This lemon zucchini bread is a tasty treat! It’s moist and has a refreshing lemony flavor from the zest and juice, with hidden veggie goodness from the zucchini.
Whenever I make this, my house smells amazing! I love having a slice with my morning coffee. Plus, it’s a sneaky way to eat more veggies—who knew? 🍋🥒
Key Ingredients & Substitutions
All-purpose flour: This is the base of our bread. If you’re looking for a gluten-free option, almond or oat flour works great! Just be aware it might alter the texture a bit.
Granulated sugar: It adds sweetness and moisture. You can substitute with brown sugar for a richer flavor or use coconut sugar for a lower glycemic option. Honey or maple syrup could also work, but reduce the liquid in the recipe slightly.
Zucchini: Fresh zucchini is key! You can swap with finely grated carrots or even chocolate chips for a fun twist. Just make sure to squeeze out excess moisture from any veggies to keep the bread from being soggy.
Lemon juice & zest: Fresh is best! If you don’t have fresh lemons, bottled lemon juice works too. Just keep the zest for that bright flavor!
Greek yogurt or sour cream: This is optional, but it keeps the bread super moist. You can replace it with applesauce for a lighter version, or omit it if preferred.
How Do You Ensure Your Zucchini Bread Stays Moist?
To make sure your lemon zucchini bread is moist and tender, pay attention to how you handle the zucchini. After grating, squeeze out the extra moisture using a clean kitchen towel or paper towel. Here’s how to do it:
- Grate the zucchini using the large holes on a box grater.
- Place the grated zucchini in the center of a clean kitchen towel.
- Gather the edges of the towel and twist to squeeze out the water.
- Measure your squeezed zucchini before adding it to the batter.
Also, avoid overmixing the batter once you combine wet and dry ingredients. Gently fold until just mixed; this helps keep the bread light and fluffy!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/4 cup plain Greek yogurt or sour cream (optional, for extra moistness)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 50-60 minutes to bake. Including cooling time, it will take about 1 hour and 30 minutes before you can enjoy your delicious lemon zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan, or line it with parchment paper for an easy release after baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, and the optional ground cinnamon. Whisk these together until they’re well mixed, then set aside.
3. Cream the Sugar and Eggs:
In a large bowl, use an electric mixer to beat the granulated sugar and eggs together until the mixture is light and fluffy—this usually takes about 2-3 minutes. It’s important to get enough air into the mix for a light bread!
4. Add in the Wet Ingredients:
Next, pour in the vegetable oil, vanilla extract, lemon zest, lemon juice, and Greek yogurt if you’re using it. Mix everything together until well combined. Don’t worry if the mixture looks a little lumpy; that’s normal!
5. Incorporate the Grated Zucchini:
Stir in the grated zucchini, making sure it’s evenly distributed throughout the wet mixture.
6. Combine Wet and Dry Ingredients:
Now, it’s time to bring the dry and wet ingredients together. Gradually add the dry mix to the wet mix, folding gently until just combined. Be careful not to overmix, as this can make the bread tough—just combine until there are no floury clumps left.
7. Fold in the Nuts (if using):
If you’re adding nuts, gently fold them into the batter now. This is optional but adds a nice crunch!
8. Pour the Batter into the Pan:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. This will give it a nice finish when it bakes!
9. Bake the Bread:
Put your loaf pan in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few crumbs.
10. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your moist lemon zucchini bread as a snack or breakfast treat!
Enjoy every bite of your delicious creation!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute the Zucchini with Other Ingredients?
Yes! If you’d like to try a different vegetable, grated carrots or even mashed bananas can work well. Just make sure to squeeze out excess moisture to keep the bread from being soggy.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and a bit more fiber. Just be mindful that it may alter the texture slightly, making it denser.
How Should I Store Leftovers?
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 or foil and freeze it for up to 3 months. Thaw at room temperature before serving!
Can I Make This Recipe Vegan?
Yes! To make it vegan, substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use non-dairy yogurt or omit it entirely. The bread will still be delicious and moist!
