This moist lemon zucchini bread is a fresh twist on a classic! With a zingy lemon flavor and soft zucchini, it’s perfect for breakfast or a snack.
Honestly, this bread disappears in my house faster than I can bake it! I love to enjoy a slice warm with a little butter. It’s such a treat! 🍋🥒
Key Ingredients & Substitutions
Zucchini: The star of this bread! Use medium-sized zucchini and make sure to grate it finely. If you’re out of zucchini, you can substitute with carrots for a slightly different flavor.
Lemon Juice and Zest: Fresh lemon juice gives great flavor. If you only have bottled lemon juice, that works, but fresh is best. You can also use lime juice as a fun twist.
Flour: All-purpose flour works well, but you can use whole wheat flour for a nuttier flavor. Just keep an eye on the moisture—whole wheat can absorb more liquid.
Oils: Vegetable oil gives the bread moisture and richness. You can replace it with melted coconut oil or unsweetened applesauce for a lighter option.
Nuts: I love adding walnuts or pecans for texture. If you have nut allergies, feel free to skip them or use seeds like sunflower seeds instead.
How Can You Avoid Overmixing the Batter?
Overmixing can make your zucchini bread tough, so it’s key to mix just until ingredients are combined. Here’s how:
- Start by mixing the wet ingredients well, then gently fold in the dry ingredients with a spatula.
- Add in the grated zucchini last, folding it in lightly to keep the mixture airy.
- Don’t worry if there are a few lumps—those are okay! Your bread will be fluffy.
Following these tips will help you achieve a beautifully moist and fluffy lemon zucchini bread every time! Enjoy making it!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 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 around 55–65 minutes to bake. Make sure to allow it to cool for about 10 minutes in the pan before transferring it to a wire rack. You’ll be enjoying warm slices in no time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating the oven to 350°F (175°C). This ensures your bread bakes evenly. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. This will help your bread release easily after baking.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon. This will help distribute all the leavening agents evenly throughout the flour.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat with a whisk or mixer until everything is well blended and smooth.
4. Add the Eggs and Flavors:
Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice, mixing until combined. The lemon adds a fresh zing!
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Stir gently just until combined; it’s okay if there are a few lumps—overmixing can lead to dense bread!
6. Fold in the Zucchini and Nuts:
Gently fold in the grated zucchini and nuts (if using). You want to keep the batter light and airy, so be careful not to overmix.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan, smoothing the top with the back of a spatula to make it even.
8. Bake the Bread:
Place the pan in the oven and bake for 55–65 minutes. Your bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
Once cooled, slice the bread and serve it plain or with a delightful spread of butter or cream cheese. Enjoy every moist, lemony bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may make the bread denser. You might also need to adjust the liquid slightly by adding a tablespoon of extra lemon juice or water if the batter seems too thick.
Can I Make This Bread Vegan?
Absolutely! You can use flax eggs as a substitute for the eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg) and replace the vegetable oil with applesauce or melted coconut oil. Just ensure your sugars are vegan-friendly as some brands use bone char in processing.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and then in a freezer bag for up to 3 months.
Can I Add Other Ingredients to the Bread?
Definitely! Feel free to mix in other ingredients like chocolate chips, dried cranberries, or shredded coconut for added flavor and texture. Just be careful not to overmix the batter!
