This lemon zucchini bread is a delightful treat that’s moist and bursting with fresh flavors. The hint of lemon pairs perfectly with the soft zucchini, making every bite refreshing!
I love how easy it is to whip up this bread. Just mix, pour, and bake! It’s perfect for breakfast or a snack—no one can resist a slice (or two!) with tea. 🍋🥒
Key Ingredients & Substitutions
Flour: All-purpose flour gives the best structure to this bread. If you’re looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the right texture.
Zucchini: Fresh zucchini adds moisture. If you can’t find zucchini, you could try finely shredded carrots, but keep in mind the flavor will change a bit. Always squeeze out excess liquid for any option.
Greek Yogurt/Sour Cream: These ingredients keep the bread moist. You can swap them with plain yogurt or buttermilk. If you want a non-dairy option, unsweetened almond yogurt works nicely!
Nuts: I love using walnuts for some crunch, but feel free to omit them for a nut-free version. Chocolate chips also make a fun substitute for a sweeter touch!
How Do I Ensure My Zucchini Bread is Moist and Not Soggy?
Achieving the perfect texture is key with this recipe. Here are some tips:
- Grate the zucchini finely and make sure to squeeze out as much excess liquid as you can. This keeps the bread from getting soggy.
- Measuring your flour accurately is crucial. Too much flour can make it dry, so spoon it into your measuring cup instead of scooping!
- Avoid over-mixing after adding the dry ingredients. Mix until just combined to keep it light and fluffy.
- Don’t skip on letting it cool – a warm loaf can crumble when sliced! Cooling completely on a wire rack helps maintain its structure.
With these tips and modifications, your lemon zucchini bread will be a delightful treat! Enjoy baking!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
Wet Ingredients:
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/2 cup plain Greek yogurt or sour cream
Add-ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. Don’t forget to let it cool for 10 minutes before slicing—this keeps it from falling apart!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Whisk them together until blended and set aside.
3. Beat the Wet Ingredients:
In a large mixing bowl, pour in the granulated sugar and vegetable oil. Beat them together until well combined, then add the eggs one at a time, beating well after each addition. Next, add the vanilla extract, lemon zest, and lemon juice to the mixture and stir until smooth.
4. Combine Ingredients:
Mix in the Greek yogurt or sour cream until everything is well blended. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to over-mix!
5. Fold in the Zucchini:
Gently fold in the grated zucchini and, if using, the chopped walnuts or pecans. Make sure the zucchini is well-drained to keep the bread from becoming too soggy.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cooling Time:
Once baked, let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. This step is important to ensure your bread holds its shape!
8. Optional Glaze:
If you want to add a little extra sweetness and lemon flavor, mix together some powdered sugar with lemon juice and drizzle it over the cooled bread.
Enjoy your moist, flavorful lemon zucchini bread with a cup of tea or coffee!
FAQ about Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini, but make sure to thaw it completely and drain off as much excess moisture as possible. This will help prevent the bread from becoming soggy.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn!
Can I Substitute Ingredients?
Absolutely! If you don’t have Greek yogurt or sour cream, you can use plain yogurt or buttermilk. For a dairy-free option, try using almond yogurt. If you’d like to reduce sugar, you can experiment with using honey or a sugar substitute, but be aware that it may alter the texture slightly.
What Can I Serve with Lemon Zucchini Bread?
This bread is delicious on its own, but you can also serve it with butter, cream cheese, or even a sprinkle of powdered sugar on top. Pair it with a hot cup of tea or coffee for the perfect treat!
