This moist lemon zucchini bread is a perfect treat to brighten your day! With fresh zucchini and a zesty lemon flavor, it’s yummy and oh-so-easy to make.
I love how the zucchini keeps it soft, and that lemony scent? Pure joy! 🍋 A slice with my morning coffee is my little piece of heaven!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you need a gluten-free option, feel free to substitute with a gluten-free flour blend, but make sure it includes xanthan gum for better texture.
Granulated Sugar: This adds sweetness, but you can reduce it a bit if you prefer less sugar. For a healthier alternative, consider using coconut sugar or a sugar substitute like Stevia.
Zucchini: Grated zucchini keeps the bread moist. If fresh zucchini isn’t available, you can substitute with finely grated carrots for a similar texture and sweet flavor.
Yogurt or Sour Cream: Both add moisture. If you want a dairy-free option, consider using almond or coconut yogurt. They work well without changing the flavor too much!
Lemon Juice and Zest: Fresh is best for flavor, but bottled lemon juice can work in a pinch. If you can’t find lemons, a tablespoon of lemon extract can provide a similar taste.
What’s the Best Way to Grate Zucchini?
Grating zucchini is key for this recipe! To achieve the best texture without too much moisture, follow these steps:
- Wash the zucchini thoroughly and cut off the ends.
- Use a box grater or food processor with a grating attachment for quick work.
- After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent a soggy bread!
Doing this will ensure your bread turns out perfectly moist without being overly wet. Enjoy baking! 🎉
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
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup plain yogurt or sour cream
How Much Time Will You Need?
This delightful lemon zucchini bread will take about 15 minutes to prepare, and then you’ll need 50-60 minutes to bake it. After that, give it a little time to cool for about 10 minutes in the pan, and then let it cool completely on a wire rack before slicing. Overall, you’ll be enjoying your delicious creation in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Next, take a 9×5-inch loaf pan and either grease and flour it or line it with parchment paper. This helps your bread come out easily once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. This will ensure your bread rises perfectly!
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar and vegetable oil until they are nicely mixed. Then, add the eggs one at a time, making sure to mix well after each addition. This will give your bread a lovely fluffy texture!
4. Add Flavorings:
Stir in the vanilla extract, lemon zest, and lemon juice into the wet mixture. The lemon will give your bread that bright, fresh flavor!
5. Incorporate the Zucchini and Yogurt:
Now, fold in the grated zucchini and yogurt until everything is just combined. This will keep your bread moist and delicious!
6. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients to the wet mixture, folding gently until it’s just mixed. Be careful not to overmix, as this can make your bread dense.
7. Transfer to the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
9. Cool and Serve:
Once baked, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy your moist, lemony zucchini bread as a delightful snack or breakfast treat!
Happy baking!
FAQs for Moist Lemon Zucchini Bread
Can I Substitute the Zucchini with Other Vegetables?
Absolutely! While zucchini works great for moisture, you can use finely grated carrots or even apples for a different flavor. Just be sure to squeeze out excess moisture if you use apples!
How Can I Make this Recipe Dairy-Free?
You can easily make this recipe dairy-free by substituting the plain yogurt or sour cream with a dairy-free yogurt alternative, such as almond or coconut yogurt. The same goes for butter; you can use coconut oil or any other vegetable oil instead!
What Should I Do If My Bread is Sinking in the Middle?
If your bread sinks, it’s likely due to underbaking or overmixing the batter. Make sure to bake until a toothpick comes out clean and avoid mixing the batter too vigorously!
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
