This moist lemon zucchini bread is a delightful treat! With fresh zucchini adding texture and lemon giving it a bright flavor, it’s perfect for any time of day.
I love enjoying a slice with my morning coffee. The best part? It’s a sneaky way to add veggies to your day without anyone noticing! 🥳
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your zucchini bread, giving it structure. If you’re looking for a healthier option, you can substitute half with whole wheat flour for added fiber.
Granulated Sugar: Sugar not only sweetens but also keeps the bread moist. You can use brown sugar for a deeper flavor or coconut sugar for a lower glycemic index. Just note that it may change the color slightly.
Zucchini: Fresh zucchini keeps this bread moist. If you don’t have zucchini, grated carrots can work as a tasty alternative. They’ll add subtle sweetness!
Lemon Zest and Juice: These give the bread its refreshing flavor. If you’re out of fresh lemons, bottled lemon juice and a sprinkle of lemon zest from a jar can substitute in a pinch, though fresh is always best.
Nuts: While walnuts or pecans add a nice crunch, feel free to leave them out if you prefer a nut-free option. You can also use chocolate chips for a sweet twist!
How Do I Properly Prepare My Zucchini for the Bread?
Preparing your zucchini correctly is key to a moist bread. Here’s how:
- Start by washing the zucchini and cutting off the ends.
- Use a grater to shred the zucchini. You can leave the skin on for color and nutrients.
- Place the grated zucchini in a clean kitchen towel and twist it to squeeze out excess moisture. This helps prevent a soggy loaf!
This simple step makes a huge difference! Too much moisture can lead to a dense texture, so it’s worth the extra effort. Enjoy your baking!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
Wet Ingredients:
- 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
Mix-Ins:
- 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?
From start to finish, this recipe takes about 15 minutes of preparation and 50-60 minutes of baking time. Plus, don’t forget to let it cool! It’s a quick recipe that results in a deliciously moist bread that everyone will love.
Step-by-Step Instructions:
1. Preheat and Prepare:
First thing, preheat your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Once mixed, set it aside for later.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar and vegetable oil. Beat them together until well combined and smooth. Then, add the eggs one by one, ensuring to mix well after each addition. Next, stir in the vanilla extract, lemon zest, and lemon juice for that zesty flavor!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Gently mix until just combined. Be careful not to overmix; it’s okay if there are still a few lumps!
5. Fold in the Zucchini and Nuts:
Gently fold in the grated zucchini and chopped nuts (if you’re using them). This adds moisture and texture to your bread.
6. Bake:
Pour the batter into the prepared loaf pan, spreading evenly. Pop it into your preheated oven and bake for 50-60 minutes. Keep an eye on it, and check with a toothpick inserted into the center—when it comes out clean, it’s done!
7. Cool and Serve:
When your bread is finished baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Before serving, consider garnishing with a simple lemon glaze or a light dusting of powdered sugar for an extra special touch.
Enjoy your moist lemon zucchini bread, and share it with friends and family!
FAQ About Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition! Just keep in mind that it may change the texture slightly, making it denser.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Add Other Fruits or Nuts?
Absolutely! Feel free to mix in chocolate chips, dried cranberries, or even shredded carrots. Just be mindful of the additional moisture from fruits, so adjust the zucchini slightly if needed.
What If I Don’t Have Fresh Lemons for Zest and Juice?
No worries! You can use bottled lemon juice instead of fresh. For zest, while it’s best fresh, you can use a small amount of lemon extract as a substitute, but it may not impart the same fresh flavor.
