This moist lemon zucchini bread is a tasty treat that’s perfect for any time of day! It’s filled with fresh zucchini and bright lemon flavor that makes each bite refreshing.
I love how this recipe is a sneaky way to get some veggies in while enjoying something sweet! Pair it with a cup of tea, and you’ve got a cozy moment ready to go. 🍋🥒
Key Ingredients & Substitutions
Zucchini: Grated zucchini is key for moisture. Feel free to use yellow squash if you don’t have zucchini on hand, as it works similarly.
Sugar: I prefer granulated sugar for sweetness, but you can substitute with brown sugar for a deeper flavor or a sugar alternative like coconut sugar for a healthier twist!
Sour cream or yogurt: This ingredient adds moisture. You can swap it with buttermilk or even applesauce if you want a lower-fat option.
Nuts: Chopped walnuts or pecans add crunch to the bread. If you have nut allergies, simply leave them out or replace them with seeds like sunflower or pumpkin seeds.
Lemon zest and juice: Fresh lemon gives vibrant flavor, but bottled lemon juice can work in a pinch. Just be careful with the quantity to avoid bitterness.
How Do You Make Sure Your Lemon Zucchini Bread Is Moist and Light?
A common issue with quick breads is ending up with a heavy texture, but there are easy ways to ensure yours stays moist and light.
- Make sure to squeeze out excess moisture from the grated zucchini. This helps prevent a soggy bread.
- Don’t overmix the batter! Mix just until the dry ingredients are incorporated for fluffy results.
- Using sour cream or yogurt enhances moisture and tenderness, so don’t skip this step.
- Check for doneness a few minutes before the recommended time to avoid overbaking.
Following these tips will help you enjoy a delightful loaf that’s both moist and flavorful!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 1 large lemon)
Wet Ingredients:
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ½ cup sour cream or plain yogurt (for extra moisture)
Zucchini:
- 1 cup finely grated zucchini (about 1 medium zucchini), excess moisture squeezed out
Optional Add-ins:
- ½ cup chopped nuts (walnuts or pecans)
- ½ teaspoon ground cinnamon for slight warmth
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 50-60 minutes of baking time, with an additional 10 minutes of cooling time in the pan. So, set aside around 1 hour and 15 minutes in total to enjoy your delicious moist lemon zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. This blend will ensure your bread rises well and has that zesty lemon flavor!
3. Combine the Wet Ingredients:
In a large bowl, use a whisk to beat together the sugar and vegetable oil until fully mixed. Then, add the eggs one at a time, whisking well after each addition. Next, stir in the vanilla extract and fresh lemon juice for that lovely citrus kick.
4. Add the Sour Cream:
Mix in the sour cream or yogurt until the mixture is smooth. This step adds moisture and richness to your bread.
5. Combine Wet and Dry Ingredients:
Carefully fold the dry ingredients into the wet mixture using a spatula. Stir just until combined; it’s important not to overmix, as this can make the bread dense.
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and any nuts you’re using until evenly distributed throughout the batter.
7. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with the spatula. Place it in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack before slicing.
9. Optional Glaze:
If you want an extra touch of sweetness, mix some powdered sugar with a little lemon juice to create a simple glaze. Drizzle it over your cooled bread for a delicious finish!
Now slice yourself a piece and enjoy this delightful moist lemon zucchini bread! Perfect for breakfast, a snack, or dessert. 🍞🍋
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes! If you have frozen zucchini, just make sure to thaw it first and then squeeze out the excess moisture before using it in the recipe. This will help maintain the bread’s texture and moisture.
Can I Substitute the Sugar with a Sugar Alternative?
Absolutely! You can replace granulated sugar with a sugar substitute like coconut sugar or a stevia blend. Just check the package for equivalent measurements, as they can vary. Keep in mind that different sweeteners may alter the flavor slightly.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Add More Flavor to the Bread?
Definitely! Feel free to experiment with additional flavorings like a teaspoon of almond extract, a sprinkle of poppy seeds, or even some dried fruits. Just keep an eye on the overall moisture to maintain that perfect texture!
