This Moist Lemon Zucchini Bread is a tasty treat that’s perfect for breakfast or a snack! With fresh zucchini and a burst of lemon flavor, it’s light and fluffy.
You know it’s good when your kitchen smells like a lemon grove! 🌼 I love serving it warm with a pat of butter. Every bite feels like a little sunshine!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you want a gluten-free option, consider using a 1:1 gluten-free baking mix, which works well in most cases.
Granulated Sugar: For a less sweet option, you can reduce the sugar to ¾ cup. You could also use brown sugar for a hint of caramel flavor, or coconut sugar for a healthier option.
Vegetable Oil: I like using vegetable oil for its light flavor. If you prefer butter, that works too! Just melt it and use the same amount. Applesauce can also replace oil for a healthier twist.
Zucchini: Fresh zucchini is best for moisture and texture. You can substitute it with yellow squash or if you’re in a pinch, finely shredded carrot works in a similar way!
Walnuts or Pecans: These add great texture but are optional. For a nut-free option, try adding chocolate chips or dried fruit for sweetness.
How Do I Make Sure My Zucchini Bread is Moist?
Keeping your zucchini bread moist is all about handling the zucchini correctly and measuring accurately! Make sure to squeeze out excess moisture to prevent it from becoming soggy.
- Grate your zucchini using a box grater and place it in a clean kitchen towel. Squeeze out as much water as you can.
- Don’t overmix the batter. Mixing too much can create dense bread. Mix until just combined!
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
Following these tips will help you achieve that tender, moist zucchini bread every time! Enjoy baking! 🍞✨
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 cup granulated sugar
- ½ cup vegetable oil (or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe approximately takes around 15 minutes for prep and about 55-65 minutes for baking. After baking, let the bread cool for about 15 minutes in the pan before transferring it to a wire rack. In total, plan for around 1.5 hours to finish the whole process, plus any additional time for the glaze!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or you can line it with parchment paper for easy removal later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if you’re using it). This helps to evenly distribute the leavening agents for the best rise.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar and vegetable oil. Beat in the eggs one at a time, mixing well after each addition. Then, stir in your vanilla extract, lemon zest, and fresh lemon juice until everything is well combined. Don’t worry if it looks a bit thin, that’s perfectly fine!
4. Mix Dry into Wet:
Gradually add your bowl of dry ingredients into the wet mixture. Mix just until combined—overmixing can make the bread tough, so stop as soon as you don’t see any dry flour.
5. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and the chopped walnuts or pecans (if you choose to use them). Make sure everything is evenly distributed without overmixing.
6. Fill the Pan and Bake:
Pour the smooth batter into your prepared loaf pan and use a spatula to smooth the top. Now, it’s time to bake! Place the pan in the oven and let it bake for about 55-65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready!
7. Cool Your Bread:
Once baked, allow the bread to cool in the pan for around 15 minutes so it can set. Then, carefully transfer it to a wire rack to cool completely before slicing—this helps it maintain its moisture!
8. Optional Glaze:
If you want a little extra zing, mix some powdered sugar with a bit of lemon juice to create a simple glaze. Brush this over the top of the cooled bread for a sweet and zesty finish.
Serve, enjoy, and watch your friends and family rave about your deliciously moist lemon zucchini bread!
FAQ: Moist Lemon Zucchini Bread
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, you can use yellow squash or even finely grated carrot as an alternative. Just make sure to squeeze out the excess moisture to keep the bread from becoming soggy.
How Can I Store Leftover Bread?
To keep your zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and place it in the freezer, where it can last for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for up to half the amount of all-purpose flour for added nutrition. Keep in mind that using all whole wheat flour may yield a denser loaf, so you might need to adjust the liquid slightly.
What Can I Add for Extra Flavor or Texture?
Feel free to get creative! You can add a teaspoon of poppy seeds, fold in chocolate chips, or use different nuts like almonds or hazelnuts. Dried fruits, like cranberries or raisins, also add a delightful sweetness!
