This moist lemon zucchini bread is a sunny treat that mixes fresh zucchini with the bright taste of lemon. It’s light, fluffy, and perfect for breakfast or a snack!
Honestly, who knew veggies could be so delicious? I love how it feels like I’m sneaking in something healthy while enjoying every slice. Plus, it’s super easy to make!
Key Ingredients & Substitutions
Zucchini: The star of the show! Make sure to use fresh, firm zucchini. You can also swap it for yellow squash if that’s what you have on hand. Shredding it finely keeps the bread moist without big chunks.
Lemon Zest and Juice: Fresh lemons are best for the brightest flavor. If you’re out of fresh lemons, bottled lemon juice will work in a pinch, though it isn’t quite as vibrant. For zest, try grapefruit zest for a slightly different twist.
Sour Cream/Greek Yogurt: Both add moisture. If you need a dairy-free option, use unsweetened applesauce or a plant-based yogurt. I find Greek yogurt makes the bread richer and fluffier.
Nuts: Chopped walnuts or pecans add a nice crunch—feel free to skip them if you prefer a nut-free loaf. Pumpkin seeds could also work as a fun substitute.
How Do I Ensure My Bread Stays Moist?
To get that perfect moist texture, start by not over-grating the zucchini. Aim for long strands rather than tiny pieces, and don’t squeeze out the moisture! This helps keep your bread light and fluffy.
- Use fresh zucchini—make sure to wash and dry it well.
- Keep an eye on mixing: fold dry ingredients gently into the wet until just combined.
- Don’t overbake! Check the bread a few minutes early. It should spring back when touched.
Enjoy the bright flavors of this lovely lemon zucchini bread! It’s a fantastic way to use up extra zucchini, and it makes your kitchen smell wonderful!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons (about 2 teaspoons)
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or plain Greek yogurt
Optional Add-Ins:
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and approximately 50-60 minutes to bake. Allow another 10 minutes cooling time in the pan, and it’s ready to be sliced and enjoyed!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if you’re using it). This will ensure your leavening agents are evenly distributed.
3. Combine the Wet Ingredients:
In a large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and slightly fluffy. This helps give your bread a light texture!
4. Add Lemon Flavor:
Stir in the lemon zest and lemon juice. You’ll love the bright, fresh scent that fills your kitchen!
5. Fold in Zucchini and Sour Cream:
Mix in the grated zucchini and sour cream until they’re just combined. This will help keep your bread wonderfully moist.
6. Combine Dry and Wet Mixtures:
Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix—stop when you no longer see streaks of flour.
7. Add Nuts (Optional):
If you’re using nuts, fold them in gently. They add a delightful crunch!
8. Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice when cool, and enjoy plain or with a light lemon glaze or cream cheese frosting if you like!
Give this a try and enjoy the moist and refreshing flavors of lemon zucchini bread!
Frequently Asked Questions (FAQ)
Can I Substitute the All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option or gluten-free flour blend if needed. Keep in mind that the texture and flavor may vary slightly, so adjust the liquid as necessary.
What Should I Do If My Zucchini Is Watery?
If your grated zucchini is very watery, you can place it in a clean kitchen towel and squeeze out some of the excess moisture before adding it to the mix. This will help keep the bread from becoming too moist.
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to add in dried fruits like cranberries or raisins, chocolate chips for a sweeter treat, or even additional spices such as nutmeg for extra flavor.
How Should I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze the bread; just wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months.
