This moist lemon zucchini bread is a tasty way to use up that extra zucchini! With a bright lemon flavor and a soft texture, it makes for a perfect snack or breakfast treat.
Honestly, the lemon adds such a refreshing touch that I can’t resist having a slice (or two)! I love pairing it with a cup of tea for a cozy afternoon treat.
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure. You can substitute it with whole wheat flour for a nuttier flavor, but your bread will be denser.
Zucchini: Fresh and grated gives moisture; don’t skip squeezing it dry. You can replace it with shredded carrots for a different flavor, but then it’s carrot bread instead!
Greek Yogurt: This ingredient adds moisture and richness. If you’re dairy-free, try using almond yogurt or another non-dairy equivalent.
Granulated Sugar: This balances the lemon’s tartness. If you’re cutting back on sugar, use a sugar substitute, but keep in mind it can change the texture.
Vegetable Oil: Keeps the bread moist. You can replace it with melted butter or applesauce for a lighter option. Using applesauce adds a bit of sweetness too!
What’s the Best Way to Grate and Prepare Zucchini?
Grating zucchini is easy but needs some care to avoid excess moisture. Here’s how to prepare it perfectly:
- First, wash and dry your zucchini.
- Use a box grater or food processor to grate it finely.
- After grating, place it in a clean kitchen towel or paper towels and squeeze out the excess liquid. This step ensures your bread isn’t soggy!
- Measure your grated zucchini after squeezing to ensure you’re using enough.
Follow these steps, and you’ll have perfectly prepared zucchini for your bread!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup plain Greek yogurt or sour cream (for moisture)
Optional Add-ins:
- ¼ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and about 50-60 minutes to bake, plus a little time for cooling. Make sure to allow for about 10 minutes in the pan and then a little longer on a wire rack before slicing.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×5 inch loaf pan, then grease and flour it to prevent sticking. Alternatively, you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This will help to evenly distribute your leavening agents. Set this bowl aside for later.
3. Combine the Sugar and Oil:
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat them together until well combined. Add the eggs one at a time, making sure to beat well after each addition to create a fluffy mixture.
4. Add Flavor:
Next, stir in the vanilla extract, lemon zest, and lemon juice until everything is combined. You’ll start to get that wonderful lemon fragrance!
5. Add Zucchini and Yogurt:
Now it’s time to fold in the grated zucchini and Greek yogurt. Make sure to mix only until just combined to keep the bread light and fluffy.
6. Combine the Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing gently until no flour streaks remain. Remember, gentle mixing is key to avoid a tough bread!
7. Optional Nutty Goodness:
If you decided to use nuts, fold them into the batter now for a delicious crunch.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it evenly. Pop it in the oven and bake for 50-60 minutes. Your bread is done when a toothpick inserted into the center comes out clean.
9. Cooling Time:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This prevents it from getting soggy on the bottom.
10. Slice and Enjoy:
After it has cooled, slice up your moist lemon zucchini bread. This delicious treat can be stored at room temperature for up to 3 days, or it can be refrigerated for even longer freshness. Enjoy every bite!
Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture. You might consider using a blend of both for a lighter outcome!
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it. You can also freeze slices in a freezer bag for up to 3 months—just thaw before enjoying!
Can I Make This Recipe Vegan?
Yes! To make it vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and replace Greek yogurt with a plant-based yogurt or applesauce. Enjoy your delicious vegan twist!
What if My Zucchini Is Not Fresh?
If your zucchini is a bit limp, it’s best to use a fresh one for the best texture in your bread. However, if you only have older zucchini, be sure to squeeze out as much moisture as possible after grating it, and don’t forget to check for any soft spots or mold before using!
