This moist lemon zucchini bread is a delightful treat! It’s made with fresh zucchini and zesty lemon for a refreshing flavor that’s both sweet and tangy.
If you’re like me, you can’t resist a slice fresh from the oven! Add a bit of butter on top, and it’s a perfect afternoon snack or breakfast. Yum!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here. It adds moisture and keeps the bread tender. If you don’t have any, you can substitute with grated carrots for a different twist.
Lemon Juice and Zest: The zing from lemon juice and zest gives this bread its refreshing flavor. You can use bottled lemon juice, but fresh is always best. Try lime juice if you’re looking for something different.
Plain Yogurt or Sour Cream: These ingredients add moisture to the bread. If you’re looking for lower-fat options, unsweetened applesauce works nicely as a substitute.
Vegetable Oil: While vegetable oil is great for this recipe, you can use melted coconut oil or even unsweetened applesauce if you want to cut back on fat.
How Can I Make Sure My Zucchini Bread is Moist?
To ensure your zucchini bread stays moist, remember these simple tips:
- Do not squeeze out excess moisture from the grated zucchini; the moisture is key for a tender loaf.
- Using yogurt or sour cream adds creaminess and moisture. Don’t skip it!
- Don’t overmix the batter. Mix until just combined to keep the bread fluffy.
- Check for doneness with a toothpick—it should come out clean, but some crumbs are okay.
Following these tips will guarantee you a deliciously moist lemon zucchini bread every time! 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 teaspoon ground cinnamon (optional)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¾ cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup plain yogurt or sour cream (for extra moisture)
Time Needed:
This delightful lemon zucchini bread takes about 15 minutes to prepare. You’ll then need to bake it for 55-65 minutes. Allow about 15 minutes for cooling in the pan and let it cool completely on a wire rack before slicing. So, in total, you’re looking at approximately 1 hour and 30 minutes from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly. While that’s happening, grease and flour a 9×5-inch loaf pan, or 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 powder, baking soda, salt, and ground cinnamon if you’re using it. This helps to evenly distribute the leavening agents. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until you have a smooth mixture. It should resemble a slightly thick batter!
4. Incorporate Lemon Flavor:
Add the lemon zest and freshly squeezed lemon juice into the wet mixture and stir well to combine. This is where the wonderful lemon flavor starts to shine!
5. Add Zucchini and Yogurt:
Next, add in the grated zucchini and yogurt (or sour cream). Mix this until everything is nicely combined. You should see a lovely, moist mixture starting to form.
6. Combine Wet and Dry Ingredients:
Now, gradually fold the dry ingredients into the wet mixture. Be gentle and mix until it’s just combined—overmixing can lead to a dense bread, and we want it light and airy.
7. Pour into the Prepared Pan:
Pour your batter into the prepared loaf pan. Use a spatula to spread it out evenly. It’s ready for the oven!
8. Bake:
Bake in the preheated oven for about 55-65 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
9. Cool the Bread:
Once it’s done, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. The aroma will make it tough to wait!
10. Optional Glaze:
If you’d like to add an extra lemony touch, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice to make a glaze. Drizzle it over the cooled bread for a lovely finishing touch!
Enjoy your moist, flavorful lemon zucchini bread with a cup of tea or coffee! It’s sure to become a favorite.
Frequently Asked Questions (FAQ)
Can I Substitute Other Ingredients?
Absolutely! You can use melted coconut oil instead of vegetable oil for a different flavor. For the yogurt or sour cream, unsweetened applesauce works as a great low-fat alternative.
How Do I Keep My Zucchini Bread from Being Dense?
To avoid dense bread, make sure not to overmix your batter. Mix just until all ingredients are combined. Also, ensure you measure the flour correctly—spooning it into the measuring cup without packing it down helps maintain lightness.
Can I Make This Bread Ahead of Time?
Definitely! You can prepare the batter a day in advance and store it in the refrigerator. Just be sure to bake it within 24 hours for the best results. It also freezes well—slice and wrap the bread tightly in plastic wrap, then place it in a freezer bag for up to 3 months.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To maintain the bread’s moisture, you might wrap it in plastic wrap.
