This lemon zucchini bread is soft, sweet, and packed with fresh flavors! The zucchini keeps it moist while the zingy lemon adds a refreshing twist that brightens up your day.
I love how this bread warms up my kitchen and fills the air with a lovely lemony smell. Serve it slightly warm with a pat of butter, and you’re in for a treat! 🍞🍋
Key Ingredients & Substitutions
Zucchini: This is the star ingredient that keeps the bread moist. You can use any type of zucchini, even the slightly older ones! If you don’t have zucchini, try using shredded carrots for a different but tasty bread.
Lemon Juice & Zest: Fresh lemon is essential for that bright flavor. If you’re out of lemons, bottled lemon juice can work, but the zest will be missed. You might also use orange for a sweeter twist!
Sour Cream or Greek Yogurt: Sour cream adds moisture and a slight tang. If you’re looking for a healthier option, Greek yogurt is great. For a dairy-free alternative, try unsweetened applesauce, which also keeps the bread moist.
Vegetable Oil: This keeps the bread light and tender. You can replace it with melted coconut oil or even unsweetened applesauce for a lighter version. I love using a mild-flavored oil so it doesn’t compete with the lemon.
How Do I Ensure My Zucchini Bread Is Perfectly Moist?
The secret to moist zucchini bread is in how you prepare the zucchini and mix the batter. Here’s how to do it right:
- Prep the Zucchini: Grate the zucchini on the large holes of a box grater. After grating, squeeze out any excess moisture with a clean kitchen towel. This helps keep the batter from being too wet.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can make the bread tough.
- Check for Doneness: Use a toothpick to check if your bread is done. If it comes out without gooey batter, it’s ready! If it’s still wet, give it a few more minutes in the oven.
- Cool Properly: Let it cool in the pan for 15 minutes before transferring to a wire rack. This step is vital to forming a good crust while keeping the inside moist.
Enjoy your baking! This lemon zucchini bread is a fantastic treat any time of the day!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain Greek yogurt
Optional Mix-Ins:
- 1/2 cup chopped walnuts or pecans
What’s the Time Estimate?
This recipe takes about 15 minutes of preparation, and the baking time is between 55 to 65 minutes. So, in total, you’re looking at about 1 hour and 15 minutes to have a delicious loaf of lemon zucchini bread ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and set it aside. This ensures your bread will slide right out after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This blends the dry ingredients evenly and helps avoid lumps in your bread.
3. Prepare the Wet Mixture:
In a large bowl, mix the sugar and vegetable oil until it’s smooth and well combined. Now, add the eggs one by one, mixing well after each. Stir in the vanilla extract, lemon zest, and lemon juice until everything is nicely incorporated.
4. Combine Zucchini and Sour Cream:
Next, gently mix in the grated zucchini and sour cream (or Greek yogurt) until well combined. This will add moisture to the bread.
5. Combine Dry and Wet Ingredients:
Now, gradually add the dry mixture to the wet mixture. Stir gently just until everything is combined, being careful not to overmix. If you’re adding nuts, fold them in now for a delightful crunch!
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean.
7. Cooling Time:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling step is important for the bread’s texture.
8. Serve and Enjoy:
Finally, slice your moist lemon zucchini bread and enjoy it as a delicious breakfast, snack, or dessert! Any leftovers can be wrapped and stored at room temperature for up to 3 days, or in the refrigerator for up to a week. Happy baking!
FAQ for Moist Lemon Zucchini Bread Recipe
Can I Use a Different Type of Zucchini?
Yes, you can use any type of zucchini for this recipe! If you can’t find zucchini, shredded carrots can be a great alternative that will still keep the bread moist.
Can I Make This Bread Without Eggs?
Absolutely! You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). Both will help maintain moisture and binding in the bread.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly and refrigerate for up to a week. You can also freeze it for up to 3 months; just make sure to wrap it well to prevent freezer burn!
Can I Add More Flavor to This Bread?
Definitely! Feel free to add spices like ginger or cardamom for extra warmth, or mix in chocolate chips or dried fruit for a sweet twist. Just be mindful of the moisture content to keep the bread from becoming too wet.
