This Moist Lemon Zucchini Bread is a delicious treat that combines fresh zucchini and zesty lemon. It’s soft, sweet, and perfect for breakfast or a snack!
I love how it makes my kitchen smell amazing while baking. Plus, sneaking in some veggies feels like a win! It’s like having a little sunshine in every slice! ☀️
Key Ingredients & Substitutions
All-purpose flour: This is the base for the bread. If you’re looking for gluten-free options, you can try a 1:1 gluten-free flour blend, though the texture might vary a bit.
Zucchini: Grating fresh zucchini is key to adding moisture. If you don’t have zucchini, you could substitute with grated carrots, but they will give a different flavor.
Lemon juice and zest: Fresh lemon juice and zest enhance the bread’s flavor. If fresh lemons aren’t available, bottled lemon juice works, but the zest is best fresh for vibrant flavor.
Butter: Unsalted butter is recommended for control over salt content. You can use coconut oil or vegetable oil as a dairy-free option, adjusting slightly for consistency.
Buttermilk: This helps with making the bread moist and tender. If you don’t have buttermilk, mix 1/4 cup of milk with a teaspoon of vinegar or lemon juice and let it sit for 5-10 minutes. Yogurt also makes a good substitute!
How Do I Make Sure My Zucchini Bread is Moist?
Moisture is vital for the perfect lemon zucchini bread. Here’s how to ensure you get that desirable texture:
- First, squeeze the grated zucchini well to remove excess moisture. This prevents the bread from becoming too soggy.
- Don’t overmix the batter after adding the dry ingredients. Overmixing can lead to tough bread. Mix just until the flour disappears.
- Use fresh ingredients, especially the lemon juice and zest, as they really impact flavor and moisture.
- Check your loaf at the lower end of the baking time. Everyone’s oven varies, so avoiding overbaking is key to keeping it moist.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/4 cup buttermilk or plain yogurt
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prep and 55 to 65 minutes to bake. Don’t forget to let it cool before slicing—it’s best served fresh but is also great the next day!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This helps to ensure your bread doesn’t stick when you’re ready to enjoy it.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures that the leavening agents are evenly distributed throughout the flour.
3. Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. It’s important to get it nice and airy for the best texture!
4. Add Eggs and Flavorings:
Beat in the eggs one at a time. Then, add the vanilla extract, lemon zest, and fresh lemon juice. Stir well to combine, bringing that delicious lemon flavor into your mixture.
5. Incorporate the Zucchini:
Gently fold in the grated zucchini. It’s important to squeeze out any excess moisture first, so the bread doesn’t end up too watery. The zucchini adds so much moisture to the bread!
6. Combine Wet and Dry Ingredients:
Now, add the dry ingredients to the wet mixture alternately with the buttermilk (or yogurt). Start and finish with the dry ingredients. Mix just until combined, being careful not to overmix—this keeps your bread fluffy.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. It’s looking good already!
8. Bake to Perfection:
Bake in your preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it!
9. Cool It Down:
Once it’s done baking, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is crucial to prevent it from getting soggy.
10. Enjoy Your Bread:
Slice your Moist Lemon Zucchini Bread and enjoy it warm or at room temperature. It’s a delightful treat, perfect for breakfast or a snack!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour in This Recipe?
Absolutely! You can substitute whole wheat flour for half or all of the all-purpose flour. Keep in mind that it may result in a denser texture, so you might want to add an extra tablespoon of liquid if you do.
Can I Make This Bread Without Eggs?
Yes! You can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) or 1/4 cup unsweetened applesauce for additional moisture.
How Do I Store Leftover Zucchini Bread?
To store, wrap the bread tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. You can refrigerate it for up to a week, or freeze it for up to 3 months. Just make sure to slice it before freezing for easy serving later!
What’s the Best Way to Reheat Zucchini Bread?
For the best results, reheat individual slices in the microwave for about 10-15 seconds. You can also warm the whole loaf in a 350°F (175°C) oven for about 10-15 minutes, wrapping it in foil to prevent drying out.
