This moist lemon zucchini bread is sunny and delicious! Packed with fresh zucchini and zesty lemon, it’s a perfect treat for any time of the day.
Making this bread is so easy that even a kitchen newbie can shine! I love pairing a warm slice with my morning coffee. Trust me, it’s a match made in heaven! ☕🍞
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for a healthier option, you can use whole wheat flour, but it might change the texture slightly. Always check for the same ratio if substituting.
Baking soda and baking powder: Both are crucial for helping the bread rise. If you’re out of baking powder, you can replace it with an additional 1/4 teaspoon of baking soda and some extra lemon juice for acidity.
Lemon zest: Fresh lemon zest gives brightness to the bread. If you don’t have fresh lemons, pre-packaged lemon zest can work, but fresh really enhances the flavor. I always prefer using organic lemons when possible.
Vegetable oil: You can substitute with melted coconut oil or applesauce for a lighter option. The coconut oil adds a slight tropical flavor, which I really enjoy!
Greek yogurt: This adds moisture and tang. If you’re looking for a dairy-free option, try almond yogurt or even mashed banana, though it will change the flavor a bit.
How Do You Keep the Zucchini Bread Moist?
Keeping your zucchini bread moist is all about the balance of wet and dry ingredients, and properly preparing the zucchini. The key steps include:
- **Squeeze out excess moisture:** Grate the zucchini and then squeeze it in a clean towel. You want it damp, not soaking wet, so it doesn’t overpower the batter.
- **Don’t overmix:** When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to a dense, dry bread.
- **Check for doneness:** Baking times can vary depending on your oven. Insert a toothpick into the center – if it comes out clean, it’s done! A little crumb stuck to it is okay.
Letting the bread cool in the pan for a bit helps retain moisture too. Trust me, the wait is worth it for that tender and moist bread!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 1-2 large lemons)
- Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Other Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry if very moist
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare, and then you’ll need approximately 50-60 minutes to bake. Plus, it’s best to let the bread cool for about 10-15 minutes in the pan before moving it to a wire rack to cool completely.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to make it easy to remove the bread once it’s done baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest. Make sure everything is well combined so your bread rises evenly.
3. Combine the Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is smooth and light. This step is key to achieving a nice airy texture.
4. Add in the Liquid Ingredients:
Now, add the vegetable oil, Greek yogurt, vanilla extract, and fresh lemon juice to the sugar and egg mixture. Mix them together until everything is fully combined.
5. Combine the Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir gently just until everything is mixed—don’t overmix, as this can make the bread tough.
6. Fold in the Zucchini and Nuts:
Fold in the grated zucchini and any nuts you decide to use, ensuring they are evenly distributed throughout the batter.
7. Pour and Smooth the Batter:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. It’s looking good already!
8. Bake the Bread:
Pop your loaf pan in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool the Bread:
Once baked, let the bread cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This cooling time helps it firm up nicely.
10. Enjoy:
Your moist lemon zucchini bread is now ready to enjoy! Serve it as a delightful snack or a scrumptious breakfast treat. Pair it with tea or coffee for the perfect afternoon delight!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute the Zucchini with Another Vegetable?
Yes, you can! Grated carrots or even sweet potatoes can be good substitutes, though they will change the flavor and texture slightly. Be sure to squeeze out excess moisture, just like with zucchini.
How Do I Store Leftover Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour can be used for a healthier option, but be aware it may result in a denser bread. You might want to use half whole wheat and half all-purpose flour for a lighter texture!
What Can I Add for Extra Flavor?
If you’d like to jazz it up, consider adding spices like cinnamon or nutmeg, or even some poppy seeds for a nice crunch. You could also fold in dried fruits like cranberries or raisins for a sweet surprise!
