This Easy Lemon Zucchini Bread is moist and bursting with fresh lemon flavor. It’s a wonderful way to use up that garden zucchini while treating your taste buds!
You can enjoy a slice warm from the oven, and trust me, the smell will have everyone wandering into the kitchen. I like to add a bit of lemon icing on top—it’s a sweet touch!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you want a gluten-free option, you could use a 1:1 gluten-free flour blend. Just make sure it has xanthan gum added to help with texture.
Zucchini: Fresh, medium zucchini is perfect here. If you’re short on zucchinis, grated carrots also work in a pinch, adding a touch of sweetness.
Vegetable Oil: While vegetable oil keeps the bread moist, you can swap it out for melted coconut oil or even applesauce for a lighter option.
Sugar: The recipe uses granulated sugar for sweetness, but you could use brown sugar for a deeper flavor profile or a sugar substitute if watching your intake. Just ensure it’s suitable for baking.
Lemon Juice & Zest: Fresh is best for flavor! If you don’t have fresh lemons, bottled juice works, but it might lack the fresh zing. Lemon extract can also be used when you need a little more lemon flavor.
How Do I Make Sure My Zucchini Bread Stays Moist?
The key to moist zucchini bread is to not over-mix or overbake it. Over-mixing can lead to a dense texture, so mix just until combined. Also, check your bread at the lower baking time. Every oven heats differently, so you want to pull it when a toothpick comes out clean, not dry.
- Grate your zucchini and then lightly squeeze it in a clean towel to remove excess moisture before adding it to the batter.
- Add a little extra lemon juice or even yogurt to increase moisture—both boost flavor too!
By paying attention to these tips, you’ll have a delightful Lemon Zucchini Bread that everyone will love!
Easy Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- Optional: 1/4 cup chopped walnuts or pecans
Lemon Glaze Ingredients (optional):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and roughly 50-60 minutes to bake. After baking, give it some time to cool, making it about an hour and a half from start to finish before you can dig in. Worth the wait for a delicious homemade treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a 9×5-inch loaf pan and grease and flour it, or you can line it with parchment paper for easy removal later.
2. Mix Your Dry Ingredients:
In a medium bowl, use a whisk to mix together the flour, baking powder, baking soda, and salt until well combined. Set this bowl aside for now.
3. Cream the Wet Ingredients:
In a larger bowl, beat together the sugar, vegetable oil, and eggs using a mixer until the mixture is smooth and creamy. This will form the base of your batter!
4. Add Flavor:
Stir in the lemon zest, fresh lemon juice, and vanilla extract to the wet mixture, blending everything together nicely. The aroma at this stage is fantastic!
5. Combine Dry and Wet Mixtures:
Slowly add your set-aside dry ingredients to the wet ingredients. Gently mix until just combined—don’t over-mix it, or the bread may become tough!
6. Fold in Zucchini:
Now, fold in the shredded zucchini and nuts if you opted to add them. This gives the bread texture and enhances the flavor!
7. Pour into the Pan:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure even baking.
8. Bake It:
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end!
9. Cool Down:
Once it’s done baking, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key for a great loaf!
10. Add the Lemon Glaze:
If you’re feeling fancy, mix together the powdered sugar and lemon juice until smooth to make a glaze. Drizzle it over the cooled bread for a sweet finish before slicing and serving!
Enjoy your fresh, tangy, and moist Lemon Zucchini Bread—perfect for breakfast, a snack, or dessert! Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. Consider using a blend of both for the best results.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw before enjoying!
Can I Omit the Nuts for a Nut-Free Version?
Absolutely! You can leave out the nuts to make the bread nut-free. The bread will still be delicious and moist without them!
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/4 cup yogurt for each egg. This will help maintain moisture in the bread.
