This moist lemon zucchini bread is a delightful treat that’s perfect for breakfast or a snack. The fresh lemon adds a lovely zing, while the zucchini keeps it super soft!
I love how easy it is to make this bread, and it’s a sneaky way to get in some veggies! Just mix, bake, and enjoy—what’s not to love? Plus, your kitchen will smell amazing! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is your backbone for the bread. If you want a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had great success with this, and it tastes just as good!
Lemon Zest & Juice: Fresh is best! Use zest from the same lemons you’re juicing for maximum flavor. If you’re out of lemons, you can use bottled lemon juice, but fresh really boosts the taste!
Zucchini: Fresh zucchini keeps the bread moist. If you’re in a pinch, shredded carrots or finely grated apples can work too. Just make sure to squeeze out excess moisture, just like with zucchini!
Sugar:** I prefer granulated sugar for this recipe, but you could use brown sugar for a deeper flavor. Just note, brown sugar may change the texture slightly, giving it a bit more moisture.
How Do You Make Sure Your Zucchini Bread is Moist?
Preventing dry bread is key! Here are a few tips to keep your lemon zucchini bread wonderfully moist:
- Squeeze the Zucchini: Always remove excess moisture by squeezing the shredded zucchini in a clean kitchen towel. This will prevent your batter from being too watery.
- Don’t Overmix: Once you add the dry ingredients to the wet ones, mix just until combined. Overmixing can lead to dense bread rather than a light, fluffy loaf.
- Check for Doneness: Use a toothpick to test the center. If it comes out clean, it’s ready. If you bake it too long, it will dry out, so keep an eye on it!
- Cool Wisely: Let it cool in the pan briefly before transferring it to a wire rack. This helps maintain moisture and makes slicing easier.
With these tips, your lemon zucchini bread will be moist and delicious every time!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini, squeezed dry)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15 minutes to prep and 50-60 minutes to bake. Plus, you’ll want to let it cool for a bit after baking. All in all, you should set aside about 1 hour and 30 minutes for the entire process, plus some time for cooling before serving.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest. This will evenly distribute all those dry ingredients and give your bread an amazing lemony flavor!
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar and vegetable oil. Beat them together until they are well mixed. Then, add the eggs one by one, beating well after each addition to get that nice airy texture.
4. Add Lemon Juice and Vanilla:
Next, stir in the fresh lemon juice and vanilla extract into the wet mixture. This will infuse your batter with even more yummy flavors!
5. Combine Dry and Wet Mixtures:
Now, gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. It’s important not to overmix here, or your bread may become tough.
6. Fold in Zucchini and Nuts:
Gently fold the finely shredded zucchini into the batter. If you’re using nuts, mix them in too, ensuring they are evenly distributed throughout the batter.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as ovens can vary!
8. Cool Before Serving:
Once baked, let the bread cool in the loaf pan on a wire rack for about 15 minutes. After that, carefully remove it from the pan and let it cool completely before slicing. Patience here is key; letting it cool will make for better slices!
9. Optional Glaze:
If you want an extra burst of lemon flavor, mix powdered sugar with a bit of lemon juice to make a glaze. Brush this on top of the bread once it’s cooled for a delightful finishing touch.
Enjoy your moist, tangy lemon zucchini bread with a warm cup of tea or coffee. It’s perfect for breakfast, snacks, or dessert!
FAQ for Moist Lemon Zucchini Bread
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil or unsweetened applesauce for a healthier option. Keep in mind that applesauce may slightly alter the texture, making it a bit denser.
How Do I Store Leftover Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge before serving!
Can I Add Other Flavorings or Ingredients?
Yes! Feel free to get creative. You can add chocolate chips, dried cranberries, or even nuts like walnuts or pecans for additional flavor and texture. Just keep an eye on the batter if you’re adding extra ingredients to ensure the moisture level stays balanced.
Is There a Gluten-Free Option for This Recipe?
Definitely! You can swap the all-purpose flour with a gluten-free 1:1 baking blend. Just make sure to check that all other ingredients are gluten-free if you need a completely gluten-free bread!
