This moist lemon zucchini bread is a delightful treat! It combines fresh zucchini and a zesty lemon flavor, making it perfect for breakfast or a snack.
Trust me, the smell of this bread baking is incredible—it fills your kitchen with warmth. I love to enjoy a slice with a cup of tea. It’s so easy to make that you’ll want to whip it up all the time!
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini is essential for moisture in this bread. You can use yellow squash instead if you can’t find zucchini. Both work great for adding moisture.
Flour: While all-purpose flour is a staple for this recipe, you could substitute half with whole wheat flour for a nuttier flavor and extra nutrients. Just be aware that the texture might be a bit denser.
Sugar: I usually stick with granulated sugar, but you can use coconut sugar or honey as a substitute. Keep in mind that honey might make your batter a bit wetter, so you may need to slightly adjust the liquid measurements.
Vegetable Oil: This adds moisture, but for a lighter option, you can swap it with melted coconut oil or applesauce. Applesauce will also add a subtle sweetness.
Glaze: For the glaze, feel free to use maple syrup instead of powdered sugar for a healthier alternative. It’ll give a different look but a lovely flavor!
How Do I Ensure My Zucchini Bread is Moist and Fluffy?
Achieving the perfect texture in your lemon zucchini bread involves key techniques during preparation. Here’s how to get it just right:
- **Grate Zucchini Properly:** Grate the zucchini finely and, if it’s very watery, you can squeeze out some excess moisture with a clean kitchen towel.
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to dense bread.
- **Check for Doneness:** Bake until a toothpick comes out clean, but be careful not to overbake. Check it around the 50-minute mark.
- **Cool Properly:** Let the bread cool in the pan for a bit before transferring to a wire rack. This helps it stay moist.
By following these steps, you’ll have a deliciously moist and fluffy lemon zucchini bread every time! Enjoy baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp lemon zest (from about 2 lemons)
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- 2 tbsp fresh lemon juice
- Optional: ½ cup chopped walnuts or pecans (for texture)
- For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp fresh lemon juice
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation time and then 50-60 minutes to bake. Plan for an additional 10 minutes of cooling time before glazing and slicing. In total, you’ll need about 1.5 hours before you can enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking. This will make it easier to take the bread out once it’s baked!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest. This helps to ensure that everything is mixed evenly. Set this bowl aside for now.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. Then, add the vegetable oil and vanilla extract, mixing until well combined. This will create a nice base for your bread!
4. Add Zucchini and Lemon Juice:
Now, stir in the grated zucchini and fresh lemon juice into the wet mixture. Mix everything together until it’s well combined, and you have a bright mixture ready for the dry ingredients.
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredient mixture into the wet ingredients. Do this gently and just until you see no more flour. It’s important not to overmix! If you’re using nuts, fold them in at this point.
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. This will make sure your bread bakes evenly.
7. Bake the Bread:
Place the loaf pan in the oven and bake for about 50-60 minutes. To test if it’s done, insert a toothpick into the center; if it comes out clean, it’s time to take it out! If the top is browning too quickly, cover it with some foil during the last 15 minutes of baking.
8. Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This step is key for achieving that moist texture.
9. Make the Glaze:
To make the glaze, simply whisk the powdered sugar with enough fresh lemon juice until smooth and drizzable. This will add a lovely sweet and tangy finish to your bread.
10. Glaze and Serve:
Once the bread is fully cooled, drizzle the glaze over the top. You can even sprinkle a little additional lemon zest on top for some extra flair! Now, slice the bread and enjoy your delightful, moist lemon zucchini bread!
Happy baking! This bread is perfect any time of day, and I know you’ll love it!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it first and squeeze out any excess water before adding it to the batter. This will help maintain the bread’s moisture without making it too soggy.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it fresh longer, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Substitute Whole Wheat Flour?
Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for added fiber and nutty flavor. Just keep in mind that the texture may be denser, so you might want to add a bit of extra moisture if you notice the batter seems too thick.
What Can I Use Instead of Eggs for a Vegan Version?
For a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Both options will help bind the ingredients without using eggs!
