This moist lemon zucchini bread is a refreshing treat! With tender zucchini and a burst of zesty lemon, it’s perfect for breakfast or a snack any time of day.
What I love most is how sneaky healthy it is—everyone enjoys a slice, and it’s hard to believe there’s zucchini inside! 🍞🍋
Key Ingredients & Substitutions
All-purpose flour: Essential for giving structure to the bread. You can use whole wheat flour for a healthier version, though it might change the texture slightly, making it a bit denser.
Zucchini: Grated zucchini keeps the bread moist. If you don’t have zucchini, you can use shredded carrots instead; they also add sweetness and moisture.
Lemon juice and zest: Fresh lemon juice is key for flavor. Bottled lemon juice works in a pinch, but fresh zest really boosts the lemony taste. If you’re out of lemons, orange juice and zest can provide a lovely twist.
Sour cream or Greek yogurt: Both add moisture and tang. If you prefer dairy-free, use a plant-based yogurt or applesauce as a substitute.
How Do I Get My Zucchini Bread Extra Moist?
Achieving that moist texture relies on a few key techniques. First, remember to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This prevents the batter from becoming too watery.
Also, avoid over-mixing the batter once you add the dry ingredients—gentle folding helps maintain tenderness. Finally, using sour cream or yogurt adds moisture, which helps keep the bread soft.
Following these tips will result in a tastier and wetter lemon zucchini bread every time!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain Greek yogurt
How Much Time Will You Need?
This moist lemon zucchini bread will take about 15 minutes to prepare and 50–60 minutes to bake. After that, allow it to cool for about 10 minutes before removing it from the pan. In total, you’re looking at approximately 1.5 hours before it’s ready to slice and enjoy!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and grease and flour it, or you can line it with parchment paper for easier removal later. This helps your bread not stick to the pan.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures that the leavening agents are evenly distributed. Once mixed, set this bowl aside.
3. Creaming the Butter and Sugar:
In a large bowl, use a hand mixer or a sturdy spoon to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes—don’t skip this step, as it helps create a good texture!
4. Adding the Eggs and Flavorings:
Add the eggs one at a time, beating well after each addition. Next, mix in the vanilla extract, freshly squeezed lemon juice, and lemon zest—this is where the bread gets its lovely, zesty flavor!
5. Incorporating the Zucchini:
Now it’s time to fold in the grated zucchini. Make sure to gently stir it in so that it’s evenly distributed throughout the mixture without overmixing. We want to keep it tender!
6. Combining with Dry Ingredients:
Take your bowl of dry ingredients and alternate adding it with the sour cream. Begin by adding a bit of the dry mix, followed by some sour cream, and continue this until everything is combined. Start and end with the dry ingredients, and stir gently until just combined—overmixing can lead to a tough bread.
7. Baking the Bread:
Pour the batter into your prepared loaf pan. Smooth out the top with a spatula so it’s evenly spread. Place it in the preheated oven and bake for 50–60 minutes. The bread is done when a toothpick inserted into the center comes out clean. Keep an eye on it near the end to avoid overbaking!
8. Cooling:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Carefully turn it out onto a wire rack to cool completely. This step helps prevent it from becoming soggy.
9. Serving:
Once it’s fully cool, slice your lemon zucchini bread. Optional: to elevate it even more, you can dust it with powdered sugar or drizzle some lemon glaze on top. Enjoy every moist, zesty bite!
Enjoy your deliciously moist and zesty lemon zucchini bread! It’s perfect for breakfast, a snack, or dessert! 🍞🍋
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! However, the bread might turn out denser, so you may want to reduce the amount slightly or add a tablespoon of liquid to keep it moist.
What Should I Do If I Don’t Have Sour Cream?
If you don’t have sour cream, you can easily replace it with plain Greek yogurt or even unsweetened applesauce. Both will keep your bread moist and provide a slightly different flavor profile that still works well.
How Can I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap and then foil for up to 3 months. Just thaw at room temperature when ready to enjoy!
Can I Make This Recipe Vegan?
Absolutely! To make a vegan version, replace the eggs with 1/2 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). For the butter, use your favorite plant-based margarine or coconut oil. Just ensure your yogurt substitute is also dairy-free!
