This moist lemon zucchini bread is a delightful treat! It’s soft, sweet, and packed with fresh lemon flavor, plus sneaky zucchini for a healthy twist. Yum!
You know what I love? It’s perfect for breakfast or a snack. I can’t resist slathering it with butter—totally my guilty pleasure! 😂
Making this bread is super easy. Just mix everything together, pour it into a pan, and bake. I always keep a loaf on hand for when cravings hit!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for gluten-free options, try a 1:1 gluten-free flour blend. I’ve had success with almond flour too, but it may change the texture a bit.
Lemon Zest: Fresh lemon zest brightens up the flavor. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but the zest adds a unique freshness you won’t want to miss.
Zucchini: Use medium-sized zucchini for grating. You can substitute summer squash if needed, but ensure they are firm and fresh! If you’re in a pinch, shredded carrots also work beautifully.
Oils: Vegetable oil is commonly used for moisture, but melted coconut oil can add a nice flavor. If you’re avoiding oils, try unsweetened applesauce for a lower-fat option.
Nuts: Walnuts or pecans add great texture. You can skip them entirely or substitute with seeds like pumpkin or sunflower seeds if you prefer a nut-free bread.
How Do I Make My Zucchini Bread Moist and Flavorful?
One of the key points to a moist lemon zucchini bread is to not skip on the zucchini prep! Be sure to squeeze excess moisture from the grated zucchini. This helps prevent the bread from becoming soggy.
- Grate the zucchini, then place it in a clean kitchen towel or cheesecloth and twist to squeeze out water.
- Another tip is to avoid overmixing when combining wet and dry ingredients. This keeps the bread tender and fluffy.
- Letting the bread cool in the pan for a few moments helps retain moisture too.
Lastly, storing any leftovers in an airtight container at room temperature or in the fridge can keep your bread nice and moist for days!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- Optional: 1/4 cup chopped walnuts or pecans
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and you’ll need around 50-60 minutes to bake. After that, let it cool for 10 minutes in the pan and then on a wire rack. So, plan for about 1 hour and 15 minutes total to enjoy this delicious bread!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, you’ll want to get your oven heated. Preheat it to 350°F (175°C). While the oven is warming up, grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal later on.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the lovely fresh lemon zest. This zest is key to bringing bright flavor to your bread!
3. Whipping Up the Wet Mixture:
In a larger bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture is smooth and creamy. This process incorporates air, which helps your bread rise.
4. Adding the Moist Ingredients:
Next, stir in the vegetable oil, fresh lemon juice, and vanilla extract into the sugar and egg mixture until it’s well combined. These ingredients add moisture and flavor!
5. Combining the Mixtures:
Now, it’s time to bring it all together! Gradually add your dry ingredient mix to the wet mixture. Stir gently until just combined; be careful not to overmix as this can make the bread tough.
6. Incorporating the Zucchini and Nuts:
Gently fold in the grated zucchini and chopped nuts, if you’re using them. The zucchini will keep your bread moist and tender!
7. Pouring and Smoothing:
Pour your batter into the prepared loaf pan and smooth out the top with a spatula.
8. Baking Time:
Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end to avoid over-baking!
9. Cooling Down:
Once it’s done, carefully remove the bread from the oven. Let it cool in the pan for about 10 minutes, then transfer it carefully to a wire rack to cool completely.
10. Finishing Touches:
If you like, dust the top with a little powdered sugar for a sweet finish right before slicing and serving. Enjoy your amazing, moist lemon zucchini bread!
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, but it may make the bread denser. For the best results, consider using half whole wheat and half all-purpose flour to maintain moisture while adding some whole grain benefits.
Can I Prepare the Batter in Advance?
Absolutely! You can prepare the batter a few hours in advance. Just cover it and store it in the refrigerator until you’re ready to bake. However, it’s best to bake it within 24 hours for optimal freshness.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze the slices, wrapped tightly in plastic wrap or aluminum foil, for up to 3 months. Just thaw before enjoying!
Can I Add Other Ingredients to This Recipe?
Definitely! You can mix in chocolate chips, dried fruits, or other nuts to customize the flavor. Just keep in mind that adding too many extra ingredients might require adjusting the baking time slightly.
