This Easy Lemon Zucchini Bread is a tasty treat that combines fresh zucchini with bright lemon flavors. It’s soft, moist, and has a lovely sweetness that’s hard to resist!
I love how this bread is perfect for breakfast or a snack. Plus, it’s a sneaky way to get some veggies in your day. Who knew zucchini could be so delicious? 😊
Key Ingredients & Substitutions
Zucchini: Shredded zucchini adds moisture and nutrition. If fresh zucchini is unavailable, use frozen shredded zucchini. Thaw and drain excess water before using.
Flour: All-purpose flour is perfect for this recipe. For a gluten-free option, you can try a gluten-free all-purpose blend, but check that it includes a binding agent.
Sugars: You use both granulated and brown sugars for sweetness and depth of flavor. You can replace granulated sugar with coconut sugar for a healthier option, but keep in mind it can change the texture slightly.
Oil: Vegetable oil keeps the bread moist. For a lighter option, you could use applesauce or Greek yogurt in place of some or all of the oil, or use melted coconut oil for a different flavor.
How Do You Ensure Your Zucchini Bread Comes Out Perfectly Moist?
The key to a moist zucchini bread is the amount of zucchini and how you prepare it. Make sure to shred the zucchini and then lightly squeeze out excess moisture with a clean kitchen towel. This prevents the batter from becoming too watery.
- Use medium-sized zucchinis; they usually have a better flavor.
- Measure the zucchini after shredding for accuracy.
- Do not overmix once you combine wet and dry ingredients to keep your bread light and fluffy.
Easy Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
Veggies:
- 2 cups shredded zucchini (about 2 medium zucchinis)
Optional Add-ins:
- 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 50-60 minutes of baking time. In total, you should set aside around 1 hour and 15 minutes to enjoy freshly baked lemon zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour two 8×4-inch or 9×5-inch loaf pans to prepare for your delicious bread.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure your bread rises perfectly!
3. Combine the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until everything is well blended and smooth.
4. Add the Eggs and Flavorings:
Beat in the eggs, one at a time. Next, stir in the vanilla extract, lemon zest, and fresh lemon juice. This is where the yummy lemon flavor comes from!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture. Mix just until everything is incorporated—don’t overmix, or your bread might turn out dense!
6. Fold in the Zucchini and Nuts:
Gently fold in the shredded zucchini and chopped nuts (if you’re using them) to add some delicious texture to your bread.
7. Pour and Bake:
Divide the batter evenly between the prepared loaf pans. Pop them in the preheated oven and bake for about 50 to 60 minutes. Keep an eye on them, and check for doneness by inserting a toothpick in the center. If it comes out clean, they’re ready!
8. Cool Down:
Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes. After that, carefully transfer them to a wire rack to cool completely before slicing. This helps them stay moist!
And there you have it! Enjoy your moist and flavorful Easy Lemon Zucchini Bread with a cup of coffee or tea. Happy baking!
FAQ About Easy Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier twist. Just keep in mind that this may result in a denser bread, so you might need to adjust the liquid slightly.
How Do I Store Leftover Zucchini Bread?
Store 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. Thaw it in the fridge or at room temperature before enjoying!
Can I Add Other Flavors or Ingredients?
Absolutely! You can mix in chocolate chips, dried cranberries, or even spices like cinnamon or nutmeg for added flavor. Just be cautious not to overload the batter to maintain the right consistency.
What Can I Substitute for Vegetable Oil?
If you prefer, you can use melted coconut oil, unsweetened applesauce, or even Greek yogurt as a substitute for vegetable oil. Each will add a slightly different flavor and texture, so choose based on your preference!
