This Moist Lemon Zucchini Bread is a delightful treat that’s both tender and zesty! Packed with fresh zucchini and bright lemon, it’s perfect for breakfast or a snack.
I love how this bread feels light yet satisfying. Plus, it’s a sneaky way to eat veggies—my secret weapon! Who doesn’t love a good excuse to have a slice (or two)?
Key Ingredients & Substitutions
Flour: All-purpose flour gives this bread its structure. If you’re looking for a gluten-free option, try using a 1-to-1 gluten-free flour blend!
Zucchini: Fresh grated zucchini adds moisture and a subtle texture. You can substitute it with finely grated carrots for a different flavor, or even use yellow squash if that’s what you have on hand.
Lemon Juice & Zest: Fresh lemon juice is key for that vibrant flavor, but bottled juice works in a pinch. I always prefer fresh zest since it enhances the aroma, making every bite more refreshing!
Sour Cream or Yogurt: This ingredient keeps the bread super moist. If you’re dairy-free, try using a dairy-free yogurt or applesauce as a substitute.
How Do You Properly Prepare Zucchini for Bread?
Properly preparing your zucchini ensures it doesn’t make your bread soggy. Here’s how to do it!
- Wash and trim the zucchini, then grate it using a box grater or food processor.
- After grating, place the zucchini in a clean kitchen towel, twist the towel, and squeeze out excess moisture. This helps keep the bread light and fluffy!
Doing this step will make a noticeable difference in the texture of your finished bread. Trust me, it’s worth the extra effort!
Moist Lemon Zucchini Bread
Ingredients List:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, grated and squeezed dry)
- 1/4 cup sour cream or plain yogurt (for added moisture)
Time Estimate:
This delightful Lemon Zucchini Bread takes about 20 minutes to prepare and about 55-65 minutes to bake. Be sure to allow for cooling time, which is about 15 minutes in the pan and then on a wire rack. In total, you’re looking at about 1 hour and 40 minutes until it’s ready to enjoy!
Detailed Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). You can grease and flour a 9×5-inch loaf pan, or for easier removal, line it with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will be your dry mix. Set it aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s the key to a light texture!
4. Add Eggs:
Add the eggs one at a time, mixing well after each addition. This ensures that your batter stays smooth and combined.
5. Incorporate Flavors:
Stir in the lemon zest, fresh lemon juice, and vanilla extract until everything is well-blended. The aroma will be wonderful!
6. Add Zucchini and Sour Cream:
Fold in the grated zucchini and sour cream (or yogurt). This will add nice moisture to the bread and help make it tender.
7. Combine Wet and Dry Mixtures:
Gently add your dry ingredients to the wet mixture, folding carefully until just combined. Avoid overmixing as this can make the bread tough.
8. Pour into Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to ensure even baking.
9. Bake:
Put the loaf pan in the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
10. Cool the Bread:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, gently remove it from the pan and place it on a wire rack to cool completely.
11. Serve:
Slice your moist lemon zucchini bread and enjoy it as is, or dress it up with a light dusting of powdered sugar or a drizzle of lemon glaze if you like. It’s perfect for breakfast, tea time, or as a dessert!
Enjoy your moist, flavorful Lemon Zucchini Bread!
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 all-purpose flour, but the texture might be denser. To balance it out, consider using half whole wheat and half all-purpose flour for a lighter result while still adding some whole grain goodness!
How Do I Thaw and Use Frozen Zucchini?
If you’re using frozen zucchini, simply thaw it overnight in the fridge or place it in a sealed bag and submerge it in warm water for a quicker thaw. Make sure to drain and squeeze out the excess moisture before adding it to the batter to prevent sogginess.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly and freeze it for up to 3 months. Just make sure to slice it before freezing for easier access later!
Can I Add Nuts or Other Mix-ins?
Absolutely! You can mix in nuts like walnuts or pecans for added texture, or even chocolate chips for a sweeter twist. Just fold in about 1/2 to 1 cup of your desired mix-ins right before pouring the batter into the loaf pan!
