This lemon zucchini bread is soft, moist, and perfectly sweet with a zingy lemon flavor. It’s a great way to use up those extra zucchinis in your garden!
I love how the lemon brightens up this bread. It’s perfect for breakfast or a snack—just add a cup of tea, and you’re set! Plus, it’s so easy to make, you’ll want to bake it all the time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can use whole wheat flour for a healthier option. However, the texture might change a bit—less soft and more dense.
Zucchini: Fresh, grated zucchini adds moisture. You can use yellow squash if zucchini isn’t available. Just make sure to squeeze out excess water before adding it.
Sugar: Granulated sugar gives sweetness, but you can cut it down by using honey or maple syrup. Mind you, this may alter the texture slightly, so adjust flour accordingly.
Oil or Butter: Vegetable oil keeps it light and moist, but melted butter adds a richer flavor. I often switch between both depending on my mood!
Nuts: Chopped walnuts or pecans add texture, but you can skip them if you prefer a nut-free bread or use seeds for crunch instead.
How Do You Achieve the Perfect Texture When Baking Zucchini Bread?
A great tip for moist zucchini bread is using freshly grated zucchini. The more water you can wring out, the better the batter will behave. Here’s how:
- Grate the zucchini and place it in a clean kitchen towel or paper towel. Twist and squeeze to remove excess liquid.
- Be gentle when folding in the dry ingredients; overmixing can make your bread tough and lead to a dense loaf.
- Check for doneness by inserting a toothpick into the middle. If it comes out clean, your bread is ready!
Let it cool completely before slicing for the best texture, and enjoy every bite!
Moist Lemon Zucchini Bread
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped nuts (walnuts or pecans, optional)
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes of prep time and 55 to 65 minutes of baking time. Give it another 10 minutes to cool in the pan before transferring it to a wire rack. Total time: Approximately 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
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 easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, take your flour, baking powder, baking soda, salt, and optional cinnamon. Whisk them together until well combined. This helps evenly distribute the leavening agents.
3. Create the Wet Mixture:
In a large bowl, mix together the granulated sugar, vegetable oil (or melted butter), eggs, vanilla extract, lemon zest, and lemon juice. Whisk until everything is combined and slightly frothy.
4. Combine Dry and Wet Ingredients:
Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; just stir until you no longer see flour. The batter should be slightly lumpy.
5. Add Zucchini and Nuts:
Now, fold in the grated zucchini and chopped nuts (if you’re using them). Give it a few gentle turns until the zucchini is evenly distributed.
6. Pour into the Loaf Pan:
Evenly pour the batter into your prepared loaf pan. Use a spatula to spread the top out gently.
7. Bake:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
8. Cool the Bread:
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
9. Slice and Enjoy:
Once cooled, slice the bread and serve it plain or add a light lemon glaze on top if you’re feeling fancy. Enjoy the moist, flavorful goodness!
Happy Baking!
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 all-purpose flour, but the bread may turn out denser. Consider using a mix of both for a lighter texture while still adding the health benefits of whole grains!
How Can I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Substitute Agave or Honey for Sugar?
Yes, you can use agave syrup or honey as a substitute for granulated sugar, but reduce the liquid in the recipe slightly to compensate for the added moisture. Generally, use about ¾ cup of honey or agave for every cup of sugar and add an extra ¼ cup of flour to balance it out.
What Should I Do If My Bread Is Sinking in the Middle?
If your zucchini bread is sinking, it could be due to overmixing the batter or adding too much moisture. Make sure to measure the zucchini accurately and avoid overmixing after adding the dry ingredients—gentle folding is key!
