This moist lemon zucchini bread is a sunny treat! With fresh zucchini and a zesty lemon twist, it’s perfect for breakfast or a snack. Just imagine enjoying a slice warm from the oven!
I love how easy this recipe is; you just mix, pour, and bake. Bonus: the zucchini keeps it super soft! Trust me, you’ll be tempted to have second helpings. 🍞🍋
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you want a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. Just remember that it might change the texture slightly, making it a bit denser.
Zucchini: Fresh grated zucchini keeps the bread moist. If you don’t have zucchini, you can use grated carrots as a substitute. They provide a bit of sweetness and moisture, too!
Sour cream or plain yogurt: Both add moisture and a slight tang. If you’re looking for a lighter option, try Greek yogurt. You can even use unsweetened applesauce for a dairy-free version that still keeps it moist.
Lemon juice and zest: These are key for flavor! If you don’t have fresh lemons, bottled lemon juice works, but fresh adds a lovely brightness. A splash of orange juice could also work in a pinch!
How Can I Ensure My Zucchini Bread is Moist and Tender?
One key to achieving that perfect moist texture lies in how you handle the zucchini. Before grating, wash the zucchini thoroughly and leave the skin on for added nutrition. When you grate it, gently press it between paper towels to remove excess moisture—it can be too watery if you skip this step!
- Mix the dry ingredients separately to avoid lumps.
- Don’t overmix when combining the wet and dry ingredients. Stir until just combined; this keeps the bread light and fluffy.
- Keep an eye on the baking time! Every oven is different, so check a little early to avoid dryness. A toothpick should come out with a few moist crumbs for perfect texture.
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon ground cinnamon or 1/4 teaspoon nutmeg for subtle spice
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
How Much Time Will You Need?
This delicious Lemon Zucchini Bread will take about 15 minutes to prep and 50-60 minutes to bake. Plus, allow around 10 minutes to cool in the pan before transferring it to a wire rack. So, you’re looking at about 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating, grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and if you want a bit of spice, the ground cinnamon or nutmeg. This gives a nice flavor boost to your bread! Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Keep mixing until everything is well combined and smooth. The lemon zest adds a lovely, fresh aroma!
4. Add Zucchini and Sour Cream:
Next, stir in the grated zucchini and sour cream (or yogurt) to smoothly integrate them into the wet mixture. This will make your zucchini bread delightfully moist!
5. Combine Wet and Dry Mixtures:
Now, it’s time to fold the dry mixture into the wet mixture. Gradually add the dry ingredients to the wet mix, stirring gently until just combined. Be careful not to overmix, as this keeps your bread light and fluffy.
6. Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake. Pop it in the oven and let it bake for 50-60 minutes. It’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve:
Allow the bread to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing. If you want to add a little extra zest, mix together some powdered sugar and lemon juice to create a simple glaze and drizzle it over the cooled bread.
Enjoy your moist, flavorful Lemon Zucchini Bread with a cup of tea or coffee. Yum!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini?
Yes, you can! Just make sure to thaw it completely and drain any excess liquid. Squeeze it out with a paper towel if necessary to avoid adding too much moisture to the batter.
Can I Substitute Whole Wheat Flour?
Absolutely! You can replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just keep in mind that it might change the texture slightly, making it a bit denser.
How to Store Leftover Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then in foil and freeze for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips?
Definitely! You can add up to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips and fold them in at the end of mixing. They add a delicious crunch or sweetness to the bread!
