This moist lemon zucchini bread is a tasty blend of fresh zucchini and zesty lemon. It’s sweet, bright, and perfect for breakfast or a snack!
I love how easy it is to whip up a loaf. You just mix everything, bake, and enjoy! Plus, the kids love it too, even if they don’t realize they’re eating veggies! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture to the bread without a strong veggie flavor. If you’re out of zucchini, shredded carrot can be a good substitute for a similar texture.
Lemon Juice & Zest: Fresh lemon juice gives the bread its bright flavor. If you don’t have fresh lemons, bottled lemon juice works too, though fresh is better. You can also try using orange zest for a different flavor twist!
Flour: All-purpose flour is the base for this recipe, but you can use whole wheat flour for added fiber. Just note that it may change the texture slightly.
Nuts: I love adding walnuts or pecans for crunch. However, if you’re nut-free, simply leave them out or substitute with sunflower seeds.
What’s the Best Way to Ensure Moistness Without Sogginess?
To keep this zucchini bread moist yet not soggy, it’s important to properly drain the zucchini. Here’s how:
- Grate the zucchini and then place it in a clean kitchen towel or cheesecloth.
- Twist the towel to squeeze out excess moisture. It’s okay to get a little juice out, but don’t worry about getting it completely dry.
This step is key to balance moisture without compromising the bread’s texture! Also, be careful not to overmix the batter; gently folding in the ingredients will help maintain that light and fluffy consistency.
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice (about 1-2 lemons)
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This moist lemon zucchini bread takes about 15-20 minutes to prepare and 50-60 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan before transferring it to a wire rack. Perfect for a quick baking session!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later on.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest until they are well combined. This helps to evenly distribute the baking soda and powder for the best rise.
3. Mix the Wet Ingredients:
In a large bowl, mix together the granulated sugar and vegetable oil until it is smooth. Then, one by one, add the eggs, beating well after each addition. Finally, stir in the vanilla extract and fresh lemon juice for that zesty flavor!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to your wet mixture. Gently stir until just combined. Be careful not to overmix; it’s okay if there are still a few lumps!
5. Add Zucchini and Nuts:
Fold in the grated zucchini, making sure it’s well drained to avoid sogginess. If you are using nuts, gently mix them in at this stage as well.
6. Pour and Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool Down:
After baking, let the bread cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely. This step helps prevent the bottom from getting soggy.
8. Serve and Enjoy:
Once fully cooled, you can dust the top with powdered sugar for a lovely touch. Slice it up and enjoy your delicious moist lemon zucchini bread as a lovely snack, breakfast, or with a cup of tea!
Happy baking! 🍋🥒
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw it first and squeeze out as much excess moisture as possible before adding it to the batter. This will help maintain the desired texture of the bread.
Can I Substitute the Sugar in This Recipe?
Absolutely! You can substitute granulated sugar with coconut sugar or a sugar alternative like Stevia or Erythritol. Just check the conversion ratios, as some alternatives may be sweeter than sugar.
How Do I Store Leftover Zucchini Bread?
To store leftovers, wrap the cooled loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight container for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Flavors to This Recipe?
Definitely! Feel free to add in spices like cinnamon or nutmeg for warmth, or toss in chocolate chips or dried fruit for added sweetness. Just be mindful of the moisture content and adjust the other ingredients as needed!
