This moist lemon zucchini bread is a sunny treat that combines the fresh taste of lemon with soft, grated zucchini. It’s both sweet and tangy, making it perfect for any time of day!
Honestly, I love how this bread makes my kitchen smell amazing while it bakes. It’s a great way to use up extra zucchini, plus who can resist a slice with morning coffee? ☕️
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for a gluten-free option, try almond flour or a gluten-free all-purpose blend.
Zucchini: Fresh, finely grated zucchini adds moisture and nutrition. If zucchini isn’t available, you can use finely grated carrots, but keep in mind that it will change the flavor slightly.
Granulated sugar: While regular sugar works great, you can use brown sugar for a richer flavor or coconut sugar for a healthier option.
Vegetable oil: This keeps the bread moist, but you can substitute with melted coconut oil or applesauce for a lower-fat version.
How Do You Ensure the Zucchini is Not Watery?
One common challenge with zucchini bread is the moisture from the zucchini. To avoid a soggy loaf, make sure to squeeze out excess water from the grated zucchini using a clean kitchen towel or paper towels before adding it to the batter. This helps achieve that perfect moist texture without excess moisture.
How Do You Know When the Bread is Done Baking?
Baking times can vary, so check the bread for doneness around the 50-minute mark. A toothpick inserted into the center should come out clean or with just a few crumbs attached. If it comes out wet, give it a few more minutes in the oven, but keep an eye on it to avoid overbaking.
Using these tips will help you make a delicious and moist lemon zucchini bread every time! Enjoy baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
Time Estimated:
This delicious lemon zucchini bread will take about 15 minutes to prepare and around 50-60 minutes to bake. Allow for about 15 minutes of cooling time in the pan, followed by additional cooling on a wire rack. Total time: approximately 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, take a 9×5 inch loaf pan and grease it with butter or cooking spray, then dust it with flour, 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 all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This helps ensure everything is evenly distributed. Set this bowl aside for now.
3. Beating the Eggs and Sugar:
In a large mixing bowl, use a hand mixer or whisk to beat together the eggs and granulated sugar until the mixture becomes pale and fluffy. This should take about 2-3 minutes and will give your bread a light texture!
4. Adding the Wet Ingredients:
Next, mix in the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice into the egg mixture. Stir well until it’s all nicely combined and smooth.
5. Fold in the Zucchini:
Now, add the finely grated zucchini to your mixture and gently fold it in. This is where your bread gets its moisture and delicious flavor!
6. Combining Dry and Wet Ingredients:
Gradually add the dry ingredients from the first bowl into the wet mixture. Use a spatula or wooden spoon to gently fold it all together. Remember, we don’t want to overmix—just combine until no flour streaks remain.
7. Adding Nuts (Optional):
If you like a bit of crunch, this is the time to fold in the chopped walnuts or pecans. They add a lovely texture and flavor!
8. Pouring the Batter into the Pan:
Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula so it’s even.
9. Baking:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready!
10. Cooling Down:
Once baked, let your bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely before you slice into it.
Enjoy your moist, lemony zucchini bread with a cup of tea or coffee! It’s perfect for breakfast, a snack, or even dessert!
FAQ for Moist Lemon Zucchini Bread
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour works well, you can use whole wheat flour for a nuttier flavor or a gluten-free all-purpose blend if you need a gluten-free option. Just note that the texture may vary slightly.
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini! Be sure to thaw it completely and drain any excess moisture before grating and adding it to the batter. This helps maintain the right consistency in your bread.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap for up to 3 months!
Can I Add Other Flavors or Mix-ins?
Definitely! Try adding a teaspoon of almond extract for a twist or mix in dried fruits like cranberries or raisins. You can also use chocolate chips for a sweet variation. Just keep the proportions similar!
Feel free to reach out if you have more questions, and happy baking!
