This lemon zucchini bread is so moist and full of fresh flavor! It combines grated zucchini with zesty lemon for a delightful twist. It’s perfect for breakfast or an afternoon snack!
I love how easy it is to whip up. Just mix, bake, and enjoy! Don’t be surprised if it disappears quickly—everyone will want a slice! 🍞💚
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can replace it with a gluten-free flour blend if gluten is a concern, but the texture may vary slightly.
Granulated Sugar: Regular sugar works best for sweetness. If you prefer a healthier option, you can use coconut sugar or a sugar substitute like erythritol, but it may change the flavor a bit.
Vegetable Oil: I find vegetable oil keeps the bread moist. You can substitute it with melted coconut oil or applesauce for a lighter version.
Greek Yogurt: It adds moisture and richness. If you don’t have it, use sour cream or even buttermilk. Each will give a slightly different flavor but will still taste great.
Lemon Zest and Juice: Fresh lemon adds the best flavor. If you’re short on fresh lemons, bottled lemon juice and zest from a lemon zesting tool can work in a pinch.
How Do I Get My Zucchini Bread to Be Extra Moist?
To ensure your zucchini bread is super moist, the key is to squeeze the grated zucchini to remove excess moisture before adding it to the batter. This helps prevent the bread from becoming too watery.
- Grate your zucchini, then place it in a clean dish towel and twist to wring out the extra liquid.
- If you’re short on zucchini, just note that this recipe works best with about 1½ cups for optimal moisture and texture.
- Also, measure your ingredients accurately. Too much flour can lead to a dry bread.
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup plain Greek yogurt or sour cream
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus 50-60 minutes to bake. After baking, allow the bread to cool for about 15 minutes in the pan. Once it’s cooled, you can dig in and enjoy your delicious lemon zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the bread bakes evenly. Prepare your 9×5-inch loaf pan by greasing it with some butter or spray and dusting it with flour, or line it with parchment paper for an easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This helps to evenly distribute the leavening agents and spices. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar and vegetable oil until well combined. Next, add the eggs one at a time, mixing well after each addition until the mixture is smooth. Stir in the vanilla extract, lemon zest, and fresh lemon juice to give that bright, zesty flavor to the batter.
4. Incorporate the Zucchini and Yogurt:
Add the grated zucchini and Greek yogurt (or sour cream) to the wet mixture, mixing until everything is combined. The zucchini will add moisture and texture to the bread, while the yogurt helps keep it tender.
5. Combine Wet and Dry Mixtures:
Slowly fold the dry ingredient mixture into the wet ingredients. Use a spatula to gently mix until just combined—be careful not to overmix, as this can make the bread tough.
6. Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps to ensure a nice rise while baking.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the bread; if it comes out clean or with a few crumbs, it’s ready to go!
8. Cool Before Serving:
Once baked, let the bread cool in the pan for about 15 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing. This cooling time helps the bread set and makes it easier to slice.
Enjoy your moist and flavorful lemon zucchini bread with a cup of tea or coffee, or just on its own! Happy baking!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may result in a denser texture. Try using half whole wheat and half all-purpose flour for a lighter loaf while still reaping the health benefits.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need 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 in plastic wrap or foil before freezing.
Can I Omit the Greek Yogurt or Sour Cream?
While Greek yogurt or sour cream adds moisture and richness, you can omit it if you don’t have any on hand. Just replace it with an equal amount of applesauce or add an extra tablespoon of vegetable oil to maintain some moisture.
How Do I Adjust the Sweetness of the Bread?
If you prefer a less sweet bread, you can reduce the sugar by up to ¼ cup. Just keep in mind that it may alter the overall flavor and texture slightly, but it should still be delicious!
