This moist lemon zucchini bread is a delightful treat that combines fresh zucchini with zesty lemon for a refreshing flavor. It’s soft, sweet, and perfect for breakfast or a snack!
Whenever I bake this, my kitchen smells heavenly. Plus, it’s a sneaky way to get some veggies in your diet—just don’t tell anyone about the zucchini! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a healthier option, you can substitute up to half with whole wheat flour. Just keep in mind it might make the bread a bit denser.
Zucchini: Fresh zucchini is key for moisture. If you don’t have zucchini, grated carrots can work, but you’ll lose some lemony flavor. Make sure to squeeze out excess moisture from any vegetable used!
Sugars: I like using a mix of granulated and brown sugar for depth. You can substitute with coconut sugar if you’re looking for a less refined option. The flavor will differ slightly, but it’s a great alternative!
Vegetable Oil: Canola or sunflower oil also works well, but for a more robust flavor, you could use melted coconut oil. Just let it cool before mixing!
Nuts: Adding walnuts or pecans gives a nice crunch. If you prefer a nut-free option, just leave them out, or add chocolate chips for a little indulgence instead!
How Do I Get My Zucchini Bread Light and Moist?
To achieve that perfect moist texture, here are some tips for preparing your zucchini bread:
- Grate the Zucchini: Use a box grater and not a food processor. This helps keep the zucchini pieces uniform, aiding moisture distribution.
- Drain Lightly: After grating, wrap the zucchini in a clean kitchen towel and squeeze out excess liquid. Too much moisture can make the bread soggy.
- Don’t Overmix: When combining wet and dry ingredients, mix just until you see no flour streaks. Overmixing creates tough bread, and nobody wants that!
- Check for Doneness: Each oven is different, so keep an eye on the time. Insert a toothpick around the 50-minute mark. If it comes out clean, it’s done!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 1/2 cups grated zucchini (about 1 medium zucchini, shredded and drained lightly)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take you about 15 minutes for preparation and around 50-60 minutes for baking. After baking, allow another 10 minutes to cool in the pan and then transfer to a cooling rack. In total, you should set aside about 1 hour and 25 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). It’s important to have it ready when your batter is mixed. Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This will help ensure that the bread rises evenly and has a good flavor throughout.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, eggs, and oil using a whisk or a hand mixer until the mixture is smooth and creamy. This step is crucial for incorporating air into your bread, making it nice and fluffy.
4. Add Flavor:
Stir in the vanilla extract, lemon zest, and lemon juice to the wet mixture. These ingredients will give your bread its delightful lemony taste!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; it’s okay if there are a few small flour streaks remaining. Overmixing can result in tougher bread.
6. Fold in the Zucchini:
Gently fold in the grated zucchini and nuts if you’re using them. This is what makes the bread moist, so don’t skip this step! Make sure everything is evenly incorporated.
7. Transfer Batter to the Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
8. Bake:
Bake in the preheated oven for about 50-60 minutes. To check for doneness, insert a toothpick into the center of the bread. 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, transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
Once the bread is cool, slice it up and enjoy! It pairs wonderfully with a cup of tea or coffee. This moist lemon zucchini bread stays fresh for several days in an airtight container at room temperature, or you can refrigerate it for extended freshness.
Frequently Asked Questions (FAQ)
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just know that it may make the bread denser, but it will still be delicious!
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week.
Can I Make This Bread Ahead of Time?
Absolutely! You can bake the bread a day or two in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature or in the fridge until you’re ready to serve.
What Can I Use Instead of Eggs for a Vegan Version?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). This will help maintain moisture and binding in the bread.
