This moist lemon zucchini bread is a bright and tasty treat! It mixes fresh zucchini with zesty lemon, making every bite deliciously refreshing.
Every time I bake this, my kitchen smells amazing! And honestly, who doesn’t love sneaking in some veggies while enjoying a sweet slice? 🥳
I love having it for breakfast with a cup of tea. It’s quick to make, and I can usually grab a slice before anyone else gets to it—totally my little morning victory!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re gluten-free, use a 1:1 gluten-free flour blend. I’ve tried it with this substitute, and it works well!
Zucchini: Fresh grated zucchini adds moisture. You can substitute it with yellow squash if needed, but zucchini is more common. Don’t forget to squeeze out excess moisture for the best texture.
Sour cream or Greek yogurt: Both add creaminess and moisture. I lean towards Greek yogurt. If you want a dairy-free option, try unsweetened applesauce or coconut yogurt.
Granulated sugar: Regular sugar gives sweetness. You can use coconut sugar for a deeper flavor or maple syrup, but reduce the liquid slightly if using syrup.
Lemon zest and juice: Both are critical for that fresh lemon flavor! If you’re out of lemons, you can use lemon extract in smaller amounts, but fresh is always best.
How Do I Properly Grate Zucchini for This Recipe?
Grating zucchini right can make a big difference in your bread’s texture. Here’s how to do it effectively:
- Wash the zucchini thoroughly to remove any dirt.
- Using a box grater or a food processor, grate the zucchini with the skin on for added color and nutrients.
- After grating, place the zucchini in a clean kitchen towel and squeeze to remove excess moisture. This helps your bread become less soggy and rise better.
By following these steps, you’ll get the perfect amount of zucchini for a moist and flavorful bread! Enjoy baking!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice (about 1-2 lemons)
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or Greek yogurt
- ½ teaspoon ground cinnamon (optional)
- Powdered sugar, for dusting (optional)
Time Needed:
This delightful lemon zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow it to cool for another 10-15 minutes in the pan before transferring it to a wire rack. So, you’re looking at around 1 hour and 30 minutes total before you can enjoy a delicious slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease a 9×5-inch loaf pan or get ready to line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, and optional cinnamon. Whisk these together until they are evenly mixed.
3. Combine Sugar and Oil:
In a large mixing bowl, mix the granulated sugar and vegetable oil together until it’s well combined and smooth. This step helps to incorporate air for a fluffier bread.
4. Add Eggs and Flavorings:
Add the eggs one at a time, making sure to beat well after each addition for a lovely, airy texture. Then, stir in the vanilla extract, lemon zest, and lemon juice until mixed in well.
5. Incorporate Zucchini and Sour Cream:
Gently mix the grated zucchini and sour cream into the wet mixture. This combination not only adds moisture but also helps achieve that lovely texture. Yum!
6. Combine Wet and Dry Ingredients:
Now, slowly add the dry ingredient mixture to the wet one. Gently fold the ingredients together until just combined—be careful not to overmix, as this can make the bread tough.
7. Bake the Bread:
Pour your batter into the prepared loaf pan and smooth the top. Pop it into your preheated oven and bake for 50-60 minutes. Keep your eye on it, and check for doneness with a toothpick—if it comes out clean, it’s ready!
8. Cool and Serve:
Once baked, take the bread out of the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. For a sweet finish, you can dust the top with powdered sugar before serving!
Now, slice up that lovely lemon zucchini bread and enjoy! It’s perfect for breakfast, a snack, or even dessert. Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute Olive Oil for Vegetable Oil?
Yes, you can! Olive oil adds a lovely flavor to the bread. Just keep in mind that it might impart a slightly different taste than vegetable oil, but it pairs beautifully with the lemon.
How Can I Ensure My Zucchini Is Not Watery?
To prevent excess moisture, grate your zucchini and then squeeze it in a clean kitchen towel to remove as much liquid as possible before adding it to the batter. This will help keep your bread from becoming soggy!
Can I Make This Recipe Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend. Make sure your blend contains xanthan gum, or add 1/2 teaspoon of it to help with the texture. The bread should still turn out delightful!
How Should I Store Leftovers?
Store any leftover lemon 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 it for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy it again!
