This lemon zucchini bread is super moist and bursting with fresh flavor! It’s a lovely mix of sweet and tangy, making it a perfect treat for breakfast or snack time.
Honestly, who would have thought zucchini could taste so good in a sweet loaf? I love how easy it is to whip up, and it makes my kitchen smell amazing while baking!
Whenever I bake this, I like to enjoy a slice warm with a little butter. It’s a fun way to sneak in some veggies too! Give it a try, and you’ll see what I mean!
Key Ingredients & Substitutions
Flour: All-purpose flour works great for a classic texture. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. It should behave similarly in the recipe!
Zucchini: Fresh grated zucchini gives moisture and a subtle flavor. If you’re out of zucchini, you can use grated carrots or apples. Both will work well and add a hint of sweetness.
Oil: I use vegetable oil for it lightens the bread. You could substitute with melted coconut oil or applesauce for a lower-fat version if you prefer!
Nuts: Walnuts or pecans add crunch, but if you have nut allergies, feel free to skip them or replace with seeds like sunflower seeds for added texture.
How Do I Grate Zucchini Without Making a Mess?
Grating zucchini is easy, but it can get messy if you’re not careful! Here are some tips to keep it clean:
- Use the large holes of a box grater or a food processor with a grating attachment. This makes quick work of grating.
- Place a clean dish towel or cheesecloth under the grater to catch any excess moisture and make cleanup easier.
- After grating, squeeze the zucchini lightly to remove any extra water before adding it to your batter. This helps avoid a soggy bread!
Moist Lemon Zucchini Bread
Ingredients List:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
Other Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
You will need about 15 minutes for preparation and approximately 50 to 60 minutes for baking. It’s a total time of about 1 hour and 15 minutes until you can enjoy that delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and either grease and flour it or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This will ensure that the leavening agents are evenly distributed throughout the bread. Set this mixture aside.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and fresh lemon juice. Use a whisk or electric mixer to beat everything together until it is smooth and well blended.
4. Combine Wet and Dry Mixtures:
Now, gradually add the dry mixture to the wet ingredients. Stir gently until just combined. It’s very important not to overmix; a few lumps are okay.
5. Add Zucchini and Nuts:
Fold in the grated zucchini and any chopped walnuts or pecans if you’re using them. Mix just enough to evenly distribute the zucchini throughout the batter.
6. Pour the Batter:
Pour your batter into the prepared loaf pan. Make sure to spread it evenly so that it bakes uniformly.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with only a few crumbs attached.
8. Cool and Serve:
After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your moist, flavorful lemon zucchini bread with a cup of tea or coffee!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. Just note that it may slightly change the texture and flavor of the bread.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature when you’re ready to enjoy it again!
Can I Omit the Nuts?
Yes, feel free to skip the nuts if you prefer a nut-free version! The bread will still be delicious without them. You can also substitute with chocolate chips or dried fruit for a different twist!
What Should I Do If My Zucchini Bread is Too Moist?
If your bread turns out too moist, it might be due to excess moisture in the zucchini. Make sure to squeeze out some of the liquid after grating. If it still seems wet, try slightly increasing the baking time or lowering the temperature slightly to allow for longer baking without burning the outside.