This moist lemon zucchini bread is a wonderful treat! It’s packed with fresh zucchini and zesty lemon flavor, making it both sweet and refreshing.
Honestly, it’s hard to resist this delightful bread. I love having a slice with my morning coffee. It’s the perfect way to start the day—yummy and a little healthy too!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure, but you can swap half with whole wheat flour for a nuttier taste. Some prefer almond flour for a gluten-free option, although it may alter the texture slightly.
Zucchini: Fresh zucchini gives moisture and texture. If zucchini is unavailable, try grated carrots or apples. They’ll add sweetness and moisture, but the lemon flavor will be more subdued.
Sour Cream/Greek Yogurt: Both add creaminess and moisture to the bread. You can replace them with buttermilk or a non-dairy yogurt if needed. They all help keep the bread tender.
Lemon Zest and Juice: These brighten up the flavor. You could use lime for a different twist, but lemon is truly the star of this recipe. Always zest before juicing for convenience!
How Do I Grate Zucchini Without Making a Mess?
Grating zucchini is key, but it can get messy! Here’s how to do it easily:
- Start by washing your zucchini and cutting off both ends.
- Use a box grater or a food processor with a grating attachment. A box grater is great for control.
- Grate over a clean dish or a cutting board to catch any stray pieces.
- Once grated, squeeze out excess moisture using a clean kitchen towel or paper towels. This helps keep the bread from becoming soggy.
By following these steps, you get the right texture for your zucchini bread without the gooey mess. Enjoy baking!
How to Make Moist Lemon Zucchini Bread
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 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt
Optional:
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 55-65 minutes to bake, making a total of about 1 hour and 15 minutes. Let the bread cool for about 10 minutes before slicing, so you can enjoy a warm piece!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the bread bakes evenly. While that heats up, prepare your loaf pan by greasing and flouring it or lining it with parchment paper.
2. Mix the Dry Ingredients:
In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Whisk these together well, then set the bowl aside for later.
3. Combine the Wet Ingredients:
In a large mixing bowl, use a whisk or electric mixer to blend the granulated sugar and vegetable oil until they are well combined. Then, beat in the eggs one by one, making sure to mix well after each addition.
4. Add Flavor:
Stir in the vanilla extract, lemon zest, and lemon juice until everything is combined beautifully. This is where your bread starts to get its delicious lemony flavor!
5. Add Zucchini and Sour Cream:
Mix in the grated zucchini and sour cream (or Greek yogurt) until they are fully combined with the other ingredients. This will add moisture and keep your bread nice and soft.
6. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet mixture. Stir gently until everything is just mixed. Remember, don’t overmix as this can make the bread dense!
7. Fold in Nuts (Optional):
If you’re using nuts, fold them gently into the batter now for some added crunch.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top evenly.
9. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
10. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy this moist, lemony zucchini bread as a delightful snack or breakfast treat!
Happy baking! 🍞💛
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. Just keep in mind that the texture may be slightly denser.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge or at room temperature when you’re ready to enjoy it again!
Can I Omit the Nuts?
Absolutely! If you’re not a fan of nuts or have allergies, feel free to leave them out. The bread will still be deliciously moist and flavorful without them.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt works great as a substitute. You can also use buttermilk, although it may slightly change the final texture of the bread.
