This moist lemon zucchini bread is a delicious treat that combines fresh zucchini and a zesty lemon flavor. It’s perfect for breakfast or a snack!
I love how this bread is super easy to make and always comes out fluffy. Plus, I won’t tell if you spread a little butter on it—it’s our little secret! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can substitute with whole wheat flour for a nuttier flavor, but it might make the texture a little denser.
Sugar: Granulated sugar is ideal for sweetness. If you want to reduce calories, try using a sugar substitute or maple syrup, but it may change the texture slightly.
Vegetable Oil: I like using vegetable oil for moistness, but melted coconut oil or melted butter works well too. Just remember that butter will add a richer taste.
Zucchini: Fresh zucchini is best. You can swap this out for other grated veggies like carrots or even apples for a different twist!
Yogurt/Sour Cream: I suggest using plain yogurt for added moisture and tanginess. If you need a dairy-free option, try almond or coconut yogurt.
How Do I Get a Perfectly Moist Zucchini Bread?
Achieving that perfect moist texture is all about using fresh ingredients and not overmixing the batter. Here are some tips:
- Make sure to squeeze out excess moisture from the grated zucchini. This prevents the bread from becoming soggy.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to dense bread.
- Don’t skip the yogurt! It helps keep the bread moist and tender.
- Check your bread a few minutes before the timer goes off. Every oven is different, and you want to avoid drying it out.
Enjoy making this delightful lemon zucchini bread! It’s perfect for sharing or savoring alone with a cozy cup of tea.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 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 (about 2 lemons)
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup plain yogurt or sour cream (for extra moisture)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 50-60 minutes to bake. After that, you’ll want to let it cool for about 10 minutes in the pan and then completely on a rack. So, about 1 hour and 15 minutes total before you can slice into that deliciousness!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5-inch loaf pan to prevent sticking later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. This helps to ensure your bread rises nicely and is well seasoned. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, vegetable oil, and eggs using a hand mixer or whisk. Mix until everything is well combined and smooth. Then stir in the vanilla extract, lemon zest, and fresh lemon juice for a bright, citrusy flavor.
4. Add the Zucchini and Moisture:
Gently fold in the grated zucchini and yogurt (or sour cream) into the wet mixture. Make sure everything is combined well.
5. Combine Dry and Wet Mixtures:
Now, gradually add your dry ingredients to the wet mixture. Gently fold everything together until just combined. Remember, do not overmix—this helps keep your bread fluffy!
6. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Put it in the oven to bake for 50-60 minutes. Keep an eye on it as baking times may vary—you’re looking for a toothpick to come out clean when inserted in the center.
7. Cooling Down:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This will help prevent sogginess and let it set properly.
Now it’s time to dig in! Enjoy your moist lemon zucchini bread, perfect for breakfast or an afternoon snack!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture. To maintain moisture, consider mixing half whole wheat and half all-purpose flour.
How Do I Properly Grate Zucchini?
To grate zucchini, wash it thoroughly, then use a box grater or a food processor fitted with a grating attachment. There’s no need to peel it! After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture to prevent sogginess in your bread.
Can I Make This Recipe Vegan?
Absolutely! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use a plant-based yogurt. The result will still be delightful!
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. If you’d like to keep it longer, slice and freeze the bread, wrapped tightly in plastic wrap and foil, for up to 3 months. Just thaw it overnight in the fridge before enjoying!
