This moist lemon zucchini bread is a perfect treat for any time of day! It has a nice blend of fresh lemon flavor and tender zucchini, making it a delightful surprise.
Honestly, I can’t resist slathering a bit of butter on a warm slice. It’s like a sunny day in my mouth! Nothing beats a slice enjoyed with a cup of tea for a cozy moment.
Key Ingredients & Substitutions
Flour: All-purpose flour is my go-to for this recipe. For a gluten-free option, you can use a 1:1 gluten-free flour blend. Just be aware it may change the texture slightly.
Sugars: I love the mix of granulated and brown sugar for a nice balance. You can substitute brown sugar with coconut sugar for a deeper flavor, or use all granulated sugar if needed.
Vegetable Oil: Vegetable oil keeps the bread moist. You can use canola or melted coconut oil instead. If you’re looking for a lighter option, use applesauce instead of oil.
Zucchini: For grading fresh zucchini, remember it’s best to drain it lightly to avoid excess moisture. You can use yellow squash as a substitute if you don’t have zucchini on hand.
Sour Cream or Greek Yogurt: This adds great moisture. If you’re dairy-free, opt for a dairy-free yogurt or simply omit it for a lighter version.
What’s the Best Way to Grate Zucchini for This Bread?
Grating zucchini is a simple step, but it can affect the texture of the bread. Use a box grater or a food processor for quick results. Here’s how:
- Wash and dry the zucchini thoroughly.
- Trim off the ends and grate it using the large holes of a box grater.
- Lightly squeeze the grated zucchini in a clean towel or paper towel to remove excess moisture—this helps prevent sogginess in your bread.
This step is crucial to keep your lemon zucchini bread light and fluffy! Enjoy your baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Sugars:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
Wet Ingredients:
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 tsp vanilla extract
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sour cream or Greek yogurt (for extra moisture)
Other Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, grated and lightly drained)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and 55-65 minutes to bake. Total time, including cooling, is about 1.5 to 2 hours. Perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven
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.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This mix helps to ensure your bread rises nicely! Set the bowl aside.
3. Combine the Sugars and Eggs
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is light and fluffy. This should take a couple of minutes, so don’t rush it!
4. Add the Wet Ingredients
Now it’s time to add in the oil, vanilla extract, lemon zest, and lemon juice to the egg mixture. Stir everything together until it’s well combined and smooth.
5. Incorporate the Sour Cream
Fold in the sour cream or Greek yogurt. This step keeps the bread extra moist and delicious!
6. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Mix just until combined; it’s okay if there are a few small lumps. Overmixing can make the bread tough!
7. Add Zucchini and Nuts
Gently fold in the grated zucchini and nuts (if you’re using them). Make sure everything is evenly distributed.
8. Pour Into the Pan
Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
9. Bake!
Bake in your preheated oven for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean!
10. Cooling Time
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
11. Slice and Enjoy!
Your lemon zucchini bread is now ready to be sliced! Enjoy it plain or with a drizzle of lemon glaze made from powdered sugar and lemon juice for some extra zing!
This lemon zucchini bread is wonderfully moist and has a fresh, citrusy brightness balanced with the subtle sweetness of zucchini. Perfect for breakfast, snack, or dessert!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess water before adding it to the batter. This will help maintain the moisture balance in your bread.
Can I Substitute the Eggs for a Vegan Option?
Absolutely! For a vegan version, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients together while keeping the bread moist.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness by a couple of days, but be aware that it may dry out slightly. For longer storage, slice the bread and freeze it in a freezer-safe bag, where it will last for up to 3 months!
Can I Add Other Ingredients or Mix-Ins?
Definitely! Feel free to get creative. You can add chocolate chips, dried cranberries, or other nuts like almonds or pecans. Just keep the total mix-ins to about 1/2 to 1 cup combined to avoid altering the batter consistency too much!
