This moist lemon zucchini bread is a sunny treat! With fresh zucchini mixed in and a zesty lemon flavor, it’s perfect for breakfast or a snack.
Honestly, I can’t resist a slice with my morning coffee. Plus, the zucchini means it’s practically a health food, right? 😂 Enjoy it warm, and you might just want seconds!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture. If you can’t find it, you can use yellow squash as a substitute since they have similar textures. Just be sure to squeeze out excess moisture before mixing.
Lemon Zest: This gives a wonderful citrus flavor. If you don’t have fresh lemons, lemon extract can work too. Use ¼ teaspoon as a substitute to maintain the lemony taste.
Sour Cream/GGreek Yogurt: Both add moisture and a slight tang. If you’re looking for a lighter option, you can use applesauce instead, but it may change the flavor slightly.
Nuts: Chopped walnuts or pecans are optional but add a nice crunch. If you prefer a nut-free option, simply skip them or replace with chocolate chips for a sweet twist!
How Do I Ensure My Zucchini Bread Is Moist?
To keep your zucchini bread moist, it’s really important to prepare your zucchini properly. Make sure to grate it finely and then squeeze out any excess moisture. This prevents the bread from becoming soggy.
- Wrap the grated zucchini in a clean kitchen towel and squeeze hard to remove excess liquid.
- Keep an eye on the baking time. Check for doneness around 55 minutes to avoid overbaking, which can dry it out.
- Let the bread cool in the pan for a bit before moving it to a wire rack. This helps lock in moisture.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, grated and squeezed dry)
- ½ cup sour cream or plain Greek yogurt
Optional Ingredients:
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15-20 minutes for prep and around 55-65 minutes to bake. Let the bread cool for about 15 minutes in the pan, and then transfer it to a wire rack to cool completely. Overall, a little over 1 hour and 30 minutes before you can enjoy your delicious bread!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan, or line it with parchment paper to make removing the bread easier once it’s baked.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps combine the dry ingredients evenly, which is key for a good rise in your bread!
3. Creaming the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This may take a couple of minutes, so you can use a hand mixer or stand mixer if you have one.
4. Adding the Wet Ingredients:
Beat in the eggs, one at a time. Then add the vanilla extract, lemon zest, and lemon juice. Keep mixing until everything is well combined.
5. Incorporating the Zucchini and Sour Cream:
Mix the grated zucchini and sour cream (or Greek yogurt) into the wet mixture until everything is combined smoothly. This part adds moisture to your bread!
6. Combining Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients into the wet ingredients. Stir gently just until mixed – be careful not to overmix! A few lumps are okay; it will keep your bread light and fluffy.
7. Adding the Nuts (Optional):
If you’re using nuts, gently fold them in at this stage. They add a nice crunch to the bread, but if you prefer a nut-free version, skip this step!
8. Baking Time:
Pour the batter into your prepared loaf pan and smooth the top. Place it in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the bread is ready.
9. Cooling Down:
Once baked, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. This step is important so it doesn’t steam itself in the pan.
10. Time to Enjoy:
Once cooled, slice your moist lemon zucchini bread and enjoy it with a nice cup of tea or coffee! It’s delightful any time of day.
Enjoy your baking adventure! 😊
FAQ about Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Thaw the frozen zucchini thoroughly and squeeze out excess moisture before adding it to the batter. This helps maintain the bread’s moisture and texture.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt or even buttermilk as a substitute. Both will provide a similar tangy flavor and moisture to the bread.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the fridge for up to a week, or freeze it for up to 3 months.
Can I Make This Recipe Gluten-Free?
Yes, you can use a gluten-free flour blend as a substitute for regular all-purpose flour. Make sure your baking powder and soda are also gluten-free. The texture may differ slightly, but it should still be delicious!
