This moist lemon zucchini bread is a delightful blend of fresh zucchini and zesty lemon. It’s sweet, soft, and perfect for breakfast or a snack with your afternoon tea!
Baking this bread always fills my kitchen with a wonderful smell! I love to add a sprinkle of lemon zest on top for that extra zing. Trust me, your taste buds will thank you! 🍋
Key Ingredients & Substitutions
All-purpose flour: This gives the bread structure. You could swap it with a gluten-free flour blend if you need a gluten-free version, but the texture might vary slightly!
Sugar: Regular granulated sugar works great, but you can use brown sugar for a deeper flavor or coconut sugar for a healthier option. Adjust based on your sweetness preference.
Vegetable oil: I like vegetable oil for its neutral taste, but you can use melted butter or even applesauce for a lighter twist. Olive oil is a flavorful alternative too!
Zucchini: Freshly grated zucchini is key for moisture. If zucchini isn’t available, shredded carrots can be a nice substitute, complementing the lemon flavor.
Nuts: Chopped walnuts or pecans add a nice crunch! If you want a nut-free bread, you can simply omit them or use seeds, like sunflower seeds.
How Do I Make Sure My Zucchini Bread is Moist?
To achieve a moist zucchini bread, it’s crucial to properly prepare the zucchini. After grating, place it in a clean kitchen towel and squeeze out excess moisture. This helps prevent the bread from becoming soggy.
- Do not over-mix the batter; mix just until combined to keep the bread light.
- Check doneness by inserting a toothpick into the center; it should come out clean but not too dry.
- Letting the bread cool in the pan briefly helps set its structure, making it easier to remove without breaking.
And remember, the flavors develop more with time, so this bread is delicious the next day too!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped nuts (optional; walnuts or pecans work well)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 50-60 minutes to bake. After that, you’ll want to let it cool for about 10 minutes in the pan before moving it to a wire rack. So, in total, plan for about 1 hour and 30 minutes until you get to enjoy a slice!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5-inch loaf pan or line it with parchment paper to help the bread release easily once it’s baked.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Make sure everything is well mixed, then set it aside for later.
3. Mix Wet Ingredients:
In a large bowl, mix the granulated sugar and vegetable oil together until they are well combined. Next, add the eggs one by one, mixing well after each is added. This will help create a nice airy texture!
4. Add Flavor:
Stir in the vanilla extract, lemon zest, and lemon juice. These ingredients will give your bread that lovely lemony flavor.
5. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to your wet mixture, stirring just until everything is combined. Be careful not to over-mix; it’s okay if there are a few lumps!
6. Fold in the Zucchini and Nuts:
Gently fold in the grated zucchini and any chopped nuts you’re using. These add delicious texture and flavor!
7. Pour and Smooth:
Pour your batter into the prepared loaf pan and use a spatula to smooth the top. This helps it bake evenly.
8. Bake:
Place the loaf pan in the preheated oven and bake for about 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
9. Cool and Enjoy:
After baking, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice it up and enjoy your moist lemon zucchini bread with a cup of tea or coffee!
Happy baking! Enjoy every delicious bite! 🍞🍋
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just note that it may make the bread a bit denser. You might want to add a tablespoon or two of milk to keep it moist.
How Do I Store Leftover Lemon Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly 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 Like Blueberries or Chocolate Chips?
Absolutely! Blueberries or chocolate chips can be delicious additions. Just fold in about ½ cup to 1 cup into the batter along with the zucchini, and adjust the baking time slightly if needed to ensure even cooking.
What Can I Use Instead of Vegetable Oil?
If you prefer a different oil, you can substitute vegetable oil with melted coconut oil or light olive oil. Applesauce is another great alternative for a lower-fat version.
