This Moist Lemon Zucchini Bread is a yummy treat that’s bursting with fresh lemon flavor! The hidden zucchini keeps it soft and adds a healthy twist.
Every bite is like sunshine on a plate. I like to enjoy a slice with my morning coffee, and it makes my kitchen smell amazing while baking! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the bread. If you’re looking for a gluten-free option, you could use a cup-for-cup gluten-free flour. I also love to use half whole wheat flour for a healthier twist!
Granulated Sugar: The sugar adds sweetness and helps the bread stay moist. You can substitute with coconut sugar or a sugar alternative like Stevia if you’re watching your sugar intake. Just make sure to check the conversion on the package!
Eggs: Eggs contribute to the bread’s moisture and texture. If you need an egg substitute, try using flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) for a vegan version.
Zucchini: Zucchini keeps the bread moist. Grating it finely makes it blend seamlessly. If zucchini is not available, you could swap it for grated carrots or applesauce for a different flavor profile.
Walnuts or Pecans: Adding nuts gives a pleasant crunch. If you have nut allergies, feel free to leave them out or use seeds like pumpkin seeds for added texture!
How Can I Ensure My Zucchini Bread Is Moist and Flavorful?
The secret to moist lemon zucchini bread lies in a couple of key techniques. First, be sure to squeeze any excess water out of the grated zucchini. This helps concentrate its flavor without making the batter too wet.
- Grate the zucchini and place it in a clean kitchen towel. Squeeze tightly to remove extra moisture before adding it to your mix.
- When mixing your batter, be careful not to overmix once the flour is added. This keeps the bread tender.
- Let your bread cool in the pan for a bit before transferring to a wire rack. This helps it stay moist, as some steam will be trapped in the loaf.
With these tips, your lemon zucchini bread will be a delightful treat everyone will love! Happy baking!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
Other Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 55-65 minutes of baking time. After that, let the bread cool for about 15 minutes in the pan and then on a wire rack until completely cooled. Overall, you’ll need around 1 hour and 30 minutes before you can slice and enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, take a 9×5-inch loaf pan and either grease and flour it or line it with parchment paper to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This helps ensure even distribution of the baking agents. Once mixed, set it aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy, which should take about 2-3 minutes. Then, add in the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice. Mix everything together until well combined.
4. Combine Wet and Dry Ingredients:
Gradually incorporate the dry ingredient mixture into the wet mixture. Stir gently just until everything is combined. Be careful not to overmix—this keeps the bread nice and tender.
5. Fold in Zucchini and Nuts:
Now it’s time to fold in the grated zucchini and chopped nuts (if you’re using them). Stir gently to ensure they are evenly distributed throughout the batter.
6. Prepare for Baking:
Pour the batter into your prepared loaf pan, using a spatula to level the top gently. This will help the bread rise evenly while baking.
7. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
8. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer the bread onto a wire rack to cool completely before slicing it into delicious pieces.
Enjoy your moist, flavorful lemon zucchini bread as a snack or breakfast treat! It pairs wonderfully with a cup of tea or coffee. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour in This Recipe?
Yes, you can substitute half or even all of the all-purpose flour with whole wheat flour. Just keep in mind that it may change the texture slightly, making it denser, but it will still be delicious!
What Should I Do if I Don’t Have Fresh Lemons?
If you don’t have fresh lemons, you can use bottled lemon juice instead. For this recipe, you’ll need about 2 tablespoons of bottled lemon juice to replace the 1/4 cup of fresh lemon juice. Also, consider using lemon zest from bottled lemon extract, though the flavor may not be as vibrant.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Add Other Mix-ins?
Absolutely! Feel free to add chocolate chips, dried fruit, or additional spices like nutmeg for a different flavor profile. Just keep in mind that adding too many extras may affect the baking time—make sure to check for doneness with a toothpick!
