This moist lemon zucchini bread is a tasty treat that’s perfect for breakfast or a snack. It has a lovely citrus flavor mingled with the goodness of zucchini!
I love how the zucchini keeps the bread so soft and fluffy, while the lemon makes it bright and fresh. It’s a great way to sneak in some veggies, right? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can use whole wheat flour for a denser texture or a gluten-free flour blend if you’re avoiding gluten.
Granulated Sugar: Regular sugar works best for this recipe, but you can substitute with brown sugar for a deeper flavor or coconut sugar for a healthier option.
Vegetable Oil: While vegetable oil gives a neutral taste, you can use melted coconut oil or butter. Both add a nice richness to the bread.
Zucchini: Fresh zucchini is essential, but you could use yellow squash if you have it on hand. Just make sure to shred and squeeze out any excess moisture.
Lemon: Fresh lemon juice and zest gives the best flavor. If you need a substitute, lemon extract works in a pinch, but use sparingly since it’s more concentrated.
How Do I Get My Zucchini Bread to Be Really Moist?
Achieving moist zucchini bread is all about balance. Make sure your zucchini is grated finely, and squeeze out excess moisture before adding. This keeps the bread light without making it soggy. Combining the oil or butter with eggs also helps retain moisture.
- When mixing wet and dry ingredients, don’t overmix. Just stir until everything is combined.
- If possible, let the batter rest for a few minutes before baking. This allows the flour to hydrate evenly.
- Keep a close eye on baking time; check for doneness a few minutes before the suggested time. Remove the bread as soon as a toothpick comes out clean.
Trust me, these tips will help you make a delicious and moist lemon zucchini bread every time!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil (or melted butter)
- 1 cup grated zucchini (about 1 medium zucchini)
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Lemon zest (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 50-60 minutes to bake. After baking, allow another 10 minutes for cooling in the pan, followed by cooling on a wire rack. In total, you’ll need about 1 hour and 30 minutes to enjoy a delicious slice of this lemon zucchini bread!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a 9×5 inch loaf pan and grease it with butter or oil, then flour it lightly, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures your leavening agents are evenly distributed. Once mixed, set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, use an electric mixer to beat together the granulated sugar and eggs until they are light and fluffy. Next, mix in the vegetable oil, lemon zest, fresh lemon juice, and vanilla extract until everything is well combined.
4. Combine Wet and Dry Ingredients:
Gently stir the dry mixture into the wet mixture. Be careful not to overmix; just fold them together until you can hardly see the dry flour anymore.
5. Add the Zucchini:
Fold the grated zucchini into the batter. This will add moisture to the bread, making it super soft and delicious!
6. Pour and Bake:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
8. Make the Lemon Glaze:
While the bread is cooling, prepare the glaze by whisking together powdered sugar and lemon juice in a small bowl until smooth. Aim for a drizzle-able consistency—add more powdered sugar if it’s too thin or a little more lemon juice if it’s too thick.
9. Glaze the Bread:
When the bread is completely cool, drizzle the lemon glaze over the top. Feel free to sprinkle some lemon zest on top for that lovely citrus pop!
10. Slice and Enjoy:
Now the best part—slicing! Cut yourself a nice piece, enjoy the flavorful combination of lemon and zucchini, and share with friends and family or keep it all to yourself!
This moist lemon zucchini bread is a delightful mix of sweetness and tartness, perfect for breakfast, dessert, or a snack anytime. Enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser loaf. You can blend half whole wheat and half all-purpose flour for a lighter texture while still gaining nutritional benefits!
Is It Necessary to Squeeze the Zucchini?
While it’s not strictly necessary, it’s a good idea to squeeze out excess moisture from the grated zucchini to avoid a soggy bread. Just wrap the grated zucchini in a clean kitchen towel and twist to squeeze out the liquid before adding it to the batter.
How Should I Store Leftovers?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and freeze it for up to 3 months. Thaw the bread at room temperature before serving.
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to add about 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter. This will add an extra layer of flavor and texture to your bread!
