zucchini into the wet mixture. Don’t be afraid to get your hands in there or use a spatula; just make sure it’s nicely incorporated!
6. Combine Ingredients:
Now it’s time to add your dry ingredients to the wet ingredients. Start by adding about one third of the dry mixture, followed by half of the yogurt (or sour cream if you’re using it). Continue alternating until everything is combined. Remember: mix until just combined; overmixing can make the bread tough.
7. Bake the Bread:
Pour the batter into the prepared loaf pan and spread it evenly. Place it in the preheated oven and bake for 55-65 minutes. Keep an eye on it! The bread is done when a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely. This will help avoid sogginess.
9. Optional Glaze:
If you want to add a little extra lemony sweetness, mix some powdered sugar with lemon juice to create a simple glaze. Drizzle it over your cooled zucchini bread for a delightful finish!
Enjoy your moist, flavorful lemon zucchini bread – it’s perfect for breakfast, snacking, or sharing with friends! 🍋🥒
FAQ for Moist Lemon Zucchini Bread Recipe
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to use 1 1/2 cups of whole wheat flour and 1/2 cup of all-purpose for a better balance!
Can I Use Frozen Zucchini?
Absolutely! Just make sure to thaw and drain any excess moisture from the zucchini before adding it to the batter. Excess water can make the bread soggy.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in 1/2 to 1 cup of chopped walnuts, pecans, or even chocolate chips into the batter for added flavor and texture. Just be cautious not to overmix!
