This moist lemon zucchini bread is a delightful mix of fresh zucchini and zesty lemon. It’s perfect for breakfast or a sweet snack during the day!
Honestly, it’s hard to believe this yummy bread has veggies in it! I love slathering a bit of butter on warm slices—it’s truly the best part of my day! 🍞😊
Key Ingredients & Substitutions
Zucchini: This ingredient keeps the bread moist. Use medium zucchini, and if it’s very wet, be sure to drain it well. If you don’t have zucchini, you can substitute with carrots, but they may give a different flavor.
Lemon Juice and Zest: Fresh lemon enhances the flavor. If fresh lemons aren’t available, bottled lemon juice works in a pinch, but the zest loses some zestiness. You can also use lime for a twist!
Vegetable Oil: I prefer vegetable oil for a light texture, but you can substitute it with melted coconut oil or even applesauce for less fat.
Nuts: While walnuts or pecans add a nice crunch, you can skip them or use chocolate chips for a sweeter option. I love adding a handful of mini chocolate chips sometimes!
How Do I Ensure My Zucchini Bread Stays Moist?
To keep your lemon zucchini bread moist, focus on two key things: the moisture from the zucchini and not overmixing the batter. Here are some tips:
- Grate the zucchini and squeeze out excess water only if it’s very watery; retain some moisture for the bread.
- Mix the wet and dry ingredients just until combined to avoid developing gluten, which can lead to a dense bread.
- Add an extra tablespoon of lemon juice or a bit of sour cream to boost moisture if desired.
Cooling the bread properly also helps. Let it sit in the pan for about 10 minutes, then transfer to a cooling rack to prevent sogginess.
Moist Lemon Zucchini Bread
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 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup fresh lemon juice
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini; drained if very wet)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist lemon zucchini bread takes about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, allow another 10 minutes for cooling in the pan before transferring it to a wire rack. Total time: about 1 hour and 25 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure even baking. While the oven heats up, you can prepare your loaf pan by greasing and flouring it or lining it with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This step helps to evenly distribute the leavening agents in the bread. Once mixed, set the bowl aside.
3. Prepare the Wet Ingredients:
In a large bowl, start by beating the granulated sugar and vegetable oil together until they are well combined. Next, add the eggs, one at a time, making sure to beat well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice until everything is nicely mixed together.
4. Combine Wet and Dry Ingredients:
Now it’s time to bring the two mixtures together! Gradually add the dry ingredients into the wet ingredients, mixing just until you see no more flour—be careful not to overmix, as this can make the bread dense. It’s okay if the batter looks a little chunky!
5. Fold in the Zucchini:
Gently fold in the grated zucchini and optional nuts (if using) until they are evenly distributed within the batter. This will add moisture and texture to your bread.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. This helps to ensure even baking and a nice presentation.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, the bread is ready!
8. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack. This step helps the bread maintain its texture.
9. Slice and Serve:
Once cooled, slice your delicious lemon zucchini bread and enjoy! It’s perfect on its own or with a spread of butter or cream cheese. Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes! If using frozen zucchini, make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the moisture balance in the bread.
How Can I Make This Recipe Vegan?
You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based oil instead. Additionally, opt for a dairy-free butter or leave the butter out entirely for a lighter version!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate the bread to keep it fresh longer, up to a week. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months.
Can I Add Other Flavors or Ingredients?
Absolutely! Feel free to experiment by adding chocolate chips, dried cranberries, or nuts for extra flavor and texture. You can also try replacing some of the vanilla extract with almond extract for a delicious twist!
