This moist lemon zucchini bread is a tasty treat that’s super easy to make! You’re in for a sunny surprise with its bright lemon flavor paired with soft, fluffy zucchini.
I love how the zucchini keeps it nice and moist—perfect for breakfast or a sweet snack. Plus, it’s the best way to sneak some veggies into your day! 🥒🍞
Key Ingredients & Substitutions
All-Purpose Flour: The base for this bread, it provides structure. You can use whole wheat flour for a nuttier flavor or a gluten-free blend if needed!
Zucchini: Fresh zucchini keeps the bread moist. If you’re out, try using finely grated carrots as a substitution. Just be sure to squeeze out excess moisture.
Lemon Zest & Juice: The star flavor! Fresh is best, but bottled lemon juice will work in a pinch. For a different twist, try using orange zest and juice instead!
Vegetable Oil: This adds moisture. You can swap it with applesauce for a lighter option, but your bread might be a tad denser.
How Do You Prevent Zucchini Bread from Being Too Dense?
The key to a light and moist lemon zucchini bread is in how you handle the batter. When mixing, it’s important to combine the wet and dry ingredients gently. Overmixing can develop the gluten in the flour, leading to a dense texture.
- Always grate the zucchini and then squeeze it in a clean towel or paper towels to remove excess water.
- If you’re using nuts, fold them in carefully without overmixing.
- Make sure your oven is preheated before baking to ensure even rising.
- Keep an eye on the cooking time. If overbaked, the bread may dry out.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
Sugars:
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
Wet Ingredients:
- 3 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons vanilla extract
Other Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
The total time for this recipe is about 1 hour and 15 minutes. This includes 15 minutes of prep time and 55-65 minutes of baking time, plus some time to cool before slicing. It’s a straightforward process that packs a lot of flavor!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Preheat your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and either grease and flour it or line it with parchment paper to prevent sticking. You’re on your way to a delicious loaf!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest. This helps distribute the leavening agents evenly, ensuring your bread rises well.
3. Whipping Up the Sugars and Eggs:
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture looks light and fluffy. This will help give your bread a nice airy texture!
4. Combining the Wet Ingredients:
Add the vegetable oil, fresh lemon juice, and vanilla extract to the egg mixture. Mix well until everything is fully blended and smooth.
5. Bringing It All Together:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix—this will keep your bread tender!
6. Adding Zucchini:
Fold in the grated zucchini and any optional nuts you’re using. Make sure they’re well-incorporated without overmixing again.
7. Pouring and Smoothing the Batter:
Pour the batter into your prepared loaf pan, and smooth the top with a spatula. This helps with even baking.
8. Baking the Bread:
Place the pan in the preheated oven and bake for 55-65 minutes. To check if it’s done, poke a toothpick into the center; it should come out clean.
9. Cooling the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. After that, gently transfer it to a wire rack to cool completely. Patience pays off!
10. Slice and Serve:
Once cooled, slice your lemon zucchini bread and enjoy the refreshing tastes. It’s great for breakfast, dessert, or a snack!
This bread keeps well wrapped at room temperature for a couple of days or refrigerated for up to a week. If you want to keep it longer, feel free to freeze slices for easy munching later! Enjoy your baking! 🍞🍋
FAQ for Moist Lemon Zucchini Bread Recipe
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that it may result in a denser bread, so you might want to try a 50/50 blend with all-purpose flour for a lighter texture.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for a week or freeze it for up to 3 months. Just make sure to slice it first for easy thawing!
Can I Add Other Flavorings or Ingredients?
Absolutely! Feel free to add chopped nuts like walnuts or pecans for added crunch, or you might incorporate chocolate chips for a treat-like version. Spices such as cinnamon or nutmeg could also enhance the flavor if you’re feeling adventurous!
What If I Don’t Have Fresh Zucchini?
If you’re out of zucchini, you can substitute it with grated carrots! They will give a slightly different flavor but maintain the moisture in the bread. Just make sure to squeeze out excess water, similar to how you would with zucchini.
