This Moist Lemon Zucchini Bread is a tasty treat that’s perfect for breakfast or a snack! With fresh zucchini and a hint of lemon, it’s soft, sweet, and oh-so-delicious.
You’ll love how refreshing this bread is. I can’t resist a warm slice with a cup of tea—it makes any day feel special! 🍋🥒
What I enjoy most is that it’s a great way to sneak in some veggies. Plus, it’s easy to whip up—just mix, pour, and bake. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend, which works well in this recipe.
Granulated Sugar: You can swap out half for brown sugar to add a hint of molasses flavor and moisture.
Vegetable Oil: While vegetable oil keeps the bread moist, melted coconut oil or butter makes a nice substitute if you prefer a different flavor.
Lemon Zest and Juice: Fresh lemon is best for bright flavor. If you don’t have fresh lemons, use bottled lemon juice, but go easy on it to avoid bitterness.
Grated Zucchini: Don’t peel the zucchini! The skin adds color and texture. If zucchini isn’t available, you can use grated carrots instead for a sweet twist!
Yogurt or Sour Cream: This adds moisture. If you’re dairy-free, use unsweetened almond or coconut yogurt.
How Do You Get the Perfect Texture for Zucchini Bread?
Getting the right texture for your zucchini bread is key to its moistness. Here are some tips to nail it:
- Grate the zucchini using the coarse side of a box grater. Avoid using a food processor, as it can make it too watery.
- Once grated, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This prevents the bread from being soggy.
- Mix the wet and dry ingredients just until combined. Over-mixing can lead to dense bread.
- Don’t skip the cooling step! Letting it cool in the pan first helps it set properly.
With these insights and tips, your Lemon Zucchini Bread will turn out perfectly moist and delicious! Enjoy baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, drained if very wet)
- ¼ cup plain yogurt or sour cream (for added moisture)
How Much Time Will You Need?
This moist and delightful bread takes about 15 minutes for preparation and roughly 50-60 minutes to bake. Don’t forget to allow about 15 minutes of cooling time in the pan before transferring it to a wire rack. So, in total, you’ll need about 1.5 hours to enjoy this delicious treat!
Step-by-Step Instructions:
1. Prep the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9×5 inch loaf pan to prevent sticking. This will be home for your yummy bread!
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if you decide to use it). Whisk them together until mixed well and set aside.
3. Cream the Sugar and Eggs:
In a large bowl, beat the granulated sugar and eggs using a hand mixer or whisk until the mixture becomes light and fluffy. This adds air to your bread for a nice texture!
4. Add Wet Ingredients:
Now, add in the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice to the egg mixture. Mix everything together until well combined.
5. Combine with Zucchini:
Next, fold in the grated zucchini and yogurt (or sour cream) until everything is nicely blended. Zucchini adds moisture and keeps the bread soft!
6. Bring It All Together:
Now, gradually add the dry ingredient mixture to the wet mixture. Gently fold them together until just combined. Be careful not to over-mix; some lumps are perfectly fine!
7. Pour and Smooth:
Pour your lovely batter into the prepared loat pan. Use a spatula to smooth the top, making it look all nice and even.
8. Time to Bake:
Place the pan in the oven and bake for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your bread is ready!
9. Cool Down:
Let the bread cool in the pan for about 15 minutes. This helps it set up just right. Afterward, transfer it to a wire rack to cool completely before slicing.
10. Serve and Enjoy:
Slice your delicious lemon zucchini bread and serve it as it is or with a little butter or cream cheese spread on top. Enjoy every moist, lemony bite!
Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. To maintain moisture, consider adding an extra tablespoon of oil or yogurt to the batter.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze the slices in a zip-top bag for up to 3 months. Just thaw and enjoy when you’re ready!
Can I Add Nuts or Chocolate Chips to the Batter?
Absolutely! You can mix in about ½ cup of chopped nuts (like walnuts or pecans) or chocolate chips to add extra flavor and texture. Just fold them in gently with the dry ingredients.
What Should I Do If My Batter Is Too Thick?
If your batter seems too thick, you can add a splash of milk or extra yogurt to loosen it up. This will help keep your bread moist and fluffy while baking.
