This lemon zucchini bread is soft, sweet, and bursting with fresh flavors. It’s a great way to use up extra zucchini from the garden, and the lemon adds a nice zing!
Making this bread is a breeze! I love how the smell fills my kitchen while it bakes. Slice it up warm, and you’ll find it’s perfect for breakfast or a snack. Yum! 🍋😋
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this bread, giving it the right texture. If you’re gluten-free, a 1:1 gluten-free flour blend works as a substitute.
Zucchini: Fresh zucchini adds moisture! If you don’t have zucchini, you can use finely grated carrots, but keep in mind they have a different flavor.
Vegetable Oil: I prefer vegetable oil for its neutral taste, but you can substitute it with melted coconut oil or melted butter for a richer flavor.
Sugar: Regular granulated sugar is great, but you can use coconut sugar or honey if you’re looking for a less processed option.
Yogurt: Plain yogurt keeps the bread moist. If you’re out, sour cream can work too. For a dairy-free option, use almond or coconut yogurt.
How Do I Ensure My Zucchini Bread is Moist and Not Dense?
The key to moist zucchini bread is not just the zucchini itself but also how you mix the ingredients. Here’s how to make sure it turns out perfectly every time:
- Grate the zucchini on a box grater and squeeze out excess moisture using a clean kitchen towel or cheesecloth. This helps prevent the bread from being soggy.
- Mix wet and dry ingredients separately first, then combine them gently. Over-mixing can make the bread tough.
- If adding nuts, lightly toast them beforehand for a better flavor and crunch.
Finally, let the bread cool for a while in the pan before transferring it. This helps it set and make slicing easier. Enjoy your baking!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
- ½ cup plain yogurt or sour cream
Optional Add-ins:
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time, plus a little time to cool. You’ll have a delicious loaf of lemon zucchini bread ready to enjoy in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan. This will help your bread come out easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting these aside will make it easier when you combine everything later.
3. Combine Wet Ingredients:
In a large bowl, mix the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Beat them together until everything is well combined and looks nice and creamy.
4. Add Zucchini and Yogurt:
Next, stir in the grated zucchini and yogurt to your wet mixture. This is what gives your bread that moist and delicious texture! Mix until everything is evenly combined.
5. Combine Wet and Dry Ingredients:
Now it’s time to bring everything together! Gradually add your dry ingredients to the wet mixture. Gently stir just until combined. Be careful not to over-mix—it’s okay if there are a few lumps. If you’d like, fold in the chopped nuts at this point.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
7. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Slice it up and enjoy your moist, flavorful lemon zucchini bread—great for breakfast or a snack!
FAQ About Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! If you prefer a healthier option, substitute up to half of the all-purpose flour with whole wheat flour. The bread may be a little denser, but it will still taste delicious!
How Can I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw it in the fridge overnight when you’re ready to enjoy it again!
What Can I Substitute for Yogurt or Sour Cream?
If you don’t have yogurt or sour cream, you can use applesauce or buttermilk as a convenient substitute. This will keep your bread moist while adding a hint of extra flavor!
Can I Add Other Ingredients to the Bread?
Absolutely! You can customize your bread by adding mix-ins like chocolate chips, dried fruit, or even fresh blueberries for added flavor. Just be mindful of not overloading it, as this can affect the texture.
