This moist lemon zucchini bread is a sweet treat that mixes fresh zucchini with a zingy lemon flavor. It’s soft and fluffy, perfect for breakfast or a snack!
I love how easy it is to whip up and how it makes the kitchen smell amazing. Plus, sneaking in some veggies never hurt anyone, right? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread and gives it structure. You could substitute with whole wheat flour for a nuttier flavor, but the texture will change slightly.
Vegetable Oil: It keeps the bread moist. You can use melted coconut oil or applesauce as a healthier option, though it may alter the taste a bit.
Granulated and Brown Sugar: These add sweetness and depth. If you need a healthier version, consider using coconut sugar or honey, keeping in mind that the moisture content will differ.
Zucchini: Freshly shredded zucchini keeps the bread moist. If you don’t have zucchini, grated carrot or even mashed banana could work, though the flavor will change.
Lemon Zest and Juice: They give the bread its bright flavor. If you don’t have fresh lemons, bottled lemon juice can be used, but fresh is always better for aroma!
How Do I Ensure My Zucchini Bread Stays Moist?
Keeping your zucchini bread moist is super important for great texture. Here are some tips:
- Use fresh, finely shredded zucchini, and squeeze out a bit of excess moisture if it’s very watery.
- Don’t skip the oil or yogurt; they add moisture. If you use low-fat yogurt, it won’t dry out as much.
- Avoid overmixing the batter, which can lead to a dense and dry loaf. Just mix until the ingredients are combined.
- Check for doneness a few minutes before the baking time is up. Ovens can vary, and you don’t want to overbake.
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Wet Ingredients:
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- Additional Ingredients:
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
- ¼ cup plain Greek yogurt or sour cream (optional, for added moisture)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prep and 50-60 minutes to bake. Make sure to leave some additional time for cooling before slicing into this moist treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5 inch loaf pan or lining it with parchment paper is essential to prevent sticking. This will help you get that perfect slice!
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until they’re fully combined. This ensures an even rise and flavor throughout the bread. Set this bowl aside for later use!
3. Combine the Sugars and Eggs:
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture looks smooth and slightly pale. This will be your sweet base to give the bread a lovely flavor!
4. Add Wet Ingredients:
To the sugar and egg mixture, add the vegetable oil, vanilla extract, lemon zest, lemon juice, and Greek yogurt (if you’re using it). Mix everything until it’s well combined—this is where the magic happens!
5. Combine Dry and Wet Ingredients:
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix as this could result in a denser loaf. Just mix until you see no more dry flour.
6. Add the Shredded Zucchini:
Stir in the finely shredded zucchini until it’s evenly distributed throughout the batter. This will add moisture and the secret veggie goodness to your bread!
7. Pour and Smooth:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top, ensuring even baking.
8. Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it, and check for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs!
9. Cool Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing. This step helps develop the flavor!
10. Serve and Enjoy:
For a special touch, dust the top with powdered sugar or drizzle a light lemon glaze. This lemon zucchini bread pairs perfectly with tea or coffee, making it an ideal snack or breakfast treat!
Enjoy your freshly baked loaf, and don’t forget to share—it’s hard to resist! 🍞🍋
FAQ for Moist Lemon Zucchini Bread
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking. Just make sure it includes xanthan gum for proper structure in your bread!
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! If you don’t have zucchini, finely shredded carrots or even applesauce can work as substitutes. Keep in mind that the flavor and moisture level may vary slightly.
How Should I Store Leftover Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly and refrigerate it for about a week. For longer storage, freeze it for up to 3 months—just thaw it in the fridge overnight when ready to eat!
Can I Add Nuts or Chocolate Chips?
Yes! Chopped nuts like walnuts or pecans, or even chocolate chips, can be added for extra flavor and texture. Just fold them in gently at the end before pouring the batter into the loaf pan.
