This moist lemon zucchini bread is a sunny treat! It brings together fresh zucchini, zesty lemon, and a hint of sweetness for a deliciously light snack.
You won’t believe how easy it is to make! I love enjoying a slice with my morning coffee—it’s like sunshine on a plate! Plus, it’s a great way to sneak in some veggies! ☀️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can work well, though it might affect the texture slightly.
Granulated Sugar: Regular sugar is great, but you can swap it for coconut sugar or Stevia if you prefer a healthier option. Just keep in mind that this could change the sweetness level a bit!
Vegetable Oil: I like using vegetable oil for moisture. You could substitute with applesauce for a lower-fat option, or melted coconut oil can offer a nice flavor twist.
Zucchini: Fresh zucchini is best here. If you don’t have zucchini, grated carrots can be a fun alternative, adding sweetness and moisture!
Walnuts or Pecans: If you’re not a fan of nuts or have a nut allergy, feel free to leave them out or replace them with sunflower seeds or pumpkin seeds for a bit of crunch.
How Do You Properly Grate Zucchini for the Bread?
Grating zucchini correctly is key for the best texture in your bread. Here’s how I do it:
- First, wash the zucchini to remove any dirt.
- Use a box grater with the largest holes to get nice, thin strands. This keeps the bread light and moist.
- After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent the bread from becoming soggy.
Taking these steps ensures your zucchini bread turns out perfectly moist and flavorful!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 1/2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 55-65 minutes for baking. Then, let it cool for about 10 minutes before serving. Altogether, plan for about 1 hour and 30 minutes to enjoy this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that heats up, take your 9×5 inch loaf pan and grease it with butter or oil, then dust it with flour, or simply line it with parchment paper for easier removal later.
2. Prepare the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This helps to ensure your bread rises well and is nicely flavored.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar and vegetable oil. Beat them together until well blended and creamy. Then, add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice until everything is nicely mixed.
4. Combine Dry and Wet Mixtures:
Slowly pour the dry mixture into the wet mixture, stirring gently. Be careful not to overmix; just combine until you don’t see any dry flour. This helps keep the bread tender!
5. Add Zucchini and Nuts:
Now, gently fold in the grated zucchini and, if you’re using them, the chopped walnuts or pecans. Just give it a couple of folds until everything is evenly distributed. Remember, don’t overdo it!
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Now, place it in the oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, it’s ready!
7. Cool the Bread:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely.
8. Serve and Enjoy:
After it’s cooled, dust the top with powdered sugar if you like. Slice up your delicious lemon zucchini bread and enjoy it with a cup of tea or coffee. It’s perfect for breakfast, a snack, or dessert!
Enjoy your moist and flavorful lemon zucchini bread!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but your bread may turn out a bit denser. It’s best to start with a 50/50 mix of whole wheat and all-purpose flour for the best texture.
How Do I Store Leftover Zucchini Bread?
To store leftover zucchini bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it for up to 2-3 months. Just make sure to slice it before freezing for easier thawing!
Can I Add Other Ingredients, Like Chocolate Chips or Dried Fruit?
Yes! Feel free to add 1/2 to 1 cup of chocolate chips, dried cranberries, or raisins for extra flavor. Just be cautious not to overload the batter, as it might affect the baking time.
What Should I Do If My Batter Is Too Thick?
If your batter seems too thick, you can mix in a tablespoon or two of milk or water to loosen it up. The batter should be thick but pourable, so adjust as needed without making it too watery.
