This lemon zucchini bread is a wonderful summer treat! It’s soft, moist, and full of refreshing lemony flavor, with some sneaky veggies mixed in. Who knew zucchini could be so delicious?
When I make this, I can’t help but keep sneaking slices for breakfast. It’s perfect with a cup of tea or as a light dessert. Plus, it’s a great way to use up zucchini from the garden! 🌞
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini adds moisture and a hint of nutrition. If you can’t find zucchini, you can use shredded carrots instead for a different flavor, but keep an eye on moisture levels.
Flour: All-purpose flour works great, but you can substitute half with whole wheat flour for extra fiber. Just know it may change the texture slightly.
Sugars: I love using a mix of granulated and brown sugar; the brown sugar adds a depth of flavor. If you’re looking for a healthier option, try using coconut sugar or a sugar substitute.
Oil: Vegetable oil keeps the bread nice and moist, but melted coconut oil or even unsweetened applesauce can be a healthier option if you’re watching your fat intake.
Nuts: Adding walnuts or pecans gives the bread a lovely crunch, but you can skip them if you prefer to keep it nut-free. Chocolate chips can also be a fun alternative!
How Do You Get the Right Moisture Level in Zucchini Bread?
Getting the perfect moisture level is key for great zucchini bread. Here are some tips:
- When grating zucchini, be sure to squeeze out excess moisture using a clean kitchen towel. This keeps your bread from being too soggy.
- Don’t overmix the batter! Gently combine the ingredients until just mixed to avoid tough bread.
- Check for doneness with a toothpick and remember that every oven is different, so keep an eye on your bread as it bakes!
With these tips, you’ll have a moist and flavorful lemon zucchini bread ready for your summer gatherings or cozy mornings. Enjoy! 🍞🍋
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice (about 1-2 lemons)
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- Optional: ½ cup chopped walnuts or pecans (for added texture)
How Much Time Will You Need?
This recipe will take you about 15 minutes for preparation and around 50-60 minutes for baking. Once it’s baked, allow it to cool for about 15 minutes in the pan. Total time from start to finish is approximately 1 hour and 30 minutes, including cooling. This bread is perfect for summer snacks or breakfast!
Step-by-Step Instructions:
1. Prepare the Loaf Pan:
Preheat your oven to 350°F (175°C). Grease and flour 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 flour, baking soda, baking powder, salt, and ground cinnamon. Set this mixture aside while you prepare the wet ingredients.
3. Beat the Sugars and Eggs:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Using a hand mixer or whisk, beat them together until the mixture turns light and fluffy—this will help your bread rise nicely.
4. Add Wet Ingredients:
Pour in the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice. Mix everything together until well combined—you want that bright, zesty flavor to shine!
5. Combine Dry and Wet Ingredients:
Now, gently add your dry ingredient mixture to the wet ingredients. Stir carefully until just combined. Be careful not to overmix, or your bread might end up a little tough!
6. Fold in the Zucchini and Nuts:
Gently fold in the grated zucchini and, if you’re using them, the chopped walnuts or pecans. Make sure they’re evenly distributed throughout the batter.
7. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in your preheated oven for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once it’s baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. Slice and enjoy a refreshing piece of lemon zucchini bread with your favorite cup of tea or coffee!
This bread is so moist and delicious, you’ll want to make it all summer long! Enjoy every zesty bite! 🍞🍋
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. Just keep in mind that the texture may be a bit denser, but it will still taste delicious!
What If I Don’t Have Fresh Zucchini?
If you can’t find fresh zucchini, you can use shredded carrots as a substitute. They add a nice sweetness, but be sure to squeeze out any excess moisture before mixing them into the batter!
How Should I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate it for up to a week, or freeze for up to 3 months!
Can I Add Other Flavorings or Ingredients?
Absolutely! Feel free to mix in some chocolate chips or dried cranberries for a sweet twist. You can also experiment with spices like nutmeg for additional flavor!
