This moist lemon zucchini bread is a treat you won’t want to miss! It’s made with fresh zucchini and zesty lemon, making it bright and flavorful.
Honestly, it’s the perfect way to sneak some veggies into your day. I love enjoying a slice with my morning coffee—so good you won’t even notice the zucchini! 🍋🥒
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of the bread. If you’re looking for a healthier option, you can use whole wheat flour or a gluten-free blend. Just keep in mind that it might change the texture slightly.
Zucchini: Use fresh zucchini for the best flavor. If zucchini isn’t available, you can substitute with grated carrots. They will add a nice sweetness and moisture too!
Yogurt or sour cream: Both ingredients add moisture and richness. If you prefer a lighter option, you can use Greek yogurt or even applesauce for a fun twist. Just adjust the sweetness as needed!
Vegetable oil: I like using vegetable oil for its neutral flavor, but you can use melted coconut oil or unsweetened applesauce for a healthier alternative.
How Can I Avoid a Dry Bread?
Getting that perfect moist texture in zucchini bread is key. Here are some tips to make sure your bread turns out tender and delicious:
- Make sure to squeeze out excess moisture from the grated zucchini. Too much water can make the bread soggy but can also lead to it not baking correctly.
- Don’t overmix the batter when combining wet and dry ingredients. Stir gently until just combined for a lighter texture.
- Check for doneness using a toothpick to see if it comes out clean. If it comes out with wet batter, give it a bit more time in the oven.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack. This helps maintain moisture.
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How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15-20 minutes of prep time and then 50-60 minutes for baking. Allow an additional 10 minutes for cooling in the pan before transferring to a rack. So in total, you’re looking at about 1 hour and 30 minutes before you can slice into this tasty treat!
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5 inch loaf pan. This helps the bread come out easily after baking.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if you’re using it). This mixture will give your bread a fluffy texture. Set it aside for now.
3. Beat the Wet Ingredients
Now, in a large bowl, mix the granulated sugar, vegetable oil, and eggs together until well combined. A hand mixer works great for this step, but a whisk will do just fine too!
4. Add Flavor and Moisture
Stir in the vanilla extract, lemon zest, lemon juice, and yogurt or sour cream. Mix until everything is smooth and creamy. The lemon adds a wonderful brightness to the bread!
5. Fold in the Zucchini
Next, gently fold the grated zucchini into the batter. Make sure it’s squeezed dry to avoid making your bread too wet. This step will keep your bread moist without adding too much liquid.
6. Combine Wet and Dry Ingredients
Now it’s time to combine the dry ingredients with the wet mixture. Gradually add the dry mix into the wet mix, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly okay!
7. Pour into the Pan
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will help it bake evenly.
8. Bake the Bread
Place the pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs.
9. Cooling Time
Once baked, let the bread cool in the pan for about 10 minutes. This is important to help it set. After that, transfer it carefully to a wire rack to cool completely before slicing.
Enjoy your moist, flavorful lemon zucchini bread with a cup of tea or coffee! It’s a fantastic snack or breakfast option that’s sure to brighten your day!
Moist Lemon Zucchini Bread
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp
FAQ for Moist Lemon Zucchini Bread
Can I Substitute the Zucchini with Other Vegetables?
Yes, you can! If zucchini isn’t available, grated carrots make a great alternative. They add similar moisture and a touch of sweetness to the bread.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a heartier texture. You may want to slightly increase the liquids in your recipe to account for the absorbency of whole wheat flour.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips for Extra Flavor?
Definitely! Adding ½ cup of chopped nuts (like walnuts or pecans) or chocolate chips can enhance the flavor and texture of your bread. Just fold them in with the grated zucchini!
