This moist lemon zucchini bread is a lovely mix of fresh flavors and is sure to brighten your day! The zucchini keeps it soft, while the lemon adds a refreshing zing.
Baking this is a breeze, and your kitchen will smell amazing! I love to enjoy it with a cup of tea or coffee – it’s like a little slice of sunshine on your plate. ☕🍋
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this recipe, but if you need a gluten-free option, try using a 1:1 gluten-free baking flour mix. This helps maintain the structure and moisture of the bread.
Zucchini: Grated zucchini is what gives this bread its moist texture. If you don’t have zucchini, you could try grated carrots, but they will alter the flavor slightly.
Lemon Zest & Juice: Fresh lemon juice and zest are key to that bright flavor. If you’re short on fresh lemons, bottled lemon juice can work in a pinch, but fresh is always best for intensity. If you’re in a bind, orange zest can add a nice twist!
Greek Yogurt: It helps keep the bread moist. If you want a lighter option, consider using applesauce or even buttermilk for a similar texture. This can also cut down on fat!
Vegetable Oil: If you’re looking for a healthier substitute, you can replace it with melted coconut oil or avocado oil for a different flavor profile.
Why Is It Important to Squeeze the Zucchini?
Squeezing the grated zucchini helps remove excess moisture, which is crucial for a well-structured bread that isn’t soggy. Too much water from the zucchini can lead to a dense texture. Here’s how to do it:
- After grating the zucchini, place it in a clean kitchen towel or cheesecloth.
- Twist the towel to wring out as much moisture as possible.
- It’s helpful to do this in batches for easier handling.
This small step makes a big difference in achieving that perfect moistness without being overly wet! Enjoy baking!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt or sour cream
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
- Optional: 1/2 teaspoon ground cinnamon or nutmeg for subtle warmth
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes of prep time and around 55-65 minutes of baking. Be sure to let it cool for a bit after baking, so the flavors settle in! The total time is roughly 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a 9×5-inch loaf pan and grease and flour it, or simply line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together your all-purpose flour, baking soda, baking powder, salt, and lemon zest. If you’re adding cinnamon or nutmeg, go ahead and include that too. This mix will add flavor and structure to your bread.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together until well combined. Then add in the oil, fresh lemon juice, vanilla extract, and Greek yogurt (or sour cream). Stir well to create a smooth mixture.
4. Mix It All Together:
Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently until everything is just combined—try not to overmix, as this can affect the texture of the bread!
5. Add the Zucchini:
Now it’s time to fold in the grated zucchini. Make sure it’s evenly distributed throughout the batter for the best texture!
6. Pour into Pan and Bake:
Pour the batter into your prepared loaf pan, spreading it out evenly. Now place it in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick in the center—the toothpick should come out clean.
7. Cool Down:
Once baked, take the bread out and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This helps prevent it from getting soggy.
8. Serve and Enjoy:
Once cooled, slice your moist lemon zucchini bread and serve! You can enjoy it plain or drizzle on a light lemon glaze if you’re feeling fancy. It’s perfect for breakfast or a delicious afternoon snack!
Happy baking! Enjoy your fresh, moist lemon zucchini bread! 🍞🍋
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute half or all of the all-purpose flour with whole wheat flour. Just keep in mind that this may change the texture slightly, making it denser. You might want to reduce the amount of liquid a bit to compensate for the extra moisture absorption of whole wheat flour.
How Do I Store Leftover Zucchini Bread?
To store leftovers, place the zucchini bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 3 days, or for longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
Can I Make This Recipe Dairy-Free?
Yes! To make the recipe dairy-free, simply replace Greek yogurt with a dairy-free yogurt alternative or use applesauce. Also, ensure your substitute shows no added dairy ingredients, and your bread will still be moist!
What Can I Substitute for Granulated Sugar?
If you’re looking to substitute granulated sugar, you can use coconut sugar or a sugar substitute such as stevia or monk fruit sweetener. Just check the conversion ratios, as they can vary between sweeteners!
