This lemon zucchini bread is a tasty treat that stays moist and fluffy! Sweet zucchini pairs perfectly with fresh lemon for a refreshing flavor that brightens any day.
I love how easy it is to make, and it’s a perfect way to sneak in some veggies! You can enjoy it warm with a pat of butter or just as it is—a little slice of sunshine! ☀️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. For a healthier twist, you can substitute half with whole wheat flour or a gluten-free blend if desired. Just keep in mind that this might change the texture slightly.
Zucchini: Fresh, grated zucchini adds moisture without overpowering the flavor. If you’re pressed for time, you can use pre-grated zucchini available at grocery stores. Avoid too much water; pat it dry if it looks watery.
Lemon Zest and Juice: Fresh lemon zest gives an aromatic lift. If you’re out of fresh lemons, bottled lemon juice works too, but use less zest. Personally, I always go for fresh zest whenever I can!
Sour Cream/Yogurt: This adds creaminess and moisture to the bread. You can swap it with applesauce for a lighter option or use Greek yogurt for extra protein.
Nuts: Chopped walnuts or pecans add nice crunch and flavor. If nuts aren’t your thing, you can leave them out entirely or replace them with chocolate chips for a sweeter touch.
What’s the Best Way to Prep the Zucchini for Baking?
Preparing zucchini correctly is key to keeping your bread moist. Here’s how to do it:
- Wash the zucchini and trim off the ends.
- Use a grater to shred the zucchini. A box grater works well for this.
- After shredding, place the grated zucchini in a clean kitchen towel and squeeze to remove excess moisture. This is crucial for preventing a soggy bread!
Once prepped, fold it gently into your batter for a deliciously moist zucchini bread!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini), lightly packed
- 1/2 cup sour cream or plain yogurt (for extra moisture)
Optional Add-ins:
- 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and around 55 to 65 minutes to bake. Including the cooling time, plan for a total of about 1 hour and 30 minutes until you can savor your tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly. Grease 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 powder, baking soda, salt, cinnamon, and nutmeg until well combined. This helps distribute the leavening agents evenly throughout the flour.
3. Prepare the Wet Ingredients:
In a large bowl, beat the sugar and oil together until they’re blended. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and fresh lemon juice for a zesty flavor kick.
4. Add Zucchini and Sour Cream:
Next, fold in the grated zucchini and sour cream (or yogurt) until just combined. The zucchini will keep your bread moist and delicious!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can make the bread dense.
6. Incorporate Nuts (Optional):
If you’re using nuts, now’s the time to fold them into the batter. They’ll add a lovely crunch and flavor to your bread.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Place it in the oven and bake for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s perfect!
8. Cool and Slice:
Once baked, let your bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This will help prevent it from getting soggy at the bottom.
Enjoy your deliciously moist lemon zucchini bread with a warm cup of tea or coffee! It’s perfect for breakfast, as a snack, or even dessert!
FAQ for Moist Lemon Zucchini Bread Recipe
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour. This will add a nutty flavor and some extra fiber, but be aware that it may slightly change the texture of the bread.
How Can I Store Leftover Lemon Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again!
Can I Make This Bread Without Eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or mashed banana to keep the moisture levels high and help with binding.
How Do I Know When the Bread is Done Baking?
To check for doneness, insert a toothpick or a cake tester into the center of the bread. If it comes out clean or with just a few moist crumbs, your bread is ready. If it comes out wet with batter, it needs more baking time.
