This Easy Lemon Zucchini Bread is fresh and bright! With juicy zucchini and a zing of lemon, it’s the perfect way to use up summer veggies while enjoying a tasty treat.
Every bite is so moist and flavorful, it’s hard to believe it’s good for you! I love having a slice with my morning coffee—it’s a delightful way to start the day!
Plus, it’s super simple to make. Just mix, bake, and enjoy! You might find you want to bake a double batch—trust me, it disappears fast!
Key Ingredients & Substitutions
All-Purpose Flour: The base of the bread, providing structure. If you’re looking for gluten-free options, you can use a 1:1 gluten-free flour blend; just check that it includes xanthan gum for the best results.
Zucchini: Fresh zucchini adds moisture and keeps the bread soft. If you run out, you could use finely grated carrots or even applesauce for a different twist.
Lemon Zest and Juice: Fresh is best for a strong lemon flavor. If you don’t have fresh lemons, bottled lemon juice will work, but it won’t be quite as vibrant. You can also use lime for a fun twist!
Vegetable Oil: This keeps the bread moist. For a healthier option, try applesauce or Greek yogurt instead. Just reduce the sugar slightly in this case as applesauce adds sweetness.
Nuts: Optional but adds a nice crunch! Use walnuts or pecans, or leave them out altogether for a nut-free version.
How do I Ensure My Zucchini Bread Turns Out Perfectly Moist?
Getting that perfect moist texture relies on a few key steps. First, make sure your zucchini is finely grated and even squeeze out some excess moisture if it’s very wet. This helps prevent your bread from being too dense.
- Don’t overmix the batter; stir until just combined to keep it light.
- Baking time is important: start checking at 55 minutes. Overbaking can dry it out.
- Letting it cool in the pan for a bit helps retain moisture before transferring it to a rack.
Easy Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoons grated lemon zest (about 1 lemon)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped walnuts or pecans
Time Needed:
This delicious Lemon Zucchini Bread requires about 15 minutes to prepare and 55-65 minutes to bake. Make sure to let it cool for 10 minutes in the pan before transferring it to a wire rack. All in all, you’ll be enjoying this delightful treat in about an hour and a half!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Next, take a 9×5 inch loaf pan and grease it lightly 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 powder, baking soda, and salt. This will ensure your bread is nice and fluffy.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the eggs and sugar together with an electric mixer until the mixture is smooth and has a slightly fluffy texture. Then, slowly add in the vegetable oil, grated lemon zest, lemon juice, and vanilla extract, blending well after each addition.
4. Add the Zucchini:
Stir in the finely grated zucchini, making sure it’s evenly distributed throughout the mixture.
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture until everything is just combined. Be careful not to overmix; this keeps the bread tender.
6. Optional Nuts:
If you’re using nuts, gently fold in the chopped walnuts or pecans at this stage for extra crunch and flavor.
7. Bake the Bread:
Pour your batter into the prepared loaf pan and spread it out evenly. Place the pan in the preheated oven and bake for 55-65 minutes. It’s ready when a toothpick inserted into the center comes out clean!
8. Cool and Serve:
Once baked, let the bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy this moist and refreshing Lemon Zucchini Bread as a lovely breakfast or snack!
Bon appétit! 🍋🥒
FAQ for Easy Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will add a nuttier flavor and a denser texture. If using whole wheat flour, consider adding a tablespoon of yogurt or an extra splash of liquid to keep the bread moist.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1 mashed banana for each egg. These alternatives will add moisture and a hint of sweetness.
How Do I Store Leftover Zucchini Bread?
Store any leftover Lemon 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 for up to 3 months. Just thaw it in the fridge overnight before enjoying!
Can I Add Other Ingredients to This Recipe?
Absolutely! Feel free to add in chocolate chips, dried cranberries, or shredded coconut for a twist on the classic recipe. Just be mindful of balancing the moisture content if you add too many additional ingredients.
