This moist lemon zucchini bread is a delightful treat bursting with citrus flavor! It’s a sweet way to use up that garden zucchini, and the lemon adds a refreshing zing.
Honestly, I love how this bread makes my kitchen smell amazing as it bakes. It’s perfect for breakfast or a snack, and I often find myself sneaking a slice (or two!) when no one is looking! 😋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential for moisture. If you’re short on zucchini, peeled cucumber can work in a pinch, though the taste will differ.
Lemon Zest & Juice: For the freshest flavor, use real lemons. You can substitute with store-bought lemon juice, but fresh gives the best taste. Lime zest and juice are tasty alternatives too!
Sugar: While granulated sugar adds sweetness, you could use brown sugar for a deeper flavor, or a sugar substitute if you’re watching your sugar intake.
Yogurt or Sour Cream: These add moisture and tang. You can swap for applesauce or buttermilk as a lighter option.
Nuts: Walnuts or pecans give a nice crunch, but feel free to skip them for a nut-free option or even use chocolate chips for a fun twist!
How Do You Ensure Your Zucchini Bread Stays Moist?
Maintaining moisture in zucchini bread is key to its success. Here are some tips:
- Grate the zucchini finely and avoid squeezing out too much moisture. The natural liquid helps keep the bread moist.
- Use wet ingredients like oil and yogurt. They contribute to a soft texture.
- Don’t over-mix the batter! Gently combine the dry and wet ingredients. This helps maintain a light texture.
- Check your bread at the 50-minute mark to avoid overbaking, which can dry it out.
By following these tips, you’re sure to enjoy a deliciously moist loaf!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
Wet Ingredients:
- 1/2 cup vegetable oil (or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
- 1/2 cup plain yogurt or sour cream
Optional Ingredients:
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and mix the batter. Then, plan on 50-60 minutes for baking. After that, allow another 15 minutes to cool before serving. In total, expect about 1.5 hours from start to enjoying this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing it and then dusting it with flour, or you can line it with parchment paper to make removing the bread easier later.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This ensures everything is evenly distributed. Set this mixture aside for later.
3. Mix the Wet Ingredients:
In a large bowl, start by beating the granulated sugar and oil together until they’re well combined. This makes for a lovely base! Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice for that zesty kick.
4. Add the Zucchini and Yogurt:
Now, fold in the grated zucchini and the yogurt (or sour cream) until just combined. This part adds moisture and flavor to the bread.
5. Combine Dry and Wet Ingredients:
Gently add the dry ingredients to the wet mixture. Use a spatula to stir until everything is just combined – remember, do not over-mix! This ensures a soft and tender bread.
6. Fold in Nuts (Optional):
If you’re using nuts, gently fold them into the batter at this stage.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 50-60 minutes. You can check for doneness by inserting a toothpick into the center; it should come out clean.
8. Cool and Serve:
Once it’s done, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your deliciously moist lemon zucchini bread with a cup of tea or coffee!
Happy baking!
FAQs About Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. Keep in mind that the texture may be denser, so you might want to start with a 50/50 ratio to find the balance you like!
How Do I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Just let it thaw at room temperature when you’re ready to enjoy it again!
What if I Don’t Have Fresh Lemons?
No fresh lemons? No problem! You can use bottled lemon juice as a substitute, but for the zest, consider using lemon extract for flavor. Just remember that the taste may differ slightly from the fresh version!
Can I Add Other Ingredients?
Absolutely! Feel free to experiment by adding chocolate chips, dried fruits like cranberries or raisins, or spices such as nutmeg for a unique twist. Just be cautious not to add too many extra ingredients, as this can impact baking time and texture.
