This zesty lemon zucchini bread is moist and bursting with fresh flavors! The blend of sweet zucchini and tangy lemon makes every bite a little piece of sunshine.
Who knew veggies could be so tasty? I love adding a sweet glaze on top—it’s like icing on the cake! Plus, it’s an easy way to enjoy some hidden veggies. 🥒🍋
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Make sure to squeeze out excess moisture so the bread doesn’t get soggy. If you don’t have zucchini, grated carrots might work in a pinch, though the flavor will change slightly.
Lemon Juice & Zest: Freshly squeezed lemon juice and zest bring a bright flavor to the bread. If you’re short on lemons, bottled lemon juice can be used, but fresh is best. Lime juice can also be a fun substitute!
Vegetable Oil: I prefer using vegetable oil for its neutral flavor. For a healthier option, you can substitute applesauce for half of the oil or use melted coconut oil for a different flavor twist.
Walnuts or Pecans: These are optional but add a nice crunch. If you want a nut-free version, just skip them or use seeds like pumpkin or sunflower seeds instead.
How Do I Keep My Zucchini Bread Moist?
Keeping your zucchini bread moist mainly comes down to moisture in the ingredients! Here’s how to make sure it turns out perfectly:
- Use freshly grated zucchini and make sure to squeeze out all excess moisture before adding it to your batter.
- Don’t overmix the batter—mix just until combined to keep the bread light and fluffy.
- Check the doneness using a toothpick at around 50 minutes. If it comes out clean, your bread is ready!
Lastly, letting it cool in the pan helps maintain moisture. Enjoy your baking adventure!
Easy Luscious Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- ½ cup chopped walnuts or pecans (optional)
For the glaze (optional):
- ½ cup powdered sugar
- 1-2 tbsp fresh lemon juice
How Much Time Will You Need?
This delightful lemon zucchini bread will take about 15 minutes to prepare and around 50-60 minutes to bake. Be sure to let it cool for a bit after baking before you dig in! Including cooling time, plan for about 1.5 hours before it’s ready to serve.
Step-by-Step Instructions:
1. Prep the Baking Dish:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter or oil, or lining it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This helps ensure that your bread rises evenly.
3. Combine Wet Ingredients:
In a large bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract together until smooth and creamy. This is where the magic begins!
4. Add Zesty Goodness:
Stir in the lemon zest and lemon juice. You’ll love how fresh this makes your mixture smell!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture. Mix gently until just combined—don’t overmix, or your bread could turn out dense.
6. Fold in the Zucchini and Nuts:
Carefully fold in the grated zucchini and chopped nuts (if you’re using them) until they’re evenly distributed throughout the batter.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake to Perfection:
Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If it starts to brown too much on top, you can tent it with foil.
9. Cool and Remove:
Once done, allow the bread to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This makes sure your bread stays moist!
10. Finish with a Glaze (optional):
If you’d like a sweet finish, mix the powdered sugar and lemon juice in a small bowl until smooth. Drizzle this over the cooled bread for an extra burst of flavor.
Enjoy your moist, tangy, and luscious lemon zucchini bread!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini?
Yes, you can! If you don’t have zucchini, grated carrots or even applesauce can work as substitutes. Keep in mind that the flavor will vary slightly with substitutes.
How Can I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer preservation, wrap it tightly and store it in the fridge for up to a week, or freeze it for up to 3 months.
Can I Make This Recipe Gluten-Free?
Absolutely! To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it includes xanthan gum for proper texture.
Can I Make This Ahead of Time?
Yes! You can prepare the batter the night before and store it in the fridge, but I recommend baking it the same day for the best texture. You can also bake it ahead and freeze it—just allow it to cool completely before wrapping it tightly for freezing.
