This moist lemon zucchini bread is the perfect combination of sweet and tangy. With fresh zucchini and a burst of lemon flavor, it’s a tasty treat that’s great for breakfast or a snack!
Honestly, I can’t resist a slice, especially when it’s warm from the oven. Plus, secretly sneaking in veggies makes it feel a little healthier—who knew zucchini could be so fun? 😄
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Fresh grated zucchini adds moisture and subtle earthiness. If you’re out of zucchini, you could try cucumber (after draining it) or even applesauce for a different twist.
Lemon Juice and Zest: Fresh lemon juice brightens the flavor and the zest adds a punch. If you’re short on lemons, bottled lemon juice works, but fresh is always better. You can also use lime for a fun variation!
Oils and Sugars: I prefer vegetable oil for moisture, but canola or melted coconut oil also works. For sugars, stick to granulated and brown sugar for sweetness. If you want to cut sugar, try a sugar substitute that’s suitable for baking.
Nuts: Nuts add crunch and extra flavor. If you have allergies or prefer a nut-free option, just skip them or replace with seeds like flaxseeds or pumpkin seeds!
How Do I Achieve a Perfectly Moist Bread?
To get that delicious moist texture, focus on not overmixing the batter once the dry ingredients are added. A few lumps are okay! This keeps the bread light. Also, remember to measure your grated zucchini correctly. Packing it too tightly can introduce too much water.
- Grate the zucchini, but don’t squeeze out all the moisture; keep some for that yummy texture.
- When adding your eggs, make sure they are at room temperature—they mix better.
- Let the bread cool before slicing to ensure that it holds together well.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 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 (about 1-2 lemons)
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and around 55-65 minutes to bake. After baking, allow for about 10 minutes of cooling in the pan and a bit longer if you want it fully cool before slicing. You’ll have delicious bread ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later. This step is crucial for keeping your bread from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest. Mixing these components first helps ensure that the leavening agents are distributed evenly throughout the flour. Set this bowl aside for a moment.
3. Combine Wet Ingredients:
In a larger bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and fresh lemon juice until everything is smooth and well combined. This mixture creates the wet base for your bread.
4. Combine Wet and Dry Ingredients:
Carefully stir the dry mixture into the wet ingredients just until combined. It’s important not to overmix—some lumps are perfectly fine! This keeps the bread light and fluffy.
5. Add Zucchini and Nuts:
Gently fold in the grated zucchini along with any chopped nuts you might be using. The zucchini adds moisture and flavor, making your bread deliciously rich.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. This ensures an even bake and helps the bread rise nicely.
7. Bake to Perfection:
Place the loaf pan in the oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your bread is ready!
8. Cooling Time:
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will help your bread finish setting up and makes it easier to slice later.
9. Enjoy!
Slice up your moist, flavorful lemon zucchini bread and enjoy it as a scrumptious breakfast or treat! Pair it with coffee or tea for a special delight.
FAQ about Moist Lemon Zucchini Bread
Can I Substitute Olive Oil for Vegetable Oil?
Yes, you can use olive oil instead of vegetable oil! It will add a subtle flavor that complements the lemon nicely, but make sure to use a mild variety to keep the focus on the lemon and zucchini.
How Do I Store Leftover Bread?
Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge, where it can last for up to a week. You can also freeze it for up to 3 months!
Can I Make This Recipe Gluten-Free?
Absolutely! To make it gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. The texture might be slightly different, but it should still turn out delicious!
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use unsweetened applesauce (1/4 cup per egg) or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water; let it sit for a few minutes to thicken). These options will help keep the bread moist!
