This Lemon Zucchini Bread is a sunny treat packed with fresh flavors! It’s moist and fluffy, thanks to the added zucchini and a splash of lemon. Perfect for breakfast or a snack!
Whenever I make this, I can’t resist adding a drizzle of icing on top—it’s like a sweet bonus! Trust me, your kitchen will smell amazing! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our bread, giving it structure. If you’re looking for a healthier option, you can use whole wheat flour, but it may make the bread denser. I prefer a mix of all-purpose and whole wheat for added nutrition.
Zucchini: Grated zucchini adds moisture without overwhelming the flavor. You can try using yellow squash instead, or even carrot for a different twist. Don’t skip squeezing out excess moisture—this keeps the bread from being soggy!
Lemon Zest & Juice: Fresh lemon juice and zest bring bright flavors. If you don’t have lemons, lime juice and zest can work well, or you can use lemon extract. Just remember that fresh always gives the best flavor!
Vegetable Oil: Oil helps keep the bread moist. You can substitute melted coconut oil or unsweetened applesauce for a lighter option. Applesauce is a great choice if you’re looking to cut down on fats.
Eggs: They provide moisture and help bind everything together. If you need an egg substitute, try 1/4 cup of unsweetened applesauce per egg. It performs well in baked goods!
How Can I Ensure My Zucchini Bread is Always Moist?
Keeping your lemon zucchini bread moist relies heavily on a few key techniques. Firstly, be sure to squeeze out the excess moisture from your grated zucchini. This prevents your bread from becoming too wet.
- Use a clean kitchen towel or paper towels to press the zucchini before mixing it in.
- Avoid overmixing once you combine dry and wet ingredients; stir just until combined for a lighter texture.
- Check for doneness with a toothpick; it should come out clean but moist crumbs are okay. This way, you won’t overbake the bread and end up with a dry result.
Lastly, letting it cool fully on a wire rack after baking helps maintain moisture. Enjoy baking your perfect lemon zucchini bread!
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
- 1 tablespoon grated lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 20 minutes to prepare and approximately 55-65 minutes to bake. Don’t forget to let it cool for about 10 minutes in the pan before transferring it to a wire rack. Total time is about 1 hour 30 minutes, including cooling—perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly. While the oven heats up, grease and flour a 9×5-inch loaf pan. Alternatively, you can line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest. This helps distribute the dry ingredients evenly. Once combined, set this bowl aside while you prepare the wet ingredients.
3. Combine Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together until well mixed and slightly frothy. Then, add in the vegetable oil, fresh lemon juice, and vanilla extract. Stir these ingredients until they’re well combined and smooth.
4. Combine Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a denser bread, and nobody wants that!
5. Fold in Zucchini:
Gently fold in the grated zucchini and chopped nuts if you’re using them. The zucchini adds such moisture and flavor, while nuts give a nice crunch!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. This will help it bake evenly and rise beautifully.
7. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8. Cool:
Once baked, remove it from the oven and let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing. Patience pays off!
9. Optional Glaze:
If you want to take it up a notch, drizzle a simple lemon glaze made from powdered sugar and a bit of lemon juice over the cooled bread for an extra kick of lemony goodness!
Enjoy your bright and moist lemon zucchini bread! It’s perfect with tea in the afternoon or as a sweet snack anytime. 🍋🥒
FAQ for Moist Lemon Zucchini Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind it may make the bread denser. A good compromise is to use half whole wheat and half all-purpose flour for added nutrition while maintaining a lighter texture.
How Can I Use Leftover Zucchini?
If you have leftover zucchini, you can freeze it for future use! Grate it, squeeze out excess moisture, and store it in an airtight container in the freezer for up to 3 months. Just thaw and drain before using it in this recipe.
What If I Don’t Have Lemons? Can I Use Lemon Juice From a Bottle?
Yes, bottled lemon juice can work in a pinch, but fresh lemons provide a brighter flavor. If using bottled juice, look for one that is 100% lemon juice without added sugars or preservatives for the best taste.
How Should I Store Leftover Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy!
