This moist lemon zucchini bread is a delicious treat, perfect for breakfast or a snack. It’s made with fresh zucchini and a zesty lemon flavor that brightens up the day!
Who knew veggies could taste so good in a loaf? I love sneaking in zucchini for some extra moisture. Plus, the house smells amazing while it’s baking—you might just want to keep it all for yourself! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend will work well, though the texture may be slightly different.
Granulated Sugar: I personally love the sweetness that granulated sugar brings. If you’re watching your sugar intake, consider using coconut sugar or a low-calorie sweetener, but adjust for sweetness as needed.
Vegetable Oil: This keeps the bread moist. You can substitute it with melted coconut oil or unsweetened applesauce for a healthier twist!
Zucchini: Fresh, grated zucchini adds moisture without a strong flavor. If you don’t have zucchini, you could use grated carrots, but keep in mind they will change the flavor slightly.
Sour Cream or Yogurt: This ingredient adds extra moisture and richness. You can replace it with Greek yogurt or a dairy-free yogurt for a lighter version.
How Do I Make Sure My Zucchini Bread Comes Out Moist?
Getting a moist texture in zucchini bread is all about balancing wet and dry ingredients, plus the prep of your zucchini. Here’s how:
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. This keeps your bread from being soggy.
- Don’t overmix the batter; it can make the bread tough. Stir until just combined.
- Adding sour cream or yogurt enriches the moisture content. If you skip it, be cautious with liquid ratios.
- Check for doneness with a toothpick. If it comes out clean, it’s perfect!
With these tips, your zucchini bread will be wonderfully moist and delicious! Enjoy! 🍞🍋
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt (for moisture)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 50-60 minutes for baking, plus a little time to cool down. In total, you’re looking at about 1 hour and 15 minutes from start to finish. 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). This will ensure the oven is hot enough when you’re ready to bake your bread. Prepare a 9×5-inch loaf pan by greasing it and dusting it with flour, or by lining it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to evenly distribute all your leavening agents throughout the flour.
3. Combine Wet Ingredients:
In a large bowl, mix the sugar and vegetable oil together until they’re well blended. This step is crucial for creating a smooth batter. Next, add the eggs one at a time, beating them in well after each addition. Now stir in the vanilla extract, lemon zest, and fresh lemon juice to infuse that lovely citrus flavor into your mixture.
4. Add Zucchini and Sour Cream:
Now it’s time to fold in the grated zucchini and sour cream. These ingredients keep the bread super moist and delicious, so make sure they’re evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients into the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make the bread dense.
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula to make it nice and even.
7. Bake the Bread:
Place the pan in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool Down:
Once done, let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing into that delicious loaf.
Enjoy your moist lemon zucchini bread with a cup of tea or coffee! You’re going to love how refreshing and tasty it is!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. This will give your bread a nuttier flavor and denser texture. If using whole wheat flour, consider adding a bit more liquid to maintain moisture.
How Can I Replace the Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. Alternatively, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens.
What’s the Best Way to Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the freezer for up to 3 months. Thaw in the refrigerator or at room temperature when you’re ready to enjoy it!
Can I Add Nuts or Chocolate Chips to This Recipe?
Absolutely! Chopped nuts like walnuts or pecans and chocolate chips can be added for extra flavor and texture. Just fold them into the batter before pouring it into the loaf pan, and adjust the baking time if needed. Enjoy the extra deliciousness!
