This moist lemon zucchini bread is a tasty treat that’s perfect for any time of day! The combination of fresh zucchini and bright lemon gives it a refreshing flavor that feels like sunshine in every bite.
I love how simple it is to make this bread! Just mix the ingredients, pop it in the oven, and enjoy the lovely aroma filling the kitchen. It’s a great way to sneak in some veggies too—shhh, don’t tell anyone! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the best choice for this recipe as it provides the right texture. If you want a gluten-free option, almond flour or a gluten-free blend can work well, but the texture will be slightly different.
Zucchini: Fresh, unpeeled zucchini is key for moisture. If you can’t find zucchini, you could use grated carrots instead for a sweet twist.
Lemon Zest: Fresh lemon zest brightens up the flavor. Dried lemon zest can be used in a pinch, but fresh is always better for a vibrant taste. You could also use orange zest for a different flavor.
Greek Yogurt: This ingredient adds moisture and richness. If you’re avoiding dairy, try unsweetened applesauce or a dairy-free yogurt instead!
How Do I Make Sure My Zucchini Bread is Moist and Not Dense?
Getting the right texture in zucchini bread can be tricky, but here’s how to keep it moist:
- **Don’t Overmix:** When combining wet and dry ingredients, mix only until combined. Overmixing can lead to a dense loaf.
- **Use Fresh Zucchini:** Freshly grated zucchini holds more moisture. Always squeeze out any excess water if the zucchini seems very watery.
- **Add Yogurt or Sour Cream:** Including these will keep your bread moist. Even a little extra can make a big difference!
- **Cool Properly:** Allow the bread to cool in the pan for at least 10 minutes before moving it to a wire rack. This helps it set and stay moist.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon zest (from about 2 large lemons)
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup plain Greek yogurt or sour cream (optional, for extra moisture)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini bread recipe takes about 15 minutes to prepare, plus around 50-60 minutes to bake. After that, you’ll want to let it cool for about 10 minutes before enjoying it. In total, you can enjoy your freshly baked zucchini bread in about 1 hour and 20 minutes!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that is heating up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the fresh lemon zest to infuse those lovely citrus flavors.
3. Combining Wet Ingredients:
In a larger bowl, beat together the granulated sugar and vegetable oil until they are well mixed. Then add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract and fresh lemon juice.
4. Bringing it All Together:
Now, gently fold the dry ingredients into the wet ingredients until just combined. Be cautious not to overmix, as you want your bread to be light and fluffy.
5. Adding Zucchini and Optional Ingredients:
Next, fold in the grated zucchini and, if you’re using it, the Greek yogurt or sour cream for extra moisture. If you like, you can also add the chopped walnuts or pecans for a delightful crunch!
6. Baking the Bread:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cooling Time:
Once it’s done baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
8. Enjoy!
Once cool, slice your moist lemon zucchini bread and enjoy it as a sweet snack or for breakfast. It’s delicious on its own, or you can add a pat of butter for an extra treat!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Absolutely! To use frozen zucchini, make sure to thaw it first and drain any excess water. This will prevent the bread from becoming too soggy. Pat it dry with a paper towel after thawing for the best results.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week or freeze it for up to 3 months.
Can I Substitute the Greek Yogurt?
Yes! If you don’t have Greek yogurt, you can substitute it with sour cream, buttermilk, or even unsweetened applesauce for a dairy-free alternative. Each will add moisture to the bread!
What Should I Serve with My Zucchini Bread?
This zucchini bread is fantastic on its own, but if you’re looking to enhance the experience, serve it with a pat of butter or a drizzle of honey. It also pairs well with a cup of tea or coffee for a lovely afternoon snack!
