This moist lemon zucchini bread is a bright and tasty treat! Packed with fresh zucchini and a zesty lemon flavor, it’s perfect for breakfast or a snack.
You’ll love how easy it is to whip up this bread. Just grate the zucchini, mix it with other simple ingredients, and bake! I can’t resist a slice with some butter on top. Yum! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the bread. If you’re looking for a healthier twist, you can use whole wheat flour. Just note it might change the texture a bit.
Granulated Sugar: Regular sugar works, but if you want a lower calorie option, try using coconut sugar or a sugar substitute like Stevia.
Vegetable Oil: While vegetable oil provides moisture, you can use applesauce or melted coconut oil for a lighter version. I sometimes use half oil and half applesauce—it keeps it moist while cutting some fat!
Zucchini: Fresh zucchini is great, but if you can’t find any, you can substitute with finely grated carrots for a different flavor twist.
Walnuts or Pecans: Nuts add a nice crunch, but feel free to omit them if you’re nut-free. Sunflower seeds also work for a similar crunch!
How Can I Avoid Overmixing My Batter?
Overmixing can make your bread tough, so it’s important to mix just enough. Here’s a simple tip:
- Start by mixing your wet ingredients separately before combining with dry.
- When you add the dry mix to the wet, use a spatula to gently fold them together until you see no more flour pockets. It’s okay if the batter is slightly lumpy!
Less is more when mixing, and that will ensure your bread is soft and fluffy. Happy baking! 😊
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- ½ cup chopped walnuts or pecans (optional)
Time Needed for Preparation:
This delicious zucchini bread takes about 15 minutes to prepare and will need approximately 55-65 minutes to bake. Be sure to let it cool for about 10-15 minutes in the pan before transferring it to a wire rack. Perfect for snacking or enjoying with a cup of tea!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter or oil and then flouring it, or simply line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if you’re using it). This will ensure your bread rises perfectly.
3. Combine Sugar and Oil:
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat them together until they are well mixed and slightly fluffy. Add the eggs, one at a time, making sure to beat well after each addition to keep the mixture smooth.
4. Add Flavor:
Stir in the vanilla extract, lemon zest, and lemon juice into the wet mixture. This will give your bread that wonderful lemony flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Gently mix until just combined. Remember not to overmix; a few lumps are perfectly fine!
6. Fold in Zucchini and Nuts:
Carefully fold in the grated zucchini and any optional nuts like walnuts or pecans. This adds texture and delicious flavor to your bread.
7. Pour Batter into Pan:
Transfer the batter into your prepared loaf pan, spreading it evenly. Give the pan a gentle shake to level the batter.
8. Bake the Bread:
Bake in the preheated oven for about 55-65 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean when the bread is ready.
9. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer the bread to a wire rack to cool completely before slicing. Enjoy every moist, lemony bite!
Enjoy this moist, lemony zucchini bread with a cup of tea or coffee! 😊
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 an extra health boost. Just keep in mind that it may change the texture slightly, making it denser. You can also use a mix of both for a balanced result!
How Can I Adjust the Sweetness of the Bread?
If you prefer a less sweet bread, feel free to reduce the sugar by up to ¼ cup. Alternatively, you can use a sugar substitute suitable for baking. Just make sure to check the conversion ratio as some substitutes are sweeter than sugar!
What’s the Best Way to Store Leftover 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. Just thaw it in the fridge overnight before enjoying!
Can I Add Other Ingredients to This Bread?
Of course! Feel free to experiment by adding chocolate chips, dried fruits, or seeds for added flavor and texture. Just make sure not to overload the batter to maintain the bread’s moisture! Enjoy customizing your loaf!
