This moist lemon zucchini bread is a sunny treat that’s perfect for breakfast or a snack. With fresh zucchini and a zesty lemon flavor, it’s super yummy!
I love how easy this bread is to make! Just mix everything together, bake, and enjoy the delicious smell filling your kitchen. It never lasts long in my house! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the bread. You can swap this with whole wheat flour for a nuttier flavor or a gluten-free blend if you’re avoiding gluten.
Vegetable Oil: This keeps the bread moist. You could use melted coconut oil or melted butter instead, both will give a nice flavor as well!
Zucchini: Use freshly grated zucchini for the best moisture. If you want to avoid zucchini, you can substitute it with grated carrots, but the flavor will be different.
Lemons: Fresh lemon juice and zest are key for flavor. If you’re out of lemons, you can use bottled lemon juice, but fresh is always best as it has a brighter taste!
What’s the Best Way to Incorporate Zucchini Without Making the Bread Soggy?
To keep your lemon zucchini bread moist but not soggy, here’s the scoop on preparing the zucchini:
- Grate the zucchini using a box grater.
- After grating, squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step is crucial!
- Measure the zucchini after squeezing to ensure you’re adding the correct amount to the recipe.
This method brings you the great flavor and moisture of zucchini without compromising the texture of your bread!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 1/2 cups grated zucchini (about 2 medium zucchinis)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and around 55 to 65 minutes to bake. You’ll want to let it cool for a bit after baking, so set aside about 1 hour and 30 minutes in total. Perfect for a lovely afternoon bake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While your oven warms up, grease and flour a 9×5 inch loaf pan to keep the bread from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This helps to evenly distribute the leavening agents throughout the flour. Set this mixture aside for later.
3. Combine the Sugars and Oil:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat these ingredients together until they are well combined and smooth. This helps to create a fluffy texture in your bread.
4. Add the Eggs:
Add the eggs to the sugar mixture one at a time, making sure to beat well after each addition. This will give your bread a nice, airy texture.
5. Flavor It Up:
Stir in the vanilla extract, lemon zest, and fresh lemon juice. These ingredients will give your bread that zesty, fresh flavor!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until the batter is combined. Be careful not to overmix; a few lumps are okay!
7. Fold in the Zucchini:
Gently fold in the grated zucchini and nuts, if you’re using them. This will add moisture and texture to your bread. Again, avoid overmixing to keep it light and fluffy!
8. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
9. Bake:
Place the pan in the oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s done!
10. Cool and Slice:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing into it. Enjoy your wonderfully moist lemon zucchini bread!
Happy baking! 🍋🥒
FAQ About 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! Just be aware that the texture might be denser, and you may want to slightly increase the liquid (like oil or lemon juice) to maintain moisture.
How Do I Store Leftover Bread?
To store your leftover lemon zucchini bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it! Just slice it first and place in an airtight container or freezer bag for up to 3 months.
Can I Substitute the Zucchini with Other Ingredients?
Absolutely! If you’re not a fan of zucchini, you can use grated carrots or even applesauce for a different flavor. Just keep in mind this will change the taste and texture of the bread slightly.
How Can I Make this Recipe Dairy-Free?
This recipe is already dairy-free since it uses vegetable oil instead of butter. Just ensure your baking powder and any other added ingredients (like nuts or chocolate) are also dairy-free, and you’re good to go!
