This moist lemon zucchini bread is a delightful treat that’s both tasty and healthy! With fresh zucchini and a burst of lemon zest, it’s perfect for breakfast or a snack.
And let’s be real, who doesn’t love a yummy way to sneak in some veggies? I can’t help but smile when I slice into this bread—it makes my kitchen smell amazing!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this bread, providing a good structure. If you’re looking for a gluten-free option, try almond flour or a gluten-free all-purpose blend—just make sure it contains xanthan gum for texture!
Zucchini: Fresh zucchini is a must for this recipe. A medium-sized one should yield about 1 1/2 cups when grated. If you don’t have zucchini, you can substitute with grated carrot or even applesauce, just remember it may slightly change the flavor.
Oil vs. Butter: Vegetable oil gives a softer texture, while melted butter adds a rich flavor. Personally, I love using half oil and half butter for the best of both worlds!
Lemon Juice and Zest: Fresh lemon juice and zest provide a bright flavor. Don’t skip the zest! If you’re in a pinch, bottled lemon juice is okay, but fresh is always best.
Nuts: Walnuts or pecans add a lovely crunch, but they are optional. You could also use chocolate chips for a sweet twist or leave them out for a nut-free option.
How Do I Make Sure My Zucchini Bread is Moist?
The secret to wonderful moisture is all in how you prepare the zucchini. After grating, let the zucchini sit in a clean towel and squeeze out as much excess moisture as you can. This prevents your bread from becoming soggy.
- Grate the zucchini using a box grater or food processor.
- Wrap it in a clean kitchen towel and twist to remove the liquid.
- Gently fold the drained zucchini into the batter without overmixing.
By following these tips, you’ll be on your way to baking an incredibly moist and flavorful lemon zucchini bread! Enjoy!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini, drained)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare and around 50-60 minutes to bake, plus some cooling time. In total, you’re looking at about 1.5 to 2 hours from start to finish—perfect for a cozy afternoon in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, take a moment to grease a 9×5-inch loaf pan with butter or cooking spray. Alternatively, you can line the pan with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk these together until they are well mixed, which helps ensure your bread rises evenly.
3. Prepare the Wet Ingredients:
In a larger bowl, beat the eggs and granulated sugar together until the mixture is smooth and well blended. Then, add the vegetable oil (or melted butter) and vanilla extract, mixing until everything is combined.
4. Add Lemon Flavor:
Stir in the lemon zest and fresh lemon juice to the mixture, adding that bright flavor that makes this bread so special!
5. Combine Wet and Dry Ingredients:
Next, gently fold the dry ingredients into the wet ingredients. Mix just until everything is combined—be careful not to overmix, as this can make your bread tough.
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini, which you should have drained of excess moisture. If you’re using nuts, fold those in as well. This adds extra texture and flavor to your bread!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. This will help it bake evenly.
8. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
9. Cool the Bread:
Once done, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. This step allows the bread to set nicely and makes slicing easier.
10. Slice and Serve:
Once cooled, slice your delicious lemon zucchini bread and enjoy! It’s great on its own, or you can dust it lightly with powdered sugar or drizzle a simple lemon glaze on top for a little extra zing!
Enjoy this delightful treat with a cup of tea or coffee, or share it with friends and family for a real crowd-pleaser!
FAQ for Moist Lemon Zucchini Bread
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour is the best choice for this recipe, you can swap it with a gluten-free flour blend or whole wheat flour. Just make sure if you’re using whole wheat, to consider adding a bit more liquid to maintain the bread’s moisture.
How Do I Store Leftovers?
To store leftovers, wrap the zucchini bread tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days, or refrigerated for up to a week. You can also freeze it for up to 3 months—simply slice it first for easy thawing later!
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the batter a day in advance and store it covered in the refrigerator. Just give it a good stir before pouring it into the loaf pan and baking. Alternatively, you can bake the bread ahead of time, cool it completely, and then store it as mentioned above.
What Can I Add for Extra Flavor?
For additional flavor, consider adding chocolate chips, poppy seeds, or even dried cranberries or apricots. These can complement the lemon and zucchini beautifully. Just keep any added ingredients in moderation to maintain the bread’s texture!
