This Moist Lemon Zucchini Bread is a sunny treat that combines fresh zucchini with a zingy lemon flavor. It’s soft, fluffy, and perfect for breakfast or a snack!
What I love most is how the zucchini keeps it super moist, and it doesn’t even taste like veggies—shhh, don’t tell the kids! 🍞💛
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend, which typically works well in quick breads like this one.
Sugars: A mix of granulated and brown sugars gives the bread great flavor. If you’re looking for a lower-sugar version, you can reduce the sugar or substitute with a sugar alternative like stevia or coconut sugar.
Zucchini: Don’t worry about peeling the zucchini; it adds moisture and nutrients! If you can’t find fresh zucchini, you can use store-bought grated zucchini that’s frozen. Just thaw and drain any excess water before using.
Yogurt or Sour Cream: Both of these add moisture to the bread. If you’re dairy-free, choose a plant-based yogurt for a similar effect.
Lemon Juice and Zest: Fresh lemon juice and zest give an amazing flavor. In a pinch, bottled lemon juice will work, but fresh is always best for that zesty punch!
How Do I Perfectly Grate Zucchini for Baking?
Grating zucchini is a simple task, but there are a few tricks to keep in mind so you get the best results:
- Use a box grater or a food processor for quick, even grating.
- After grating, place the zucchini in a clean kitchen towel and twist to squeeze out any excess moisture. This step is key for preventing a soggy bread.
- Make sure to measure the grated zucchini after removing excess water for a more accurate amount in your recipe.
Following these tips will help ensure that your lemon zucchini bread turns out tender and moist every time! Enjoy your baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/4 cup plain yogurt or sour cream (for extra moisture)
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15 minutes to prep and then needs to bake for 50-60 minutes. After that, you’ll want to let it cool for about 15 minutes before slicing. So, in total, plan for about 1 hour and 30 minutes, including preparation and cooling time.
Step-by-Step Instructions:
1. Prepare Your Oven and Loaf Pan:
First things first, let’s get your oven nice and warm! Preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan. If you prefer, you can line it with parchment paper to make it easier to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if you’re using it. This combines the dry ingredients and helps the baking soda and powder to spread evenly throughout the bread.
3. Prepare the Sugar Mixture:
In a larger bowl, use a mixer or a whisk to beat together the granulated sugar, brown sugar, and vegetable oil until everything is well combined. It should look nice and smooth!
4. Add the Eggs and Flavor:
Now, one at a time, add the eggs to the sugar mixture, beating well after each egg. Then, stir in the vanilla extract, lemon zest, and lemon juice. This is where all that delicious lemon flavor comes from!
5. Add Zucchini and Yogurt:
Gently fold the grated zucchini and yogurt (or sour cream) into the mixture. Don’t worry if it seems a bit chunky; that’s a good thing!
6. Combine Dry and Wet Ingredients:
Now, slowly add the dry ingredients to the wet ingredients. Stir gently just until everything is combined. Be careful not to overmix, as this can make the bread tough.
7. Bake the Bread:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. Pop it in the oven and let it bake for 50-60 minutes. Keep an eye on it during the last few minutes; when a toothpick inserted into the center comes out clean, it’s ready!
8. Cool Before Slicing:
Once it’s done baking, allow the bread to cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely. Remember, patience is a virtue here! Letting it cool helps the flavors settle.
9. Slice and Serve:
Once cooled, slice your loaf and enjoy! It’s wonderful on its own, or if you’d like, you can add a light lemon glaze.
Optional Lemon Glaze:
If you want to add a sweet touch, mix 1/2 cup of powdered sugar with 1-2 tablespoons of lemon juice until you get a smooth consistency. Drizzle it over the cooled loaf for an extra burst of lemon flavor!
Enjoy your moist, fragrant lemon zucchini bread! 🥳🍞
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out the excess moisture before measuring. This will help maintain the bread’s texture and prevent it from becoming soggy.
How Can I Make This Recipe Egg-Free?
If you’d like to make this bread egg-free, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit until it thickens). Both options work well in keeping the bread moist!
How Should I Store Leftover Bread?
To keep your lemon zucchini bread fresh, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months!
Can I Add Nuts or Chocolate Chips to the Batter?
Absolutely! If you want to add a little crunch or extra sweetness, fold in 1/2 cup of chopped walnuts, pecans, or chocolate chips after combining the wet and dry ingredients. Just be sure not to add too much, or it might alter the consistency of the bread.
