This Moist Lemon Zucchini Bread is fluffy and full of bright lemon flavor! It’s a fun way to use up those extra zucchinis from your garden or the store.
Baking this bread always fills my kitchen with a lovely lemony aroma. I can’t resist a slice with a little butter on top—it’s simply the best! 🍋🥖
Key Ingredients & Substitutions
All-purpose flour: This is the main structure for your bread. If you’re looking to make it gluten-free, try using a 1:1 gluten-free flour blend. Just be aware that variations may slightly affect texture.
Zucchini: Make sure to grate it finely and squeeze out excess moisture for the best texture. If zucchini isn’t available, you can substitute with grated carrots for a different twist!
Lemon juice and zest: Fresh lemons are ideal for vibrant flavor. If you’re in a pinch, bottled lemon juice can work, but fresh zest really adds that burst of citrusy goodness.
Sour cream or yogurt: This adds moisture. If you want a dairy-free option, use coconut yogurt or applesauce, which keeps the bread moist.
How Do You Ensure Light and Fluffy Bread?
The key to a light texture is not overmixing the batter after adding the dry ingredients. Overmixing develops gluten, leading to a dense loaf. Here’s how to handle your batter:
- Once you add the dry ingredients, use a spatula to gently fold until just combined. You may still see some flour—this is okay!
- Be careful with the eggs; they add air, so don’t rush mixing them in. Make sure each egg is fully incorporated before adding the next.
Also, allow your bread to cool properly in the pan before slicing. This helps it finish baking and maintain its moisture!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Basic Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 50–60 minutes of baking. Allow an additional 15 minutes for it to cool in the pan, and then a bit longer for it to cool completely on a wire rack. In total, you’re looking at about 1 hour and 30 minutes before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Meanwhile, grease and flour a 9×5-inch loaf pan to ensure your bread comes out easily after baking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This helps combine the ingredients evenly, which is important for a uniform texture.
3. Mix the Wet Ingredients:
In a large bowl, start by beating the sugar and vegetable oil together until everything is well combined. Then add the eggs, one at a time, mixing well after each addition to ensure they’re fully incorporated.
4. Add Flavor:
Next, stir in the vanilla extract, lemon zest, and fresh lemon juice into your wet mixture. This is where the wonderful lemon flavor comes from!
5. Incorporate the Zucchini and Sour Cream:
Now, fold in the grated zucchini and sour cream until everything is well mixed together. The zucchini adds moisture and keeps your bread soft and fluffy.
6. Combine Dry and Wet Ingredients:
Gradually add your dry ingredient mixture to the wet mixture. Use a spatula to gently fold until just combined. Be careful not to overmix, as this can make the bread dense.
7. Add Nuts (Optional):
If you want a little crunch, fold in the chopped walnuts or pecans at this point.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 50–60 minutes. To check for doneness, insert a toothpick into the center—the bread is done when it comes out clean.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This allows the bread to firm up and makes slicing easier!
10. Slice and Enjoy:
Your Moist Lemon Zucchini Bread is now ready to be enjoyed! Serve it warm with a little butter or let it cool completely for a lovely snack or breakfast treat.
Enjoy your deliciously moist bread that’s bursting with lemony goodness and the delightful addition of fresh zucchini!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini and drain excess moisture before grating. This will help keep the bread from becoming soggy.
How Can I Adjust the Sweetness of the Bread?
If you prefer a less sweet bread, you can reduce the sugar by up to 1/4 cup without compromising the texture too much. For added sweetness, consider adding a tablespoon of honey or maple syrup while keeping the overall liquid balance in mind.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the sour cream with a dairy-free yogurt or use unsweetened applesauce. Both options will help maintain moisture without the dairy!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature before enjoying!
