This moist lemon zucchini bread is a real treat! Packed with fresh zucchini and zesty lemon, it’s perfect for breakfast or a snack. The best part? It’s super easy to make!
Whenever I bake this, my kitchen smells amazing! I love adding a light glaze on top for a sweet finish. Plus, you can sneak in some veggies without anyone noticing! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bread structure. You can substitute with whole wheat flour for a nuttier flavor, but it may change the texture slightly.
Zucchini: Fresh zucchini is a must for moisture. If you don’t have a zucchini, shredded carrots can work in a pinch, but you’ll miss that lovely green hue!
Lemon Zest & Juice: Fresh lemons provide the best flavor. If you don’t have fresh lemons, bottled lemon juice can be used, but fresh is always better for the zestiness!
Vegetable Oil: I use vegetable oil for moisture. You can substitute it with melted coconut oil or even applesauce for a healthier option.
Nuts: Walnuts or pecans add great texture. If you’re nut-free, feel free to skip them or add in chocolate chips instead for something sweet!
How Do I Ensure My Zucchini Bread Comes Out Moist and Flavorful?
Keeping your lemon zucchini bread moist is all about balancing the ingredients and not overmixing the batter. Here’s how to do it:
- Grate the zucchini and then squeeze out some excess moisture. This prevents the bread from being too wet.
- Mix wet and dry ingredients separately first, then combine. This helps prevent overmixing, which can lead to dense bread.
- Don’t skip the lemon zest and juice; they brighten the flavor and keep the bread fresh!
- Allow the bread to cool in the pan for a bit before transferring to a wire rack. This allows it to set nicely.
With these tips, you’ll have a delicious moist lemon zucchini bread every time! Enjoy!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- ½ cup chopped walnuts or pecans (optional)
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and about 50-60 minutes to bake. You’ll want to let the bread cool for a bit afterward, so plan on about 1 hour and 30 minutes total before you can slice into it. Perfect for a cozy afternoon!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if you’re using it. This will ensure all the dry ingredients are evenly distributed.
3. Beat Wet Ingredients:
In a large bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy. Next, add the vegetable oil and vanilla extract, mixing well until combined.
4. Combine Zucchini and Lemon:
Stir the grated zucchini, lemon zest, and lemon juice into the wet mixture. This adds the wonderful flavors that define this bread.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix, which can make the bread tough.
6. Add Nuts (if using):
If you choose to add chopped walnuts or pecans for extra flavor and texture, gently fold them into the batter at this point.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top so it’s even. Ready for the oven!
8. Bake Time:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You can check for doneness by inserting a toothpick into the center; it should come out clean.
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
10. Optional Lemon Glaze:
If you want to add a lemon glaze, mix the powdered sugar and lemon juice in a small bowl until it’s smooth. Drizzle the glaze over the cooled bread for a sweet finish!
11. Slice and Serve:
Now, slice into your delicious lemon zucchini bread and enjoy a slice (or two)! Perfect for breakfast, snacks, or even dessert!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the texture of the bread.
Can I Substitute the Granulated Sugar?
Absolutely! You can use brown sugar for a deeper flavor or even a sugar substitute like coconut sugar or Stevia if you’re looking for a healthier option. Keep in mind that the flavor and texture may vary slightly.
How to Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it wrapped tightly in plastic wrap and then in foil for up to 3 months.
What Can I Use Instead of Nuts?
If you’re not a fan of nuts or need a nut-free option, you can simply omit them or replace them with chocolate chips or dried fruit like cranberries or raisins for extra sweetness and texture!
