This moist lemon zucchini bread is a refreshing treat that’s perfect for any time of the day. It combines sweet lemons with soft, tender zucchini for a cozy flavor!
Honestly, I find it hard to resist this bread! The zesty lemon scent fills the kitchen, and I can’t help but enjoy a slice while it’s still warm. It’s just too good! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread, giving it structure. If you need a gluten-free version, you can substitute with a gluten-free all-purpose flour blend.
Lemon Zest: It adds a bright flavor. If fresh lemons aren’t available, you can use bottled lemon zest or even lemon extract, but fresh is best!
Granulated Sugar: Regular sugar sweetens the bread. For a lower-calorie option, try using coconut sugar or a sugar substitute, keeping in mind that this can change the texture.
Vegetable Oil: This keeps the bread moist. Olive oil works well if you want a slightly more robust flavor. You can also use melted coconut oil.
Yogurt or Sour Cream: This ingredient adds moisture and tenderness. If you want non-dairy, use almond or coconut yogurt as substitutes.
How Do I Make Sure My Zucchini Bread is Moist?
To achieve that moist texture, the key lies in how you prepare the zucchini and mix your ingredients. Start by grating your zucchini and, importantly, squeeze out excess moisture using a clean kitchen towel. This helps prevent the bread from becoming soggy.
- Mix wet and dry ingredients gently; overmixing can make the bread dense.
- Make sure to include yogurt or sour cream, as they provide the moisture needed for a tender crumb.
- Baking at the right temperature (350°F) for just the right time is crucial—check doneness with a toothpick!
Letting the bread cool properly also helps it stay moist. Enjoy your baking!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
Wet Ingredients:
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup freshly squeezed lemon juice
- ½ cup plain yogurt or sour cream (for moisture)
Other Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- Optional: ½ cup chopped walnuts or pecans
Time Needed:
This delicious lemon zucchini bread requires about 15 minutes of prep time and 50 to 60 minutes of baking time. With another 10 minutes to cool in the pan, you’re looking at around 1 hour and 15 minutes from start to finish before you get to enjoy this treat!
Simple Step-by-Step Instructions:
1. Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×5 inch loaf pan and grease it with butter or cooking spray, then dust it with flour, or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, and lemon zest. Whisk them together until they are well mixed, then set the bowl aside for now.
3. Cream the Sugar and Oil:
In a large mixing bowl, beat the granulated sugar and vegetable oil until they’re nicely blended. Then, add the eggs, one by one, mixing well after each addition until the mixture is smooth.
4. Add the Wet Ingredients:
Now, stir in the vanilla extract, lemon juice, and yogurt (or sour cream) into the wet mixture. Make sure everything is well incorporated.
5. Combine Dry and Wet Ingredients:
Gradually add your bowl of dry ingredients to the wet mixture. Stir gently until they’re just combined—you want to avoid overmixing, which can make the bread tough!
6. Fold in Zucchini and Nuts:
Carefully fold in the grated zucchini and, if you want, the chopped walnuts or pecans. This adds some lovely texture to your bread.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula so it bakes evenly.
8. Bake Away:
Place the loaf pan in the oven and bake for 50 to 60 minutes. It’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing it up.
Enjoy your moist and zesty lemon zucchini bread as a delightful snack or dessert! It’s sure to be a hit!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just note that it may give the bread a denser texture.
What Can I Substitute for Plain Yogurt?
If you don’t have plain yogurt, you can use sour cream or even a dairy-free yogurt alternative. Both will keep the bread moist and delicious!
How Do I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to add ingredients like chocolate chips, dried fruit, or shredded coconut for extra flavor and texture. Just be mindful of the overall moisture content!