This moist lemon zucchini bread is a delightful twist on a classic treat. Made with fresh zucchini and a burst of zesty lemon, it’s perfect for breakfast or a snack!
The best part? The zucchini keeps the bread super moist, while the lemon adds a bright flavor. I love grabbing a slice with my morning coffee—it’s like sunshine in a loaf! ☀️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread, giving it structure. If you’re looking for a healthier option, whole wheat flour works well too, but it may slightly alter the texture.
Zucchini: Fresh zucchini keeps the bread moist. If you don’t have zucchini, you can use grated carrots as a substitute for a different flavor.
Lemon Zest & Juice: The zest adds a strong lemon flavor, while the juice keeps it moist. If you’re out of lemons, a teaspoon of lemon extract could work, but freshness is best!
Nut Options: Chopped walnuts or pecans add a nice crunch. If you prefer, you can skip the nuts or use seeds if you want to keep it nut-free.
How Do You Ensure Your Zucchini Is Ready for the Recipe?
Preparing the zucchini is crucial for achieving the right moisture level in the bread. Start by washing it thoroughly and then grating it. After grating, place it in a clean kitchen towel or a sieve and squeeze out the extra moisture. This helps to keep the bread from becoming too wet as it bakes.
- Grate the zucchini using a box grater or food processor.
- Wrap it in a towel and twist to squeeze out excess liquid.
By taking this extra step, you’ll be rewarded with perfectly moist lemon zucchini bread that holds its shape without being soggy! Enjoy baking!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Other Ingredients:
- 1 1/2 cups grated zucchini (about 2 small zucchini, squeezed to remove excess moisture)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare, plus 50 to 60 minutes to bake. After baking, let it cool for about 15 minutes before transferring it to a wire rack. Altogether, you’re looking at roughly an hour and a half before you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures the bread cooks evenly. While your oven heats up, prep your loaf pan by greasing and flouring it, or line it with parchment paper for easy removal after baking.
2. Combine Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and cinnamon. Mixing these dry ingredients beforehand helps distribute the baking powder and baking soda evenly throughout the flour. Set this bowl aside for now.
3. Mix the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vegetable oil until the mixture is well blended. Next, stir in the vanilla extract and fresh lemon juice. The lemon juice adds moisture and tang to the mix!
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture into the wet ingredients, mixing gently just until combined. Avoid over-mixing, as this can lead to denser bread.
5. Fold in Zucchini and Nuts:
Now it’s time to fold in the grated zucchini along with any chopped nuts if you’re using them. Make sure the zucchini is well distributed throughout the batter.
6. Pour into Loaf Pan:
Pour the batter into your prepared loaf pan, spreading it evenly across the pan. This will help it bake uniformly!
7. Bake to Perfection:
Place the loaf pan in the oven and bake for about 50 to 60 minutes. Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, your bread is ready!
8. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. This allows it to set nicely.
9. Transfer to Wire Rack:
Carefully transfer the bread to a wire rack to cool completely before slicing. This step is important to avoid sogginess on the bottom!
10. Slice and Enjoy!
Once the bread has cooled, slice it up and enjoy it as a snack or for breakfast. Perfect with a little butter or on its own for a burst of lemony goodness!
Happy baking!
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, this may result in a denser texture. You might want to use a mix of both for a lighter loaf.
How Do I Store Leftover Zucchini Bread?
Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add chocolate chips, dried cranberries, or shredded coconut for extra flavor. Just remember to keep the total amount of additions around 1/2 cup to maintain the bread’s moisture balance.
Is It Necessary to Squeeze the Zucchini?
Yes! Squeezing out the excess moisture from the grated zucchini is important. This step prevents the bread from becoming too wet and ensures it holds its shape beautifully once baked.
