This moist lemon zucchini bread is a delicious treat. It’s packed with fresh zucchini and bursting with zesty lemon flavor, making it a perfect snack or breakfast option!
I love how easy it is to whip up this bread. Just mix, bake, and enjoy! Plus, it makes your kitchen smell amazing. Who needs a fancy bakery when you’ve got this at home? 🍋
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. Make sure it has xanthan gum for better texture!
Zucchini: Fresh zucchini is key for moisture. If you don’t have zucchini on hand, you could use shredded carrots or even applesauce as a substitute, but the flavor and texture will be different.
Vegetable oil: I recommend vegetable oil for a light texture. Instead, you can use canola oil or melted coconut oil. If you’d like a healthier alternative, applesauce can also replace some oil—just cut it in half.
Granulated & brown sugar: I love the combo of sugars here for depth of flavor. You can try using all white sugar or even coconut sugar for a hint of caramel flavor. Adjust according to your sweetness preference!
How Do You Get the Zucchini Perfectly Grated?
Grating zucchini can be tricky if you’re not sure how to handle it. The key is to squeeze out the excess moisture which can weigh down your bread. Here’s how to do it:
- Use a box grater or food processor to grate the zucchini.
- Place the grated zucchini in a clean kitchen towel or cheesecloth.
- Squeeze tightly to remove excess moisture. You want it damp but not soggy!
Getting rid of that extra water helps keep your zucchini bread from turning too dense, ensuring a light and fluffy outcome!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 2 cups grated zucchini (about 1 medium zucchini), squeezed lightly to remove excess moisture
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist lemon zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, let it cool for about 10 minutes in the pan before moving it to a wire rack to cool completely. In total, you can enjoy your delicious creation in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan or line it with parchment paper. This ensures that your bread will come out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will add great flavor and give your bread a nice rise!
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Beat everything together until it’s well mixed—a few minutes should do the trick.
4. Add Lemon Flavor:
Stir in the vanilla extract, lemon zest, and fresh lemon juice into your wet mixture. The lemon zest adds a vibrant flavor that brings this bread to life!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring just until everything is combined. Be careful not to overmix; some lumps are perfectly fine!
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and, if you like, the chopped walnuts or pecans. This adds a delightful texture and nutty flavor to your bread!
7. Pour and Smooth the Batter:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure it’s evenly distributed to ensure consistent baking!
8. Bake to Perfection:
Bake your bread in the preheated oven for 50-60 minutes. Check if it’s done by inserting a toothpick in the center—if it comes out clean, your bread is ready!
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
10. Slice and Enjoy:
Your moist lemon zucchini bread is now ready to be sliced! Serve it up as a snack or breakfast treat, and watch everyone enjoy the fresh lemony goodness!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out excess moisture before adding it to the batter. This helps maintain the bread’s texture!
Can I Substitute the Oil with Applesauce?
Absolutely! You can substitute half of the vegetable oil with unsweetened applesauce for a healthier option. Just remember, using all applesauce might change the bread’s texture slightly, making it denser.
How Do I Store Leftover Bread?
Store any leftover zucchini 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. Just thaw at room temperature before enjoying!
Can I Add Other Ingredients?
Definitely! Feel free to mix in other ingredients like chocolate chips, dried fruit, or even coconut flakes for added flavor and texture. Just be sure to adjust the sugar if you’re adding sweeter ingredients like chocolate chips.
