This lemon zucchini bread is a tasty treat that combines fresh zucchini with a zesty lemon flavor. It’s moist, soft, and perfect for breakfast or a snack!
Whenever I bake this, my kitchen smells like a sunny day. Plus, it’s a sneaky way to add some veggies to your diet. Trust me, no one will ever know! 🍋🥒
I love enjoying a slice warm with a bit of butter spread on top. It’s such a delightful way to brighten my day, and it’s super easy to whip up!
Key Ingredients & Substitutions
Zucchini: Fresh, unpeeled zucchini works best. Grate it coarsely and gently squeeze excess moisture for a perfect texture. If zucchini isn’t available, shredded carrots can be a great stand-in!
Granulated Sugar: This recipe uses sugar for sweetness. If you’re looking to cut back, you can use less sugar or try using coconut sugar. Just note that it might alter the flavor slightly.
Greek Yogurt: This adds moisture and richness. If you don’t have yogurt, you can use sour cream or even buttermilk for a similar effect. Unsweetened applesauce can also serve as a substitute for a lighter option.
Lemon Juice and Zest: The lemon juice brightens the flavor, and the zest adds aromatic oils. If fresh lemons aren’t at hand, bottled lemon juice can work, but fresh is always best for flavor!
How Can I Ensure My Zucchini Bread Is Moist?
Keeping your zucchini bread moist is all about balance. Use a mix of wet and dry ingredients and don’t skip the Greek yogurt. This ingredient helps keep the bread tender. Make sure to also properly squeeze out excess water from the zucchini—too much liquid can lead to a soggy loaf!
- Grate zucchini, then gently squeeze in a clean kitchen towel.
- Measure flour accurately using the spoon and level method to avoid adding too much.
- Avoid overmixing the batter! Gently fold dry ingredients in until just combined.
- Watch the baking time. Start checking at 50 minutes; overbaking can dry it out.
Moist Lemon Zucchini Bread Recipe
Ingredients:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice (about 1-2 lemons)
- Zucchini:
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled, grated and lightly squeezed)
- For Extra Moisture:
- ½ cup plain Greek yogurt or sour cream
Time Needed:
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. Plus, you’ll want to let it cool for about 10 minutes in the pan and completely before slicing. So, in total, you can expect about 1 hour and 30 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter or oil, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is well mixed and set it aside.
3. Mix the Sugar and Wet Ingredients:
In a large mixing bowl, combine the granulated sugar and oil. Beat them together until they are well blended. Add the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice for that refreshing zing!
4. Add the Zucchini and Yogurt:
Stir in the grated zucchini and Greek yogurt. Mix until everything is just combined. You want to keep the mixture light and fluffy, so don’t overdo it!
5. Combine Everything:
Now, it’s time to add the dry ingredients. Gradually fold in the flour mixture until you no longer see any streaks of flour. Remember, gentle folding is key to keeping the bread tender!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake:
Place the pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when it’s done.
8. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Don’t skip this step; it allows the flavors to settle and makes for easier slicing!
9. Optional Lemon Glaze:
If you want to add some extra lemony goodness, mix powdered sugar with a little lemon juice to make a simple glaze. Drizzle it over the cooled bread for an extra treat!
And there you have it! Enjoy your moist, flavorful lemon zucchini bread with a cup of tea or coffee!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini completely and squeeze out any excess moisture before using it in the recipe to maintain the right texture in the bread.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, you can use sour cream or buttermilk as a substitute to keep the bread moist. Unsweetened applesauce is another option for a lighter version!
How Should I Store Leftover Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it!
Can I Make Mini Loaves Instead?
Absolutely! You can use mini loaf pans and adjust the baking time to about 25-30 minutes. Just check for doneness with a toothpick—when it comes out clean, they’re ready!
