This moist lemon zucchini bread is a tasty treat that combines fresh zucchini and a bright lemon flavor. It’s perfect for breakfast or a snack any time of the day!
Baking this bread fills my kitchen with such a wonderful smell! I love serving it warm, and it makes for a great way to use up any extra zucchini lying around. 🍞🌼
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend instead.
Granulated Sugar: It gives sweetness and moisture. You can replace it with brown sugar for a deeper flavor, or use a sugar substitute like stevia if you’re cutting down on sugar.
Zucchini: Fresh, grated zucchini provides moisture and a subtle flavor. For variety, yellow squash can be used, or even apple sauce for a fruitier note!
Lemon Juice and Zest: These are essential for that fresh lemon flavor. If you don’t have lemons, you can use bottled lemon juice, though fresh is always best!
Nuts: Optional for texture and crunch. Feel free to skip them if you prefer a nut-free bread, or add chocolate chips for a fun twist.
How Do I Prepare Zucchini for Baking?
Preparing zucchini is crucial for a moist bread without excess water. Here’s how to handle it:
- Start by washing and trimming the ends of the zucchini.
- Use a grater or food processor to shred the zucchini finely. Aim for about 1 ½ cups.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and twist to squeeze out the excess moisture. This step prevents the bread from becoming soggy!
Don’t skip this, as it affects the bread’s texture. Once squeezed, it’s ready to mix in!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
Optional Ingredients:
- ½ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 50-60 minutes for baking, plus an additional cooling time of about 15 minutes. In total, you can expect to spend about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or for an easier cleanup, you can line it with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using) until everything is well combined.
3. Combine the Wet Ingredients:
In a large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
4. Add Citrus Flavor:
Stir in the lemon zest and fresh lemon juice into the wet mixture. This will give your bread that delightful lemony freshness!
5. Combine Mixtures Carefully:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and (if you’re using them) the chopped nuts into the batter until evenly distributed.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula for an even finish.
8. Bake the Bread:
Bake in the preheated oven for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean!
9. Cool Down:
Once done, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
10. Slice, Serve, and Enjoy:
Once cooled, slice the bread and serve it as is or with a light glaze or a sprinkle of powdered sugar for extra sweetness!
Enjoy your moist and flavorful lemon zucchini bread! Perfect for any time of day!
FAQs About Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini completely and squeeze out excess moisture before using it in the recipe. Thaw it in the fridge or place in a colander to drain while it warms up to room temperature.
What Can I Substitute for Vegetable Oil?
If you don’t have vegetable oil on hand, you can use melted coconut oil, unsweetened applesauce, or even Greek yogurt for a healthier option. Just keep in mind that different substitutes may alter the final taste slightly!
How Should I Store Leftover Zucchini Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week, or freeze it for up to 3 months. Just remember to slice it before freezing for easy thawing!
Can I Add Other Flavors or Ingredients?
Absolutely! You can mix in chocolate chips, dried cranberries, or even a little ginger for a twist. Feel free to get creative with spices as well, like nutmeg or cardamom, to enhance the flavor profile!
