This moist lemon zucchini bread is the perfect blend of sweet and tangy. With fresh zucchini and a burst of lemon flavor, it’s soft and oh-so-delicious!
Every bite feels like sunshine! I like to enjoy it warm with a bit of butter—pure bliss. You can easily make it for breakfast or as a tasty snack anytime!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend, which works well in this recipe.
Granulated Sugar: You can reduce the sugar a bit if you prefer a less sweet bread. Honey or maple syrup can also be used, but adjust the liquid in the recipe accordingly.
Zucchini: Fresh zucchini is best for moisture. If you have yellow squash on hand, it can be substituted for a slightly different flavor. Just make sure to drain excess moisture if using a different variety.
Nuts: Chopped walnuts or pecans add a nice crunch. If nuts aren’t your thing, feel free to leave them out or add in some chocolate chips for a sweet twist!
How Do You Make Sure the Zucchini Bread Stays Moist?
Keeping your zucchini bread moist is key, and here’s how to do it! The secret is in how you prep the zucchini and balance your ingredients. Here are my tips:
- Grate the zucchini and then squeeze it lightly to remove excess moisture, but don’t make it too dry.
- Adding oil in addition to eggs adds moisture. Don’t skimp on the oil—it helps keep the bread tender!
- Be careful not to overmix the batter; this can lead to a denser bread. Stir just until combined.
Baking at the right temperature also helps. Ensure your oven is preheated, and check for doneness with a toothpick in the center. Happy baking!
How to Make Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Other:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist lemon zucchini bread takes about 15 minutes to prepare and requires 55-65 minutes of baking time. Plus, you’ll want to let it cool for about 10 minutes before slicing. So, set aside about an hour and a half for the whole process from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×5 inch loaf pan with cooking spray or line it with parchment paper. This will help the bread come out easily once it’s baked!
2. Mix Your Dry Ingredients:
Take a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if you decided to use it. This helps ensure all your leavening agents are evenly distributed. Set this bowl aside for later!
3. Combine The Wet Ingredients:
In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract. Mix it until everything is smooth and well combined. You want to create a lovely, creamy mixture!
4. Add in the Lemon Flavor:
Now, stir in the lemon zest and fresh lemon juice. This is where the magic happens—bringing that fresh lemony flavor to the bread!
5. Combine Dry and Wet Ingredients:
Slowly add the bowl of dry ingredients to the wet ingredients. Use a spatula or wooden spoon to mix just until everything is barely combined. Be careful not to overmix—it’s okay if there are a few lumps!
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and the nuts if you chose to use them. This will add moisture and texture to the bread. Again, stir just enough to combine everything without overmixing!
7. Pour and Smooth:
Pour your batter into the prepared loaf pan, then smooth the top with a spatula. This step is crucial for even baking!
8. Bake:
Pop it into the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean or with just a few crumbs, you’re all set!
9. Cool and Enjoy:
Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy this delicious moist lemon zucchini bread with a cup of tea or coffee!
FAQ for Moist Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Just keep in mind that whole wheat flour can make the bread denser. You might want to try a 50/50 mix of all-purpose and whole wheat flour for a lighter texture while still adding some nutritional value.
How Do I Store Leftover Zucchini Bread?
Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Add Other Flavors or Ingredients?
Absolutely! You can mix in chocolate chips, dried cranberries, or even swap the lemon juice for orange juice for a different flavor profile. Just be mindful of the liquid content if you add additional wet ingredients.
What’s the Best Way to Grate Zucchini?
The easiest way to grate zucchini is using a box grater or a food processor. If it’s particularly watery after grating, lightly squeeze it in a clean kitchen towel to remove excess moisture—this will help keep your bread from becoming soggy!
