This moist lemon zucchini bread is a tasty way to use up extra zucchini. It’s soft, sweet, and has a nice zing from the lemon that makes it special!
When I bake this, my kitchen smells heavenly! I love enjoying a slice with my morning coffee. Plus, it’s a great way to sneak in some veggies without even noticing! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve found these blends work surprisingly well.
Vegetable Oil: This keeps the bread moist. You can swap it for melted coconut oil or applesauce for a lighter option, but note that applesauce can change the taste a bit!
Lemon Zest and Juice: Fresh is best! If you’re in a pinch, bottled lemon juice will do, but I really encourage using fresh lemons for that vibrant flavor.
Zucchini: Using medium-sized zucchini is perfect as they yield the right amount. If you don’t have any, grated carrots are a good alternative, just ensure they are squeezed out to reduce moisture.
Greek Yogurt or Sour Cream: Both add a rich creaminess and moisture to the bread. If you need a dairy-free option, you can use almond or coconut yogurt.
How Do I Properly Squeeze Zucchini to Prevent a Wet Batter?
Removing excess moisture from zucchini is vital to avoid a soggy bread. Here’s a simple way to do it:
- Grate your zucchini and place it in a clean kitchen towel or cheesecloth.
- Twist the cloth to gather the zucchini and squeeze out as much liquid as you can. It may seem like a lot of work, but it helps your bread turn out perfectly moist, not wet!
Trust me, taking this extra step makes a big difference in your final result. Enjoy your baking! 😊
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- ½ cup plain Greek yogurt or sour cream (for extra moisture)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15 minutes to prepare and another 50 to 60 minutes to bake. Don’t forget to let it cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper. This will help your bread come out easily after baking!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest. This ensures that the baking powder and soda are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, combine granulated sugar and vegetable oil. Mix them well until combined. Then, add the eggs one at a time, ensuring that you mix after each addition. Follow this with vanilla extract and fresh lemon juice, stirring until everything is blended nicely.
4. Combine Wet and Dry Mixtures:
Now, gently add the dry ingredients to your wet mixture. It’s important not to over-mix at this stage—just fold until everything is combined.
5. Add Zucchini and Yogurt:
Next, fold in the shredded zucchini and Greek yogurt (or sour cream) until evenly mixed. If you’re using nuts, sprinkle them in now and fold them into the batter gently.
6. Pour and Smooth the Batter:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to make it even.
7. Bake the Bread:
Place the loaf pan in the oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean when the bread is done.
8. Cool and Enjoy:
Once done, allow the bread to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your moist lemon zucchini bread as a delightful snack or a special breakfast treat!
Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute the Greek Yogurt?
Absolutely! If you don’t have Greek yogurt, you can use sour cream or even a dairy-free yogurt alternative to maintain moisture. Each option will give your bread a slightly different flavor, but they all work well!
How Do I Properly Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices tightly in plastic wrap and freeze them for up to 3 months. Just thaw at room temperature or warm in the microwave when you’re ready to enjoy!
Can I Use Other Types of Sugar?
Yes! You can swap granulated sugar for brown sugar for a deeper, more caramel-like flavor. You could also use coconut sugar for a less processed option, though this may affect the color and texture slightly.
What Can I Use Instead of Zucchini?
If you’re out of zucchini, grated carrots can be a great substitute. They will add a bit of sweetness and moisture as well. Just make sure to squeeze out any excess liquid as you would with zucchini!
Feel free to reach out if you have any more questions while baking! Happy cooking! 🍞✨
