This moist lemon zucchini bread is a perfect mix of sweet and zesty. The fresh lemon adds a bright flavor, while the zucchini keeps it soft and fluffy!
Who knew sneaking in veggies could taste this good? I love to enjoy a slice with my morning coffee. It feels like a treat without the guilt!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread, providing structure. If you want a healthier option, you can use whole wheat flour or a gluten-free blend. Just remember that it might change the texture slightly.
Zucchini: Fresh grated zucchini is crucial for moisture. If you don’t have zucchini, shredded carrots can be a good substitute. They give a sweet flavor and maintain that needed moisture.
Lemon juice and zest: Fresh lemon juice and zest add bright flavor. If you’re short on lemons, bottled lemon juice works, but fresh is always best. Lime zest can also serve as a fun alternative!
Vegetable oil: This adds moisture to the bread. You can swap it out for melted coconut oil or melted butter for a richer taste.
How Do I Make Sure My Zucchini Bread Stays Moist?
Keeping your zucchini bread moist is key to its success. Here are some helpful steps:
- Don’t overmix your batter. Gently fold in the dry ingredients to avoid tough bread.
- Use freshly grated zucchini, and don’t squeeze out too much moisture—it helps keep the bread soft.
- Check for doneness with a toothpick around the 50-minute mark. If it comes out clean, it’s ready!
- Letting the bread cool in the pan for a bit before transferring it to a wire rack prevents it from becoming soggy.
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large lemon (about 1 tablespoon)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful lemon zucchini bread will take about 15 minutes to prepare and an additional 50-60 minutes to bake. After that, allow about 15 minutes for cooling in the pan, then let it cool completely on a wire rack. Overall, you’ll need about 1 hour and 30 minutes from start to finish. Perfect for a cozy afternoon or a quick breakfast treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan or you can line it with parchment paper for easier removal later. This helps your bread from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step ensures that everything is evenly distributed. Once combined, set this mixture aside for later.
3. Combine the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and eggs until they are well blended. Then, pour in the vegetable oil and continue mixing until smooth. This is where you’ll also add the vanilla extract, lemon zest, and lemon juice, mixing until everything is nicely combined.
4. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix as this can make the bread tough! You want just a few lumps to remain.
5. Fold in the Zucchini and Nuts:
Now, gently fold in the grated zucchini and, if you’re using them, the chopped walnuts or pecans. Make sure they are evenly distributed throughout the batter without overworking it.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly. Pop it in the oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when it’s ready!
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy this moist and flavorful lemon zucchini bread with family or friends!
FAQ for Moist Lemon Zucchini Bread
Can I Use Yellow Squash Instead of Zucchini?
Yes, yellow squash can be a great alternative to zucchini! Just make sure to grate it the same way, as it will add a slightly different flavor but still keep your bread moist.
How Can I Make This Recipe Vegan?
You can easily make this lemon zucchini bread vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit until thickened) and using a plant-based oil like coconut or canola oil instead of vegetable oil. The result will still be delicious!
Can I Freeze This Bread?
Absolutely! Once the bread is completely cooled, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it at room temperature and serve!
What’s the Best Way to Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating it for up to a week or freezing it for later enjoyment.
