This moist lemon zucchini bread is a sunny twist on a classic! With fresh zucchini and a zesty lemon flavor, it’s super tasty for breakfast or snack time.
Honestly, I can’t help but enjoy the sweet and tangy aroma that fills the kitchen while it bakes. Plus, it’s a great way to sneak in some veggies! 😄
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini adds moisture and texture. You can use yellow squash as a substitute if zucchini isn’t available. Just squeeze it well to remove excess water.
Lemon Juice & Zest: Fresh lemon juice and zest brighten the flavor. If fresh lemons are unavailable, bottled lemon juice works in a pinch, but fresh is best! You could also use lime for a different twist.
Sour Cream or Greek Yogurt: Either adds moisture and richness. If you want a dairy-free option, try unsweetened applesauce or a non-dairy yogurt. This will keep the bread tender while keeping it lighter.
Butter: Unsalted butter is my go-to for control over salt levels. You can replace it with coconut oil for a dairy-free version, but make sure to melt it first!
How Do I Avoid Overmixing the Batter?
Overmixing can lead to dense bread, so it’s crucial to mix gently. Here’s how to do that:
- Combine wet ingredients until just mixed, then add the dry ingredients.
- Use a spatula to fold them gently, scraping from the bottom to ensure even incorporation. You’ll see some flour specks, and that’s okay!
- When adding zucchini, fold it in just until it’s blended in, so it retains airiness.
Easing up on the mixing will result in a lovely, moist loaf with a light crumb! Enjoy your baking adventure! 🥳
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons (about 2 tbsp)
- ½ cup fresh lemon juice (about 2 lemons)
- 1 ½ cups shredded zucchini, squeezed dry
- ½ cup sour cream or Greek yogurt
- ½ cup vegetable oil or light olive oil
For the Glaze and Topping:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Extra lemon zest for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake. You should also set aside some time to cool the bread before glazing, totaling about 2 hours from start to finish. But trust me, it’s worth the wait for that amazing lemony goodness!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). This is important to help your bread bake evenly. While that’s warming up, grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is vital because it ensures that your leavening agents are evenly distributed. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar using a hand mixer until light and fluffy, which should take about 3 minutes. This adds air to your mixture, making the bread nice and tender.
4. Adding Eggs and Flavors:
Add the eggs one at a time, making sure to mix well after each one. Next, stir in the vanilla extract, lemon zest, and lemon juice. This is where the magic happens—your kitchen will start smelling delightful!
5. Incorporating the Cream:
Mix in your choice of sour cream or Greek yogurt, along with the oil until everything is nicely combined. This will keep the bread moist and flavorful!
6. Combine Wet and Dry Ingredients:
Now, gently add the dry mixture to the wet mixture. Use a spatula or wooden spoon to fold them together just until combined. Remember, no need to overmix—some lumps are perfectly fine!
7. Adding the Zucchini:
Fold in the shredded zucchini until it’s evenly distributed throughout the batter. This will give you that delicious moistness and a lovely texture.
8. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with your spatula. Pop it in the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen is going to smell amazing!
9. Cooling Your Bread:
Once baked, let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. This will help prevent it from getting soggy.
10. Prepare the Glaze:
While the bread cools, make the glaze. Just whisk together the powdered sugar and lemon juice in a small bowl until it’s smooth and pourable.
11. Drizzle and Garnish:
Once your loaf is completely cool, drizzle the glaze over the top and sprinkle with extra lemon zest for that beautiful finish. Let it set for about 15 minutes before slicing.
12. Enjoy:
Now it’s time! Slice your moist lemon zucchini bread and enjoy every bite of this heaven. Perfect with a cup of tea or coffee!
Happy baking, and enjoy your delicious, moist lemon zucchini bread with its refreshing lemon icing and subtle flecks of green zucchini throughout! 🍞🍋
Frequently Asked Questions
Can I Use a Different Type of Squash?
Absolutely! While zucchini is the classic choice for this recipe, you can use yellow squash if that’s what you have on hand. Just remember to squeeze it well to remove any excess moisture!
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then foil before freezing.
Can I Substitute Coconut Oil for Butter?
Yes, you can substitute melted coconut oil for the butter in this recipe. This change will create a dairy-free version while still keeping the bread moist and flavorful!
How Can I Make This Recipe Gluten-Free?
To make gluten-free lemon zucchini bread, replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Adjust baking times as needed since gluten-free flours can slightly alter baking properties.
