This moist lemon zucchini bread is a sunny treat that pairs perfectly with your morning coffee. Fresh zucchini and zesty lemon come together for a simple, delicious loaf!
Every bite feels like a hug in bread form! I love using up that extra zucchini from the garden and enjoying a slice with a pat of butter. Yum! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread and gives it structure. If you want a healthier option, try using whole wheat flour, but it may alter the texture slightly and might require a bit more moisture.
Zucchini: Freshly grated zucchini keeps the bread moist. If you don’t have zucchini, you can substitute with carrots for a different flavor, or use applesauce to maintain moisture.
Lemons: The zest and juice of fresh lemons provide the signature flavor. If lemons are out of season, you can use bottled lemon juice and lemon extract, though fresh is always best for flavor.
Nuts: I love adding walnuts or pecans for crunch and nutty flavor. If allergies are a concern, feel free to skip them or use seeds like pumpkin seeds instead.
How Do I Get My Zucchini Bread Moist?
The secret to a moist zucchini bread lies in selecting the right ingredients and preparation techniques. Here’s how to do it:
- Be careful not to over-measure the flour. Spoon it into the measuring cup and level it off instead of scooping directly.
- Don’t skip on squeezing out excess moisture from the grated zucchini. This helps prevent the bread from becoming too soggy.
- Mix the batter until just combined. Overmixing can lead to a dense texture. A few lumps in the batter are okay!
- For extra moisture, you can add a splash of yogurt or applesauce to the batter. It works wonders!
Moist Lemon Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
Time Needed
This delightful lemon zucchini bread requires about 15 minutes for prep and around 50-60 minutes for baking. Once baked, let it cool for 15 minutes before slicing. So, set aside about 1 hour and 30 minutes in total and enjoy the aroma wafting through your kitchen!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal later.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. This helps evenly distribute the leavening agents and spices through your bread.
3. Combine Wet Ingredients
In a large mixing bowl, beat the granulated sugar and vegetable oil together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice for that refreshing flavor!
4. Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet ingredients. Stir gently until everything is just combined — it’s okay if there are a few lumps!
5. Add Zucchini and Nuts
Gently fold in the grated zucchini and the nuts, if you’re using them. This is where the moisture and delicious texture come from.
6. Bake the Bread
Pour the batter into the prepared loaf pan and smooth it out. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!
7. Cool and Slice
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. After that, it’s time for the best part—slicing and enjoying your moist lemon zucchini bread!
Enjoy your homemade lemon zucchini bread as a refreshing snack or a delightful addition to breakfast!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture. You might also want to add a little extra moisture, like an additional tablespoon of oil or a splash of milk.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Both options will help maintain moisture and binding in the bread.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Add Other Ingredients to This Recipe?
Definitely! Feel free to mix in chocolate chips, cranberries, or even dried fruits for added flavor and texture. Just be cautious not to overload the batter to keep it from becoming too dense.
