This moist lemon zucchini bread is a tasty treat that combines fresh zucchini and zesty lemon for a nice twist. It’s soft, sweet, and perfect for any time of the day!
Making this bread is a fun way to use up that extra zucchini, plus your kitchen will smell amazing! I love having it with a cup of tea—it just feels cozy! ☕
Key Ingredients & Substitutions
Flour: All-purpose flour is your go-to for this recipe. You could swap in whole wheat flour for a denser loaf, but keep in mind it may alter the texture slightly.
Zucchini: Grate fresh zucchini, but if it’s out of season, you can use store-bought frozen zucchini. Just make sure to thaw and drain it well.
Sugar: Granulated sugar is standard here, but for a healthier option, you could use coconut sugar or honey. Just add a bit less honey since it’s sweeter.
Greek Yogurt: This adds moisture; you can substitute it with sour cream, or even unsweetened applesauce for a lighter option.
Nuts: If you’re not a fan of walnuts or pecans, you could leave them out or use chocolate chips for a different sweetness.
What’s the Best Way to Grate Zucchini for This Bread?
Grating zucchini properly is important for keeping your bread moist. Here’s how to do it:
- Start by washing and trimming the ends of your zucchini.
- Use a box grater or food processor to grate it. Choose a medium hole for a nice blend of texture.
- After grating, place the zucchini in a clean kitchen towel and twist it to squeeze out as much moisture as possible.
This step is key to prevent your bread from becoming soggy! You want the zucchini to add flavor without extra water content.
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup plain Greek yogurt or sour cream
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow a little extra time for cooling before slicing and enjoying!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until they’re well mixed, and set this bowl aside. This will keep everything evenly distributed in your batter!
3. Combine Wet Ingredients:
In a large mixing bowl, beat the sugar and eggs together until they’re light and fluffy. Then, add in the vegetable oil, vanilla extract, lemon zest, and lemon juice. Mix until everything is nicely combined. This mixture will bring all the lovely flavors together!
4. Add Zucchini and Yogurt:
Next, stir in the grated zucchini and Greek yogurt (or sour cream) into the wet ingredients. This will add moisture and richness to the bread.
5. Fold in Dry Ingredients:
Now it’s time to bring the dry ingredients into the mix. Gradually fold the dry mixture into the wet ingredients. Be careful not to overmix—just stir until everything is combined, and you don’t see any dry flour.
6. Add Nuts (if using):
If you like nuts, gently fold in the chopped walnuts or pecans for additional crunch and flavor.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. This will help it rise evenly as it bakes!
8. Bake the Bread:
Bake the bread in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking to prevent overbaking!
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This will help the bread set nicely!
10. Optional Glaze:
If you want to add a little extra zing, mix powdered sugar with fresh lemon juice to create a simple glaze. Drizzle it over the cooled bread for a lovely finishing touch!
Enjoy your moist, flavorful lemon zucchini bread! It’s perfect as a snack, breakfast, or even dessert! 🍞🍋
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give the bread a heartier texture and slightly nutty flavor. However, consider using half whole wheat and half all-purpose flour for the best results and 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. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to slice it before freezing for convenient servings!
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, sour cream works great. You can also use plain yogurt, but throat it may result in a slightly less rich texture. Alternatively, unsweetened applesauce can be used for a lighter option!
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to mix in chocolate chips, dried fruits, or even spices like cinnamon for additional flavor. Just keep an eye on the moisture content if you add a lot of extra ingredients.
