This moist lemon zucchini bread is a tasty treat that’s perfect for breakfast or a snack. It combines the fresh taste of lemon with the goodness of zucchini, making it hard to resist!
I love how the lemon adds a zing that wakes up my taste buds! Plus, it’s a sneaky way to get veggies into my diet—let’s just say I always need a slice (or two)! 🍞💚
Key Ingredients & Substitutions
Flour: All-purpose flour gives the bread good structure. If you’re gluten-free, try a 1:1 gluten-free flour blend, which works well in quick breads.
Sugar: Granulated sugar is the sweetener here, but you can substitute with brown sugar for a richer flavor or coconut sugar for a healthier option.
Zucchini: Use finely shredded zucchini; it keeps the bread moist. If you’re short on zucchini, you can substitute with grated carrots for a different twist.
Nuts: Walnuts or pecans add a nice crunch, but feel free to omit them if you’re looking for a nut-free version.
What’s the Best Way to Shred Zucchini?
Shredding zucchini is simple, but here’s a quick tip: use the largest holes on a box grater for even shreds. You want to remove excess moisture too. After shredding, place the zucchini in a clean kitchen towel or paper towel and squeeze out the liquid gently. This keeps your bread from getting soggy!
How Can I Ensure My Bread is Moist?
To keep your lemon zucchini bread moist, accurately measure your ingredients. Too much flour can dry it out. Also, don’t overmix; just fold until combined. Overmixing can make the bread tough instead of fluffy. Finally, let it cool completely before slicing to preserve moisture!
Enjoy baking this delightful bread! 🌞
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, for warming spice)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious lemon zucchini bread comes together quickly! You’ll need about 15-20 minutes for prep time and 55-65 minutes to bake, plus a little time to cool. So, in total, plan for around 1 hour and 30 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that heats up, grease a 9×5-inch loaf pan with cooking spray or butter, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. This is important because it distributes the leavening agents evenly throughout the flour. Set this mixture aside for now.
3. Create the Wet Ingredients Mixture:
In a larger bowl, combine the granulated sugar and vegetable oil. Beat in the eggs one by one, mixing well after each addition. Then, add in the vanilla extract, lemon zest, and fresh lemon juice, stirring until everything is combined nicely.
4. Combine Wet and Dry Ingredients:
Now, it’s time to add the dry mixture to the wet ingredients. Gradually fold in the flour mixture, mixing gently until just combined. Remember, it’s okay if a few lumps remain—overmixing can make your bread tough!
5. Add Zucchini and Nuts:
Gently fold in the finely shredded zucchini and chopped walnuts or pecans if you’re using them. Make sure it’s well-distributed throughout the batter.
6. Pour and Smooth:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. This helps it bake evenly.
7. Baking Time:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, your bread is ready!
8. Cooling It Down:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This step is important because it helps maintain the bread’s moisture.
9. Optional Glaze:
If you want to add a sweet twist, mix powdered sugar with a little lemon juice to make a simple glaze. Once the bread is cooled, drizzle it on top for an extra flavor boost.
Enjoy your moist, flavorful lemon zucchini bread with a cup of tea or coffee! It’s perfect for sharing or enjoying all by yourself! 🍋🥒
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 it may alter the texture slightly, making it denser. You might consider using half whole wheat and half all-purpose flour for a lighter result while still adding some whole grain.
What Can I Substitute for Vegetable Oil?
If you don’t have vegetable oil on hand, you can use melted coconut oil, canola oil, or even applesauce for a healthier option. If using applesauce, reduce the sugar slightly as it adds natural sweetness.
How Do I Store Leftover Bread?
Store any 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 or foil and freeze for up to 2 months. Just thaw at room temperature before enjoying!
Can I Add Other Flavorings or Ingredients?
Absolutely! Feel free to experiment by adding chocolate chips, dried cranberries, or orange zest for a different flavor. Just be mindful not to add too much extra moisture, which could affect the bread’s texture.
