This moist lemon zucchini bread is bursting with fresh flavors! It’s a tasty way to use up that extra zucchini and enjoy a zesty treat at the same time.
Love how soft and fluffy this bread turns out! I often have it for breakfast with a cup of tea—it just makes my mornings brighter! 🌞 Can’t resist sneaking a slice or two!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini gives moisture and texture. If you’re short on zucchini, you can use shredded carrots instead. It’s a fun twist that still keeps the bread moist!
Greek Yogurt: I love using Greek yogurt for extra creaminess. If you’re dairy-free, try a plant-based yogurt or even applesauce as a substitute. It’ll keep things moist without any dairy!
Sugar: While granulated sugar is standard, you could use coconut sugar or brown sugar for a different flavor profile. Just remember, brown sugar will add a hint of moisture due to its molasses content.
Nuts: Chopped walnuts or pecans add a nice crunch, but if you prefer no nuts, simply leave them out. You can also use chocolate chips for a sweet surprise!
How Do I Ensure My Lemon Zucchini Bread is Moist?
To keep your bread moist, focus on the right baking techniques. Be careful not to overmix the batter—it should be combined but still slightly lumpy. Overmixing can lead to tough bread.
- Make sure you measure the zucchini correctly—grating it finely allows it to incorporate better and add moisture.
- Don’t skip the Greek yogurt; it adds creaminess. You can even substitute half the oil with it for less fat.
- Watch the baking time! Check for doneness right at 55 minutes. If it feels too soft in the center, give it an extra 5 minutes.
How to Make 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 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup plain Greek yogurt or sour cream
Optional Add-Ins:
- 1/2 cup chopped nuts (walnuts or pecans)
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful bread takes about 15 minutes of prep time and approximately 55-65 minutes to bake. Plus, you should let it cool for about 15 minutes before slicing. In total, you’ll be enjoying your moist lemon zucchini bread in roughly 1.5 hours!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This will make sure everything is evenly distributed when you combine it with the wet ingredients.
3. Combine the Wet Ingredients:
Grab a large bowl and beat together the sugar, vegetable oil, and eggs until the mixture is well combined and slightly fluffy. This should take a couple of minutes.
4. Add Flavor:
Stir in the vanilla extract, lemon zest, and lemon juice to the wet mixture. These ingredients will help infuse a bright, citrusy flavor into your bread!
5. Incorporate Zucchini and Yogurt:
Add the grated zucchini and Greek yogurt (or sour cream) into the bowl. Mix everything together until it’s well combined, and you can’t see any separate lumps.
6. Combine Dry and Wet Ingredients:
Now, gradually add the dry mixture into the wet mixture, folding it gently with a spatula. Be careful not to overmix—it’s okay if there are a few lumps!
7. Add Nuts (Optional):
If you’re using nuts, now’s the time to fold them gently into the batter.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to ensure even baking.
9. Bake:
Place the loaf pan in your preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, it’s ready!
10. Cool Down:
After baking, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
11. Serve and Enjoy:
Once cooled, dust with powdered sugar if you like, slice it up, and enjoy your moist lemon zucchini bread! It pairs wonderfully with tea or coffee!
Happy baking! 🍞🍋
Frequently Asked Questions (FAQ) about Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the bread may be denser. For the best results, consider using a mix of both flours or adding a bit more liquid to the batter if needed.
How Do I Store Leftover Zucchini Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap slices tightly and freeze for up to 3 months!
Can I Omit the Nuts?
Absolutely! If you’re not a fan of nuts or have allergies, feel free to leave them out. You can also replace them with chocolate chips for a sweeter version!
How Can I Ensure My Zucchini Bread Has the Right Moisture?
To keep your bread moist, avoid overmixing the batter, and be sure to finely grate the zucchini. It’s also essential to measure accurately, as too much flour can make the bread dry.
