This Easy Moist Lemon Zucchini Bread is a zesty delight! Made with fresh zucchini and a splash of lemon, it’s super moist and perfect for a snack or breakfast treat.
Every bite feels like sunshine on a plate! 🍋 Plus, it’s a sneaky way to get your veggies in. I love to enjoy a slice with my morning coffee—it’s the best way to start the day!
Key Ingredients & Substitutions
Flour: All-purpose flour works great, but you can use whole wheat flour for a heartier texture. Just note that it may make the bread a bit denser.
Vegetable Oil: I prefer vegetable oil for its neutral taste, but melted butter adds a rich flavor. You can also use coconut oil for a different twist!
Zucchini: Fresh zucchini is best for moisture. If you don’t have any, you can use grated carrots for a sweeter bread, though it will alter the flavor slightly.
Lemon Zest & Juice: Fresh lemon is ideal, but bottled lemon juice works in a pinch. For zest, feel free to decrease the amount if you prefer a milder lemon flavor.
Cinnamon (optional): This adds warmth, but for a lighter taste, you can skip it or replace it with nutmeg or ginger.
How Do I Make Sure My Bread Is Moist?
Moisture is key in any bread, especially with zucchini bread! Here are some tips:
- Don’t squeeze all the liquid out of the zucchini; a little moisture helps keep the bread soft.
- Avoid overmixing the batter. Mix just until combined to keep the bread light.
- Check for doneness at around 50 minutes, but be ready to take it out once a toothpick comes out clean. Overbaking can dry it out!
Easy Moist Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ¼ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, lightly packed)
- ½ teaspoon ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time. Be sure to let the bread cool for about 15 minutes in the pan after baking, then allow it to cool completely on a wire rack before slicing. Overall, the entire process will take a little over an hour, plus the cooling time. Perfect for a delicious afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease 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 optional ground cinnamon. This helps to evenly distribute the leavening agents throughout the flour.
3. Prepare the Wet Ingredients:
In a large bowl, combine the granulated sugar with the vegetable oil (or melted butter). Beat them together until combined. Next, add in the eggs one at a time, mixing well after each addition to ensure everything is well incorporated.
4. Add Flavorings:
Stir in the vanilla extract, lemon zest, and fresh lemon juice. This will add a bright, zesty flavor to your bread.
5. Combine Dry and Wet Ingredients:
Gradually add the bowl of dry ingredients to the wet ingredients. Mix just until combined; avoid overmixing to keep the bread light and fluffy.
6. Fold in the Zucchini:
Gently fold in the grated zucchini until it’s evenly distributed throughout the batter. This is where the bread gets its moisture!
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time!
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Now you’re ready to enjoy a slice of your deliciously moist lemon zucchini bread, perfect for a snack or paired with your favorite tea or coffee! Enjoy! 🍞🍋
FAQ for Easy Moist Lemon Zucchini Bread
Can I Use Different Types of Zucchini?
Absolutely! While green zucchini is typically used, you can also try yellow zucchini for a different flavor. Just make sure it’s fresh and not oversized, as large zucchini may contain more seeds and less moisture.
Can I Make This Recipe Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for one that is designed for baking; this will help maintain the texture of the bread. Be sure to check that your baking powder and other ingredients are gluten-free as well!
How Should I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then placing them in a freezer bag for up to 3 months. Just thaw at room temperature or warm in the microwave.
Can I Add Nuts or Chocolate Chips?
Definitely! Adding ½ to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips can enhance the flavor and texture. Just fold them in along with the grated zucchini for a delicious twist!