This lemon zucchini bread is a fresh and tasty treat! It’s moist, packed with garden-fresh zucchini, and has a zesty lemon kick that brightens every bite.
Making this bread is super simple, and the smell while it bakes is heavenly. I love sneaking a slice warm from the oven—just don’t burn your tongue like I did! 😂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you want a healthier option, you can use whole wheat flour. It adds a nutty flavor but may make the bread denser.
Zucchini: Fresh zucchini is key here. If you can’t find any, try using a different squash or even carrots. They will provide moisture and a similar texture.
Lemon Juice & Zest: Freshly squeezed lemon juice and zest give a bright flavor. If you’re short on fresh lemons, bottled lemon juice works, but the zest might be missed. You can also try lime for a twist!
Sugar: Granulated sugar is traditional, but you can use brown sugar for a deeper flavor. If you’re looking for a sugar substitute, consider using honey or maple syrup. Adjust the liquid content in the recipe accordingly.
How Do I Make the Zucchini Bread Moist but Not Gummy?
Getting that perfect moisture balance is key! Here are a few tips:
- Grate the zucchini and gently squeeze out some excess moisture if it seems watery. Too much water can make the bread gummy.
- Avoid overmixing the batter. Mix until just combined to keep the bread tender.
- Check baking time carefully. If overbaked, the bread can dry out. Use the toothpick test; it should come out clean but not dry.
Following these tips will help you achieve a wonderfully moist lemon zucchini bread every time! Enjoy your baking!
Easy Lemon Zucchini Bread with Fresh Flavor
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups grated fresh zucchini (about 1 medium zucchini)
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This delicious lemon zucchini bread will take you about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow an additional 10 minutes to cool in the pan. Overall, you’ll spend about an hour and a half before enjoying this delightful treat!
Step-by-Step Instructions:
1. Preparing to Bake:
First things first—preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to make removing the bread easier later on!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if you’re using it). This ensures the leavening agents are well distributed. Once mixed, set it aside for later!
3. Combining Wet Ingredients:
In a large bowl, mix the sugar and vegetable oil together until fully combined and smooth. Then, add the eggs one at a time and beat well after each addition. This helps to incorporate air into the batter, making it light and fluffy.
4. Adding Zesty Flavor:
Stir in the fresh lemon zest, lemon juice, and vanilla extract into the wet mixture. The lemon will really make your kitchen smell amazing!
5. Combining Ingredients:
Gradually add the dry mixture into your wet ingredients, stirring gently until just combined. Remember, don’t overmix; we want a soft, tender bread.
6. Adding Zucchini and Nuts:
Gently fold in the grated zucchini and the nuts if you’re using them. Just mix until they are evenly distributed throughout the batter. The zucchini gives this bread its lovely moisture!
7. Pouring and Smoothing:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top for even baking.
8. Baking:
Pop the loaf pan into the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick in the center of the bread; it should come out clean with no wet batter attached.
9. Cooling:
Once baked, take it out of the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This step is crucial to prevent sogginess on the bottom!
10. Slicing and Enjoying:
Once cooled, it’s time to slice your beautiful lemon zucchini bread. Enjoy it with a cup of tea or coffee, or just on its own as a delicious snack!
This recipe creates a tender, moist bread with a fresh lemon zing balanced with the mild flavor of zucchini. Perfect for a quick snack or breakfast treat!
FAQ for Easy Lemon Zucchini Bread
Can I Use White Whole Wheat Flour Instead of All-Purpose Flour?
Yes, white whole wheat flour can be used as a healthier alternative to all-purpose flour! It will add a slightly nutty flavor and more nutrients while still keeping the bread tender. Just note that the texture may be a bit denser.
What Should I Do If My Zucchini Is Very Watery?
If your zucchini is watery, simply grate it and then squeeze out the excess moisture with a clean dish towel or paper towels before adding it to the batter. This helps prevent the bread from becoming too soggy.
Can I Add Other Flavors or Ingredients?
Absolutely! Feel free to mix in chocolate chips, dried fruit, or different nuts to customize your bread. Just keep the overall measurement of added ingredients to around a cup to ensure the bread maintains its structure.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it! Wrap slices in plastic wrap, then put them in a freezer-safe bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
