This moist lemon zucchini bread is a sunny treat! It’s packed with fresh zucchini and a zesty lemon flavor that makes every bite refreshing and delightful.
I love how easy it is to whip this up for breakfast or a snack. It’s like a little slice of sunshine on your plate. Plus, no one will even know there’s zucchini in it! 🌞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you want a healthier option, you can swap half for whole wheat flour. Just remember, it might change the texture a bit.
Vegetable Oil: This keeps the bread moist! You can easily substitute it with melted coconut oil or applesauce for a lighter option. Olive oil works too, giving it a slight flavor twist.
Zucchini: Fresh grated zucchini is what keeps this bread moist. If you’re out of zucchini, shredded carrots could be a fun alternative. Just make sure to squeeze out excess moisture!
Granulated Sugar: If you want to cut down on sugar, use a sugar substitute like honey or maple syrup. Just reduce the amount since they are sweeter than granulated sugar.
How Do I Keep the Zucchini Bread Moist?
The secret to a moist lemon zucchini bread is properly handling the zucchini and mixing the ingredients. Here’s how:
- Grate the zucchini but don’t forget to squeeze out excess water. This will prevent the bread from becoming soggy.
- Avoid overmixing the batter once you combine wet and dry ingredients. Mix just until combined for a fluffy texture.
- Baking it at the right temperature is key—too high can dry it out. 350°F is perfect for a gentle bake.
- Keep an eye on it towards the end of baking. An overbaked loaf will be dry, so trust the toothpick test!
Follow these tips, and you’ll have a deliciously moist lemon zucchini bread every time! Happy baking!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (about 1-2 lemons)
Extra Add-Ins:
- 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 recipe takes about 15-20 minutes to prepare and 50-60 minutes to bake. You’ll want to allow an additional 10 minutes to cool in the pan and maybe a little more for it to cool completely on a wire rack. In total, you’re looking at around 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray, and then dust it with flour. You can also line it with parchment paper for easier removal later.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional ground nutmeg. Set this mixture aside while you prepare the wet ingredients.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined. Then add in the vanilla extract, lemon zest, and fresh lemon juice. Give it a good mix until everything is blended nicely.
4. Combine Dry and Wet Ingredients:
Now, add the dry ingredient mixture into the wet ingredients. Stir gently just until everything is combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Add Zucchini and Nuts:
Gently fold in the grated zucchini and chopped walnuts or pecans if you’re using them. This adds a tasty crunch and makes your bread even more delicious.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and spread it evenly. Place it in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—the toothpick should come out clean when done.
7. Cool Down:
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing it up.
8. Optional Toppings:
If you’d like, you can dust the cooled bread with powdered sugar or drizzle a lemon glaze over the top for an extra touch of sweetness and flavor. It’s perfect for any occasion!
Enjoy your moist lemon zucchini bread—it’s simply delightful for breakfast, a mid-afternoon snack, or dessert! 🍋💚
FAQ About Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may alter the texture slightly, making it denser.
What Should I Do If My Zucchini Is Too Watery?
If your zucchini seems watery, simply grate it and then squeeze it in a clean kitchen towel or paper towels to remove excess moisture before adding it to the batter. This helps prevent a soggy bread!
How Do 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, wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Add Different Mix-Ins to This Recipe?
Absolutely! Feel free to get creative by adding chocolate chips, dried fruit, or even seeds. Just remember to adjust the quantities to fit your taste and keep the overall balance of the batter!
