This moist lemon zucchini bread is a delightful treat! It has a lovely blend of fresh lemon and grated zucchini that keeps it oh-so-soft. Perfect for breakfast or a sweet snack!
Baking this bread makes your kitchen smell amazing—like sunshine on a lazy day! I love it warmed up with a little butter for extra yumminess. Give it a try; you won’t regret it!
Key Ingredients & Substitutions
All-purpose flour: This is the foundation of the bread. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work well.
Granulated sugar: This gives the bread sweetness. You can use coconut sugar or honey for a more natural alternative, but remember honey adds moisture, so you might need to adjust other liquid ingredients.
Vegetable oil: I prefer using vegetable oil for a light texture, but you can substitute melted coconut oil for a bit of tropical flavor. Applesauce is a great alternative for a healthier touch!
Greek yogurt: It adds moisture and richness. If you don’t have it, sour cream works too. You could even use a dairy-free yogurt if you need a non-dairy option.
Zucchini: Fresh, unpeeled zucchini is key for moisture. If zucchini is out of season, grated carrots can be a lovely substitute for a slightly different flavor.
How Do I Prevent Overmixing the Batter?
Overmixing can lead to dense, dry bread. It’s best to combine wet and dry ingredients just until you see no flour specks. Here are a few tips:
- Mix wet and dry ingredients separately first. This helps when combining them later.
- Use a spatula instead of a whisk. This reduces the chances of overworking the batter.
- Fold in the zucchini gently. Use a spatula to lift and fold rather than stirring vigorously.
Following these tips will help you achieve that wonderfully moist texture.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake. Add another 15 minutes for cooling in the pan. So, plan for about an hour and a half total, but it’ll be totally worth it when you enjoy that first slice!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly. Next, grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper for easy removal later!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents. Set this bowl aside for now.
3. Creaming the Wet Ingredients:
In a large bowl, beat the eggs and sugar together until they’re light and fluffy. This adds air to the mixture, helping your bread be light and moist. Then, mix in the vegetable oil, Greek yogurt (or sour cream), vanilla extract, lemon zest, and lemon juice until everything is well combined.
4. Combining Dry and Wet Ingredients:
Now it’s time to bring the dry mixture into the wet one. Stir the flour mixture into the egg mixture just until combined—don’t worry if there are a few lumps. Overmixing can lead to a tough bread, so keep it gentle!
5. Folding in Zucchini and Nuts:
Gently fold in the grated zucchini and chopped nuts (if you’re using them). This adds delicious moisture and texture to your bread.
6. Pouring and Smoothing:
Pour the batter into your prepared loaf pan. Use a spatula to spread the top evenly, making sure it’s nice and smooth.
7. Baking to Perfection:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check your bread by inserting a toothpick into the center; if it comes out clean, it’s done! If the top is browning too quickly, loosely cover it with aluminum foil after about 40 minutes.
8. Cooling It Down:
Once baked, remove the bread from the oven and let it sit in the pan for about 15 minutes. This will help it set a bit. After that, transfer it to a wire rack to cool completely.
9. Slicing and Enjoying:
Once cooled, slice your lemon zucchini bread and serve! It’s delightful on its own, but you can add a little butter or cream cheese if you like. Enjoy your delicious creation!
FAQ for Moist Lemon Zucchini Bread
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with gluten-free flour blends or almond flour. Just keep in mind that the texture might vary slightly depending on the type of flour you choose.
Can I Make This Recipe Without Eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed + 3 tablespoons water, let it sit for 5 minutes). This will help keep the bread moist and add some extra fiber too!
How Should I Store Leftover Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for 3-4 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Add Other Mix-Ins?
Definitely! Feel free to add chocolate chips, dried fruits (like cranberries or raisins), or different nuts to the batter. Just make sure not to add too many mix-ins to keep the bread from becoming overly dense.
