This moist lemon zucchini bread is a wonderful treat! Blending fresh zucchini with zesty lemon creates a tasty and refreshing flavor that’s hard to resist.
Who knew zucchini could taste so good in a sweet bread? I love to spread a bit of butter on warm slices—it’s simply delightful! Perfect for breakfast or a snack!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moistness. If you’re out, try using grated carrots as a fun twist, though the flavor will change a bit.
Lemon Juice and Zest: Using fresh lemons really brightens the bread. If you don’t have fresh lemons, bottled lemon juice will work in a pinch but takes away some freshness.
Sour Cream or Greek Yogurt: Both add moisture. If you’re looking for a lower-fat option, plain applesauce can be a great substitute.
Oil: Vegetable oil keeps this bread moist. If you prefer, use melted coconut oil or melted butter for a different flavor.
Nuts: I love adding walnuts for crunch. If you have nut allergies, you can just leave them out, or try sunflower seeds!
How Do I Make Sure My Lemon Zucchini Bread Is Moist?
To ensure your bread stays moist, follow these tips carefully:
- Don’t overmix your batter; mixing just until combined keeps the bread tender.
- Add the zucchini as the last ingredient. The moisture from it will help keep the bread rich.
- Overbaking is the enemy! Check for doneness around the 55-minute mark with a toothpick.
- Let the bread cool slightly in the pan before transferring to a wire rack to help maintain moisture.
Following these steps will help you achieve a perfectly moist lemon zucchini bread every time!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
Wet Ingredients:
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1/2 cup sour cream or Greek yogurt (for moisture)
Sweeteners:
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
Other Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 55–65 minutes to bake. Once the bread is ready, allow it to cool for 15 minutes in the pan before transferring it to a wire rack. In total, you’re looking at around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Whisk Together Dry Ingredients:
In a medium bowl, mix together the flour, baking soda, baking powder, salt, and lemon zest until well combined. This helps distribute the leavening agents evenly.
3. Beat Eggs and Combine Wet Ingredients:
In a large mixing bowl, use a whisk or electric mixer to beat the eggs along with the granulated sugar and brown sugar until the mixture is smooth and creamy.
4. Add Remaining Wet Ingredients:
Next, mix in the vegetable oil, fresh lemon juice, vanilla extract, and sour cream (or Greek yogurt) to the egg mixture. Blend well until everything is fully incorporated.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense.
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and nuts if you’re using them. This adds texture and a lovely crunch!
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top.
8. Bake the Bread:
Bake in the preheated oven for 55–65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
9. Cool and Slice:
Allow the bread to cool in the pan for about 15 minutes. Then, gently remove it from the pan and let it cool completely on a wire rack.
10. Serve and Enjoy:
Your moist lemon zucchini bread can be enjoyed warm or at room temperature. It’s delicious on its own or served with a light lemon glaze or a pat of butter!
Enjoy your moist lemon zucchini bread!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the texture of the bread.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can keep it in the fridge for up to a week or freeze it for up to 3 months.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can replace half or all of the all-purpose flour with whole wheat flour for a heartier bread. Just keep in mind that it may be denser than the original version.
What’s the Best Way to Serve Lemon Zucchini Bread?
This bread is delightful on its own, but you can elevate it by serving with a light lemon glaze drizzled on top or spreading a bit of cream cheese or butter on warm slices for an extra treat!
