This Easy Lemon Zucchini Bread is a bright and tasty treat! With fresh zucchini and zesty lemon, it’s moist and full of flavor. Perfect for breakfast or a snack!
I love how simple it is to whip up. Just mix everything, pour it in a pan, and let your oven do the magic. You can almost smell the sunshine while it bakes! ☀️
Key Ingredients & Substitutions
All-purpose flour: Essential for structure. If gluten is a concern, consider using a 1:1 gluten-free flour blend. It works surprisingly well in quick breads!
Sugar: Granulated sugar is standard here, but you might try substituting with brown sugar for a hint of molasses flavor. For a healthier option, coconut sugar works nicely too.
Vegetable oil: This adds moisture. You can swap it with melted butter for a richer taste or use applesauce to cut fat and add sweetness.
Zucchini: Fresh is best, but if you have frozen grated zucchini on hand, it will do the trick! Just make sure to thaw and drain excess moisture.
Lemon: Fresh lemon zest and juice really brighten the bread. If you don’t have a lemon, lime juice and zest are a refreshing alternative!
How Do I Ensure My Zucchini Bread Is Moist and Flavorful?
Getting that perfect moisture balance is key in zucchini bread. Start by grating the zucchini finely, which helps it mix in better. Remember to squeeze out some water if it’s very watery. Also, avoid overmixing once you add the dry ingredients, as this can make the bread dense.
- Set your oven and prep the loaf pan first to ensure everything bakes evenly.
- Check for doneness with a toothpick; it should come out clean, ensuring all the moisture is baked in.
- Letting it cool in the pan helps retain moisture. Move to a wire rack only when it’s reasonably cool to prevent it from getting soggy.
Enjoy making this delightful and refreshing lemon zucchini bread!
Easy Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 tablespoon lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake, plus an additional 10 minutes for cooling in the pan. So, in total, you should plan for about 1 hour and 15 minutes before you can slice into this delightful loaf!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan to prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, use a whisk or electric mixer to beat together the granulated sugar and vegetable oil until well combined. Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until combined.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined – don’t overmix, as this can make the bread dense!
5. Fold in the Zucchini:
Gently fold the grated zucchini into the batter. This adds moisture and a lovely texture to your bread.
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. This helps ensure it bakes evenly.
7. Bake the Bread:
Place in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool Before Slicing:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely before slicing.
Enjoy your deliciously moist and lemony zucchini bread as a delightful snack or breakfast treat!
FAQ for Easy 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, but consider using a blend of half whole wheat and half all-purpose for best results. Whole wheat flour can make the bread denser.
How Can I Make This Recipe Vegan?
To make the bread vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg, let it sit for a few minutes to thicken). You can also use a plant-based oil and ensure your sugar is vegan!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, place the bread in the refrigerator for up to a week, or you can freeze slices for up to 3 months—just wrap them tightly in plastic wrap and then foil!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to add in about 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for extra texture and flavor. Just fold them in with the zucchini!
