This moist lemon zucchini bread is a tasty treat! With fresh zucchini and a zesty lemon flavor, it’s perfect for breakfast or a snack. Plus, it’s simple to make!
I love how the lemon brightens the bread, making it such a refreshing choice. It’s sneaky, too—your friends will never guess there’s zucchini hiding inside! 🥒
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and texture. You can substitute with grated carrots if needed, or use yellow squash for a slight variation.
Lemon Juice and Zest: Fresh lemon juice elevates the flavor. If fresh lemons aren’t available, bottled lemon juice works too, but fresh is always best for that zesty brightness.
Sugar: Granulated sugar is standard, but you can use coconut sugar or a sugar substitute like Stevia for a lower-calorie option.
Vegetable Oil: This keeps the bread moist. You can swap it for melted coconut oil or applesauce for a lighter version. Applesauce makes it even healthier!
Nuts: While walnuts or pecans add crunch, feel free to skip them if you have nut allergies or simply prefer without!
What’s the Best Way to Grate Zucchini Without Making it Watery?
To ensure your zucchini doesn’t make the bread soggy, it’s key to drain it well. Here’s how to do it:
- Grate the zucchini and place it in a clean kitchen towel.
- Twist the towel to squeeze out excess moisture as much as possible.
- Alternatively, you can sprinkle salt on it, let it sit for 10 minutes, then rinse and squeeze. This draws out extra water.
Following these steps will help keep your lemon zucchini bread perfectly moist, not wet!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 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 1 large lemon
- 1/4 cup fresh lemon juice
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini), drained if very watery
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50 to 60 minutes of baking time. Plus, you’ll want to let it cool for about 10 minutes before slicing, making the total time about 1 hour and 25 minutes to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, take a 9×5 inch loaf pan and grease it with butter or cooking spray, then sprinkle a little flour inside to coat the pan—this will help the bread come out easily later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if you’re using it). This step combines the dry ingredients and adds air, which makes for a light and fluffy bread.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar and vegetable oil until blended. Next, add the eggs one at a time, mixing well after each addition. This helps to create a smooth batter. Now stir in the vanilla extract, lemon zest, and fresh lemon juice until everything is nicely mixed.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, stirring gently. Mix until just combined—don’t overmix! A few lumps are perfectly okay.
5. Add the Zucchini and Nuts:
Now it’s time to fold in the grated zucchini and any nuts if you’re using them. This is where you get that lovely flavor and extra moisture—mix until everything is well incorporated.
6. Transfer to the Pan and Bake:
Pour the batter into the prepared loaf pan, smoothing the top gently with a spatula. Pop it in the preheated oven and bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool and Slice:
Once baked, take the bread out and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. After it’s cool, it’s finally time to slice and enjoy your moist lemon zucchini bread!
Enjoy this delightful treat as a refreshing and nutritious snack any time of day!
FAQ About Moist 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 then drain any excess moisture before adding it to the batter to prevent sogginess.
What Can I Substitute for Eggs?
If you’d like to make this banana bread egg-free, you can use 1/4 cup unsweetened applesauce or 1/4 cup plain yogurt as a substitute for each egg. This will keep the bread moist and delicious!
How Should I Store Leftovers?
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 3 months. Just thaw it at room temperature before enjoying!
Can I Add Other Ingredients, Like Chocolate Chips or Dried Fruit?
Absolutely! Chocolate chips or dried cranberries can add a nice twist to the bread. Just be mindful not to overload it, as too many add-ins can affect the baking time and texture! Aim for about 1/2 cup of extras for best results.
