This moist lemon zucchini bread is a tasty treat that combines fresh zucchini and zesty lemon. It’s sweet, fluffy, and perfect for breakfast or a snack!
I love how easy it is to whip up this bread. Plus, the lemon gives it such a bright flavor. It’s a great way to use up that extra zucchini hiding in the fridge! 🍋🥒
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture. You can use yellow squash as a substitute if that’s what you have on hand. Just make sure to squeeze out excess moisture from the grated zucchini for the best texture.
Lemon Juice & Zest: The lemon zest adds a punch of flavor, so don’t skip it! If you need a substitute, lime zest can work too, giving a different but tasty twist.
Greek Yogurt: This ingredient keeps the bread moist. If you don’t have it, you can use plain yogurt, sour cream, or even applesauce for a healthier option.
Oils: Vegetable oil gives a light texture, but melted coconut oil adds a nice flavor. You can also use applesauce or mashed bananas for an alternative that reduces fat.
What’s the Best Way to Grate Zucchini?
Grating zucchini might seem simple, but doing it right helps keep your bread fluffy. Here’s how to do it well:
- Use a box grater or food processor to grate the zucchini, ensuring it’s finely shredded.
- After grating, place the zucchini in a clean kitchen towel and squeeze to remove excess moisture. This prevents your bread from becoming soggy.
These steps will help you achieve a moist but not overly wet bread. Enjoy baking! 😊
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
- 1 tablespoon lemon zest (from about 2 lemons)
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice (about 2 lemons)
Filling:
- 2 cups grated zucchini (about 2 medium zucchinis, skin on)
Optional Toppings:
- 1/2 cup chopped nuts (walnuts or pecans)
- Lemon glaze made from powdered sugar and lemon juice
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and around 50-60 minutes to bake. Don’t forget to let it cool for about 10 minutes in the pan before moving it to a wire rack to cool completely. In total, you’re looking at about 1 hour and 30 minutes from start to finish!
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 for easy removal later.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest. This helps combine all the dry ingredients and ensures your bread rises nicely. Set this bowl aside.
3. Mix the Wet Ingredients:
In a large bowl, use an electric mixer to beat together the granulated sugar, brown sugar, and eggs. Mix until the mixture is light and fluffy. Then add in the vegetable oil, Greek yogurt, vanilla extract, and lemon juice. Stir until everything is well combined.
4. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients. Be careful not to overmix; just stir until everything is combined. Overmixing can lead to a dense bread!
5. Fold in Zucchini:
Gently fold in the grated zucchini and nuts (if you’re using them) into the batter. This gives your bread a lovely texture and flavor.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean or with just a few crumbs, it’s ready!
7. Cool and Serve:
Once baked, let your bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. For a special touch, drizzle some lemon glaze over the top once it’s cool!
Now, slice up your delicious lemon zucchini bread, pour yourself a cup of tea or coffee, and enjoy your masterpiece!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, you can use yellow summer squash as a substitute. Just make sure to squeeze out any excess moisture to maintain the proper texture of the bread.
Can I Use Unsweetened Applesauce Instead of Oil?
Absolutely! You can replace the vegetable oil with unsweetened applesauce at a 1:1 ratio. This will make the bread a bit lower in fat while keeping it moist.
How Should I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 1 week or freeze slices for up to 3 months. Just wrap them tightly in plastic wrap before freezing!
Can I Add Other Mix-Ins?
Definitely! Feel free to add ingredients like chocolate chips, dried cranberries, or even spices like cinnamon or nutmeg for additional flavor. Just remember to adjust the sugar if you add sweet ingredients!
