This moist lemon zucchini bread is a lovely treat! The sweetness of zucchini and the zing of fresh lemon make every bite refreshing and delightful.
I love how easy it is to whip up this loaf. It’s a great way to sneak in some veggies while enjoying a sweet snack. Perfect for breakfast or afternoon tea! 🍋🥒
Key Ingredients & Substitutions
Flour: All-purpose flour is the base of this bread, giving it the right texture. If you’re looking for a healthier option, whole wheat flour can work too, just adjust the liquid slightly.
Vegetable Oil: This keeps the bread moist. You can swap it with melted coconut oil for a hint of flavor, or try applesauce for a lighter version.
Eggs: They help with binding and structure. If you want to make this vegan, use flax eggs (1 tablespoon flaxseed mixed with 2.5 tablespoons water per egg) instead.
Lemon Zest and Juice: Fresh lemon is key for flavor. If you’re in a pinch, bottled lemon juice works, but the zest gives a fresh pop that’s hard to replace!
Zucchini: Grated zucchini adds moisture. Make sure to squeeze out excess water if it’s very watery. You can use yellow squash as a substitute too.
How Do I Ensure My Zucchini Bread is Super Moist?
To achieve that moist texture, follow these tips:
- **Don’t Over Mix:** After adding the dry ingredients to the wet, stir just until combined. Over mixing can make the bread tough.
- **Properly Grate and Drain Zucchini:** Grate it finely and if it seems watery, squeeze it to remove excess moisture. This helps avoid a soggy loaf.
- **Check for Doneness:** Insert a toothpick in the center around the 50-minute mark. If it comes out with a few crumbs, it’s perfectly done!
By keeping an eye on these important steps, you’ll end up with deliciously moist lemon zucchini bread every time! Enjoy baking!
Moist Lemon Zucchini Bread Recipe
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 (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini), drained if very watery
- ½ cup plain Greek yogurt or sour cream
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful lemon zucchini bread will take about 15 minutes to prep and around 50-60 minutes to bake. Plus, give it another 10 minutes to cool in the pan. You’ll have a total of about 1 hour and 15 minutes before you can enjoy a slice of this tasty treat!
Step-by-Step Instructions:
1. Prepping the Pan:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it or lining it with parchment paper. This will help the bread release easily once it’s ready.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures the leavening agents and spices are evenly distributed throughout the bread. Once mixed, set the bowl aside.
3. Combining Wet Ingredients:
In a large mixing bowl, beat together the sugar and oil until smooth. Then, add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice, bringing all those delicious flavors together!
4. Adding Creaminess:
Mix in the Greek yogurt or sour cream until you have a smooth mixture. This is key to achieving that moist texture.
5. Blending It All Together:
Now, gradually add the dry ingredients into the wet mixture. Stir gently just until combined—avoid overmixing, as that could make the bread tough.
6. Folding in Zucchini and Nuts:
Gently fold in the grated zucchini and, if you choose, the chopped walnuts or pecans. This adds extra flavor and texture to your bread!
7. Baking:
Pour the batter into your prepared loaf pan, making sure to smooth the top evenly. Place it in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when you insert a toothpick into the center, and it comes out clean.
8. Cooling:
Once baked, allow the bread to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This step is important, as it lets the bread finish cooking and helps maintain its texture.
9. Slice and Serve:
When ready to enjoy, slice the bread and serve it plain, or fancy it up with a light lemon glaze or cream cheese frosting for a lovely touch.
Enjoy this moist lemon zucchini bread as a delightful snack or breakfast treat! Happy baking! 🌟
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just be aware that it may result in a denser texture. You might want to add a bit more liquid, such as a tablespoon of milk or water, if your batter seems too thick.
How Can I Store Leftovers?
You can store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based yogurt in place of Greek yogurt. The bread will still turn out delicious!
What’s the Best Way to Freeze Zucchini Bread?
To freeze, let the bread cool completely. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Make sure to label it with the date. When you’re ready to enjoy, simply thaw it in the fridge overnight or at room temperature for a few hours.
