This moist lemon zucchini bread is a sunny treat for any time of the day! With fresh zucchini and zesty lemon, it’s bursting with flavor and just the right amount of sweetness.
I love enjoying a slice with my morning coffee—it’s like a little sunshine in my day! Plus, it’s a great way to sneak in some veggies without even noticing. 🍋🥒
Key Ingredients & Substitutions
Zucchini: The star of the show! Choose a fresh, firm zucchini. You can use yellow squash if you need a substitute. Don’t forget to squeeze out excess moisture—this helps keep your bread from getting soggy!
Lemon Zest and Juice: Fresh lemon is the best! If you don’t have fresh lemons, bottled lemon juice works in a pinch. You could also try lime for a different twist!
Greek Yogurt: This adds moisture and a little tang. You can swap it for sour cream or even plant-based yogurt for a dairy-free option. I often use coconut yogurt for added flavor.
Vegetable Oil: While I love using vegetable oil for its neutral taste, melted coconut oil is a fantastic alternative. It adds a light coconut flavor that goes well with the lemon and zucchini!
How Do I Make Sure My Bread Comes Out Moist and Delicious?
To keep your zucchini bread moist, focus on a few key techniques:
- Make sure to squeeze out excess liquid from the grated zucchini. This step prevents the bread from becoming too dense or soggy.
- Don’t overmix your batter! Once the dry ingredients are added, just mix until combined. This keeps the bread light and fluffy.
- Be careful not to overbake. Check for doneness around the 50-minute mark. A toothpick should come out mostly clean with a few crumbs—this ensures it stays moist.
- Let the bread cool slightly in the pan before transferring it to a wire rack. This helps it retain moisture and prevents it from drying out.
Follow these tips for a delicious loaf every time! Happy baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ½ cup plain Greek yogurt (or sour cream)
Additional Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- Optional: ½ cup chopped walnuts or pecans
Time Needed:
This delicious lemon zucchini bread needs about 15 minutes for prep and another 50-60 minutes to bake. Don’t forget to let it cool for about 10 minutes in the pan before you slice into it. In total, expect to spend just over an hour making your tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, you can get your loaf pan ready by greasing it with a little butter or non-stick spray.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. This helps to distribute the baking powder and baking soda evenly, ensuring your bread rises nicely!
3. Prepare the Wet Mixture:
In a large bowl, beat the sugar and eggs together with a hand mixer or whisk until the mixture is light and fluffy—this should take about 2-3 minutes. Then, add in the vegetable oil, vanilla extract, lemon juice, and Greek yogurt, mixing until everything is well combined.
4. Combine Dry and Wet Ingredients:
Now, gradually add the dry mixture to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make your bread tough!
5. Add Zucchini and Nuts:
Gently fold in the grated zucchini and your optional nuts if you’re using them. This will add extra flavor and crunch! Make sure the zucchini is evenly distributed throughout the batter.
6. Pour and Bake:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cooling Time:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This will help it maintain its moisture!
8. Optional Topping:
If you’d like, dust the cooled bread with powdered sugar or drizzle on a simple lemon glaze for that extra special touch!
Enjoy this refreshing and moist lemon zucchini bread—it’s perfect for breakfast, a delightful snack, or even dessert! Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute Other Oils for Vegetable Oil?
Absolutely! You can use melted coconut oil for a subtle coconut flavor or any neutral oil like canola or grapeseed oil. Just make sure it’s still in liquid form when you mix it in!
What If I Don’t Have Greek Yogurt?
No problem! You can easily substitute it with sour cream or even regular plain yogurt. If you need a dairy-free option, try using unsweetened coconut yogurt instead.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread, separating layers with parchment paper; it should last for up to 3 months. Just thaw at room temperature or toast slices directly from the freezer!
Can I Add Other Ingredients to This Recipe?
Definitely! Feel free to get creative by adding mix-ins like chocolate chips, dried fruit, or spices such as cinnamon and nutmeg for a different flavor profile. Just remember to adjust the moisture slightly if you add something that holds a lot of water (like fresh fruit).
