This lemon zucchini bread is a soft and tasty treat that blends sweet and zesty flavors. Each slice is filled with fresh, moist goodness, perfect for a snack or breakfast!
I love how easy it is to whip up this bread. Just mix, bake, and enjoy! Sometimes, I even top it with a bit of frosting—because why not? 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for your bread. If you want a lighter option, you can use whole wheat flour or a gluten-free blend. Just note that using whole wheat might give it a denser texture.
Zucchini: Grated zucchini adds moisture without a strong flavor. If zucchini isn’t available, try using grated carrots or applesauce for a different twist.
Sour Cream/Yogurt: These ingredients keep the bread moist and add slight tang. If you’re avoiding dairy, a plant-based yogurt can work well here, or even coconut yogurt for a hint of extra flavor.
Vegetable Oil: This adds richness. You could substitute with melted coconut oil or applesauce for lowering fat content—the applesauce can make it sweeter.
How Do I Ensure My Zucchini Bread Stays Moist?
Keeping your bread moist starts with the right balance of wet and dry ingredients. Here’s how to maintain that delightful texture:
- Grate your zucchini finely and don’t squeeze out all its moisture. The water helps keep the bread soft.
- Use oil instead of butter, as it helps keep the bread moister for longer.
- Incorporate sour cream or yogurt in the batter; it brings a wonderful moistness and flavor.
- Be careful not to overmix. Once you add the dry ingredients, mix until just combined for the best rise and texture.
Finally, let your bread cool fully before slicing. This wait allows it to set up nicely and remain moist!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup sour cream or plain yogurt (for added moisture)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful lemon zucchini bread will take about 15 minutes of prep time and around 55-65 minutes to bake. After baking, be sure to allow it to cool for about 15 minutes in the pan, and then let it cool fully on a wire rack before slicing. The total time for making and enjoying your moist lemon zucchini bread is roughly 1.5 to 2 hours!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats, grease and flour a 9×5 inch loaf pan. Alternatively, you can line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest. This will ensure the leavening agents are evenly distributed. Set this bowl aside.
3. Combine Wet Ingredients:
In a large bowl, cream the sugar and vegetable oil together until well combined. Next, add the eggs one at a time, beating well after each addition to blend everything nicely.
4. Add Flavorful Ingredients:
Stir in the vanilla extract and fresh lemon juice to your wet mixture. This will infuse your bread with delicious flavors.
5. Combine Wet and Dry Mixtures:
Now, gradually add half of the dry ingredients you mixed earlier to the wet ingredients, stirring just until combined. It’s important not to overmix at this stage to keep the bread tender.
6. Add Zucchini and Dairy:
Gently fold in the grated zucchini and sour cream (or yogurt), making sure everything is well mixed. Then, add the remaining dry mixture and stir until just blended. If you’re adding nuts, fold them in here as well.
7. Pour and Smooth the Batter:
Carefully pour the batter into your prepared loaf pan, smoothing the top with a spatula to create an even surface.
8. Bake Your Bread:
Place the loaf pan in your preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs attached, it’s ready!
9. 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 fully. Once cooled, slice it up and enjoy it plain or with a bit of butter or cream cheese!
Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute Other Ingredients?
Absolutely! You can use whole wheat flour for a denser texture or a gluten-free flour blend if you need it to be gluten-free. For the zucchini, grated carrots or applesauce can also work well. If you don’t have sour cream, plain yogurt or a dairy-free yogurt work as great alternatives!
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to three months. When ready to enjoy, simply thaw at room temperature or warm it slightly in the microwave.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the batter in advance and refrigerate it for up to 24 hours before baking. This will save you time on the day you plan to serve it. Just remember to let the batter sit at room temperature for about 30 minutes before baking for even cooking.
Why Is My Zucchini Bread Dense or Dry?
If your bread turns out dense or dry, it may be due to overmixing the batter or using too much flour. Make sure to spoon and level the flour when measuring and mix the wet and dry ingredients just until combined for the best texture.
