This moist lemon zucchini bread is a delightful treat that smells amazing while baking. Packed with fresh zucchini and a zesty lemon flavor, it’s perfect for breakfast or a snack!
I love how this bread is sweet but not too sweet, making it a great choice anytime. Plus, you get your veggies in—so you can enjoy a slice guilt-free! 😊
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect here. If you’re looking for a healthier option, whole wheat flour can work, but expect a denser texture.
Vegetable Oil or Butter: Both make a moist bread, but I usually lean towards vegetable oil for a lighter feel. If you’re dairy-free, stick with oil.
Granulated Sugar: Feel free to swap with coconut sugar or honey, but adjustments in liquid might be needed. I like using a mix of sugar and honey for extra flavor.
Zucchini: Fresh grated zucchini provides moisture. If you have summer squash, that can substitute well. Just make sure to squeeze out excess liquid before adding!
Greek Yogurt or Sour Cream: This is optional but truly enhances the moisture. You can replace it with applesauce if you prefer a lower-fat option.
How Do I Ensure My Zucchini Bread Is Moist?
To keep your lemon zucchini bread moist, the key lies in proper preparation. Here are some tips to follow:
- Grate the zucchini finely and, if desired, pat it dry with a paper towel. This helps prevent excess moisture from making the batter too wet.
- Avoid overmixing the batter! Mix just until combined to keep the bread light and fluffy.
- Incorporate an optional ingredient like Greek yogurt or a bit of applesauce for added moisture.
- Don’t skip the cooling time! Let it rest in the pan for 10 minutes to firm up before transferring to a rack.
By following these steps, your zucchini bread will turn out deliciously moist every time!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice (about 1-2 lemons)
Other Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup plain Greek yogurt or sour cream (optional for extra moisture)
- ½ cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
You will need about 15 minutes for preparation and approximately 50-60 minutes for baking. After baking, allow the bread to cool in the pan for 10 minutes and then fully cool on a wire rack, making the total time around 1.5 hours.
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, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if you’re using it). Set this mixture aside for later.
3. Combine the Wet Ingredients:
In a large bowl, beat together the sugar and vegetable oil (or melted butter) until fully combined. Add in the eggs one at a time, mixing well after each addition to ensure everything is blended smoothly.
4. Add Flavor:
Stir in the vanilla extract, lemon zest, and fresh lemon juice. This will give your bread a wonderful citrus flavor!
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make your bread dense.
6. Fold in Zucchini and Yogurt:
Add the grated zucchini and Greek yogurt (if using) to the batter, folding it in gently until everything is evenly distributed. You can also add chopped nuts at this point if you like.
7. Pour and Smooth:
Carefully pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake:
Bake in the preheated oven for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool Down:
Once baked, remove it from the oven and let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Optional Glaze:
If you want an extra touch of sweetness, you can drizzle a simple glaze made from powdered sugar and lemon juice over the cooled bread.
Enjoy your delicious, fragrant lemon zucchini bread as a delightful snack or a perfect addition to breakfast!
FAQ for Moist Lemon Zucchini Bread
Can I Use Other Types of Flour?
Yes! While all-purpose flour is recommended, you can use whole wheat flour for a heartier texture. If using gluten-free flour, make sure it’s a suitable blend that can substitute directly for all-purpose flour.
How Do I Store Leftover Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge when ready to enjoy!
Can I Replace the Zucchini?
Absolutely! Grated apples, carrots, or even mashed bananas can be used as substitutes for zucchini. Just ensure they are similarly moisture-rich to keep the bread from drying out.
How Can I Make the Bread Less Sweet?
If you’d like a less sweet loaf, reduce the granulated sugar by ¼ cup without disturbing the other ingredients. You can also add a bit of extra lemon juice or zest for a tangy flavor that balances the sweetness!
