This moist lemon zucchini bread is a sunny treat that’s perfect for breakfast or a snack. It combines fresh zucchini with a hint of lemon zest for a refreshing twist!
Honestly, I can’t get enough of this bread! The zucchini keeps it super moist, and my family loves it. Just try not to eat the whole loaf at once—it’s that good! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you want a healthier option, try using whole wheat flour or a gluten-free blend. Just note, the texture may change a bit!
Unsalted butter: Gives richness and moisture. You can substitute it with coconut oil or vegetable oil for a dairy-free version. Melted coconut oil works really well here!
Zucchini: Grated zucchini keeps the bread moist. You can use yellow squash if zucchini isn’t available. Just be sure to squeeze out excess moisture before adding!
Sour cream/G Greek yogurt: Both add creaminess to the bread. If you’re looking for lighter options, you can use applesauce or even a plant-based yogurt. It may change the taste slightly but still keeps it moist.
Lemon zest and juice: Fresh lemon provides a wonderful flavor. If you don’t have lemons, lime zest and juice can be a fun twist. Use what you have!
How Do I Get the Best Texture in My Zucchini Bread?
The key to a moist zucchini bread is properly mixing and incorporating ingredients. Here are a few tips to ensure the perfect texture:
- Grate the zucchini finely and squeeze out as much moisture as possible using a clean kitchen towel. Too much moisture can make your bread soggy.
- When mixing wet and dry ingredients, fold them together gently. Overmixing can create a dense loaf, so combine just until no flour streaks remain.
- Let the bread cool completely before adding glaze. This helps the glaze adhere better and allows for a lovely presentation.
These small but important steps really help in creating a fluffy, tender zucchini bread that everyone will love!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tbsp lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
- ½ cup sour cream or plain Greek yogurt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Extra lemon zest for garnish
How Much Time Will You Need?
This delicious bread will take about 15 minutes to prep and 50-60 minutes to bake. Let it cool for at least 15 minutes after baking, bringing your total time to approximately 1 hour and 30 minutes. But trust me, it’ll be worth it!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, take a 9×5 inch loaf pan and grease it with butter or cooking spray, then sprinkle a little flour around to coat the pan. This helps the bread come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk these together until they are well mixed. This will help aerate the flour and evenly distribute the baking powder and soda.
3. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using a mixer, beat them together until the mixture turns light and fluffy. This step is key to getting a nice rise on your bread!
4. Add the Eggs and Flavorings:
Crack in 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. This will give your bread that bright, zesty flavor!
5. Incorporate the Zucchini and Sour Cream:
Now, gently add the grated zucchini and sour cream (or yogurt) to the wet ingredients. Mix until everything is just combined, creating a lovely, rich batter.
6. Combine Wet and Dry Ingredients:
Gradually pour the dry ingredient mixture into the wet ingredients. Carefully fold them together using a spatula. Be sure not to overmix; it’s okay if there are a few lumps. Overmixing can make your bread dense!
7. Transfer to the Pan and Bake:
Once everything is combined, pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for about 50 to 60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
8. Cool the Bread:
When the bread is done, take it out and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
9. Make the Lemon Glaze:
While the bread cools, whisk together the powdered sugar and 2-3 tablespoons of lemon juice in a small bowl until it’s smooth. Adjust the consistency by adding more lemon juice or sugar if needed.
10. Drizzle and Garnish:
Once the bread has cooled, drizzle the glaze over the top. For a fun presentation, add some extra lemon zest on top. This not only looks beautiful but adds an extra zing of flavor!
And there you have it! Your moist lemon zucchini bread is ready to enjoy. Perfect for a snack or dessert, this bread will brighten up any day. Enjoy every slice!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out excess moisture before adding it to the batter. Frozen zucchini may release more water, so it’s essential to dry it well to maintain the bread’s texture.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain Greek yogurt works great as a substitute! You can also use applesauce for a lower-fat option, but it might change the flavor slightly. Just keep an eye on the liquid content when mixing!
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw in the fridge when you’re ready to enjoy a slice!
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent, like xanthan gum, to help the bread rise and maintain its texture. The taste and texture may vary slightly, but it’s a delicious alternative!
