This moist lemon zucchini bread is a perfect blend of tangy and sweet flavors. Packed with fresh zucchini, it makes a delicious snack or breakfast treat!
I love how simple it is to whip this up. Just mix, bake, and enjoy the lovely citrus scent filling the kitchen. You’ll find it hard to resist a second slice! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: Standard flour works great for this recipe, but you can substitute with whole wheat flour for a nuttier flavor. Just keep in mind it might affect the texture slightly.
Vegetable Oil: I like using vegetable oil for its neutral flavor, but melted coconut oil offers a lovely fragrance. If you’re looking for a healthier option, you can also try applesauce, which makes the bread extra moist.
Zucchini: Fresh zucchini is the star here! If you don’t have any, shredded carrot can be a nice substitute, adding sweetness and moisture.
Yogurt/Sour Cream: This keeps the bread moist. If you’re dairy-free, try non-dairy yogurt or even mashed banana to maintain that moisture.
Nuts: I often add walnuts for a bit of crunch, but feel free to skip them or use chocolate chips if you prefer a sweeter bread!
What’s the Best Way to Grate Zucchini?
Grating zucchini is easy, but there’s a trick to doing it right! First, wash the zucchini and trim off both ends. Then, use a box grater or food processor with a grating attachment for quick results.
- Grate the zucchini using the larger holes on a box grater.
- After grating, place the zucchini in a clean kitchen towel and gently squeeze to remove excess moisture. This helps prevent the bread from becoming soggy.
By following this step, you’ll achieve that perfectly moist zucchini bread without any excess water weighing it down. Happy baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon (optional, for subtle warmth)
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice (about 1-2 lemons)
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed lightly to remove excess moisture
- ½ cup plain yogurt or sour cream (adds moisture)
Add-Ins:
- ½ cup chopped walnuts or pecans (optional)
For Topping:
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes of prep time and 50-60 minutes to bake. Let it cool for a bit before serving, and you’ll have a delightful treat ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
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 to make it easier to remove the bread once baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if you choose to use it). This is important for even distribution of the leavening agents. Set the mixture aside for now.
3. Beat the Eggs and Sugar:
In a large bowl, beat the eggs and granulated sugar together using a whisk or an electric mixer until the mixture is light and fluffy. This adds air to your bread, making it nice and light!
4. Combine Wet Ingredients:
Add the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice to your egg mixture. Stir well to make sure everything is combined nicely.
5. Mix in the Zucchini and Yogurt:
Now, it’s time to fold in the grated zucchini and yogurt (or sour cream). This adds moisture and a lovely flavor, so mix until it’s all incorporated.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Gently fold everything together with a spatula until just combined. Be careful not to overmix, or you’ll end up with dense bread!
7. Add Nuts (If Using):
If you’re using nuts, fold them in gently at this point to evenly distribute them throughout the batter.
8. Pour and Smooth:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
9. Bake:
Pop the loaf pan in the preheated oven and bake for 50-60 minutes. Check the bread by inserting a toothpick into the center; if it comes out clean, it’s done!
10. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
11. Serve and Enjoy:
For an extra special touch, dust the loaf with powdered sugar before serving. Enjoy slices of your moist lemon zucchini bread with a nice cup of tea or coffee!
Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour for added fiber and nutrients. Just keep in mind that the texture may be denser, so you might want to reduce the amount slightly or add a tablespoon more of liquid.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for a week or freeze it for up to 3 months. Just slice it before freezing for easy thawing!
Can I Make This Recipe Vegan?
Absolutely! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, allowed to sit until thickened). Use a plant-based yogurt and coconut oil instead of vegetable oil to keep it vegan-friendly.
What’s the Best Way to Grate Zucchini?
The easiest way to grate zucchini is using a box grater or food processor. Be sure to squeeze out any excess moisture after grating to prevent the bread from being soggy. Just wrap the grated zucchini in a clean kitchen towel and twist to release the moisture!
