This moist lemon zucchini bread is a bright treat packed with fresh zucchini and zesty lemon flavor. It’s perfect for breakfast or a snack!
I love how easy it is to sneak in veggies while enjoying a sweet bite. If you’re like me, you might even have it for dessert—no judgment here! 🍰
Key Ingredients & Substitutions
All-purpose flour: This is the main base for your bread. If you’re aiming for a gluten-free option, consider using a 1:1 gluten-free flour blend.
Baking powder & Baking soda: These leavening agents help the bread rise. If you don’t have baking soda, you can use more baking powder, but it’s best to stick with both for that perfect texture!
Lemon zest: Fresh lemon zest gives a bright flavor. If you don’t have fresh lemons, you can use a teaspoon of lemon extract instead, though zest is more flavorful.
Vegetable oil: This keeps your bread moist. Feel free to substitute with melted coconut oil or melted butter, but be careful of how the flavors might change slightly!
Zucchini: Fresh zucchini adds moisture. If you’re out, use grated apples or carrots—the texture will differ, but they’ll still work nicely!
How Do I Ensure My Zucchini Bread Stays Moist?
Keeping your zucchini bread moist is key! Here are some tips:
- Make sure to squeeze excess moisture from the grated zucchini using a clean kitchen towel. It reduces sogginess in the batter.
- Don’t overmix your batter. Mix just until combined to avoid dense bread.
- Consider adding a bit of Greek yogurt or sour cream for extra moisture.
- Bake until a toothpick comes out clean, but don’t overbake, as this can dry out your loaf.
Following these tips, you’ll have a wonderfully moist loaf every time!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, skin on)
- 2 tablespoons fresh lemon juice
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful Lemon Zucchini Bread will take about 15 minutes to prepare and then another 50-60 minutes to bake. Expect to wait about 10 minutes for it to cool in the pan, plus additional time to cool completely on a rack. Overall, you’ll spend about 1.5 hours from start to finish before you can enjoy a slice!
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 easier removal later.
2. Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest until they are well combined. This helps to ensure even rising and flavor throughout your bread!
3. Combine Wet Ingredients
In a large bowl, beat the granulated sugar and vegetable oil together until they’re well mixed. Add the eggs one at a time, mixing thoroughly after each addition. Next, stir in the vanilla extract and fresh lemon juice until everything is blended.
4. Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until they are combined. Be careful not to overmix, as this can lead to a denser bread!
5. Add Zucchini and Nuts
Gently fold in the grated zucchini and nuts, if you’re using them, into the batter until evenly distributed.
6. Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top to make it nice and even. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Once baked, let the bread cool in its pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing. Enjoy it plain, or for a special treat, drizzle a lemon glaze made from powdered sugar and lemon juice over the top once cooled!
Enjoy your deliciously moist and flavorful Lemon Zucchini Bread!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may result in a denser texture. Consider using a mix of both for lightness while still adding some whole grain nutrition.
How Should I Store Leftover Zucchini Bread?
To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just slice it first for easy thawing!
Can I Add Other Ingredients to This Bread?
Absolutely! Feel free to get creative by adding ingredients like chocolate chips, cranberries, or even a sprinkle of cinnamon for added flavor. Just be mindful not to overload it, as it can affect the bread’s texture.
How Do I Know When the Bread is Fully Baked?
Your bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, give it a few more minutes in the oven, checking periodically.
