This Moist Lemon Zucchini Bread is bursting with fresh citrus goodness! It’s soft, sweet, and the perfect treat for any time of the day. Plus, it sneaks in some healthy zucchini!
Whenever I bake this, my kitchen smells amazing, and I can’t resist having a slice with my morning coffee. The mix of lemon and zucchini is just so refreshing! 🍋
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you’re looking for a healthier alternative, consider using whole wheat flour or a gluten-free blend. Just note that this may change the texture slightly.
Zucchini: Fresh, grated zucchini adds moisture. You can substitute it with grated carrot or even applesauce for sweetness, but the flavor will differ.
Lemon zest and juice: Fresh lemon gives the best flavor. If you’re short on lemons, bottled lemon juice will work, but the taste may not be as vibrant. You could also use orange zest for a twist.
Greek yogurt or sour cream: These keep the bread moist. If you need a dairy-free option, use coconut yogurt or a dairy-free sour cream substitute.
Nuts: I often add walnuts for a nice crunch. If you’re nut-free, feel free to skip them or replace them with seeds, like sunflower or pumpkin seeds.
How Do I Ensure My Zucchini Bread is Moist and Flavorful?
To keep your lemon zucchini bread moist, pay extra attention to how you prepare your ingredients. Here are some tips:
- Squeeze the Zucchini: After grating, make sure to squeeze excess water from the zucchini. This prevents the bread from getting too soggy.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can make the bread dense.
- Check for Doneness: Baking time can vary, so check your bread 5 minutes before the suggested time. A toothpick should come out clean or with a few moist crumbs.
Following these simple steps will help you make the best lemon zucchini bread possible!
Moist Lemon Zucchini Bread with Fresh Citrus Flavor
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup plain Greek yogurt or sour cream
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This tasty lemon zucchini bread takes about 15 minutes to prepare and about 55-65 minutes to bake. You’ll want to set aside about 10 minutes for it to cool in the pan, plus some time for it to cool completely on a wire rack before slicing. In total, you’re looking at around 1 hour and 30 minutes from start to finish—perfect for a cozy baking day!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5 inch loaf pan or line it with parchment paper to make removal easier later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest. Make sure everything is well combined, then set this bowl aside for later use.
3. Cream the Butter and Sugar:
In a large bowl, take your softened butter and granulated sugar and beat them together until the mixture is light and fluffy. This should take about 3-4 minutes. It’s an important step to create that lovely texture!
4. Incorporate Eggs and Flavors:
Now, add the eggs one at a time, mixing well after each. Then, stir in the vanilla extract and fresh lemon juice. You’re building a delicious, flavorful base!
5. Combine Wet and Dry Ingredients:
Next, gently add the dry mixture to the wet mixture. Mix just until everything is combined—be careful not to overmix, as this can make the bread dense.
6. Add Zucchini and Yogurt:
Now it’s time to fold in the grated zucchini and Greek yogurt (or sour cream). Stir gently until evenly incorporated. If you’re using nuts, fold them in at this stage for a nice crunch!
7. Transfer Batter to Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula for even baking.
8. Bake to Perfection:
Your creation will bake in the oven for about 55-65 minutes. Make sure to check for doneness with a toothpick—it should come out clean or with a few moist crumbs attached.
9. Cool the Bread:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step helps keep it moist and fluffy inside.
10. Slice and Savor:
Once cooled, slice the lemon zucchini bread and enjoy the delightful fresh flavor! It pairs beautifully with a cup of tea or coffee. If you have leftovers, wrap them tightly or store them in an airtight container to keep it fresh for several days.
Baking this bread is a wonderful way to brighten up your day with its zesty taste and soft texture!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the bread may be denser, so you might need to adjust the liquid slightly by adding an extra tablespoon or two of yogurt or lemon juice to maintain moisture.
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 bread tightly in plastic wrap and place it in the fridge for up to a week, or freeze it for up to 3 months. Just ensure it’s completely cooled before freezing!
Can I Add Other Fruits or Nuts?
Absolutely! Feel free to add other fruits, like blueberries or chopped apples, or different nuts like almonds or pecans. Just keep the total dry ingredient measurements similar to maintain the right consistency.
Is It Necessary to Squeeze the Zucchini? Why?
Squeezing the grated zucchini is essential to remove excess moisture that can make the bread soggy. After grating, place the zucchini in a clean kitchen towel and wring out the liquid before adding it to the batter.
