This Easy Lemon Zucchini Bread is a bright, moist treat that combines the freshness of lemon with the goodness of zucchini. It’s super simple to make and perfect for breakfast or a snack!
I love making this bread when zucchini is in season. The lemon really makes it pop, and it smells amazing while baking! Plus, it’s a great way to sneak in some veggies! 😄
Ingredients & Substitutions
All-Purpose Flour: This forms the base of the bread. If you want a healthier twist, you can substitute half of it with whole wheat flour for added fiber.
Granulated Sugar: Regular sugar adds sweetness, but you can switch it for coconut sugar or honey for a different flavor profile. Using a sweetener like Stevia is an option for a lower-calorie version as well.
Vegetable Oil: While vegetable oil keeps the bread moist, you can use melted coconut oil or applesauce for a lighter option. Just remember that coconut oil will add a slight coconut flavor.
Zucchini: Fresh zucchini is key here. If you don’t have any on hand, shredded carrots can add a lovely sweetness instead, though the flavor will change slightly.
Nuts: I love adding walnuts for a crunchy texture, but you can leave them out or substitute with pumpkin seeds if you prefer.
How Do You Get the Best Texture for Zucchini Bread?
The key to a moist and fluffy zucchini bread is in how you prepare the zucchini. Firstly, make sure to squeeze out excess moisture using a clean kitchen towel or paper towels. This way, you won’t have watery batter!
- Grate the zucchini finely so it blends well into the batter.
- Don’t overmix your dough after adding the dry ingredients; just mix until combined to ensure a soft bread.
- Keep an eye on your oven’s temperature to avoid overbaking. Each oven can be a bit different, so check with a toothpick at the 50-minute mark.
Easy Lemon Zucchini Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
Time Estimate:
This Easy Lemon Zucchini Bread will take about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow some cooling time, and it’s ready to be enjoyed!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Either grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest until well combined. This will add extra lemon flavor throughout the bread!
3. Combine the Wet Ingredients:
In a large bowl, beat the granulated sugar and vegetable oil together until well mixed. Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and fresh lemon juice until everything is blended.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. It’s important not to overmix—this will ensure your bread remains light and fluffy!
5. Add Zucchini and Nuts:
Fold in the grated zucchini and walnuts or pecans (if you are using them) carefully. Make sure they are evenly distributed throughout the batter.
6. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top gently with a spatula.
7. Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
8. Cool Down:
Once done, let the bread cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
9. Optional Glaze:
If you want an extra zing of lemon flavor, consider drizzling a glaze made from powdered sugar and lemon juice over the cooled bread before serving. Enjoy your delightful Easy Lemon Zucchini Bread!
FAQ for Easy Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help maintain the bread’s texture.
How Can I Adjust the Sweetness of the Bread?
If you prefer a less sweet bread, you can reduce the sugar by up to 1/4 cup without compromising the texture too much. Alternatively, you can use a natural sweetener like honey or maple syrup instead of granulated sugar.
How Should I Store Leftover Lemon Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to a week or freeze it for up to 3 months.
Can I Add Other Ingredients to the Bread?
Definitely! You can mix in chocolate chips, dried cranberries, or even grated carrots for a twist. Just be mindful of adding too many extra ingredients, as this can affect the baking time and texture.
