This moist lemon zucchini bread is a tasty twist on a classic treat! With freshly grated zucchini and a zesty lemon flavor, it’s perfect for breakfast or a snack. Yum!
The best part? It’s so easy to make! I love enjoying a warm slice with my morning coffee. Trust me, it’s hard to eat just one piece! ☕️🍞
Key Ingredients & Substitutions
Zucchini: Freshly grated zucchini keeps the bread moist. You can substitute with yellow squash if that’s what you have on hand, but don’t skip this ingredient—it’s essential for that signature moist texture.
Lemon Zest & Juice: Fresh lemon zest adds vibrant flavor. If you’re in a pinch, bottled lemon juice works, but fresh gives the best taste! You could also use orange for a different citrusy twist.
Sugar: Granulated sugar is standard, but you can use brown sugar for added depth and slight caramel flavor. Coconut sugar is another great alternative for a healthier option, just adjust the quantity to taste.
Nuts: Chopped walnuts or pecans add a nice crunch. If you’re nut-free, feel free to skip them or replace with seeds like sunflower seeds.
How Can I Make Sure My Bread Is Perfectly Moist?
To achieve a moist lemon zucchini bread, consider these tips:
- **Do Not Overmix**: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense bread.
- **Don’t Squeeze the Zucchini**: If you remove excess moisture from the grated zucchini, you might lose some of the moisture that keeps the bread delicious and soft.
- **Check Doneness Carefully**: Start checking your bread with a toothpick after 50 minutes. Every oven is different, and you want to avoid overbaking.
- **Cool Properly**: Always let the bread cool in the pan for a bit before transferring it. This helps it retain moisture.
These practices will help you create a tender, moist bread every time! Enjoy your baking adventure!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, you’ll want to let it cool for about 10 minutes in the pan and then transfer it to a wire rack to cool completely. In total, plan on about 1 hour and 25 minutes from start to finish before you can slice and enjoy your delicious creation!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it with butter or cooking spray, then dust it with a bit of flour to prevent sticking. This way, your lovely bread will come right out!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Make sure they are well combined, and then set this bowl aside. This mix will help your bread rise and get that nice flavor.
3. Combine Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, eggs, and vegetable oil until the mixture looks smooth and creamy. This should take about a minute or so. Next, add the vanilla extract, lemon zest, and fresh lemon juice, stirring everything together until well mixed.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients from the first bowl to the wet mixture, stirring gently. Mix until just combined. It’s okay if some flour bits are still visible—overmixing can make the bread dense, and we want it light and fluffy!
5. Fold in Zucchini and Nuts:
Now it’s time to fold in the grated zucchini and any chopped nuts if you’re using them. Gently mix until just combined and then pour the batter into your prepared loaf pan, smoothing the top with a spatula.
6. Baking Time:
Place your loaf pan in the oven and bake for 50 to 60 minutes. Keep an eye on it and use a toothpick to check for doneness by inserting it into the center. If it comes out clean, your bread is ready!
7. Cooling:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer the loaf to a wire rack to cool completely before slicing. This will ensure the best texture and flavor.
Enjoy your moist and flavorful Lemon Zucchini Bread! It’s perfect for sharing or enjoying all on your own. Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Use Yellow Squash Instead of Zucchini?
Yes, you can definitely use yellow squash as an alternative! It will provide a similar texture and moisture to the bread, giving you a tasty result.
How Can I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 2 months. Thaw in the fridge before enjoying!
Can I Substitute Olive Oil for Vegetable Oil?
Absolutely! Olive oil can be used in place of vegetable oil for a different flavor profile. Just remember that extra virgin olive oil has a stronger taste, which can add a lovely depth to the bread!
What If I Don’t Have Fresh Lemons?
If fresh lemons aren’t available, you can use bottled lemon juice. However, fresh lemon zest is recommended for the best flavor. You can also try using another citrus, like orange or lime, for a fun twist!
