This lemon zucchini bread is a tasty treat that’s moist and full of fresh flavor. The mix of zucchini and lemon makes each bite light and refreshing—perfect for any time of day!
You can’t go wrong with this tasty classic! It’s a fantastic way to sneak some veggies into your snack—don’t worry, I won’t tell anyone! Just slice and enjoy with a cup of tea!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture to the bread, and you won’t taste it at all! If you’re out of zucchini, you can substitute with grated carrots for a different twist.
Sour Cream or Yogurt: This ingredient keeps the bread moist and adds a slight tang. If you want a non-dairy option, use unsweetened almond yogurt or coconut yogurt instead.
Granulated Sugar: The bread gets its sweetness from sugar. If you’re looking for a healthier option, try coconut sugar or a sugar substitute if you prefer to cut back on sweetness.
Nuts: I love adding walnuts or pecans for a crunchy texture. Feel free to skip them if you prefer a nut-free version or swap with seeds like sunflower seeds for a similar crunch.
How Do I Get My Zucchini Bread to Be Moist and Flavorful?
The key to a moist zucchini bread lies in how you prepare your ingredients and mix your batter. Here are some tips:
- Grate your zucchini but do not squeeze out the moisture. This water is essential for keeping the bread moist.
- Mix wet and dry ingredients gently. Overmixing can lead to tough bread, so just combine until you don’t see any dry flour.
- Check your bread for doneness with a toothpick. It should come out clean but moist; if it’s too dry, it could mean overbaking.
Following these tips will help you achieve the perfect texture and flavor in your lemon zucchini bread!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or plain yogurt
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare and around 55-65 minutes to bake. Allow an extra 10 minutes to cool in the pan before removing it to cool completely on a wire rack. In total, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure your bread comes out nice and easy once baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to ensure even distribution of the leavening agents and salt. Set this bowl aside for now.
3. Combine Wet Ingredients:
In a large bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy. Add in the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice. Mix everything together until it’s well combined.
4. Add Zucchini and Sour Cream:
Next, gently stir in the grated zucchini and sour cream (or yogurt) until everything is nicely mixed together. Make sure the zucchini is well distributed in your wet mixture.
5. Combine Wet and Dry Ingredients:
Now, take your dry ingredients and gradually add them to the wet mixture. Carefully fold everything together until just combined—be careful not to overmix! If you’d like to add nuts, now is the time to fold them in gently.
6. Bake the Bread:
Pour your batter into the prepared loaf pan and smooth out the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes. Check your bread’s doneness by inserting a toothpick into the center; it should come out clean when it’s ready!
7. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully remove it from the pan and let it cool completely on a wire rack. Once cool, slice and enjoy your moist lemon zucchini bread!
Enjoy your delicious lemon zucchini bread as a delightful snack or a perfect breakfast treat!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, this may alter the texture slightly, making it denser. You can consider using a mix of both flours for a lighter result.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain yogurt works well as a substitute. You can also use Greek yogurt for a similar consistency and tangy flavor. Just be sure to choose a plain variety to keep the flavor balanced!
How Do I Store Leftovers?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week or freeze for up to 3 months. To thaw, simply leave it at room temperature or pop it in the microwave briefly.
Can I Add Other Add-Ins to the Batter?
Absolutely! You can add chocolate chips, dried cranberries, or even spices like cinnamon for additional flavor. Just make sure the total quantity of add-ins doesn’t exceed 1 cup to maintain the right batter consistency.
