This moist lemon zucchini bread is a tasty treat that’s bursting with fresh flavors! Made with juicy zucchinis and bright lemon zest, it’s perfect for breakfast or snack time.
Honestly, the mix of lemon and zucchini is a dream! I bake it on weekends and my home fills with a lovely smell. A slice with some tea? Yes, please! 🍋🥒
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for this recipe. If you want a gluten-free option, try using a 1:1 gluten-free flour blend. I find the texture is still nice and moist with this swap!
Vegetable oil: For a lighter flavor, you can replace vegetable oil with melted coconut oil or even apple sauce to cut down on fat. I love using coconut oil for a subtle sweetness.
Yogurt or Sour Cream: These ingredients make the bread super moist! If you’re dairy-free, opt for almond or coconut yogurt. It’s a great way to keep the recipe creamy without dairy.
Zucchini: Any fresh zucchini works, but if you can find smaller, younger ones, they are usually sweeter and less watery. You can also use shredded carrots as a fun substitute!
Nuts: If you’re nut-free, just leave them out or replace them with chocolate chips for a sweet twist. I enjoy adding walnuts for extra crunch!
How Do You Keep Zucchini Bread Moist?
Keeping your zucchini bread moist is key! Here are some tips to achieve that:
- Ensure your zucchini is well grated and water is squeezed out. The moisture in the zucchini helps the bread stay tender.
- Don’t overmix the batter. Just mix until everything is combined to prevent a dense loaf.
- Use a good oil or yogurt to add moisture to the batter; coconut oil or yogurt does wonders!
- Lemon juice not only adds flavor but also keeps the bread moist and fresh.
Following these tips will keep your lemon zucchini bread fluffy and delicious!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1/3 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 1/2 cups grated zucchini (about 2 small zucchinis)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This moist lemon zucchini bread recipe takes about 20 minutes to prep and 55-65 minutes to bake. So, in total, you’ll spend around 1 hour and 30 minutes, including cooling time. It’s a wonderful treat that’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This will help ensure that your bread rises beautifully and has a wonderful flavor. Set this mixture aside for now.
3. Combine the Wet Ingredients:
In a separate large bowl, beat together the granulated sugar, brown sugar, eggs, and vegetable oil until the mixture is creamy and smooth. This step is key for a light texture!
4. Add the Flavor:
Now, mix in the yogurt or sour cream, vanilla extract, lemon zest, and fresh lemon juice. This zingy mix will bring out the bright flavor of the bread!
5. Combine the Ingredients:
Gradually pour the dry ingredients into the wet ingredients. Stir gently until just combined; be careful not to overmix as this can make the bread dense.
6. Fold in the Zucchini:
Gently fold in the grated zucchini and nuts if you’re using them. The zucchini adds moisture and keeps your bread nice and tender!
7. Pour and Smooth:
Transfer the batter into the prepared loaf pan. Use a spatula to smooth the top evenly, ensuring it bakes nicely.
8. Bake the Bread:
Place your loaf pan in the oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end!
9. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Add a Glaze (Optional):
If you’d like to make it extra special, you can drizzle a simple glaze made from powdered sugar and lemon juice over the cooled bread. It adds a wonderful sweetness and a pretty finish!
Enjoy your moist lemon zucchini bread with a cup of tea or coffee! It’s a delightful combination of flavors that’s sure to please. 🍋🥒
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! Just keep in mind that the bread may be denser. For a lighter texture, consider using half whole wheat and half all-purpose flour.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to a week, or freeze it for up to 3 months.
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to add spices like nutmeg, or mix in chocolate chips for extra sweetness. Dried fruits like cranberries or raisins also work wonderfully. Just remember to adjust the sugar if adding sweet ingredients!
What Can I Use If I Don’t Have Yogurt or Sour Cream?
If you don’t have yogurt or sour cream on hand, unsweetened applesauce or buttermilk can work as great substitutes. They’ll help keep the bread moist while adding a bit of flavor.
