This lemon zucchini bread is wonderfully moist and bursting with fresh flavor. The mix of zesty lemon and tender zucchini makes each slice a treat you’ll love!
It’s perfect for breakfast or a sweet snack. I like to enjoy it with a cup of tea. And don’t worry, it’s so easy to make—just mix, pour, and bake! Yum!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential for moisture. You can use yellow squash if zucchini is not available. Make sure to grate it and squeeze out excess moisture to prevent a soggy bread.
Lemon Zest & Juice: For the best flavor, use fresh lemons. If you’re in a pinch, bottled lemon juice works, but I recommend fresh for the zest and vibrant taste.
Sour Cream: Adding sour cream enhances moisture. If you don’t have any, Greek yogurt is a great substitute. For a dairy-free option, use a plant-based yogurt.
Oil or Butter: I often use vegetable oil because it keeps the bread light. If you prefer a richer flavor, melted butter is delicious, too!
What’s the Best Way to Prepare Zucchini for the Bread?
Getting your zucchini ready correctly is vital for a great loaf. Here’s how to do it:
- First, wash and trim the ends of the zucchini.
- Grate it using a box grater or food processor. Don’t peel it; the skin adds flavor and nutrients.
- After grating, place the zucchini in a clean kitchen towel or cheesecloth. Twist it to squeeze out as much moisture as possible.
- This helps prevent the bread from being too wet, so don’t skip this step.
These small prep steps ensure you get the perfect moist texture in your zucchini bread!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- ¼ cup fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup sour cream (optional, for extra moisture)
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare and 50 to 60 minutes to bake. After that, allow it to cool for a bit before slicing. In total, you’ll need about 1 hour and 15 minutes from start to finish before you can enjoy it!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first, let’s get your oven preheating to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper to make it easier to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, grab a whisk and mix together the all-purpose flour, baking soda, baking powder, and salt. This helps ensure even distribution in the batter, so set it aside for now!
3. Combine the Wet Ingredients:
In a large bowl, beat the granulated sugar and eggs together until it’s light and fluffy. This part is important—it means lots of air is getting in, which keeps the bread nice and tender. Next, stir in the oil, vanilla extract, lemon zest, and lemon juice until everything is well combined!
4. Add the Grated Zucchini:
Gently fold the grated zucchini into the wet mixture. If you’re using sour cream, add that too! Make sure to do this gently to keep the batter fluffy and airy.
5. Mix the Dry and Wet Ingredients:
Now it’s time to add the dry ingredients! Gradually fold them into the wet mixture. Be careful not to overmix—mix just until you can’t see any dry flour anymore. A few lumps are perfectly fine!
6. Bake the Loaf:
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. If a toothpick or knife inserted into the center comes out clean, it’s done!
7. Cooling Time:
Once your bread is baked to perfection, let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. It’s tempting to slice it right away, but letting it cool fully helps develop the flavors.
8. Serve and Enjoy!
Once it’s completely cool, slice the bread! You can enjoy it plain, dust it with powdered sugar, or even drizzle a light lemon glaze over the top for that extra zing. Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Make sure to thaw it completely and drain any excess water before grating. Squeezing out the moisture is crucial to keep your bread from getting soggy.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, Greek yogurt is a fantastic substitute that adds creaminess. For a dairy-free option, plant-based yogurt works well too!
Can I Make This Bread Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for best results—this will help keep the bread from being too dense.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying!
