This moist lemon zucchini bread is a delicious treat that’s perfect for any time of day! The bright zing of lemon pairs beautifully with the soft, tender zucchini.
It’s like a sunshine slice in every bite! I love enjoying it warm with a pat of butter. Don’t be surprised if it disappears fast—everyone loves it! 🍞💛
Key Ingredients & Substitutions
Flour: All-purpose flour is the base here. If you’re looking for a healthier option, whole wheat flour works well too. Just note it can add a denser texture.
Sugars: I love the mix of granulated and brown sugar for sweetness and moisture. You can use coconut sugar for a lower glycemic option. Adjust amounts based on your sweetness preference!
Vegetable oil: This keeps the bread moist. If you want a lighter flavor, substitute with a neutral oil like canola. For a healthier fat, try unsweetened applesauce or Greek yogurt.
Zucchini: Fresh zucchini is ideal, but if you’re in a pinch, you can use yellow squash. Just remember to squeeze out the excess water from either before adding.
Nuts: I like adding walnuts or pecans for crunch. If you prefer a nut-free loaf, simply leave them out or substitute with seeds like pumpkin seeds.
What’s the Best Way to Ensure Moist Bread?
Getting your lemon zucchini bread moist requires a few key steps. First, make sure to drain your grated zucchini well to remove extra moisture, which can lead to a soggy loaf.
- Grate the zucchini, then wrap it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as you can before adding it to the batter.
- Be careful not to overmix the batter when combining wet and dry ingredients. This can make your bread dense.
- Check for doneness with a toothpick—if it comes out with a few crumbs, that’s perfect!
Following these tips will help you achieve that soft and moist texture that makes this bread irresistible!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
Wet Ingredients:
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/2 cup sour cream or plain yogurt
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 55-65 minutes of baking time. Plus, you’ll want to allow time for the bread to cool before slicing. Overall, you can expect to spend around 1 hour and 30 minutes to enjoy your homemade lemon zucchini bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While the oven is heating, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will ensure your bread doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Whisk these dry ingredients together until well mixed. This step ensures your leavening agents are evenly distributed.
3. Combine the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice for that bright, zesty flavor!
4. Add the Sour Cream:
Mix in the sour cream (or yogurt) to the wet mixture until smooth. This will add moisture and richness to your bread.
5. Combine Dry and Wet Mixtures:
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently, just until combined to avoid overmixing, which can make your bread dense.
6. Fold in Zucchini and Nuts:
Now, gently fold in the grated zucchini and, if you’d like, the chopped nuts. Make sure the zucchini is well-drained to prevent any excess moisture from affecting the bread’s texture.
7. Pour the Batter:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking.
8. Bake:
Place the pan in the oven and bake for about 55-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
9. Cool the Bread:
Once baked, let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
10. Serve and Enjoy:
Your lemon zucchini bread is ready to slice! Enjoy it plain or with a thin spread of butter or cream cheese. Each bite is a perfect blend of sweetness and citrusy goodness!
Enjoy your delicious, moist lemon zucchini bread with family and friends! 🍞🍋
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind it may create a denser texture. For best results, try using half whole wheat and half all-purpose flour to balance it out.
Can I Substitute the Eggs for a Vegan Option?
Yes! If you’re looking for a vegan alternative, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until it thickens). This will keep your bread moist while working great for binding!
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, you can freeze slices tightly wrapped in plastic wrap and then in foil. Thaw at room temperature or warm them up gently in the microwave.
Can I Add Other Ingredients Like Chocolate Chips or Dried Fruits?
Definitely! Feel free to mix in chocolate chips, dried cranberries, or even something like shredded coconut. Just remember to keep the total amount of add-ins around 1/2 to 3/4 cup so the bread maintains its structure and bakes evenly!
