This moist lemon zucchini bread is a tasty treat that combines fresh zucchini and a bright lemon flavor. It’s perfect for breakfast or a snack!
The best part? It’s so easy to make! Just mix, bake, and enjoy the sweet smell filling your kitchen. I love having a slice with my morning coffee—it brightens my day! ☕️🍋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a subtle flavor. If you’re short on zucchini, you can use shredded carrots or apples instead. Just be aware that the flavor and texture will change slightly!
Sugar: I love using granulated sugar for sweetness, but brown sugar can add a deeper flavor. Try half of each for a unique twist!
Sour Cream or Yogurt: Both add moisture and tanginess. If you’re looking for a lighter version, swap in applesauce at a 1:1 ratio, but reduce some other liquid slightly to keep it balanced.
Oil: Vegetable or canola oil works fine, but for added flavor, you can use melted coconut oil or even butter. Just remember that butter will slightly alter the bread’s texture.
What’s the Best Way to Grate Zucchini?
Grating zucchini is key to making this bread moist. To do this easily, follow these steps:
- Wash the zucchini and trim off the ends. You don’t need to peel it.
- Using a box grater, choose the largest holes to grate the zucchini. This gives you the right texture for baking.
- After grating, place the zucchini in a clean towel or paper towel and squeeze out excess moisture. This helps prevent a soggy bread.
By following these tips, your lemon zucchini bread will come out perfectly moist every time! Enjoy baking!
How to Make 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 (or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini, trimmed and shredded)
- 1/2 cup sour cream or plain yogurt (for extra moisture)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes of prep time and 50-60 minutes to bake. After that, it needs about 15 minutes to cool in the pan. In total, you’ll spend a little over an hour and a half making and cooling this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Alternatively, you can line it with parchment paper for easier removal later. This step is super important for getting that perfect loaf out without any trouble!
2. Combine Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Make sure they are well mixed. This helps create a uniform batter. Set the bowl aside for now.
3. Mix Wet Ingredients:
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat them together until fully combined and smooth. Then, add the eggs one at a time, mixing well after each addition. This helps keep the mixture nice and fluffy!
4. Add Flavor Boosters:
Now it’s time to stir in the vanilla extract, lemon zest, and fresh lemon juice. These ingredients will create that wonderful lemony flavor. Just mix until everything is well combined.
5. Incorporate Zucchini and Sour Cream:
Next, fold in the grated zucchini and sour cream (or yogurt). Mix gently until just combined, being careful not to overmix. You want to keep as much air in the batter as possible!
6. Combine Dry and Wet Ingredients:
Now it’s time to add the dry ingredient mixture to the wet mixture. Gradually fold the dry ingredients into the wet ingredients with a spatula or spoon until just mixed. If you have opted for nuts, fold them in gently at this point.
7. Pour and Bake:
Pour the batter into your prepared loaf pan and spread it out evenly. Place it in the preheated oven and bake for about 50-60 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!
8. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Once cool, slice and serve your moist lemon zucchini bread. Enjoy every delicious bite!
Happy baking and enjoy your delightful bread!
Can I Substitute Different Flours in This Recipe?
Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option, but the texture might be denser. You can also use gluten-free flour blends if you need a gluten-free option; just ensure it contains xanthan gum to help with structure.
How to Properly Store the Lemon Zucchini Bread?
Store your 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 freeze it for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Add More Zucchini or Other Mix-Ins?
Absolutely! You can add an extra half cup of grated zucchini if you want more moisture and flavor. Feel free to mix in chocolate chips or dried fruit for a sweet twist!
What Should I Do If My Bread Is Too Dense?
If your bread turns out dense, it could be due to overmixing the batter or too much zucchini moisture. Next time, try measuring your grated zucchini after squeezing out some of the liquid, and mix the batter just until combined to maintain fluffiness!
