This lemon zucchini bread is a perfect combo of sweet and tangy, with soft, moist slices that you’ll love. It’s made with fresh zucchini and zesty lemon for a cheerful treat!
Trust me, the smell while it’s baking will make your kitchen feel like a sunny café! I enjoy it fresh with a cup of tea, and it’s also great toasted with a bit of butter. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the bread. For a gluten-free version, replace it with a gluten-free baking blend or almond flour. Just be aware that results may vary slightly!
Zucchini: Use fresh zucchini for the best texture. If you’re short on zucchini, you can substitute with grated carrots which also add moisture and sweetness.
Lemon Zest & Juice: Fresh lemons provide a bright flavor. If you don’t have fresh lemons, bottled lemon juice works in a pinch, but zest won’t be as strong.
Sugar: Granulated sugar adds sweetness, but you can substitute with brown sugar for a deeper flavor or coconut sugar as a healthier alternative.
Yogurt/Sour Cream: Adding yogurt or sour cream boosts moisture and tenderness. If you’re dairy-free, try using a dairy-free yogurt or unsweetened applesauce.
How Do You Ensure the Zucchini Bread Stays Moist?
To keep your lemon zucchini bread moist, the key is in how you handle the zucchini and the mixing process. First, always squeeze out excess moisture from the grated zucchini. This keeps your batter from becoming too wet.
- Use a clean kitchen towel to wring out the grated zucchini.
- Don’t overmix the batter once you combine wet and dry ingredients. Mixing just until combined helps keep the bread light and fluffy.
- Adding yogurt or sour cream also enhances moisture. Just remember, too much liquid can make the bread dense!
Follow these tips, and you’ll have a delicious, moist lemon zucchini bread every time!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup plain yogurt or sour cream (optional, for extra moisture)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 50 to 60 minutes to bake. Allow about 10 minutes for the bread to cool in the pan before transferring it to a wire rack, plus additional time for cooling before slicing. Overall, you should set aside about 1.5 to 2 hours to make this delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well combined. This will ensure even distribution of the leavening agents and spices in your bread.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar and vegetable oil together until they’re well blended. Then, add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
4. Combine Dry and Wet Ingredients:
Gently fold the dry ingredient mixture into the wet ingredients until just combined—be careful not to overmix, as this can make the bread tough!
5. Add the Zucchini:
Now, fold in the grated zucchini and yogurt (if you’re using it) until everything is evenly mixed. The zucchini adds wonderful moisture!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Slice:
Once it’s done baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your moist, lemony zucchini bread as a delicious breakfast or snack!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. Just remember that whole wheat flour may make the bread a little denser, so you might need to adjust the moisture slightly.
How Do I Store Leftover Lemon Zucchini Bread?
To keep your lemon zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap or aluminum foil before freezing.
Can I Substitute the Eggs with a Vegan Option?
Yes! For a vegan alternative, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes). This will help to bind the ingredients together.
How Can I Enhance the Lemon Flavor?
If you want a more intense lemon flavor, consider adding a bit more lemon zest or juice than the recipe calls for. Additionally, you can drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled bread for extra zing!
