This moist lemon zucchini bread is the perfect blend of fresh flavors! The zesty lemon adds brightness, while the zucchini keeps it super soft and fluffy.
I’m a big fan of how easy it is to whip up this bread. It’s like sneaking veggies into dessert! A nice slice with a cup of tea makes my day a little brighter. ☀️
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this recipe as it gives nice structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend.
Granulated Sugar: Regular sugar gives the best sweetness balance. If you’re looking to cut down on sugar, honey or maple syrup could work, but you might need to adjust the liquids.
Vegetable Oil: I love vegetable oil for its mild flavor. Olive oil can also be used for a richer taste, but it might change the flavor profile slightly.
Zucchini: Fresh, grated zucchini keeps your bread moist. If zucchini isn’t available, try using grated carrots for a different flavor.
Yogurt or Sour Cream: These keep the bread soft and add tenderness. If you don’t have either, buttermilk or even a dairy-free yogurt will work well.
How Do You Get the Best Texture for Your Lemon Zucchini Bread?
The key to a soft and moist bread is not overmixing the batter after adding the dry ingredients. Here’s how to nail this step:
- Mix the dry ingredients separately to prevent clumping, then add them to the wet mix.
- Stir gently until just combined. Some lumps are totally okay!
- Make sure to squeeze the excess moisture from the zucchini. This helps keep the bread from being too wet.
Following these tips will ensure your zucchini bread turns out fluffy and delicious every time! Enjoy baking! 😊
Moist Lemon Zucchini Bread
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup plain yogurt or sour cream
- ½ cup chopped walnuts or pecans (optional)
Time Estimate:
This recipe will take about 15 minutes to prepare and 50-60 minutes to bake, plus a little time to cool. In total, you’re looking at around 1 hour and 15 minutes before that delicious bread is ready to enjoy!
Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to make sure your bread doesn’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This helps distribute the leavening agents evenly throughout the batter.
3. Cream Eggs and Sugar:
In a large bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer or whisk.
4. Combine Wet Ingredients:
Add the vegetable oil, vanilla extract, lemon zest, and lemon juice to the egg mixture. Mix until everything is well combined and smooth.
5. Mix in Yogurt/Sour Cream:
Stir in the yogurt or sour cream, which keeps the bread moist and adds a delightful tang!
6. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined—be careful not to overmix!
7. Add Zucchini and Nuts:
Fold in the grated zucchini and if you like, the chopped walnuts or pecans for a bit of crunch.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula.
9. Bake:
Bake your batter in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Every oven is different, so keep an eye on your bread!
10. Cool:
Let the bread cool in the pan for about 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely before slicing.
Enjoy your moist, tangy lemon zucchini bread! It’s perfect for breakfast, a snack, or dessert!
Can I Use Store-Bought Zucchini for This Recipe?
Sure! Just make sure to wash and thoroughly drain any excess moisture from store-bought zucchini before grating. This helps keep your bread from becoming too wet.
How Do I Store Leftover Lemon Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrapping it tightly in plastic wrap and refrigerating will extend its freshness for up to a week.
Can I Freeze This Bread?
Absolutely! To freeze, let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it overnight in the fridge before enjoying!
How Can I Adjust the Sweetness?
If you prefer a less sweet bread, you can reduce the sugar to ¾ cup without losing the lovely flavor. Alternatively, consider using substitutes like coconut sugar or a sugar alternative, just be mindful of the ratios on the packaging.
