This moist lemon zucchini bread is the perfect treat! With its sweet and citrusy flavor, it makes an awesome snack for any time of day. Plus, it’s a great way to sneak in some veggies!
Honestly, I love how easy it is to make. Just mix everything together, pour it in a pan, and let it bake. The smell of lemon fills the house—it’s like a fresh summer day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you want to make it a bit healthier, you can substitute a portion with whole wheat flour. Just remember, whole wheat can make the bread denser.
Granulated Sugar: While regular sugar keeps it sweet, you can use coconut sugar or honey for a different flavor. Keep in mind that honey may add moisture, so you might need to adjust the liquid slightly.
Zucchini: Fresh zucchini is key for moisture, but if you don’t have any, you can use grated carrots for a similar effect. Make sure to squeeze out excess moisture in both cases!
Greek Yogurt/Sour Cream: These ingredients add moistness. If you’re looking for a dairy-free option, try using unsweetened applesauce or a non-dairy yogurt.
What’s the Best Way to Grate Zucchini?
Grating zucchini is simple, but it can be tricky to manage moisture. Here’s how to do it right:
- Start with a medium-sized zucchini. Wash it well but don’t peel.
- Use a box grater or a food processor with a grating attachment to shred the zucchini.
- Place the grated zucchini in a clean towel or cheesecloth and squeeze out as much moisture as you can. This helps prevent a soggy loaf.
With these tips, you’ll have the perfect moist lemon zucchini bread. It’s delicious for breakfast, snacks, or even dessert! Enjoy baking!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini, with excess moisture squeezed out)
- 1/2 cup plain Greek yogurt or sour cream
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prep, and then about 55 to 65 minutes for baking. Allow around 10 minutes for cooling in the pan and a bit more time for it to cool completely before slicing. So, set aside about 1 hour and 30 minutes in total!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or if you prefer, line it with parchment paper for easy removal later.
2. Whisk Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will ensure your dry ingredients are evenly mixed.
3. Beat Sugar and Eggs:
In a large bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy. This usually takes about 2-3 minutes!
4. Mix in Other Wet Ingredients:
Next, add the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice to the egg mixture, mixing until everything is well combined.
5. Add Yogurt:
Stir in the Greek yogurt (or sour cream) until well blended. This will make your bread moist and delicious!
6. Combine Dry and Wet Ingredients:
Gradually incorporate the dry flour mixture into the wet ingredients, folding gently. Be careful not to overmix—it’s okay if there are a few lumps.
7. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and the chopped nuts if you’re using them. This adds texture and flavor!
8. Pour into Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even.
9. Bake:
Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center of the bread—it should come out clean when it’s ready.
10. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack before slicing.
Enjoy your moist, tangy lemon zucchini bread! It’s perfect as a snack or dessert!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that it may result in a denser bread, but it’ll still be delicious!
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, sour cream works well as a substitute. Alternatively, you can use unsweetened applesauce for a dairy-free option, but your bread might be slightly sweeter and more moist.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in chocolate chips, dried fruit, or different nuts for added flavor and texture. Just be sure to maintain the recipe proportions to keep the moistness perfect!
