This moist lemon zucchini bread is a tasty treat that combines fresh zucchini with zesty lemon. It’s perfect for breakfast or as a snack with a cup of tea!
You’ll love how easy it is to whip up this bread, and the kitchen will smell amazing while it bakes. I can’t resist having a slice warm with a pat of butter—yum!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for the moisture in this bread. If you’re out of zucchini, you could use shredded carrots, but the flavor will vary. Grate it finely for a good texture.
Eggs: They help bind everything together. If you need a vegan option, use ½ a mashed banana or ¼ cup of applesauce per egg. This might slightly change the flavor but keeps it moist.
Sugar: Granulated sugar is used for sweetness. You can substitute it with brown sugar for a slightly richer flavor, or use coconut sugar for a healthier option.
Lemon: Freshly zested and juiced lemon is essential for that bright flavor. If you don’t have fresh lemons, bottled lemon juice can work, but the taste won’t be as vibrant.
How do I ensure my Zucchini Bread stays moist?
To keep your zucchini bread moist, be careful not to overmix the batter. Overmixing can lead to dense bread. Another tip is to squeeze excess water from the grated zucchini, which helps prevent too much moisture during baking.
- After grating zucchini, place it in a clean kitchen towel and squeeze out the extra liquid.
- Check for doneness with a toothpick – it should come out clean or with a few crumbs, but not wet batter.
Let it cool fully, as this also helps with moisture retention. And remember, storing it in an airtight container will help it stay soft longer!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
Add-Ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ 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 around 50-60 minutes to bake. Plus, you’ll want to let it cool for a bit before slicing. So, allow a total of about 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal later. This will help your bread come out perfectly!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon (if you’re using it). Once combined, set the bowl aside. This will give your bread a nice rise and flavor.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the eggs until they are fluffy. Add in the granulated sugar, vegetable oil (or melted butter), lemon zest, lemon juice, and vanilla extract. Mix everything together until it’s well combined and smooth.
4. Combine Wet and Dry Ingredients:
Carefully stir the dry ingredients into the wet mixture until just combined. Remember, it’s important not to overmix here! We want a tender and fluffy bread.
5. Fold in Zucchini and Nuts:
Now, gently fold in the grated zucchini and any chopped nuts you want to add. This part not only adds flavor but also keeps the bread moist.
6. Pour Into the Pan:
Pour the batter into your prepared loaf pan and spread it evenly. Grab a spatula to help smooth the top if needed.
7. Bake the Bread:
Place the pan in your preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean. If the top starts to brown too quickly, just cover it lightly with aluminum foil for the last 10-15 minutes of baking.
8. Cool and Serve:
Once baked, remove the loaf 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 your moist, flavorful lemon zucchini bread with your favorite spread or just on its own!
Happy baking!
FAQ About Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be a bit denser. For best results, consider using half whole wheat and half all-purpose flour.
How Can I Keep My Zucchini Bread Moist?
To retain moisture, be careful not to overmix the batter, as that can make the bread dense. Also, make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
Can I Store Leftover Zucchini Bread?
Absolutely! Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again!
Can I Add Other Flavorings or Ingredients?
Definitely! Feel free to mix in chocolate chips, dried cranberries, or even a bit more lemon zest for extra flavor. Get creative with your add-ins to make it your own!
