This moist lemon zucchini bread is a delightful way to enjoy some veggies in a sweet treat! It’s packed with fresh zucchini and zesty lemon for a bright flavor that makes your taste buds happy.
I love how simple it is to whip up, and my kitchen smells amazing while it bakes. Plus, it’s perfect for breakfast or as a snack—who doesn’t love a slice with their coffee? ☕🍞
Key Ingredients & Substitutions
All-Purpose Flour: This is your base, providing structure. If you’re looking for gluten-free options, consider using a gluten-free flour blend. I’ve had great results with almond flour, too!
Zucchini: Fresh, grated zucchini keeps the bread moist. If you don’t have zucchini on hand, shredded carrots or even applesauce could work as tasty substitutes.
Sugars: A mix of granulated and brown sugar gives a nice flavor depth. If you’re aiming for less sugar, you can reduce the amount or use a sugar substitute like stevia, but it might alter the texture a bit.
Vegetable Oil: This adds moisture. You can replace it with melted coconut oil or unsweetened applesauce if you’re looking for a healthier fat alternative.
Nuts: I love adding walnuts for crunch, but you can skip them if you’re sensitive to nuts or swap for seeds like pumpkin or sunflower seeds.
How Do I Get the Best Texture in My Lemon Zucchini Bread?
Achieving a great texture is crucial! Here are some tips to help your lemon zucchini bread turn out beautifully:
- When grating zucchini, make sure to squeeze out excess moisture using a clean towel. This prevents the bread from becoming soggy.
- Don’t overmix the batter. Just mix until combined; a few lumps are totally okay!
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- If your loaf is browning too quickly, cover it loosely with foil during baking to prevent burning.
Enjoy creating this delicious bread, and don’t hesitate to tweak it according to your tastes!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
Zucchini and Nuts:
- 2 cups grated zucchini (about 2 medium zucchinis), packed
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful lemon zucchini bread will take about 15 minutes to prepare and about 55 to 65 minutes to bake. Make sure to let it cool for about 10 minutes in the pan before transferring it to a wire rack. Total time includes prep, baking, and cooling, so about 1 hour and 30 minutes altogether!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents.
3. Combine Wet Ingredients:
In a large bowl, beat the eggs until they’re fluffy. Then add the granulated sugar, brown sugar, and vegetable oil. Mix everything together until it’s well combined and smooth.
4. Add Flavor:
Stir in the vanilla extract, lemon zest, and fresh lemon juice. This adds that delicious lemony flavor we love!
5. Combine Wet and Dry:
Now, gradually add the dry ingredients to the wet mixture. Use gentle strokes to mix until just combined; it’s okay if there are a few lumps. Overmixing can make the bread tough.
6. Fold in the Zucchini and Nuts:
Gently fold in the grated zucchini and nuts (if you’re using them) until they are evenly distributed throughout the batter.
7. Pour and Smooth:
Carefully pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even finish.
8. Bake It Up:
Place the loaf pan in the preheated oven and bake for about 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool and Transfer:
Once baked, remove the bread from the oven. Allow it to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This will help the texture stay nice and fluffy!
10. Slice and Enjoy:
Once the bread is completely cool, slice it up, serve, and enjoy this moist and flavorful lemon zucchini bread with friends and family!
FAQ for 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 to make it a bit healthier. However, the bread may be denser, so you could consider using a mix of both for optimal texture.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness, or freeze it for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing.
Can I Add Other Ingredients to This Recipe?
Absolutely! Feel free to add in chocolate chips, dried cranberries, or even blueberries for a fruity twist. Just keep in mind that the additional ingredients may alter the baking time slightly.
What Should I Do If My Bread Is Too Moist or Soggy?
If your bread comes out too moist, it may be due to excess moisture in the zucchini. Be sure to squeeze out as much liquid as possible before adding it to the batter. Additionally, check your oven temperature with a thermometer to ensure it’s baking correctly.
