This moist lemon zucchini bread is a sunny treat that’s perfect for breakfast or a snack. It’s fluffy and packed with fresh lemon flavor, balanced by the goodness of zucchini!
You’ll love how easy it is to whip up. I like to enjoy it warm with a pat of butter. And if there’s any left, I share it—most of the time! 😉
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture without a strong flavor. If you don’t have zucchini, you can substitute grated apples or carrots for a different texture and taste.
Lemon Juice and Zest: Use fresh lemons for the best flavor. If you’re in a pinch, bottled lemon juice can work, but fresh zest is hard to replace. Try using orange zest for a delightful twist!
Vegetable Oil: I prefer vegetable oil for its neutral taste, but you can also use melted coconut oil or even applesauce for a lighter alternative.
Sour Cream: This is optional but adds a lot of moisture. If you want to keep it dairy-free, try using almond yogurt instead. It works like a charm!
How Can I Ensure My Zucchini Bread Is Moist and Fluffy?
To get that perfect moist texture, it’s crucial not to overmix the batter! Mix until just combined and then gently fold in zucchini for a fluffy result. Also, squeezing excess water from the zucchini helps maintain the bread’s structure.
- Grate the zucchini and place it in a clean kitchen towel. Twist to remove excess liquid before adding to the batter.
- Make sure your eggs and any dairy are at room temperature. This helps them incorporate better for a smoother batter.
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Core Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 1-2 lemons)
- 1/4 cup fresh lemon juice
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 to 2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup sour cream or plain yogurt (optional, for extra moisture)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This delicious lemon zucchini bread will take you about 15 minutes to prepare and 55-65 minutes to bake. Let it cool for a little while, and you’re ready to enjoy a slice! Total time including cooling: approximately 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While your oven is heating, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest until everything is well combined. This will ensure your bread rises perfectly!
3. Prepare the Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together until the mixture looks light and fluffy. Then, add in the vegetable oil, fresh lemon juice, and vanilla extract. Mix well until everything is smooth.
4. Combine Wet and Dry Ingredients:
Now, it’s time to bring the two mixtures together! Gradually add the dry ingredients into the wet ingredients, folding them together gently. Be careful not to overmix; we want to keep that light texture!
5. Add Zucchini and Optional Ingredients:
Gently fold in the grated zucchini. If you’re using sour cream or yogurt, add that in as well. Feel free to toss in the chopped walnuts or pecans if you like a nutty crunch.
6. Pour Into the Pan:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to make sure it’s even. This will help the bread bake evenly!
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your bread is ready!
8. Cool Down:
Remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely. This step is important for the perfect texture!
9. Add a Special Touch:
Once your bread is completely cooled, you can dust the top with powdered sugar or drizzle on a simple lemon glaze made from powdered sugar mixed with a little lemon juice for added sweetness and flavor.
Enjoy your moist, flavorful lemon zucchini bread with a warm cup of tea or coffee! It’s sure to brighten your day!
FAQ for Moist Lemon Zucchini Bread Recipe
Can I Substitute the Zucchini with Anything Else?
Yes! If you don’t have zucchini, grated apples or carrots can work well as substitutes. They will add moisture and a slight sweetness, but the texture will be different.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure it’s wrapped tightly!
Is It Possible to Make This Recipe Dairy-Free?
Absolutely! You can easily make this recipe dairy-free by omitting the sour cream or yogurt and replacing it with a dairy-free yogurt alternative. You can also use almond milk or plant-based milk for added moisture.
What Variations Can I Try with This Recipe?
Feel free to get creative! You can add a dash of cinnamon or nutmeg for warmth, or throw in some chocolate chips for a sweet twist. You might also want to replace half the all-purpose flour with whole wheat flour for a healthier option!
