This moist lemon zucchini bread is a tasty treat that mixes fresh zucchini with a zesty lemon flavor. It’s perfect for breakfast or a snack during the day!
Trust me, the lemony goodness makes every bite feel like sunshine. I love adding a drizzle of icing on top for a little extra sweetness—it’s hard to resist a second slice! 🍋
Key Ingredients & Substitutions
Flour: All-purpose flour is great for this recipe. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend, which works well in quick breads.
Oil: Vegetable oil keeps the bread moist. You can also use melted coconut oil for a hint of coconut flavor, or even substitute with applesauce to cut calories.
Sugar: Granulated sugar is my go-to for sweetness. If you prefer, you can swap it for coconut sugar or a sugar substitute like Stevia, adjusting the amount for sweetness.
Zucchini: Fresh zucchini gives moisture and texture. If zucchini isn’t available, finely grated carrots or apples can work as a delightful change.
Greek Yogurt: I love adding Greek yogurt for extra moisture. Sour cream is a great substitute, but you can also use buttermilk or regular yogurt if that’s what you have on hand.
How Can I Get the Best Flavor from My Zucchini?
Getting flavor from zucchini is key! Make sure to squeeze out the excess moisture after grating it. This prevents your bread from becoming soggy.
- Use a clean kitchen towel to wring out the grated zucchini before adding it to the batter.
- Following the squeezing, try to incorporate it early in the mixing process to ensure even moisture distribution.
These steps help achieve that perfect balance of zest and moisture in your lemon zucchini bread. Enjoy baking!
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 melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup plain Greek yogurt or sour cream
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15 minutes to prep and around 50-60 minutes to bake. After baking, let it cool for about 10 minutes before slicing. So, all in all, you’re looking at roughly 1 hour and 30 minutes from start to finish. Perfect for any time of day!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or butter to help the bread come out easily later. If you like, you can also line the bottom with parchment paper for extra safety!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until they’re well mixed. This helps evenly distribute the leavening agents throughout the flour.
3. Mix the Wet Ingredients:
In a large bowl, beat together the granulated sugar and vegetable oil (or melted coconut oil) until they’re fully combined and smooth. Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and fresh lemon juice until everything is incorporated.
4. Combine Wet and Dry Mixtures:
Now, gently fold the dry ingredients into the wet mixture. Mix just until combined—don’t overdo it! We want a tender loaf, so a few lumps are perfectly fine.
5. Add Zucchini and Yogurt:
Carefully fold in the grated zucchini and Greek yogurt (or sour cream) until just combined. The zucchini adds moisture and the yogurt gives it a nice tang!
6. Bake the Bread:
Pour the batter into the prepared loaf pan and spread it out evenly. Place it in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool and Enjoy:
Once you’ve taken it out of the oven, let it cool in the pan for about 10 minutes. Then carefully transfer the bread to a wire rack to cool completely before slicing. It’s hard to wait, but this bread is truly better once cooled!
8. Optional Glaze:
If you feel like adding a little sweetness, you can make a simple lemon glaze! Just mix powdered sugar with enough lemon juice until you reach a pourable consistency. Drizzle it over the cooled bread for a zesty finish!
Enjoy your moist lemon zucchini bread! It’s perfect for breakfast, a snack, or even dessert. Happy baking!
FAQ: Moist Lemon Zucchini Bread
Can I Substitute the Zucchini with Another Vegetable?
Definitely! While zucchini brings great moisture and texture, you can swap it with finely grated carrots for a similar effect. Just make sure to squeeze out any excess moisture, as you would with zucchini.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just remember to wrap it tightly to prevent freezer burn!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in some chopped walnuts or pecans for a delightful crunch, or add chocolate chips for a sweeter twist. Just keep in mind that if you add more ingredients, the baking time might vary slightly.
How Do I Know When the Bread is Done Baking?
The best way to check is by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs (not wet batter), it’s ready. Any signs of wet batter indicate it needs more time in the oven.
