This moist lemon zucchini bread is a perfect treat for any time of day! It blends fresh zucchini and zesty lemon for a bright, tasty flavor that’s sure to impress.
I love how easy it is to make this bread. It’s a great way to use up extra zucchini and enjoy a little sunshine in every slice—perfect with a cup of tea! ☕🍞
Key Ingredients & Substitutions
Flour: All-purpose flour is the base here. For a gluten-free version, consider using a 1:1 gluten-free flour blend. It works surprisingly well in quick breads, just like this one!
Zucchini: Fresh zucchini adds moisture and nutrients. If you’re short on zucchini, shredded carrots or even applesauce can be great substitutes for moisture.
Eggs: I recommend using large eggs for the perfect texture. If you’re looking for an egg-free option, you can substitute each egg with 1/4 cup of applesauce or 1/4 cup of yogurt.
Oils: Vegetable oil keeps the bread moist, but melted coconut oil adds a lovely flavor. Olive oil is also a good choice if you like a more robust taste.
Sugars: Using both granulated and brown sugar gives a nice depth of flavor. You can replace brown sugar with coconut sugar for a healthier twist.
How Do I Get the Best Texture for My Zucchini Bread?
The key to a great texture is to avoid overmixing your batter. When you fold the dry ingredients into the wet, mix just until you see no more flour. It’s okay if there are a few lumps! Overmixing can lead to a tough bread.
- Grate the zucchini and squeeze it dry to remove excess moisture. This is vital for a well-structured bread.
- Make sure your ingredients are at room temperature, especially the eggs and yogurt. This helps them combine better.
- Check for doneness with a toothpick; it should come out clean or with a few moist crumbs, but no wet batter. This ensures it’s perfectly baked!
Moist Lemon Zucchini Bread Recipe
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)
- 1/2 teaspoon ground cinnamon (optional)
Sugars and Eggs:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
Wet Ingredients:
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream (for extra moisture)
Mix-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare and needs around 50 to 60 minutes to bake. Allow for 10 minutes of cooling time in the pan, and then you can enjoy it warm or at room temperature!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing it with butter or oil, then dust it with flour, or simply line it with parchment paper for easy removal after baking.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, lemon zest, and cinnamon (if you’re using it). This helps to evenly distribute the leavening agents. Set this bowl aside for now.
3. Combine the Sugars and Eggs:
In a separate large bowl, combine the granulated sugar, brown sugar, and eggs. Use a whisk to mix them together until well blended. Add in the vegetable oil, whisking again until everything is combined and smooth.
4. Add in the Flavors:
Stir in the vanilla extract and fresh lemon juice into the sugar and egg mixture. Then, mix in the Greek yogurt (or sour cream) until the batter is smooth and creamy, giving the bread extra moisture.
5. Combine Wet and Dry Ingredients:
Now, fold the dry ingredients into the wet mixture, mixing gently. This part is important—mix just until you don’t see any more flour in the batter. Overmixing can make the bread tough, so be gentle!
6. Add the Zucchini and Nuts:
Carefully fold in the grated zucchini and the chopped nuts (if you’re using them), ensuring everything is nicely combined.
7. Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing it out on top. Then, pop it into the oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Slice it up and enjoy your moist lemon zucchini bread any time of day!
This bread is perfect for breakfast, a snack, or even dessert. Enjoy every bite!
Frequently Asked Questions (FAQ)
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 whole wheat flour might give the bread a denser texture, so you may want to increase the moisture slightly—consider adding an extra tablespoon of oil or yogurt.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can wrap it tightly in plastic wrap and refrigerate it for up to a week or freeze it for up to three months. Just make sure to thaw it in the fridge before enjoying!
Can I Make This Recipe Vegan?
Absolutely! You can substitute the eggs with 1/4 cup of applesauce or 1/4 cup of mashed bananas for each egg. Use plant-based yogurt or non-dairy milk in place of the Greek yogurt or sour cream, and the coconut oil variant will work as a dairy-free option too.
What Can I Use Instead of Zucchini?
If you’re out of zucchini, shredded carrots or applesauce can be great alternatives for moisture. You can also try using grated yellow squash or even finely chopped spinach for a unique twist on the recipe!
