This moist lemon zucchini bread is a delightful treat! Made with fresh zucchini, it’s both soft and flavorful. The hint of lemon adds just the right touch of brightness.
I love how it makes my kitchen smell amazing while it bakes! It’s perfect for breakfast or a snack, and let’s face it, you might sneak a slice or two before it cools down! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your zucchini bread. If you need a gluten-free option, consider using almond flour or a gluten-free all-purpose blend.
Granulated Sugar: Regular sugar works great, but you can also use brown sugar for a deeper flavor. For a healthier option, coconut sugar or honey could be used, but keep in mind that honey will alter the moisture slightly.
Zucchini: Fresh zucchini is key for moisture! If you have zucchini, yellow squash can be a good substitute. Make sure to squeeze out the excess liquid to keep the bread from getting soggy.
Lemon Zest and Juice: Fresh lemon gives the best flavor. If you’re out of fresh lemons, bottled lemon juice can work, but the zest won’t be as strong, so consider adding a little extra for flavor.
Nuts: While walnuts or pecans add nice crunch, feel free to skip them if you prefer a nut-free bread. You could also try adding chocolate chips for a sweet surprise!
How Do I Make Sure My Zucchini Bread is Moist and Not Dense?
A common challenge in baking zucchini bread is keeping it light and moist. Here are some tips to achieve that perfect texture:
- Grate Zucchini Finely: Grating it finely helps distribute moisture evenly throughout the bread.
- Squeeze Dry: Always squeeze out excess liquid from the grated zucchini. This prevents the bread from becoming dense.
- Avoid Overmixing: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tougher bread.
- Don’t Overbake: Check for doneness a few minutes before the recommended time. A toothpick should come out with a few moist crumbs for the best moisture.
By following these tips, you’ll bake a deliciously moist lemon zucchini bread that’s sure to impress!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 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 (optional)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful lemon zucchini bread will take about 15 minutes for prep and around 50-60 minutes for baking. Plus, you’ll need a little bit of time to let it cool down before slicing. Altogether, expect to spend about 1 hour 15 minutes to 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing Your Oven and Pan:
First, preheat your oven to 350°F (175°C). This is an important step to make sure your bread bakes evenly. Grease and flour a 9×5 inch loaf pan or line it with parchment paper to help remove the bread easily later on.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if you’re using it. This mixes the leavening agents evenly throughout the flour, which is vital for perfect rising.
3. Combining Wet Ingredients:
In a large bowl, beat together the granulated sugar and eggs until the mixture is light and fluffy. This adds air to your bread, making it nice and moist. Then, pour in the vegetable oil, vanilla extract, lemon zest, and lemon juice, mixing well to combine all the flavors.
4. Bringing It All Together:
Gradually add your dry mixture into the wet mixture, stirring gently just until all the dry ingredients are combined. Be careful not to overmix, as this can make the bread dense.
5. Adding the Zucchini and Nuts:
Now, fold in the grated zucchini and optional walnuts or pecans gently until they’re evenly distributed throughout the batter. This will ensure every slice has that fantastic zucchini goodness!
6. Pouring and Baking:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cooling and Enjoying:
After baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your moist lemon zucchini bread! It’s perfect on its own or served with a little butter.
For storage, wrap leftovers tightly and keep them at room temperature for up to 3 days or refrigerate for longer freshness. Happy baking!
Frequently Asked Questions (FAQ)
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil for a hint of coconut flavor. Applesauce is also a great option for a lower-fat alternative; just replace the oil with an equal amount of applesauce for a moist loaf without the extra fat.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for a healthier option. However, using 100% whole wheat may make the bread denser. A good approach is to use a blend of half whole wheat and half all-purpose flour for a lighter texture.
What If I Don’t Have Fresh Lemons?
If you don’t have fresh lemons, bottled lemon juice works fine, but you’ll miss out on that fresh zest. For a close substitute, use about 1 tablespoon of lemon juice per lemon’s worth of zest you would have used.
How Should I Store Leftovers?
To keep your zucchini bread fresh, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 3 days. You can also refrigerate it for up to a week if you prefer a longer storage solution. For freezing, slice the bread and wrap each slice tightly, then store in an airtight container for up to 3 months. Thaw at room temperature before enjoying!
