This moist lemon zucchini bread is a bright and tasty treat! Packed with fresh zucchini and zesty lemon, it’s perfect for breakfast or a snack.
Whenever I make this, my kitchen smells heavenly! It’s super easy too—just mix, pour, and bake. I can never resist a slice (or two) with my afternoon tea! 🍋🍞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread, giving it structure. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend.
Zucchini: Fresh zucchini adds moisture. You can substitute with grated carrots for a different flavor or use yellow squash, but make sure to squeeze out the extra moisture.
Lemon Juice and Zest: These bring a bright flavor. You can use bottled lemon juice if fresh lemons aren’t available, but fresh is always best for zest. For a different taste, try orange juice and zest.
Sugar: Granulated sugar is standard, but you can use brown sugar for a slightly richer flavor. You can also use coconut sugar or a sugar substitute like monk fruit if you’re reducing sugar.
Greek Yogurt or Sour Cream: Adds moisture and a slight tang. You can use buttermilk or a dairy-free yogurt for a lighter option.
How Do You Properly Prepare Zucchini for Baking?
Properly preparing zucchini ensures your bread is moist, not watery. First, wash and dry the zucchini. Then, grate it using the large holes of a box grater. It’s essential to remove excess moisture.
- After grating, place zucchini in a clean kitchen towel or cheese cloth.
- Wrap it up and twist to squeeze out as much liquid as possible.
- This helps prevent your bread from becoming too soggy during baking.
Moist Lemon Zucchini Bread Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup plain Greek yogurt or sour cream
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This delicious lemon zucchini bread requires about 15 minutes of prep time and 55-65 minutes of baking time. After baking, let it cool for 10 minutes in the pan before transferring 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). Grab a 9×5-inch loaf pan and grease it with butter or cooking spray, then dust it with flour, or you can line it with parchment paper for easy removal later.
2. Combine Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Mixing these first ensures even distribution of the leavening agents.
3. Mix Wet Ingredients:
In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. Next, add in the vegetable oil, Greek yogurt (or sour cream), lemon zest, fresh lemon juice, and vanilla extract. Stir everything together until well mixed.
4. Combine Dry and Wet Mixtures:
Gently add the dry ingredients from the first bowl into the wet ingredients. Use a spatula to fold them together carefully. Be careful not to overmix; stirring just until combined is key!
5. Add Zucchini and Nuts:
Fold the grated zucchini into the batter. If you’re adding nuts, now’s the time to mix them in as well. This step gives your bread added texture and flavor.
6. Pour and Spread:
Pour the batter into your prepared loaf pan and evenly spread it out with a spatula so it bakes evenly.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick into the center; if it comes out clean, the bread is ready!
8. Cool Down:
After baking, remove the loaf pan from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps maintain its moisture and tenderness.
Enjoy your moist, tangy lemon zucchini bread warm or at room temperature, with a delightful cup of tea or coffee!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute the Zucchini with Another Vegetable?
Yes! You can substitute grated zucchini with grated carrots or yellow squash. Just make sure to squeeze out the moisture, similar to how you would with zucchini, to keep the bread from getting soggy.
How Do I Store Leftover Lemon Zucchini Bread?
To keep your bread fresh, store it 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 make sure it’s well-wrapped to prevent freezer burn!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for up to half of the all-purpose flour for added nutrition. Keep in mind that whole wheat flour may produce a denser bread, so you might need to adjust the liquid slightly or add an extra egg for moisture.
How Can I Enhance the Flavor of My Lemon Zucchini Bread?
For extra flavor, consider adding a teaspoon of lemon extract along with the zest and juice. You can also mix in some poppy seeds or a pinch of ginger for a spicy kick. Topping the bread with a simple lemon glaze after baking adds a sweet and tangy finish!
