This moist lemon zucchini bread is a perfect blend of fresh flavors. It’s light, fluffy, and has just the right amount of sweetness from the lemon and zucchini.
I love how easy it is to whip up this bread! The bonus? It’s a sneaky way to get in some veggies. Enjoy it warm with a bit of butter—so good! 🍞🍋
Key Ingredients & Substitutions
Zucchini: Grated zucchini is key for moisture. You can use yellow squash if you’re out of zucchini, and it works just as well. Don’t peel it; the skin adds color and nutrients.
Vegetable Oil: I recommend using vegetable oil for a light texture, but melted coconut oil is a tasty alternative. Olive oil can give a unique flavor if you enjoy that!
Yogurt/Sour Cream: These ingredients add moisture and tenderness. If you’re looking for a lighter option, you can use Greek yogurt or applesauce for less fat.
Flour: All-purpose flour is perfect here, but if you want to make it healthier, try using whole wheat flour or a gluten-free blend. Just be mindful that it might change the texture.
How Do I Avoid Overmixing My Batter?
Overmixing can lead to dense bread, which isn’t what we want! Here’s how to keep your batter light:
- Combine wet and dry ingredients in separate bowls to make it easier. Add the dry ingredients to the wet ingredients in three batches.
- Mix gently using a spatula or wooden spoon. Stop mixing when there are just a few flour streaks visible.
- Folding in grated zucchini gently helps retain air, maintaining that light texture.
Trust me, with these tips, your lemon zucchini bread will come out light and moist every time!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1/4 cup unsweetened plain yogurt or sour cream (for moisture)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
You’ll need about 15-20 minutes for prep and 50-60 minutes for baking, plus some cooling time after it comes out of the oven. Altogether, you should expect about 1 hour and 20 minutes to enjoy this delightful bread!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, greasing and flouring a 9×5-inch loaf pan will help the bread come out easily. You can also line it with parchment paper for even easier removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg (if you choose to use it). This step ensures the baking soda is evenly distributed, which is key for a nice rise. Set this bowl aside.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar and oil. Whisk this together before adding the eggs, vanilla extract, lemon zest, and fresh lemon juice. Keep whisking until everything is combined and smooth; the mixture should feel light and fluffy.
4. Add Zucchini and Yogurt:
Now it’s time to stir in the grated zucchini and the unsweetened yogurt (or sour cream) until everything is well-mixed. This is where the magic of moisture happens!
5. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet mixture. Do this in parts, just until everything is combined. Remember, it’s important not to overmix, as that could make the bread dense. If you’re adding nuts, this is when to fold them in!
6. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few crumbs (but no wet batter).
7. Cool and Serve:
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Finally, slice and enjoy the moist, lemony goodness! Store any leftovers in an airtight container to keep it moist for several days.
This lemon zucchini bread is wonderfully moist and bursting with fresh citrus flavor with every bite! Perfect for breakfast, an afternoon snack, or dessert!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute Other Types of Flour?
Yes! You can use whole wheat flour for a healthier option or a gluten-free flour blend if you need it to be gluten-free. Just keep in mind that different flours can slightly alter the texture, so monitor the batter consistency.
How Can I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week, or freeze it for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing!
Can I Add Other Ingredients to This Recipe?
Absolutely! Feel free to add chocolate chips, dried cranberries, or even citrus zest like orange or lime for extra flavor. Just remember that adding too many mix-ins might affect the bread’s moisture level.
What Should I Do If My Zucchini Bread Is Too Dense?
If your bread turns out too dense, it might be due to overmixing or using too much flour. Make sure to carefully measure your ingredients and mix only until combined for the fluffiest results!
