This lemon zucchini bread is a delightful treat! It’s moist and packs a zesty punch from fresh lemons and garden-fresh zucchini. Who knew veggies could taste so good?
I love how easy this recipe is! Just mix, bake, and enjoy. It’s perfect for breakfast or a lovely afternoon snack. Plus, it makes your kitchen smell amazing! 🍞🍋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture. If you can’t find fresh, frozen, or even shredded carrots can work instead for a different spin!
Lemons: The zest and juice provide that fresh zing. If you’re out of lemons, try limes! They’ll give a similar brightness to the bread.
Vegetable Oil: I use vegetable oil for moisture, but melted coconut oil or butter works, too! If you’re worried about fat, you can replace half of the oil with applesauce;
Sugar: Granulated sugar is standard, but you could use brown sugar for a deeper flavor, or even a sugar substitute if you’re watching sugar intake.
How Do I Keep My Zucchini Bread Moist?
To keep your lemon zucchini bread nice and moist, start by not over-grating the zucchini. Use a box grater for a nice fine shred, but don’t squeeze the moisture out! This moisture is what keeps the bread tender.
- Make sure to mix just until everything is combined. Overmixing can lead to a dense loaf.
- Check for doneness by inserting a toothpick in the center. It should come out clean but not overly dry.
- Let it cool properly in the pan for 10 minutes before transferring. This helps maintain moisture!
How to Make Lemon Zucchini Bread with Moist, Zesty Flavor
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. You’ll want to let it cool for another 10 minutes in the pan and then on a wire rack, so plan for about 1 hour and 30 minutes total before it’s ready to slice and serve. The wait is worth it for that moist, zesty goodness!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, set your oven to 350°F (175°C) to get it nice and hot. While it’s warming up, grease and flour a 9×5 inch loaf pan to prevent sticking later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well mixed. This will help ensure your bread rises evenly!
3. Combine Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar and vegetable oil until they’re combined. Add in the eggs one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract, lemon zest, and fresh lemon juice for that zesty flavor.
4. Fold in the Zucchini:
Gently fold in the grated zucchini into your wet mixture. This is what will keep your bread moist and delicious!
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Mix just until everything is combined; be careful not to overmix, as this can make the bread dense.
6. Pour and Spread the Batter:
Pour your lovely batter into the prepared loaf pan, spreading it evenly to ensure even baking.
7. Bake the Bread:
Put the pan in the oven and let it bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
8. Cool the Bread:
Once baked, take it out of the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This helps the bread not to become soggy.
9. Slice and Enjoy:
Finally, slice your lemon zucchini bread and enjoy the moist texture and bright flavor! It’s perfect for breakfast, a snack, or even dessert. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may make the bread denser. You can also use a 50/50 mix of whole wheat and all-purpose flour for a healthier option while still keeping it light.
What if I Don’t Have Fresh Lemons?
No worries! If you’re out of fresh lemons, you can use bottled lemon juice as a substitute. Keep in mind that fresh lemons give a brighter flavor, but about 2 tablespoons of bottled juice should work in a pinch!
How Can I Make This Recipe Gluten-Free?
You can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend you use contains xanthan gum for best results!
How Should I Store Leftovers?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week, or freeze it for up to 3 months. Just remember to wrap it tightly in plastic wrap or aluminum foil before freezing!
