This moist lemon zucchini bread is a lovely treat that’s perfect for breakfast or a snack. It combines fresh zucchini and a bright lemon flavor, making it refreshing and delicious!
Baking this bread is super easy and the smell of lemon fills the kitchen! I like to enjoy a slice with a cup of tea—it’s a great way to brighten my day. 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a gluten-free option, try using almond flour or a gluten-free all-purpose blend, but make sure to adjust the liquid to keep it moist.
Vegetable Oil: Vegetable oil keeps the bread moist. If you prefer a healthier option, use applesauce or melted coconut oil—a delicious swap!
Greek Yogurt or Sour Cream: These ingredients add moisture and a bit of tanginess. If you’re dairy-free, you can substitute with almond or coconut yogurt.
Grated Zucchini: Zucchini is key to making the bread moist. You can also use shredded carrots for a different twist, but make sure to squeeze out the excess water just like you would with zucchini.
Lemon Zest and Juice: Fresh lemons bring brightness to the bread. Bottled lemon juice works in a pinch, but I recommend fresh for the best flavor.
How Can I Ensure My Zucchini Bread is Moist?
Moisture is crucial for a perfect zucchini bread. Here are some helpful tips:
- Always squeeze excess moisture from your grated zucchini. Too much water can make your batter too wet!
- Measuring your flour correctly is key. Use the spoon and level method to avoid adding too much flour.
- Don’t overmix your batter! Mixing just until combined keeps the bread light and fluffy.
- Consider adding a little extra lemon juice or zest for enhanced flavor without compromising moisture.
These tips will help you bake a deliciously moist lemon zucchini bread that everyone will love!
Moist Lemon Zucchini Bread Recipe
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 tablespoon lemon zest (from about 2 lemons)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or canola oil)
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Additions:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist lemon zucchini bread takes approximately 15 minutes to prepare and about 55-65 minutes to bake. Once baked, let it cool for about 10 minutes in the pan before transferring it to a wire rack. In total, you’re looking at about 1 hour and 30 minutes before your delicious bread is ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and lightly flour it, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, lemon zest, and, if you’re using, the cinnamon and nutmeg. This helps evenly distribute the leavening agents and spices.
3. Blend Wet Ingredients:
In a large bowl, beat the eggs and sugar together until the mixture is smooth and pale. Then, add the vegetable oil, yogurt (or sour cream), lemon juice, and vanilla extract. Mix everything together until well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until everything comes together—be careful not to overmix to keep the bread light!
5. Add Zucchini and Nuts:
Fold in the grated zucchini and chopped nuts, if you’re using them. This adds both moisture and texture. Mix gently so everything blends nicely!
6. Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it out evenly. Place it in the preheated oven and bake for 55-65 minutes. Keep an eye on it and do the toothpick test—insert a toothpick in the center, and it should come out clean when the bread is ready.
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely. This is the hardest part—waiting to slice into that yummy bread!
8. Optional Topping:
If you like, once cooled, dust the top of the bread with powdered sugar or drizzle with a simple lemon glaze for an extra zing of flavor!
Enjoy your moist lemon zucchini bread with your favorite cup of tea or coffee! It’s perfect for breakfast or as a delightful snack any time of day.
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini?
Absolutely! Just make sure to thaw and squeeze out any excess moisture from the frozen zucchini before adding it to the batter. This will help maintain the moist texture of the bread.
Can I Substitute the Sugar in This Recipe?
Yes! You can use brown sugar for a richer flavor, or feel free to swap in a natural sweetener like coconut sugar or a sugar substitute. Just keep in mind that this might slightly alter the taste and texture.
How Should I Store Leftovers?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, slice and freeze it wrapped in plastic wrap and aluminum foil for up to 3 months!
Can I Add Other Flavors or Ingredients?
Definitely! Feel free to mix in chocolate chips, dried fruits, or even some poppy seeds for a fun twist. Just be mindful of how much you add so the bread doesn’t become too dense!
