This lemon zucchini bread is perfect for breakfast or a snack! It’s moist, tasty, and has a fresh lemon zing that brightens your day. The zucchini keeps it soft and fluffy!
Baking this bread is a great way to use up extra zucchini, and you might even get your kids to enjoy their veggies! I love slathering it with a bit of butter—it’s simply delightful!
Key Ingredients & Substitutions
Zucchini: Zucchini adds moisture and keeps the bread fluffy. If you don’t have zucchini, consider using finely grated carrots or even applesauce as a substitute.
Flour: All-purpose flour is standard here, but you can swap half with whole wheat flour for added nutrition. Just know it may alter the texture slightly.
Sugars: I use a mix of granulated and brown sugar for a rich flavor. You can use all granulated sugar or a sugar substitute if you’re cutting back on sugar for health reasons.
Oil: Vegetable oil keeps the bread moist, but melted coconut oil or applesauce can be healthier alternatives. They will change the subtle flavor, but they’re great options!
How Do I Get the Perfect Texture for Zucchini Bread?
The key to a nice texture is ensuring your zucchini is properly prepared. Grate it and then use a clean cloth or paper towel to squeeze out excess moisture. This prevents the bread from becoming soggy!
- Grate the zucchini before measuring it.
- Always stir the batter just until combined. Overmixing can create dense bread.
- Let the bread cool in the pan before moving it to a rack; this helps it keep its shape.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
Other Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, drained if very watery)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist lemon zucchini bread takes about 15 minutes to prepare and 55 to 65 minutes to bake, plus 10 minutes to cool in the pan. So in total, you’re looking at about an hour and a half from start to finish. Perfect for a cozy baking day!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 9×5 inch loaf pan and either grease and flour it or line it with parchment paper to make sure your bread comes out easily after baking.
2. Mixing Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This step is important to ensure your bread rises nicely, so set it aside once everything is combined.
3. Combining Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. With a whisk or mixer, beat in the eggs one at a time until the mixture is smooth. Next, stir in the vanilla extract, lemon zest, and lemon juice, mixing until everything is well blended.
4. Mixing It Together:
Now, gradually add the dry ingredients to the wet mixture, stirring gently just until combined. It’s important to avoid overmixing; you want to keep your bread light and fluffy!
5. Adding Zucchini and Nuts:
Carefully fold in the grated zucchini and any nuts (if you’re using them) until they’re evenly distributed through the batter. Fun tip: make sure to squeeze out any excess moisture from the zucchini to keep your bread from being soggy.
6. Baking the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in your preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
7. Cooling Time:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling step is crucial to help the bread maintain its shape and texture.
8. Optional Topping:
If you want a touch of extra sweetness, dust the cooled bread with powdered sugar mixed with a little lemon zest for a lovely finish. It’s such a nice touch!
Enjoy your moist and flavorful lemon zucchini bread—it’s perfect for breakfast, snacks, or whenever you want a slice of happiness!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and then squeeze out any excess moisture before adding it to the batter. This helps maintain the bread’s texture.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week or freeze slices for up to 3 months.
Can I Substitute the Oil with Applesauce?
Absolutely! You can replace the oil with an equal amount of unsweetened applesauce for a lower-fat option. This will add a slight sweetness and keep the bread moist.
Is It Possible to Make This Recipe Vegan?
Yes! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil. Ensure you also choose a vegan sugar, as some sugars are processed with bone char.
