This moist lemon zucchini bread is a yummy treat! It blends fresh zucchini and zesty lemon for a refreshing flavor. Plus, it’s super easy to make!
I love how this bread makes my kitchen smell amazing. It’s perfect for breakfast or a snack. You might even want to share it with friends—if you can resist eating it all yourself! 😄
Key Ingredients & Substitutions
All-purpose flour: This is your base. If you’re looking for a healthier twist, you can use whole wheat flour. Just know the texture will change a bit, and you may need to add a little extra liquid.
Vegetable oil: I like to use vegetable oil for its neutral flavor. However, canola oil, melted coconut oil, or even applesauce can be used for a healthier option!
Zucchini: Fresh, grated zucchini is key! If you don’t have zucchini, grated carrots work as a nice substitute, though the flavor will be different. Just remember to squeeze out excess moisture.
Sour cream: While it adds moisture, it’s optional. You could swap it with Greek yogurt or buttermilk if that’s what you have on hand.
Lemon juice and zest: These brighten up the bread! Fresh lemons are best, but bottled juice can work in a pinch. Just use less if it’s concentrated.
How Do You Avoid Overmixing the Batter?
Overmixing can make your zucchini bread tough. To avoid this, combine the dry and wet ingredients just until you see no streaks of flour. The batter will still be slightly lumpy. This helps keep your bread light and moist!
- Use a spatula to gently fold in the dry ingredients.
- Stop mixing as soon as everything is combined; small lumps are okay!
Also, be careful not to pack the shredded zucchini. Lightly fluff it before measuring for best results!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (plus extra for garnish)
- 1 tablespoon lemon juice
- 1½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream (optional, for extra moisture)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. Allow for an additional 10 minutes to cool before glazing. In total, you’ll need about an hour and a half from start to finish—perfect for a delightful treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). Next, grease and flour a 9×5-inch loaf pan to ensure your bread doesn’t stick once it’s baked.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour. Set this bowl aside for now.
3. Combining the Wet Ingredients:
In a large bowl, beat together the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Use a whisk or mixer until everything is smoothly blended and well combined.
4. Adding Zucchini and Sour Cream:
Now, stir in the grated zucchini and sour cream (if using) to your wet mixture. This adds moisture and flavor to the bread!
5. Mixing Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients. Gently mix just until everything is combined; be careful not to overmix as this will make the bread tough.
6. Baking the Bread:
Pour the batter evenly into your prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until you insert a toothpick into the center, and it comes out clean. Your kitchen should smell heavenly by now!
7. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After this, carefully transfer it to a wire rack to cool completely.
8. Making the Glaze:
While it cools, whisk together the powdered sugar and lemon juice in a small bowl until it’s smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar as needed.
9. Glazing the Bread:
Once the bread is completely cool, drizzle the glaze over the top. Sprinkle extra lemon zest for that lovely touch!
10. Slice and Enjoy:
Your moist lemon zucchini bread is now ready to be sliced and enjoyed! Store any leftovers covered at room temperature for up to 3 days, or refrigerate them for up to a week.
Enjoy each bite of your delightful, zesty creation!
Frequently Asked Questions about Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour is a great substitute, but it may make the bread denser. If using whole wheat, consider adding a little extra liquid to keep the bread moist.
How Can I Make This Recipe Dairy-Free?
To make this recipe dairy-free, simply omit the sour cream. You can substitute it with a dairy-free yogurt or applesauce to maintain moisture in the bread.
Can I Freeze the Bread?
Absolutely! You can freeze the bread once it’s cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. Thaw at room temperature before enjoying!
What Should I Do If My Zucchini Bread Is Too Moist?
If your zucchini bread is too moist, it’s likely due to excess moisture from the zucchini. Next time, make sure to drain the grated zucchini by pressing it in a clean kitchen towel or strainer to remove excess liquid before adding it to the batter.
