This lemon zucchini bread is super moist and full of fresh lemon flavor! It’s a wonderful way to use up zucchini, and the mix of sweet and tangy makes every bite delightful.
I love how easy it is to make, and my house smells amazing while it bakes. Plus, it’s perfect for breakfast or an afternoon snack. Trust me, you won’t be able to stop at one slice!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking for a gluten-free option, you can substitute it with a gluten-free all-purpose blend. Just ensure it includes xanthan gum for proper structure.
Zucchini: An essential ingredient that adds moisture and texture. You can use yellow squash if you don’t have zucchini on hand. Just make sure to squeeze out excess moisture no matter what you choose.
Sugar: Granulated sugar gives sweetness and helps with texture. If you’re aiming for a healthier option, feel free to use coconut sugar or a sugar substitute, but this might alter the taste slightly.
Greek Yogurt/Sour Cream: This adds moisture and richness. Plain yogurt works well too if you want a low-fat substitute. You could even use applesauce as a sweetener if you prefer it fruity!
How Do I Ensure My Bread Comes Out Moist and Delicious?
The key to moist zucchini bread is not to overmix and to incorporate enough moisture. When combining dry and wet ingredients, stir gently until you see no dry flour. Overmixing develops gluten and can lead to a dense bread.
- Make sure to squeeze the zucchini to remove excess water; too much moisture can make the bread soggy.
- Check for doneness with a toothpick; if it comes out clean, your bread is perfect!
- Let it cool properly in the pan first, which continues to cook the bread gently.
How to Make Moist Luscious Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- ½ cup plain Greek yogurt or sour cream
For the Zucchini:
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
Optional Add-ins:
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and approximately 50-60 minutes to bake. After baking, allow an additional 15 minutes for cooling in the pan and then completely cool on a wire rack before slicing. Altogether, plan for about 1 hour and 30 minutes to enjoy this delectable bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it with some oil or lining it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. This helps ensure that the leavening agents are evenly distributed throughout the flour.
3. Prepare the Wet Mixture:
In a large bowl, beat the eggs and granulated sugar until the mixture is light and fluffy—this usually takes a couple of minutes. Next, add the vegetable oil, lemon zest, fresh lemon juice, and vanilla extract, mixing it all together until well combined.
4. Combine Wet and Dry Ingredients:
Stir in the Greek yogurt (or sour cream) until everything is nice and smooth. Now, gently fold the dry ingredients into the wet mixture just until combined—be careful not to overmix, as this can make the bread less tender!
5. Add the Zucchini and Optional Nuts:
Gently fold in the grated zucchini until evenly distributed throughout the batter. If you’re using nuts, gently fold them in at this stage too.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready!
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice and enjoy this moist and flavorful lemon zucchini bread with a cup of tea or coffee!
Happy baking!
FAQ for Moist Luscious Lemon Zucchini Bread
Can I Use Different Types of Sugar?
Yes! You can substitute granulated sugar with coconut sugar or a sugar alternative. Keep in mind that this may slightly alter the sweetness and texture, but it will still be delicious!
Can I Use a Different Oil?
Absolutely! If you prefer, you can use melted butter for a richer flavor. Alternatively, you could use applesauce for a healthier, lower-fat option, but this may affect the moisture level, so adjust accordingly.
How Do I Store Leftover Zucchini Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil, and place it in an airtight container. It will stay fresh at room temperature for about 3 days or in the fridge for up to a week. You can also freeze it for up to 3 months!
Can I Make This Recipe Vegan?
Sure! To make it vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg, let it sit until thickened) and use a plant-based yogurt instead of Greek yogurt. Adjust the sugar, if needed, to ensure the sweetness aligns with your taste.
