This moist lemon zucchini bread is the perfect blend of fresh zucchini and zesty lemon. It’s sweet, soft, and oh-so-tempting, making it a delightful treat for any time of day!
You won’t believe how easy it is to whip up this bread! I love it with a cup of tea or coffee in the morning. Plus, it’s a sneaky way to get some veggies in your snack! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your bread. If looking for a healthier option, try using whole wheat flour. It may make the bread denser but still delicious!
Granulated Sugar: Regular sugar works well here, but you can substitute it with coconut sugar or a sweetener like honey or maple syrup. Be careful with liquids, though; you might need to tweak the wet ingredients.
Zucchini: Fresh zucchini is a star in this recipe, adding moisture. You could use yellow squash if zucchini is unavailable. Just remember to grate and squeeze out excess moisture!
Lemon Zest and Juice: This adds a bright flavor! If you run out, lime juice and lime zest can be a fun substitution for a twist.
Sour Cream or Yogurt: This ingredient keeps the bread extra moist. For a dairy-free option, unsweetened almond or coconut yogurt works nicely.
Why is Carefully Mixing Important?
Mixing the ingredients properly is key to a fluffy and tender bread. Overmixing can lead to a dense texture as it develops gluten too much. Follow these tips:
- Always mix wet and dry ingredients separately first.
- Add the dry ingredients to the wet mixture gradually.
- Fold them together gently until just combined; it’s okay if there are a few lumps!
This method helps to keep the air pockets in the batter, resulting in a lovely texture after baking.
How to Ensure Your Zucchini is Ready for Baking?
Preparing zucchini properly is essential for your bread’s moisture. Here’s how:
- Wash and pat dry the zucchini. You don’t have to peel it; the skin offers nutrients!
- Grate it using the large holes of a box grater.
- Place the grated zucchini in a clean towel or paper towels and squeeze out excess moisture. This helps prevent your bread from becoming soggy.
This extra step will enhance the overall texture of your lemon zucchini bread!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- ½ cup sour cream or plain yogurt (for added moistness)
Time Estimate:
This recipe takes about 15 minutes of prep time and 55-65 minutes of baking time. Additionally, don’t forget to let it cool for about 10 minutes before slicing. So, plan for about 1.5 hours total before you can enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it or lining it with parchment paper to make it easy to remove the bread later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This helps evenly distribute the leavening agents and spices. Set this mixture aside while you work on the wet ingredients.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar and vegetable oil thoroughly until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to add a lovely flavor to your batter.
4. Add Zucchini and Lemon:
Fold in the grated zucchini, lemon zest, lemon juice, and sour cream (or yogurt). Mix everything together until it is evenly combined; this will give your bread its delightful moisture and flavor.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Gently fold the two together until just combined—be careful not to overmix, as this could lead to a tough texture in the bread.
6. Pour and Spread the Batter:
Spoon the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
7. Bake:
Place the pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
8. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully remove it from the pan (use the parchment paper for easy lifting) and let it cool completely on a wire rack before slicing.
9. Optional Glaze:
For an extra touch of sweetness, drizzle a simple lemon glaze over the cooled bread using powdered sugar mixed with a bit of lemon juice. It adds a fantastic finishing touch to your lemon zucchini bread!
Enjoy your moist and zesty lemon zucchini bread as a delightful snack or breakfast treat!
Frequently Asked Questions (FAQ)
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! However, whole wheat flour will make the bread denser. You may want to use a mix of all-purpose and whole wheat flours (50/50) for a lighter texture while still getting the health benefits.
How Can I Make This Recipe Vegan?
To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based yogurt instead of dairy options. Use coconut oil or any neutral oil instead of vegetable oil if you prefer!
Can I Freeze Lemon Zucchini Bread?
Absolutely! Once the bread is completely cooled, wrap it tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, just leave it in the fridge overnight or at room temperature for a few hours before serving.
How Can I Prevent the Bread from Becoming Too Moist?
To avoid overly moist bread, make sure to squeeze out excess water from the grated zucchini before adding it to the batter. Also, ensure you accurately measure your flour and other wet ingredients to maintain the right balance.
