This moist lemon zucchini bread is a zesty treat that’s perfect for breakfast or a snack! With fresh zucchini and a hint of lemon, it’s both fluffy and tasty.
I love how it makes my kitchen smell amazing while baking. Plus, it’s a sneaky way to get some veggies in! Yum! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your zucchini bread. If you are looking for a gluten-free option, you can use a 1:1 gluten-free flour blend.
Zucchini: Fresh, grated zucchini keeps the bread moist. If you run out of zucchini, finely grated carrots can work as a fun alternative! Just make sure to squeeze out excess moisture.
Granulated Sugar: This sweetens your bread. If you want a healthier option, you could substitute it with coconut sugar or honey (though the ratios will vary). Honey adds a nice flavor but might make the bread a bit denser.
Vegetable Oil: It keeps the bread moist. You can swap it for melted butter or applesauce for a lower fat version.
Nuts: They add a nice crunch. If you have nut allergies, feel free to skip them or replace them with seeds like sunflower or pumpkin seeds for added texture.
How Do I Get the Zucchini Bread to Stay Moist?
Keeping your zucchini bread moist is key to its deliciousness. Make sure to avoid overmixing the batter; this can lead to tough bread. Fold the dry ingredients gently into the wet mixture until you see no more flour. Also, the zucchini itself adds moisture, so use freshly grated zucchini!
- After grating the zucchini, if it’s very watery, consider squeezing out some of the excess liquid using a clean kitchen towel.
- Keep an eye on the baking time. If your bread starts to brown too quickly, cover it loosely with foil.
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
Other Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and around 50-60 minutes to bake. Plan for an additional 15 minutes for cooling before slicing into the bread. In total, you’re looking at about 1.5 hours. What a lovely way to fill your kitchen with amazing smells!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). To get your loaf pan ready, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This ensures your delicious bread won’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg (if you’re using it). This helps to evenly distribute the leavening agents in the batter.
3. Whip the Wet Ingredients:
In a large bowl, beat the granulated sugar and eggs until they’re light and fluffy. Then, add in the vegetable oil, vanilla extract, lemon zest, and lemon juice. Mix everything well until combined.
4. Add the Zucchini:
Stir in the grated zucchini, making sure it’s evenly distributed throughout the wet mixture. This is what keeps your bread so moist and flavorful!
5. Combine the Mixtures:
Next, gently fold the dry ingredients into the wet ingredients. Do this gradually and be careful not to overmix — just until there are no dry spots left.
6. Add Nuts (if desired):
If you’re adding nuts, now’s the time to fold them into the batter gently.
7. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan and spread it evenly across the pan using a spatula.
8. Bake to Perfection:
Place the loaf pan in your preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center: it should come out clean or with only a few moist crumbs.
9. Cool Down:
Once baked, let your loaf cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is key to ensure the bread doesn’t get soggy.
10. Serve and Enjoy:
After cooling, slice the lemon zucchini bread and enjoy it! It’s delightful with a cup of tea or coffee. Feel free to share with friends and family (or keep it all for yourself!).
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before grating. This will prevent your bread from becoming too watery.
What Can I Substitute for Granulated Sugar?
If you’re looking for a healthier alternative, you can use coconut sugar or honey. Just keep in mind that honey may alter the consistency slightly, so you might need to reduce the liquid ingredients by a tablespoon or two.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Simply thaw it at room temperature when you’re ready to enjoy it!
Can I Add Other Flavorings to This Recipe?
Absolutely! You can experiment with different spices like ginger or cardamom, or add some poppy seeds for an even more unique flavor. Just remember to balance new ingredients so they harmonize with the lemon and zucchini.
