This Lemon Zucchini Bread is a tasty twist on the classic! It’s moist and packed with fresh lemon flavor, making it perfect for breakfast or a snack.
I love how the zucchini keeps it super soft while the lemon adds a zing. Sometimes I enjoy it warm with a little butter. Heaven! 🍋🥒
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini is key for moisture and texture. If you can’t find zucchini, shredded carrots work as a nice alternative. Just make sure to squeeze out excess moisture either way!
Lemon Juice and Zest: Fresh lemon juice and zest bring vibrant flavor. If fresh lemons aren’t available, bottled lemon juice can substitute, but the taste may not be as bright. Grated lime zest could also work for a twist!
Oil: Vegetable oil helps keep the bread moist. Coconut oil is a great substitute and adds its own unique flavor. You can also use melted butter if you prefer a richer taste, but it might slightly change the bread’s texture.
Nuts: Walnuts or pecans add a lovely crunch, but if you want to keep it nut-free, simply leave them out or try adding some sunflower seeds for texture.
How Do You Achieve Perfectly Moist Zucchini Bread?
Getting that perfect moist texture is all about managing the zucchini. After grating, be sure to press out the excess water with a clean kitchen towel or paper towel. Too much moisture from the zucchini can make the bread soggy.
- Grate the zucchini, then wrap it tightly in a towel and squeeze out moisture.
- Mix wet ingredients well to fully combine oil, eggs, and sugar before adding dry ingredients.
- Don’t overmix when combining wet and dry ingredients; stir until just combined for the best texture.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 tsp ground cinnamon for added warmth
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Add-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and 50-60 minutes of baking time, making it a simple and quick project for a delightful treat. Once baked, let it cool for another 10 minutes before enjoying your fragrant lemon zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). To prepare your baking pan, grease a 9×5 inch loaf pan or line it with parchment paper. This helps to easily lift out the bread once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, take the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using) and whisk them together. This helps to evenly distribute the leavening agents throughout the flour.
3. Prepare the Wet Mixture:
In a large mixing bowl, combine the granulated sugar and vegetable oil. Whisk them together until they’re well blended. Next, add the eggs one by one, ensuring to beat well after each addition. This step makes the batter nice and fluffy!
4. Add Flavor:
Stir in the vanilla extract, lemon zest, and fresh lemon juice into the wet mixture. This will create that delicious zesty flavor that makes this bread special!
5. Combine Wet and Dry:
Now it’s time to add the dry ingredients into the wet ingredients. Fold them together gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Stir in Zucchini and Optional Nuts:
Gently fold in the grated zucchini along with any nuts you’ve chosen to add. This will give the bread a lovely moist texture and a little crunch from the nuts.
7. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly. Place it in the oven and bake for 50-60 minutes. Keep an eye on it towards the end and do the toothpick test: insert a toothpick in the center, and it should come out clean when it’s done!
8. Cooling Time:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, carefully turn it out onto a wire rack to cool completely. The smell is amazing, but patience is key!
9. Serve and Enjoy!
Once your bread is cool, slice it up and enjoy! It’s delicious on its own or with a smear of cream cheese or butter. Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Absolutely! If you’re using frozen zucchini, make sure to thaw it completely and squeeze out the excess moisture before mixing it into the batter. This will help maintain the right texture in your bread.
How Do I Store Leftover Bread?
Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and place it in the freezer, where it can last up to 3 months. Thaw the bread overnight in the fridge when you’re ready to enjoy it!
Can I Substitute Other Oils for Vegetable Oil?
Yes! While vegetable oil works well, you can use melted coconut oil for a tropical twist or even unsalted butter for a richer flavor. Just make sure if you’re using butter, it’s melted and slightly cooled before mixing.
What Can I Add for Extra Flavor?
For extra flavor, consider adding spices like nutmeg or a pinch of ginger, or even toss in some mini chocolate chips for a sweet surprise! Dried cranberries or raisins can also be a delicious addition.
