This moist lemon zucchini bread is a sunny treat that combines fresh zucchini and zesty lemon. It’s perfect for breakfast or a snack with a cup of tea!
Imagine the smell of lemon baking in your kitchen—it’s hard to resist! I love sharing it with friends, and they always ask for the recipe. You’ll become popular too! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of our bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend instead. Just make sure it has xanthan gum for better texture!
Granulated sugar: Regular sugar works well, but if you’d like a healthier twist, consider using coconut sugar or honey. Just remember that honey may make the batter a bit more liquid, so adjust your liquid ingredients accordingly.
Vegetable oil: I suggest vegetable oil for its neutral flavor, but you can swap it out for melted coconut oil or even applesauce for a lighter version. Applesauce keeps it moist while cutting down on fat!
Zucchini: Fresh zucchini is ideal, but if it’s not available, you can use yellow squash. Make sure to squeeze out excess moisture from the zucchini before grating to avoid a soggy loaf.
What’s the Best Way to Grate Zucchini?
Grating zucchini may seem simple, but there’s a trick to getting it right. Use a box grater or food processor for speedy results. Before adding it to your batter, remember to squeeze out excess moisture. This helps keep your bread from getting soggy!
- Place the grated zucchini in a clean kitchen towel and twist it to wring out the water.
- Once you’ve removed excess moisture, it’s ready to fold into your batter!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini), lightly packed
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and around 50-60 minutes for baking. After baking, let the bread cool for about 10 minutes before transferring it to a wire rack. So, you’ll need around 1 hour and 25 minutes total before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat & Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Then, grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal later on.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This will ensure your bread has a nice rise and even flavor.
3. Mix Wet Ingredients:
In a large bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat them together until everything is well mixed and smooth.
4. Add Lemon Flavors:
Now, stir in the lemon zest and fresh lemon juice into your wet ingredients. This will infuse your bread with that delightful lemony taste!
5. Combine Dry & Wet Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined; it’s okay if there are a few lumps—this prevents overmixing, which can make the bread tough.
6. Fold in Zucchini & Nuts:
Carefully fold in the grated zucchini and walnuts or pecans, if you’re using them. Make sure they are evenly distributed in the batter.
7. Pour Into Loaf Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula for an even surface.
8. Bake:
Place the loaf pan in your preheated oven and bake for 50-60 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
9. Cool:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This will keep the bread moist and delicious!
Enjoy your warm, moist, lemony zucchini bread with a cup of tea or coffee! It’s sure to be a hit!
FAQ for 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! However, you may need to adjust the liquid in the recipe slightly, as whole wheat flour absorbs more moisture. Start with a 50/50 mix of whole wheat and all-purpose flour for better texture!
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and then foil, and freeze it for up to 3 months. Just remember to thaw it in the fridge overnight before enjoying!
Can I Add Different Mix-Ins?
Absolutely! Feel free to get creative by adding chocolate chips, dried fruit, or other nuts to the batter. Just make sure to adjust the amounts slightly to maintain the right batter consistency!
Is It Necessary to Squeeze Out Zucchini Moisture?
Yes, squeezing out excess moisture from the grated zucchini is recommended. This helps prevent your bread from becoming soggy and ensures a nice, moist texture without being overly wet.
