This moist lemon zucchini bread is a delightful treat! It combines fresh zucchini with zesty lemon for a fresh flavor that’s perfect any time of day.
Every bite feels like sunshine! I love to enjoy mine warm with a pat of butter—yum! It’s so easy to bake, and the smell fills the kitchen with happiness.
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini is key for moisture. If you don’t have zucchini, you could use grated carrots for a different flavor, but it won’t be as moist.
Sugar: I like using granulated sugar, but brown sugar can also add a touch of caramel flavor. Use half the amount if you’re looking for a less sweet version.
Oil: Vegetable oil is great for keeping the bread moist. However, melted coconut oil or applesauce could work if you want a healthier option.
Lemon: Fresh lemon juice and zest bring brightness! If you’re in a pinch, bottled lemon juice will do, though fresh is always best.
Nuts: I love adding walnuts for crunch, but feel free to skip them or substitute with chocolate chips if you prefer something sweeter!
How Do I Keep My Zucchini Bread Moist?
The secret to super moist zucchini bread is the right balance of wet and dry ingredients. Here’s how to achieve it:
- Use freshly grated zucchini and don’t squeeze out too much moisture; it gives the bread its tenderness.
- Mix the wet ingredients well before adding the dry ones, but be careful not to overmix once combined, or you’ll end up with tough bread.
- Keep an eye on baking time. Start testing a bit earlier than the suggested time. It’s better to take it out slightly under than to overbake.
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons lemon juice
- Optional: 1/2 teaspoon ground cinnamon or nutmeg for warmth
- Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans)
How Much Time Will You Need?
This delicious zucchini bread will take about 15 minutes to prep and 60 to 70 minutes to bake. Make sure to let it cool after baking for about 15 minutes! So, you’ll have a tasty treat ready in around 1.5 hours total.
Step-by-Step Instructions:
1. Get Ready!
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mixing Wet Ingredients:
In a large mixing bowl, beat together the eggs and granulated sugar until everything is well combined and nice and fluffy. Then, add in the vegetable oil, vanilla extract, lemon zest, and lemon juice. Mix thoroughly so that all the flavors come together!
3. Add the Zucchini:
Next, stir in the grated zucchini. Make sure it’s evenly distributed throughout the mixture—this is what keeps the bread moist!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and any optional spices you choose to add. This step helps to evenly distribute the leavening agents.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Gently stir just until combined—avoid overmixing, as this can make the bread tough!
6. Add Nuts (Optional):
If you’d like some crunch, fold in the chopped nuts at this stage. They’re a great addition if you enjoy a bit of texture!
7. Pour and Smooth:
Pour your batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
8. Bake:
Place the pan in the oven and bake for about 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely before slicing.
10. Enjoy:
Slice up your moist lemon zucchini bread and enjoy it as is or with a delicious spread of butter or a light cream cheese frosting for a special treat!
FAQ
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before grating. This will help maintain the texture of the bread.
How Can I Make This Recipe Healthier?
You can substitute some of the granulated sugar with unsweetened applesauce or use whole wheat flour in place of all-purpose flour for added fiber. You can also replace the vegetable oil with unsweetened Greek yogurt for a lighter version!
What’s the Best Way to Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze for up to 3 months—simply thaw at room temperature before serving!
Can I Add Other Ingredients to This Bread?
Absolutely! Feel free to mix in ingredients like chocolate chips, dried cranberries, or even shredded coconut for a delicious twist. Just make sure to adjust the amount of sugar if you’re adding sweet ingredients like chocolate.
