This moist lemon zucchini bread is a perfect treat for any time of day! With fresh zucchini and a zesty lemon flavor, it’s both yummy and a sneaky way to get in some veggies.
It’s so simple to whip up, and your kitchen will smell amazing while it bakes. I love adding a drizzle of icing on top for an extra touch of sweetness—who can resist that? 🍋💚
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can substitute with whole wheat flour for a healthier twist, but it might be denser. Also, gluten-free flour blends work well if you need a gluten-free option.
Zucchini: Fresh zucchini adds moisture and texture. If you can’t find zucchini, you could use shredded carrots or even applesauce for extra sweetness.
Granulated Sugar: You can replace white sugar with brown sugar for a deeper flavor. Coconut sugar is a good alternative if you’re looking for a lower glycemic option.
Nuts: Walnuts or pecans add a nice crunch. If you have nut allergies, leave them out or use sunflower seeds for a similar texture.
How Do I Make Sure My Bread is Moist and Not Dry?
To keep your lemon zucchini bread moist, avoiding overmixing is key. Here’s how:
- By grating the zucchini and squeezing out excess moisture, you prevent the batter from becoming too wet.
- Mix the wet and dry ingredients until just combined. A few lumps are okay!
- Check for doneness with a toothpick early to avoid overbaking, which can dry it out. Remember, it will continue cooking a bit after you take it out of the oven.
Following these tips will help you create a deliciously moist loaf that everyone will love!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and around 50 to 60 minutes to bake. Don’t forget to let it cool in the pan for about 10 minutes afterward before transferring it to a wire rack. In total, you’re looking at around 1 hour and 15 minutes before you can enjoy this tasty treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). While it’s heating, grease a 9×5-inch loaf pan. This will help your bread come out easily once it’s baked.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step is important as it ensures the leavening agents are evenly distributed in the flour.
3. Creaming Sugar and Oil:
In a large bowl, beat together the sugar and vegetable oil until well combined. This gives your bread a good base of moisture and sweetness.
4. Adding Eggs and Flavor:
Add the eggs one at a time to the sugar and oil mixture, making sure to beat well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice for that bright and fresh flavor!
5. Combining Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring until everything is just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Incorporating Zucchini and Nuts:
Gently fold in the grated zucchini and nuts (if you’re using them). This adds moisture and a delightful texture to your bread.
7. Pouring the Batter:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps it bake evenly.
8. Baking the Bread:
Bake in the preheated oven for about 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your bread is ready!
9. Cooling Time:
Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This prevents it from getting soggy.
10. Optional Glaze:
If you want to add an extra touch of sweetness, whip up a simple lemon glaze by mixing powdered sugar and lemon juice. Drizzle it over the cooled bread for a delicious finish!
Enjoy your moist, flavorful lemon zucchini bread! It’s perfect for breakfast, a snack, or dessert anytime. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a healthier option. Just keep in mind that using entirely whole wheat flour may make the bread denser.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and place it in the fridge for up to a week or freeze for up to 3 months.
Can I Add Other Ingredients to This Recipe?
Absolutely! Feel free to add in chocolate chips, dried fruits, or even different nuts for added flavor and texture. Just keep the total amount of mix-ins to around 1 cup to maintain the bread’s structure.
Is It Necessary to Squeeze Out the Zucchini’s Moisture?
Yes, squeezing out excess moisture from the grated zucchini helps ensure that your bread isn’t too soggy. It allows the loaf to maintain the right texture while still providing the moisture it needs to stay delicious!
