This moist lemon zucchini bread is like a sunny hug for your taste buds! With fresh zucchini and a bright lemon flavor, it’s light, fluffy, and perfect for any time of day.
You might just find yourself reaching for a second slice! I love having it for breakfast with a cup of tea. It’s an easy way to get some veggies in too—shh, don’t tell anyone! 🌼
Key Ingredients & Substitutions
All-purpose Flour: This is your main structure builder. For a whole grain option, try using whole wheat flour or a gluten-free blend if needed. Just mix it with a little extra liquid to prevent dryness.
Vegetable Oil: It adds moisture. You can substitute with melted coconut oil or you can use applesauce for a healthier alternative, which also adds a bit of natural sweetness.
Zucchini: Fresh zucchini is key to moistness. If you don’t have zucchini, grated carrots or even applesauce could work in a pinch, keeping that moisture intact.
Sour Cream or Greek Yogurt: Both add tang and moisture. If you’re looking for a lighter option, ! try unsweetened almond or soy yogurt. You can also use buttermilk if you have some on hand.
How Do I Ensure My Zucchini Bread is Moist and Fluffy?
To achieve that ideal moistness, consider these techniques. Start by squeezing any excess moisture out of the shredded zucchini. Too much liquid can make it dense.
- Mix the dry ingredients separately to ensure even distribution, preventing any lumps.
- Avoid overmixing when adding dry to wet ingredients—just stir until it’s combined; a few lumps are okay!
- Adding sour cream or yogurt not only enhances the flavor but also keeps it moist.
Remember to check your bread towards the end of baking. Tent it with foil if it’s browning too quickly!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
- ½ cup sour cream or plain Greek yogurt
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prep and approximately 55-65 minutes to bake. Don’t forget to allow some time for it to cool before slicing, which can take an additional 10-15 minutes. Overall, you can enjoy this tasty treat in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, preheat your oven to 350°F (175°C). This is important for even baking! Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures everything is well-combined. Set this mixture aside for now.
3. Combine Sugar and Oil:
In a large bowl, beat together the granulated sugar and vegetable oil until they are well combined. Then, add the eggs one by one, mixing well after each addition. This helps to incorporate air for a fluffy texture.
4. Add Flavorings:
Next, stir in the lemon zest, fresh lemon juice, and vanilla extract. This is where the magic happens; you’ll start to smell that lovely citrus aroma!
5. Combine Wet and Dry Ingredients:
Now, gently mix the dry ingredients into the wet mixture. Just stir until everything is combined; don’t overmix, or your bread could become tough.
6. Fold in Zucchini and Sour Cream:
Carefully fold in the shredded zucchini and sour cream until fully incorporated. This will help keep the bread moist and delicious!
7. Pour and Spread Batter:
Pour the batter into the prepared loaf pan and spread it out evenly. This will help it bake evenly!
8. Bake:
Pop the loaf pan into the oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. If you notice the top browning too quickly, tent it with aluminum foil during the last 15 minutes of baking.
9. Cool and Serve:
Once it’s done baking, take it out of the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Now, you can enjoy your lovely lemony zucchini bread with a cup of tea or coffee!
Happy baking!
FAQ: Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but you may need to adjust the liquid slightly, as whole wheat can absorb more moisture. You might want to start with 1 ¼ cups and see how the batter looks.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze slices for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips to This Recipe?
Absolutely! Adding ½ to 1 cup of chopped walnuts, pecans, or chocolate chips can enhance the flavor and texture. Just fold them in with the zucchini and sour cream in step 6.
What’s the Best Way to Shred Zucchini?
The easiest way is to use a box grater or a food processor. Make sure to press the shredded zucchini in a clean kitchen towel to remove some excess moisture before adding it to the batter for the best texture.
