This lemon zucchini bread is super moist and bursting with fresh flavors! It’s a delightful blend of sweet zucchini and tangy lemon, making it a perfect snack or breakfast treat.
I love how easy it is to make this bread. Just mix, pour, and bake! Plus, the scent of lemon in the kitchen is like a sunny hug. 🍋💛
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture. You can also use yellow squash as a substitute. Just make sure to squeeze out excess moisture, as too much can make your bread soggy.
Lemon Zest and Juice: Fresh lemon really brightens the flavor! If lemon isn’t available, lime is a great alternative. Just adjust the sweetness to balance out the tartness.
Sour Cream or Greek Yogurt: I like using sour cream for richness, but Greek yogurt works well too. It adds a bit of tang and moisture. If you need a dairy-free option, try a plant-based yogurt.
Vegetable Oil: While I use vegetable oil, melted coconut oil or melted butter can also be great choices. Each will add a slightly different flavor to your bread.
How Can I Make Sure My Zucchini Bread is Moist?
To ensure your lemon zucchini bread stays moist, follow these tips:
- Always squeeze out excess moisture from the grated zucchini. This helps keep the batter from becoming too wet.
- Avoid overmixing when adding dry ingredients. Mixing just until combined helps maintain a light texture.
- Watch baking time carefully. Start checking for doneness at 50 minutes to avoid drying it out.
- Cool the bread in the pan for a bit before transferring it to a wire rack. This helps it set better and prevents it from becoming soggy at the bottom.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup sour cream or Greek yogurt
How Much Time Will You Need?
This moist lemon zucchini bread will take about 15 minutes for prep and around 50 to 60 minutes for baking. After baking, let it cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely. So, plan for about 1.5 hours total from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or if you prefer, you can line it with parchment paper for easier removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will ensure everything is well combined. Set this mixture aside for later.
3. Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, vegetable oil, and eggs until everything is combined and slightly fluffy. It should look a bit creamy! Then, stir in the vanilla extract, lemon zest, and fresh lemon juice until well mixed.
4. Mix in Zucchini and Sour Cream:
Next, fold in the grated zucchini and sour cream (or Greek yogurt) into the wet mixture using a spatula. Make sure everything is evenly distributed.
5. Combine Both Mixtures:
Now, take your dry ingredients and gradually add them to your wet mixture. Gently fold everything together until just combined. Be careful not to overmix; a few lumps are perfectly okay!
6. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Place it in the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. After that, take it out and let it cool completely on a wire rack before slicing.
Enjoy your deliciously moist and tangy lemon zucchini bread! Perfect for breakfast, snacks, or a sweet treat anytime! 🍞💛
Moist Lemon Zucchini Bread FAQ
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the bread may be denser and require a little extra moisture. You might want to add a tablespoon or two of milk or water to the batter to keep it moist.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftover 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 make sure to thaw it overnight in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips to the Bread?
Absolutely! Adding ½ to 1 cup of chopped walnuts, pecans, or chocolate chips can enhance the flavor and texture. Just fold them into the batter along with the zucchini before baking.
Can This Recipe Be Made as Muffins Instead of a Loaf?
Yes! You can make muffins with this batter. Simply fill a greased or lined muffin tin and bake at 350°F (175°C) for about 18-20 minutes, or until a toothpick comes out clean. Enjoy your moist lemon zucchini muffins!
