This moist lemon zucchini bread is a perfect blend of fresh zucchini and zesty lemon. It’s sweet, soft, and oh-so-refreshing—great with a cup of tea!
Whenever I make this bread, my kitchen smells heavenly! I love enjoying a slice warm, with a little butter. It’s like sunshine in every bite! ☀️
Key Ingredients & Substitutions
Flour: All-purpose flour is standard here for a nice texture. If you’re gluten-free, try using a 1:1 gluten-free flour blend instead. Some folks love using almond flour for a nutty taste!
Zucchini: Freshly grated zucchini gives moisture. If you don’t have zucchini, shredded carrots could be a fun substitute for a different flavor profile. Just make sure they’re squeezed dry too!
Sugar: Granulated sugar keeps this bread sweet, but feel free to use brown sugar for a deeper flavor. For a low-sugar version, you can replace some sugar with applesauce or a sugar alternative like Stevia.
Nuts: I like adding walnuts or pecans for crunch. If you want it nut-free, simply skip them, or toss in some chocolate chips instead for a sweet twist!
How Do You Get the Perfect Moist Texture in Zucchini Bread?
To ensure your lemon zucchini bread remains moist, the key is all about the zucchini preparation. Always remember to squeeze out excess moisture after grating. Too much liquid can make the bread soggy.
- Grate the zucchini and place it in a clean kitchen towel or cheesecloth.
- Twist and squeeze to get rid of excess water before mixing it in.
This little step makes a huge difference in achieving that deliciously moist texture everyone loves! Happy baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
- ½ cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful lemon zucchini bread will take about 15 minutes for preparation and an additional 50-60 minutes to bake. Don’t forget to let it cool down for about 15 minutes before indulging. All in all, you’re looking at a cozy hour and a half to enjoy some deliciousness!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Get your 9×5-inch loaf pan ready by greasing and flouring it, or you can line it with parchment paper for an easier release later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Setting this aside will keep everything nice and organized!
3. Beat the Sugar and Eggs:
In a large bowl, beat together the granulated sugar and eggs until the mixture looks light and fluffy. This will create a wonderful base for your bread.
4. Add Wet Ingredients:
Now it’s time to add the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice into the egg mixture. Stir everything together until it’s mixed well.
5. Combine Both Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined; we don’t want to overmix! A few lumps are perfectly fine.
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and the nuts, if you’re using them. This is where the magic truly happens!
7. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Pop it in the oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. If you want a little extra sweetness, dust the top with powdered sugar before slicing!
Enjoy this moist, lemony zucchini bread as a delightful snack or breakfast treat! It’s sure to brighten your day! 😊
FAQ: Moist Lemon Zucchini Bread
Can I Substitute the Oil with Applesauce?
Yes! You can replace the vegetable oil with unsweetened applesauce for a healthier option. This substitution will add moisture and reduce the fat content, but be prepared for a slightly different flavor!
How Can I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap it tightly in plastic wrap and refrigerate it for up to a week to keep it fresh longer.
Can I Use Frozen Zucchini in This Recipe?
Absolutely! Just make sure to thaw and squeeze out excess moisture from the frozen zucchini before adding it to the batter. This will help maintain the right texture in your bread.
Is It Possible to Make This Recipe Vegan?
Yes! To make this bread vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based oil like coconut or canola oil. Enjoy your vegan treat!
