This lemon zucchini bread is soft and moist, combining the fresh taste of lemon with tender zucchini. It’s the perfect treat for breakfast or a snack!
Plus, it’s a sneaky way to get some veggies in! I love enjoying a slice with my morning coffee—it’s like sunshine on a plate! ☀️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you need a gluten-free option, try a 1:1 gluten-free flour blend. I’ve had great results with it!
Zucchini: Fresh zucchini adds moisture to the bread. You can also use summer squash if that’s what you have on hand. Just remember to squeeze out extra moisture!
Granulated Sugar: This sweetens the bread nicely. If you want to cut down sugar, try using half brown sugar instead for a richer flavor.
Sour Cream or Greek Yogurt: Both keep the bread moist and tender. If you’re dairy-free, use a plant-based yogurt or applesauce as a substitute.
Nuts: Walnuts or pecans add a nice crunch. If you prefer a nut-free option, you can skip them or replace with chocolate chips for a sweeter twist!
How Do I Ensure My Zucchini Bread is Moist?
Making moist zucchini bread largely depends on how you prepare your zucchini. Squeeze out excess moisture first; this helps avoid a soggy loaf. Additionally, using sour cream or Greek yogurt incorporates extra moisture without making it heavy.
- Grate the zucchini finely for even distribution in the batter.
- Use room-temperature eggs and yogurt for better mixing.
- Avoid overmixing the batter; mix until just combined to keep the texture light and tender.
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1/2 cup sour cream or Greek yogurt
- Optional: 1/2 cup chopped walnuts or pecans
Time Needed:
This recipe will take about 15 minutes of prep time and around 50 to 60 minutes of baking time. Don’t forget to let it cool before you slice into it—waiting can be tough, but it’s worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan (or lining it with parchment paper) will ensure your bread comes out easily once baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This helps distribute the leavening agents evenly through the bread.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar and vegetable oil by mixing them until well incorporated. Then, add the eggs one at a time, making sure to beat well after each addition. This step adds air to the batter for a light texture!
4. Add Flavor:
Stir in the vanilla extract, lemon zest, and fresh lemon juice to give your bread a lovely citrusy flavor. The smell is divine already!
5. Incorporate Zucchini and Sour Cream:
Now, mix in the grated zucchini and sour cream (or Greek yogurt) until everything is just combined. It’s okay if it’s a little lumpy; just don’t overmix!
6. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently just until incorporated. If you’re adding nuts, fold them in at this stage.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. It’ll bake evenly this way!
8. Bake:
Pop it into your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool and Slice:
Once it’s baked, take it out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
10. Enjoy:
Now comes the best part! Slice into your moist lemon zucchini bread and enjoy a piece with a cup of tea or coffee. It’s a perfect sweet treat!
Happy baking! 😊
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! However, it may result in a denser texture. You might want to consider a mix of whole wheat and all-purpose flour for a lighter bread.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for about 2-3 days, or in the fridge for up to a week. You can also freeze slices by wrapping them tightly in plastic wrap and then placing them in a freezer bag for up to 3 months.
What Can I Substitute for Sour Cream or Greek Yogurt?
If you don’t have sour cream or Greek yogurt, you can use buttermilk or even applesauce as a substitute. Just make sure to adjust the water content in the recipe since applesauce adds moisture!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg), use a plant-based yogurt, and replace the granulated sugar with coconut sugar or any other vegan-friendly sweetener.
