This moist lemon zucchini bread is a sunny treat with a perfect blend of lemony zest and tender zucchini. It’s sweet, refreshing, and easy to whip up!
Honestly, I love how you can’t even taste the zucchini—it’s a sneaky way to get in some veggies! I like to slather mine with a bit of butter. Yum!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini keeps the bread moist. If you can’t find zucchini, try using grated carrots for a different flavor, or even applesauce for moisture.
Lemon Zest and Juice: Fresh lemons add brightness. Bottled lemon juice works in a pinch, but fresh makes a noticeable difference in taste. For a different twist, use orange zest and juice.
Sour Cream or Yogurt: This provides creaminess. You can substitute Greek yogurt or even buttermilk if you have that on hand. Both will work well!
All-Purpose Flour: While I prefer regular flour, you can use whole wheat flour for a heartier loaf or gluten-free flour if needed. Just ensure it’s a good mix for baking.
How Do You Achieve the Perfect Moist Texture for Your Bread?
Getting the texture just right is key to this recipe! Here’s how:
- Do not overmix the batter—stir until just combined. Overmixing can create tough bread.
- Using room temperature ingredients helps to combine them better.
- Shred your zucchini finely to help it blend smoothly into your batter. Pressing it lightly to remove excess moisture can prevent a soggy loaf.
With these tips, you’ll create a deliciously moist lemon zucchini bread every time! Enjoy this fresh twist on a classic treat!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/4 cup sour cream or plain yogurt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Lemon zest for garnish
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15 minutes to prep and around 50-60 minutes to bake. Plan for an additional 10 minutes of cooling before serving. So, you’re looking at about 1 hour and 15 minutes total to enjoy this baked treat.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray to ensure the bread won’t stick. Set it aside for now.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional ground cinnamon. This helps to evenly distribute the leavening agents for a nice rise.
3. Combine the Wet Ingredients:
In a large mixing bowl, add the granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and fresh lemon juice. Beat everything together until well combined and smooth.
4. Fold in the Vegetable:
Add the shredded zucchini and sour cream or yogurt to the wet mixture. Stir gently to combine these ingredients.
5. Combine Wet and Dry Mixtures:
Now, gradationally add the dry ingredient mix to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this could lead to a denser loaf!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake:
Place the loaf pan in your preheated oven and bake for 50-60 minutes. Keep an eye on it and use a toothpick inserted in the center to check for doneness. If it comes out clean, you’re good to go!
8. Cool Down:
Once it’s baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
9. Prepare the Glaze:
While the bread is cooling, mix the powdered sugar with 2-3 tablespoons of fresh lemon juice in a small bowl until you have a smooth glaze. Adjust the consistency with more sugar or lemon juice as needed.
10. Drizzle the Glaze:
Once the bread has cooled sufficiently, drizzle the lemon glaze over the top and sprinkle with fresh lemon zest for a beautiful finishing touch.
11. Slice and Serve:
Allow the glaze to set for a few minutes before slicing the bread. Serve it as a delightful snack or enjoyed at breakfast time!
This moist lemon zucchini bread is bursting with fresh citrus flavor and tender zucchini, making every bite a refreshing delight. Enjoy!
FAQ About Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, keep in mind that it might result in a denser loaf. You may want to use a mix of both for best results.
How Do I Store Leftover Zucchini Bread?
Store leftover lemon zucchini 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 for up to 3 months. Thaw at room temperature before enjoying!
Can I Make This Recipe Egg-Free?
Absolutely! To make this recipe egg-free, you can substitute each egg with 1/4 cup unsweetened applesauce or a flaxseed meal mix (1 tablespoon flaxseed meal + 2.5 tablespoons water, let it sit for a few minutes). This will still keep your bread moist and delicious!
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use plain yogurt as a direct substitute. Alternatively, buttermilk or a mix of milk with a little vinegar or lemon juice can work as well. Just ensure you adjust the liquid ingredients accordingly!
