This moist lemon zucchini bread is a fantastic treat! Packed with fresh zucchini and a bright lemon flavor, it’s perfect for breakfast or a snack.
I love how easy it is to whip up! You just mix the ingredients, pour the batter, and let the oven do its magic. Plus, the smell while it bakes is heavenly! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure of your bread. For a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve had success with Bob’s Red Mill blends!
Lemon Zest & Juice: Fresh is best! The zest adds so much flavor. If you don’t have fresh lemons, bottled lemon juice will work, but zest gives a vibrant taste, so consider using it if you can.
Granulated Sugar: If you want a lower sugar option, you could replace up to half the sugar with applesauce for a moist texture, or use coconut sugar for a healthier alternative.
Zucchini: Freshly grated zucchini is key here. You can substitute with yellow squash if zucchini isn’t available. Make sure to squeeze out excess moisture to keep the bread from getting soggy.
Nuts: I love adding walnuts for a nice crunch! If you have nut allergies, feel free to skip them, or try using sunflower seeds as a nut-free option.
What’s the Best Way to Grate Zucchini?
Grating zucchini is simple, but getting the moisture right is crucial for the bread’s texture. Here’s how to do it perfectly:
- Wash the zucchini and cut off the ends. Use a box grater or a food processor with a grating attachment.
- Grate the zucchini, then place it in a clean kitchen towel or cheesecloth.
- Squeeze the towel tightly to remove excess moisture—this step makes a big difference!
Following these steps will help keep your lemon zucchini bread light and moist, without any soggy parts! Enjoy the process and the delicious results!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis, squeezed lightly to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15 minutes to prepare and approximately 55 to 65 minutes to bake, plus an additional 10 minutes to cool in the pan. So, you can expect to spend about 1 hour and 30 minutes from start to finish before you can slice into this lovely loaf!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first—let’s get your oven ready! Preheat your oven to 350°F (175°C). While it heats, grab a 9×5-inch loaf pan and grease it with butter or oil, then dust it with a bit of flour to prevent sticking. Set it aside.
2. Mixing the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, and lemon zest. Use a whisk to mix it thoroughly; this ensures everything is evenly distributed. Then, set this bowl aside for later.
3. Preparing the Wet Ingredients:
In a large mixing bowl, crack the eggs and add the granulated sugar. Beat them together using a whisk or an electric mixer until the mixture is light and fluffy. Gradually pour in the vegetable oil, fresh lemon juice, and vanilla extract while continuing to mix—let those flavors blend beautifully!
4. Combining Wet and Dry Ingredients:
Next, take the bowl with the dry ingredients and gradually add it to the wet ingredients. Stir gently until everything is just combined. Remember, overmixing can lead to a tough bread, so just mix until there are no floury bits left.
5. Adding the Zucchini and Nuts:
Time to fold in the star ingredients! Gently add the grated zucchini into the batter, stirring carefully to incorporate it. If you like a bit of crunch, add the chopped walnuts or pecans at this point.
6. Pouring the Batter:
Now pour your beautifully mixed batter into the prepared loaf pan. Use a spatula to smooth out the top, ensuring an even bake.
7. Baking the Bread:
Place the loaf pan in the preheated oven and bake for about 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the middle comes out clean or with a few moist crumbs (not wet batter!).
8. Cooling Time:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely before slicing. This will help keep the texture perfect!
And there you have it—a delightful, moist lemon zucchini bread ready to be enjoyed. Perfect for breakfast, snack time, or a lovely dessert!
FAQ about Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used, but it may make the bread denser. You can swap half of the all-purpose flour for whole wheat flour for a healthier option while still maintaining some lightness. Just remember to monitor the baking time, as it may vary slightly!
How Should I Store Leftover Zucchini Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and refrigerate it for up to a week or freeze for up to 3 months. Just thaw it in the fridge overnight before enjoying!
Can I Add Other Flavors to This Recipe?
Definitely! Feel free to add in spices like cinnamon or nutmeg for a warm flavor profile, or even chocolate chips for a sweet twist. If you’re a fan of berries, blueberries or cranberries can also pair wonderfully with the lemon and zucchini!
How Do I Know When the Bread is Done Baking?
Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s ready! If the toothpick has wet batter, give it an additional 5–10 minutes of baking time, then check again.
