This moist lemon zucchini bread is a perfect combo of fresh flavors and a soft texture. The light lemon zest adds a nice twist to the usual zucchini bread you know!
I like to enjoy a warm slice with a little butter on top—so good! Plus, it’s a sneaky way to get some veggies in the day. Who could say no to that? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread, providing structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. Just make sure it has xanthan gum for the right texture!
Lemon Zest & Juice: Fresh zest elevates the flavor, while juice adds moisture. If you don’t have fresh lemons, bottled lemon juice can work, but the flavor won’t be as vibrant. Lime zest and juice can be a fun twist too!
Zucchini: This adds moisture and bulk. If zucchini isn’t on hand, you can use grated carrots or even applesauce (though it will change the flavor). Make sure to lightly pack it when measuring for a perfect moisture balance!
Eggs: They bind the ingredients and add fluffiness. For a vegan option, try using flax eggs: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for a few minutes, and then use it like an egg.
Greek Yogurt: This adds richness and keeps the bread moist. If you don’t have it, sour cream works equally well. For dairy-free, try a plant-based yogurt.
How Do I Make Sure My Lemon Zucchini Bread Stays Moist?
To keep your bread moist, focus on these key steps:
- Grate the zucchini and let it drain briefly before adding it to the batter. This helps reduce excess water that could make the bread soggy.
- Don’t overmix the batter! Mix just until the ingredients are combined, to avoid tough bread.
- Watch the baking time closely; every oven is different. Start checking for doneness around 55 minutes. A toothpick should come out clean but moist.
- Letting it cool in the pan for a short time helps while maintaining moisture. Afterward, cool on a wire rack to avoid steaming.
With these tips, your lemon zucchini bread will turn out moist and delicious every time!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
Wet Ingredients:
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt (or sour cream)
Add-Ins:
- 2 cups grated zucchini (about 2 medium zucchinis), lightly packed
- 1/2 cup chopped walnuts or pecans (optional)
For Dusting:
- Powdered sugar (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then around 55-65 minutes of baking time. After baking, allow about 10 minutes to cool in the pan before transferring it to a wire rack. You can serve it freshly cooled or later after it has completely cooled down!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set this bowl aside while you prepare your wet ingredients.
3. Make the Wet Mixture:
In a large mixing bowl, beat the eggs with the granulated sugar until the mixture is light and fluffy. This should take a couple of minutes with a hand mixer. Then, add in the vegetable oil, Greek yogurt, fresh lemon juice, and vanilla extract. Mix this all together until well combined.
4. Combine Wet and Dry:
Gradually add the dry ingredient mixture to the wet mixture, folding it together gently. Be careful to mix just until combined—you don’t want to overmix, as this can make the bread tough!
5. Add Zucchini and Nuts:
Once the batter is ready, gently fold in the grated zucchini and chopped nuts (if you are using them). This adds moisture and a nice crunch!
6. Bake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 55-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the bread is done.
7. Cool:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it carefully to a wire rack to cool completely. This helps prevent sogginess and keeps the bottom crisp!
8. Serve and Enjoy:
Once completely cool, if desired, dust the top with powdered sugar for a little extra sweetness. Slice the bread and enjoy it on its own or with a little butter!
This moist lemon zucchini bread is packed with bright flavors, making it a delightful treat. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Yellow Squash Instead of Zucchini?
Absolutely! Yellow squash can be a great substitute in this recipe. Just make sure to grate and measure it the same way you would with zucchini.
How Should I Store Leftover Lemon Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week, or freeze it wrapped tightly for up to 3 months.
Can I Reduce the Sugar in This Recipe?
Yes, you can reduce the sugar by up to 1/4 cup without significantly affecting the moisture or texture of the bread. Consider adding a bit of extra lemon juice to maintain flavor if you reduce the sugar.
What’s the Best Way to Grate Zucchini?
Use the large holes of a box grater or a food processor to grate the zucchini. Once grated, gently squeeze the zucchini in a clean kitchen towel to remove excess moisture before adding it to the batter.
This FAQ section should help clarify some common questions and ensure your lemon zucchini bread turns out perfectly!
