This moist lemon zucchini bread is a sunny treat! With fresh zucchini and a zesty lemon flavor, it’s perfect for breakfast or a snack.
I love how the zucchini keeps it so soft, and the lemon adds a refreshing twist. It’s like a little slice of happiness in every bite. 🍋😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread, giving it structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend instead.
Zucchini: Fresh grated zucchini adds moisture and texture. You can substitute it with finely grated carrots for a different flavor or even apple for a sweet twist.
Granulated Sugar: White sugar is used for sweetness. For a healthier alternative, coconut sugar or honey (adjust the liquid in the recipe if you use honey) can work as substitutes.
Vegetable Oil: This keeps the bread moist. You might prefer melted coconut oil for a more tropical flavor, or even applesauce for a lower-fat option.
Lemon Zest & Juice: Fresh lemon zest is essential for vibrant flavor. If lemons are out of season, you could use lemon extract or bottled lemon juice, but fresh is always best!
How Do I Make Sure My Zucchini Bread is Moist?
Getting the right moisture in zucchini bread comes down to using fresh ingredients and not overmixing. Make sure to squeeze out excess moisture from the grated zucchini using a clean cloth, especially if it’s very watery.
- Beat the sugar and oil well to create a nice, creamy mixture that adds moisture.
- Mix the dry and wet ingredients until just combined. Overmixing can lead to dense bread.
- Keep an eye on your baking time. If baked too long, dryness can occur. Start checking for doneness at 50 minutes.
Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
For The Bread:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 to 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
For The Icing:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Extra lemon zest for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50-60 minutes to bake. After baking, you’ll let it cool for about 10 minutes in the pan and then on a wire rack until completely cooled. So, overall, set aside about 1 hour and 30 minutes to enjoy this delightful treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While the oven is warming up, grease and flour a standard 9×5 inch loaf pan to prevent your bread from sticking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures that everything is nicely mixed, and there are no clumps!
3. Mix the Wet Ingredients:
In a large bowl, beat the granulated sugar and vegetable oil together until they are well combined. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract for that lovely aroma!
4. Add the Zucchini and Lemon:
Now it’s time to fold in the grated zucchini, lemon zest, and fresh lemon juice into the wet mixture. This is where the magic happens as the zucchini adds moisture and flavor!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Remember, no overmixing here; it might make the bread dense instead of fluffy!
6. Bake the Bread:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it!
7. Cool It Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This step is important for the perfect texture!
8. Make the Lemon Glaze:
While the bread is cooling, prepare the lemon glaze by mixing the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until you have a smooth and pourable icing.
9. Drizzle and Garnish:
Once the bread has fully cooled, drizzle the lemon glaze over the top, and sprinkle some extra lemon zest for a pretty garnish. It adds a nice touch!
10. Serve and Enjoy:
Let the icing set for a little while before slicing. Now you can enjoy your moist, tangy lemon zucchini bread with a sweet lemon glaze! Perfect for any time of day!
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 it may result in a denser bread. Consider using a mix of whole wheat and all-purpose flour for a lighter texture.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week.
Can I Freeze Zucchini Bread?
Absolutely! You can freeze zucchini bread. Just ensure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. It can last in the freezer for up to 3 months. Thaw it overnight in the fridge before serving!
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit until gelatinous) per egg. This will maintain moisture and provide binding.
