This moist lemon zucchini bread is a delicious treat! It’s made with fresh zucchini and tangy lemon for a bright flavor, making it perfect for breakfast or a snack.
Every slice feels like sunshine! I love how easy it is to whip up—just mix, pour, and bake. Plus, the zucchini keeps it nice and soft. Enjoy it warm with a little butter!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of your loaf. If you want a lighter option, you can use whole wheat flour, but keep in mind it might slightly change the texture. I’ve used a gluten-free flour blend too, and it turned out great.
Vegetable Oil: I prefer vegetable oil here for its neutral flavor. You can use melted coconut oil for a richer taste or even unsweetened applesauce for a healthier alternative—just reduce the sugar a bit as applesauce adds sweetness.
Zucchini: Fresh grated zucchini keeps the bread moist. If you’re out, you can substitute with finely grated carrots. I squeeze out excess moisture from zucchini to prevent the bread from being too wet.
Lemon Zest and Juice: Fresh zest and juice add bright flavor. If you’re in a pinch, bottled lemon juice works, but fresh is always better. You could also use orange zest and juice for a different twist!
How Do I Properly Grate Zucchini for the Best Texture?
Grating zucchini may seem simple, but how you prepare it matters for the texture of your bread. Here’s how to do it right:
- Start with a medium-sized zucchini. Wash it well and trim the ends.
- Use the grater’s medium or large holes. This gives a nice texture without being mushy.
- Once grated, place the zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible—this step is key to a perfectly moist bread without sogginess!
By following these tips, you’ll have a lovely loaf every time!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 2 tablespoons fresh lemon juice
- Optional: ½ teaspoon ground cinnamon or nutmeg for extra warmth
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time. You’ll let the bread cool for about 10 minutes in the pan, then cool completely on a wire rack. Altogether, you’ll be enjoying your delicious lemon zucchini bread in about 1.5 hours!
Step-by-Step Instructions:
1. Prepare The Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5-inch loaf pan so that the bread won’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. This helps distribute the leavening agents evenly for a fluffy bread. Set this mixture aside.
3. Combine Wet Ingredients:
Meanwhile, in a large bowl, whisk together the sugar and oil until well combined. Add in the eggs one at a time, mixing well after each addition. Stir in your vanilla extract and fresh lemon juice for that bright flavor!
4. Add The Zucchini:
Gently fold in the grated zucchini into the wet mixture until fully mixed. The zucchini adds moisture and flavor, making your bread so delicious!
5. Combine Wet and Dry Ingredients:
Now, it’s time to bring everything together! Gradually add the dry mixture to the wet ingredients while folding gently. Be careful not to overmix; a few lumps are totally okay!
6. Optional Ingredients:
If you’d like, fold in your nuts and/or spices for extra flavor. This step can add a lovely crunch or delightful warmth to your bread.
7. Bake The Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Bake it in the oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell amazing!
8. Cooling:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
9. Serve and Enjoy!
Slice the cooled bread and enjoy it plain, or dress it up with a dusting of powdered sugar or a drizzled lemon glaze for some extra sweetness. Your moist lemon zucchini bread is ready to be devoured!
Enjoy your delicious baked good!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for a healthier option! Just be aware that it may result in a denser texture. For best results, consider using half whole wheat and half all-purpose flour.
What Should I Do If My Zucchini Is Very Watery?
If your zucchini is particularly watery, make sure to squeeze out excess moisture using a clean kitchen towel or paper towels before adding it to the batter. This helps maintain the bread’s texture and prevents sogginess.
Can I Freeze Leftover Bread?
Absolutely! Once the bread is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight when you’re ready to enjoy it again!
How Can I Add More Lemon Flavor to the Bread?
For an extra lemony kick, increase the amount of lemon zest to 2 tablespoons and add a little more lemon juice to taste in the batter. A lemon glaze drizzled on top after baking would also enhance the flavor beautifully!
