This lemon zucchini bread is super moist and full of fresh flavors! It blends sweet and tangy notes with bits of zucchini for a tasty treat that feels like sunshine.
Perfect for breakfast or a snack, I love enjoying it with a cup of tea. Plus, it’s a sneaky way to get in some veggies without anyone noticing! 🌼
Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you want a healthier option, you can substitute with whole wheat flour, but it might change the texture a bit. I’ve made it with half whole wheat and half all-purpose, which works well!
Sugars: Using both granulated and brown sugar adds depth to the sweetness. If you want a lower sugar option, try using honey or maple syrup, but remember to adjust the liquid in the recipe.
Vegetable oil: While vegetable oil keeps the bread moist, you can substitute it with melted coconut oil or applesauce for a lighter version. I actually enjoy using half applesauce in mine for a fruity hint.
Zucchini: Grated zucchini keeps the bread moist. If zucchini is out of season, shredded carrots can be a great swap to still add moisture without changing too much of the flavor.
Yogurt: This ingredient helps to keep the bread moist. You can replace it with sour cream or even a dairy-free yogurt if you’re lactose intolerant. Greek yogurt adds a nice tang!
How Do I Make Sure My Zucchini Bread Stays Moist?
Keeping your lemon zucchini bread moist relies largely on the ingredients and how you handle the zucchini. Here are some quick tips:
- Grate your zucchini using the largest grater holes. This helps it break down more and integrate into the bread.
- Squeeze out excess moisture from the zucchini; too much water can make the bread soggy.
- Don’t overmix! When you combine dry ingredients with wet, mix just until incorporated. Overmixing can make the bread dense.
- Consider adding a tablespoon of milk or more yogurt if the batter seems too thick; it should pour easily but not be runny.
Following these tips will lead you to a wonderfully moist and delicious zucchini bread every time! Enjoy baking! 🍞🍋
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/4 cup plain yogurt or sour cream
How Much Time Will You Need?
This lemon zucchini bread takes about 15 minutes to prep and 55 to 65 minutes to bake, plus cooling time. In total, plan on around 1 hour and 30 minutes from start to finish. This includes mixing the ingredients and letting it cool a bit before slicing.
Step-by-Step Instructions:
1. Prepping 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 to ensure your bread doesn’t stick.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This helps to combine everything evenly so you get consistent flavors throughout your bread. Set this bowl aside for now.
3. Combining the Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until everything is mixed well. Now, add the eggs—one at a time—mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice, making sure they blend nicely.
4. Adding Zucchini and Yogurt:
Next, stir in the grated zucchini and your choice of yogurt or sour cream until everything is well combined. This adds moisture and flavor, making your bread delicious!
5. Combining Wet and Dry Mixtures:
Now it’s time to bring it all together. Gradually add the dry ingredients to the wet mixture, mixing gently. Be careful not to overmix—it’s fine if there are a few lumps; that helps keep the bread light and fluffy.
6. Baking:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cooling:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This cooling step is important to finish the cooking process and develop the flavors.
8. Optional Glaze:
If you want an extra special touch, you can make a simple lemon glaze. Mix powdered sugar with a little lemon juice until smooth, then drizzle it over the cooled bread. This adds a delightful sweetness and tangy burst!
Enjoy your moist and flavorful lemon zucchini bread! It’s perfect for any time of the day—slice and savor! 🍞🍋
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture will be denser. A good balance is to use half whole wheat and half all-purpose flour for better results while still adding some whole grain goodness.
What Should I Do If I Don’t Have Zucchini?
If you can’t find zucchini, shredded carrots or applesauce work well as substitutes! Both will keep the bread moist and add their own unique flavors without overshadowing the lemon.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers 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 3 months. Thaw overnight in the fridge before enjoying!
Can I Reduce the Sugar in This Recipe?
Absolutely! You can reduce the sugar by about 1/4 cup without significantly affecting the texture. Alternatively, you could use a sugar substitute if you’re looking for a lower-calorie option. Just make sure to check the conversion for your specific substitute!
