This moist lemon zucchini bread is a delightful twist on classic banana bread. It combines fresh zucchini with zesty lemon for a refreshing flavor that will brighten your day!
Whenever I bake this, my kitchen smells amazing. It’s perfect for breakfast or a snack, and trust me, the kids won’t even know they’re eating their veggies! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you’re looking for a healthier twist, you can substitute half with whole wheat flour or use a gluten-free blend to make it gluten-free.
Vegetable oil or melted butter: I find using oil keeps the bread moister, but if you love the flavor of butter, definitely use it! You can also try coconut oil for a subtle flavor change.
Zucchini: Fresh, grated zucchini is key for moisture. If you don’t have zucchini, you can use carrot or even finely chopped apples in a pinch.
Lemon zest and juice: Fresh lemon makes a big difference in flavor. If fresh lemons aren’t available, bottled lemon juice will work but may not taste as vibrant.
How Do I Ensure My Zucchini Bread Is Extra Moist?
To keep your zucchini bread nice and moist, you’ll want to focus on two main things: the zucchini prep and mixing method. Start by squeezing out excess moisture from the zucchini, especially if it’s very fresh. The key is not to overmix the batter. Just blend the wet and dry ingredients until they come together.
- Grate the zucchini first, and then use a clean cloth or paper towel to squeeze out any extra water. You want it moist but not soggy.
- When combining the ingredients, mix gently. Overmixing can create a denser bread, which is not what we want here!
Following these tips will help you achieve a perfectly moist lemon zucchini bread every time!
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
Other Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry if very wet)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15-20 minutes to prepare, and then you’ll need to bake it for 50-60 minutes. So, in total, you’re looking at about 1 hour and 15 minutes to enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray, or line it with parchment paper for easier removal later on.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This will help to combine all the leavening agents evenly throughout the flour.
3. Prepare the Wet Ingredients:
In a large bowl, combine the granulated sugar with the vegetable oil (or melted butter). Mix them together until well-blended. Then, add the eggs one at a time, beating well after each one. Stir in the vanilla extract, lemon zest, and lemon juice to infuse all the flavors!
4. Combine Wet and Dry Ingredients:
Now it’s time to combine the wet and dry ingredients! Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Remember, don’t overmix—this bread loves to be tender!
5. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini. If you’re using nuts, add those in too! This is what makes your bread deliciously moist and flavorful.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it evenly. Then, place it in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
7. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 15 minutes. Then carefully remove it from the pan and allow it to cool completely on a wire rack. This will help prevent it from getting soggy.
8. Optional Glaze:
If you want an extra zing of lemon flavor, mix powdered sugar with a little lemon juice to create a glaze. Drizzle it over the cooled bread for a delightful finishing touch!
Enjoy this moist and flavorful lemon zucchini bread as a delightful treat with a cup of tea or coffee!
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 the texture may be a bit denser, but it will still be delicious!
What if I Don’t Have Fresh Zucchini?
If you’re out of fresh zucchini, you can use finely grated carrot or applesauce as a substitute. Both will add moisture and sweetness to the bread!
How Should I Store Leftover Zucchini Bread?
To store leftover lemon zucchini bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Just thaw before serving!
Can I Add Other Mix-Ins Besides Nuts?
Absolutely! Feel free to add chocolate chips, dried cranberries, or even seeds like chia or flax for added nutrition. Just be careful not to overload the batter!
