This moist lemon zucchini bread is a bright and tasty treat! It combines fresh zucchini with a zesty lemon flavor, making it perfect for snacks or breakfast.
Don’t be surprised if you find yourself sneaking an extra slice! I love to enjoy it warm with a little butter on top—it makes the day feel special!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which works well in most quick breads.
Granulated Sugar: White sugar keeps the bread light and fluffy. If you prefer a lower-calorie option, feel free to swap it with coconut sugar or a sugar substitute, but it might slightly change the flavor.
Vegetable Oil: I like vegetable oil for its neutral taste, but you can use melted coconut oil or even applesauce for a healthier twist and a bit of moisture.
Zucchini: Always using fresh zucchini is best. If it’s not in season, you can try using finely grated carrots instead for a different flavor. Just remember to squeeze out excess moisture!
Lemon: Fresh lemon juice and zest give a vibrant flavor. If you don’t have fresh lemons, bottled lemon juice works in a pinch, just keep the same measurement.
How Do I Properly Prepare Zucchini for Bread?
Getting the zucchini ready is crucial for the best texture in your bread. You want to make sure the excess moisture is removed to avoid a soggy loaf. Here’s how to do it:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini on a clean kitchen towel. Gather the corners and twist to wring out excess liquid.
- Once most moisture is out, it’s ready to fold into your batter!
Following these tips will help you create a delightful loaf of lemon zucchini bread that’s moist and full of flavor!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 teaspoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
Optional Add-Ins:
- ½ cup chopped nuts (walnuts or pecans)
- ½ cup raisins
Time Needed:
This recipe will take you about 15 minutes of prep time and 55-65 minutes of cooking time. After baking, allow the bread to cool for about 10 minutes before moving it to a wire rack to cool completely. In total, you’ll need just over an hour and a half to enjoy this delicious homemade bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later on.
2. Mix Dry Ingredients:
In a medium bowl, sift or whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until they’re well combined. This will help the bread to rise nicely!
3. Beat the Eggs and Sugar:
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer, whisk, or fork until the mixture is smooth and light. Then, add the vegetable oil, lemon zest, fresh lemon juice, and vanilla extract, mixing well until everything is incorporated.
4. Combine Dry and Wet Ingredients:
Slowly add the dry mixture to the wet mixture, stirring gently. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to a dense texture, and we want our bread to be light and fluffy!
5. Add the Zucchini:
Gently fold in the grated zucchini and any optional add-ins like nuts or raisins, ensuring they’re evenly spread throughout the batter.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This helps create an even surface for baking.
7. Bake:
Place the loaf pan in your preheated oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick into the center; if it comes out clean, your bread is ready!
8. Cool:
Once baked, let the bread cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely. This step is important as it helps improve the bread’s texture!
9. Serve:
Once cooled, slice the bread and enjoy it plain, or with a light lemon glaze or butter spread on top for an extra treat!
Enjoy your moist, fresh lemon zucchini bread, and delight in every bite! 🍞🍋
FAQ for Moist Lemon Zucchini Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may make the bread denser. For best results, try using a mix of half whole wheat and half all-purpose flour.
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 in plastic wrap and freeze it for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Add Other Flavors or Spices?
Absolutely! Feel free to mix in some nutmeg, ginger, or even a teaspoon of poppy seeds for added flavor. You could also replace a bit of the zucchini with applesauce for extra moisture and sweetness!
How Can I Tell If the Bread Is Done Baking?
The best way to check if your bread is done is to insert a toothpick into the center. If it comes out clean or with just a few crumbs, your bread is ready. If it has wet batter on it, give it a few more minutes in the oven.
