This lemon zucchini bread is soft, sweet, and packed with flavor. Fresh zucchini keeps it moist, while zesty lemon adds a tasty twist—perfect for breakfast or a snack!
I love how easy it is to whip this up! Just mix, pour, and bake. The smell of lemon fills the house, making it hard to wait for it to cool before grabbing a slice. Yum! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can substitute with whole wheat flour for a nuttier taste, but it might change the texture slightly. Gluten-free flour works too if necessary!
Zucchini: Grated zucchini is essential for moisture. If you’re in a pinch, shredded apples or carrots can work as alternatives, adding their own unique flavor.
Greek Yogurt: I use Greek yogurt for added moisture and a bit of tang. You can swap it with sour cream or even buttermilk if you don’t have yogurt. It’ll still maintain the bread’s softness!
Butter and Oil: Using a mix gives great flavor and moisture. If you want a lighter option, use all oil instead of butter, but I love the richness butter brings.
How Can I Ensure My Zucchini Bread is Extra Moist?
Moisture is key in this recipe, and using fresh zucchini is crucial. Here’s how to keep it moist:
- Grate the zucchini and then gently squeeze it to remove excess liquid—don’t press too hard!)
- Utilize Greek yogurt or sour cream, as they add moisture without making the bread too dense.
- Don’t overmix the batter! Mixing just until ingredients are combined helps keep the bread tender.
- Finally, always check for doneness with a toothpick. If it comes out clean, it’s time to cool!
Enjoy baking this delightful bread, perfect for a sweet breakfast or cozy snack!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, but adds nice warmth)
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon (about 1 tablespoon)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed gently to remove excess moisture)
- 1/2 cup plain Greek yogurt or sour cream (for extra moisture)
How Much Time Will You Need?
This delicious lemon zucchini bread will take you about 15 minutes to prep and roughly 50-60 minutes to bake in the oven. After baking, let it cool for about 10 minutes before transferring it to a wire rack. So overall, you should plan for about 1 hour and 25 minutes before you’re enjoying a slice!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Prepare your loaf pan by greasing it and lightly flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon. This helps to evenly distribute the leavening agents through the flour. Set this mix aside.
3. Cream the Wet Ingredients:
In a large bowl, combine the vegetable oil, softened butter, and sugar. Beat these together until you achieve a smooth and creamy consistency. This will be the base of your batter!
4. Add the Eggs and Flavors:
Next, add the eggs to the mixture one at a time, beating well after each addition to incorporate them fully. Stir in the vanilla extract, lemon zest, and fresh lemon juice to add that wonderful citrus flavor!
5. Incorporate the Zucchini and Yogurt:
Fold in the grated zucchini and Greek yogurt (or sour cream). The yogurt helps to keep the bread moist, while the zucchini adds a lovely texture and flavor.
6. Combine All Ingredients:
Now, gradually mix in the dry ingredients from step 2. Stir gently until just combined. Be careful not to overmix, as this will make the bread dense instead of fluffy.
7. Bake the Bread:
Pour the batter into your prepared loaf pan, and smooth the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes. Keep an eye on it; if the top starts to brown too quickly, tent it with foil halfway through baking.
8. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This waiting is the hardest part!
Enjoy a slice of this moist and flavorful lemon-infused zucchini bread with your morning coffee or as a delightful afternoon snack! 🍋🥒
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and squeeze out excess moisture before adding it to the batter. This will help maintain the bread’s texture.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature or in the microwave!
Can I Substitute the Sugar for a Healthier Option?
Absolutely! You can use coconut sugar, honey, or even a sugar substitute like stevia. Just keep in mind that this may slightly alter the flavor and texture. If using liquid sweeteners like honey, reduce the liquid in the recipe slightly.
What Can I Use Instead of Eggs?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes), or 1/4 cup of yogurt if you’re not avoiding dairy. These substitutes will help maintain the bread’s moisture and structure!
