This lemon zucchini bread is a delicious mix of fresh zucchini and zesty lemon. It’s super moist and just sweet enough to brighten your day!
Baking this bread fills the kitchen with a lovely citrusy smell that makes you want to grab a slice right away. I love enjoying it warm with a pat of butter—yummy!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can use whole wheat flour for a heartier texture or gluten-free blends if needed, but be cautious as it may change the moisture level.
Granulated Sugar: For sweetness, but feel free to swap it with brown sugar for a deeper flavor or a sugar substitute if you need it to be lower in calories.
Vegetable Oil: This gives the bread moisture. If you’d rather, you can use melted coconut oil or applesauce for a lower-fat option. Applesauce might make it a tad denser, but it’s still delicious.
Zucchini: Fresh grated zucchini adds moisture without a strong flavor. If zucchini is unavailable, you could use grated carrots, which will give a similar texture and sweetness.
Sour Cream or Greek Yogurt: Both add creaminess and tang. Greek yogurt offers extra protein. If you’re looking for dairy-free options, try coconut yogurt or a vegan sour cream substitute.
How Do I Incorporate Zucchini Without Making the Bread Soggy?
So, when using zucchini, the goal is to get it just right without adding too much moisture. Here are some key things to remember:
- Grate the zucchini and then squeeze it in a clean kitchen towel to remove excess moisture. This helps keep your bread from becoming too wet.
- Pack the grated zucchini lightly in the measuring cup so you get the right amount without overloading the batter with water.
- Use the freshest zucchini you can find. Aging zucchinis can have more moisture and seeds that could alter the texture of your bread.
These tips will ensure your bread stays light and fluffy while still being moist and delicious!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, packed)
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or plain Greek yogurt
Estimated Time Needed:
This delicious bread takes about 15 minutes to prepare and then 55-65 minutes to bake. You’ll want to allow a little extra time for cooling, so set aside about 1.5 hours total. Perfect for a weekend baking project!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it lightly or lining it with parchment paper. This will help release the bread easily after baking!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This combination of dry ingredients will give your bread the perfect rise and flavor. Set this bowl aside for later.
3. Cream Sugar and Oil:
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat them together until well combined. Next, add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for that lovely aroma!
4. Add Zucchini and Flavor:
Now, add the grated zucchini, lemon zest, lemon juice, and sour cream (or Greek yogurt) to the wet mixture. Mix everything together until well combined—this is where all the moistness comes from!
5. Combine Dry and Wet Ingredients:
Gradually fold the dry ingredient mixture into the wet ingredients. Use a spatula and be gentle—mix just until everything is combined. Overmixing can make the bread tough, and we want it super moist and fluffy!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula to make it nice and even for baking.
7. Bake the Bread:
Place the loaf pan in the oven and bake for about 55-65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few crumbs attached.
8. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is crucial to ensure the texture stays perfect!
9. Slice and Enjoy:
Once cooled, slice the bread and serve it as a delightful snack or a delicious breakfast treat. If you like, drizzle a simple lemon glaze over the top or dust with powdered sugar for an extra touch. Enjoy your moist lemon zucchini bread!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it thoroughly and drain any excess moisture before grating or incorporating it into the batter. This keeps your bread from becoming too soggy.
How Should I Store Leftover Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend the shelf life for about a week. Just make sure to wrap it well to prevent it from drying out!
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that measures like regular flour. Make sure it contains xanthan gum or add a bit to help with texture.
How Can I Make This Bread Sweeter or Less Sweet?
If you prefer a sweeter loaf, feel free to add an extra 1/4 cup of sugar. To make it less sweet, you can reduce the sugar by up to 1/3 cup without affecting the texture too much. Just be mindful that it might be a little less moist.
