This lemon zucchini bread is a tasty treat that’s moist and full of fresh citrus zing! With simple ingredients like zucchini and lemon, it’s a delightful snack or breakfast.
I love how easy it is to whip this up—just mix, bake, and enjoy! Plus, it’s a fun way to use up that extra zucchini from the garden. What’s not to love? 🍞🍋
Key Ingredients & Substitutions
Zucchini: Use grated zucchini for moisture and texture. You can use yellow squash as a substitute or even carrots for a different flavor. Just remember to squeeze out excess water from the veggies to avoid a soggy bread!
Lemon Juice & Zest: Fresh lemons are the best for this recipe. If you only have bottled lemon juice, that will work, but the flavor won’t be as vibrant. You could also substitute with other citrus like orange or lime for a twist.
Sugar: Regular granulated sugar gives sweetness, but you can use coconut sugar or honey (reduce liquid slightly) if you prefer a different sweetness profile. Some people also enjoy adding a little more brown sugar for added caramel notes!
Oil: Vegetable oil keeps the bread moist, but melted coconut oil adds a lovely flavor. If you’re looking for a healthier choice, use unsweetened applesauce or Greek yogurt, but it may change the texture a bit.
How Do You Ensure Your Zucchini Bread Is Moist and Tender?
To achieve that perfect moist texture, proper mixing and baking time are key. Start by combining wet ingredients thoroughly so air gets in, making it fluffy. Next, gently fold in the dry ingredients just until combined—avoid overmixing!
- Grate your zucchini finely and pat it dry to remove excess moisture.
- Mix ingredients in the order of wet to dry to help maintain the structure.
- Keep an eye on the bake time and test with a toothpick to avoid overcooking.
Let it cool a bit before slicing; this helps it set and stay moist inside!
Easy Lemon Zucchini Bread with Fresh Citrus Flavor
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- Optional: 1/2 cup chopped walnuts or pecans for texture
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15 minutes to prepare and around 50-60 minutes to bake, so you can enjoy it fresh out of the oven in just over an hour.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest. This helps to evenly distribute the leavening agents in the flour.
3. Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, lemon juice, and vanilla extract until smooth and creamy. This mixture will create a lovely rich base for your bread.
4. Combine Dry and Wet Mixtures:
Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Be careful not to overmix; this helps keep the bread light and fluffy.
5. Fold in Zucchini:
Gently fold in the grated zucchini and any nuts you’re using until they are evenly distributed throughout the batter.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake the Bread:
Place the loaf pan in the oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Make sure it’s baked through—nobody likes a gooey center!
8. Cool the Bread:
Once done, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step helps get the perfect texture!
9. Slice and Enjoy!
After it’s cooled, slice your lemon zucchini bread and enjoy! It’s perfect on its own, or with a touch of butter. Bonus points for pairing it with a lovely cup of tea or coffee!
This recipe yields a moist, flavorful bread bursting with refreshing lemon flavor, perfectly balanced by the subtle sweetness of zucchini. A wonderful option for a snack or breakfast treat!
FAQ About Easy 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 drain any excess liquid before grating it. This will prevent your bread from becoming too soggy.
What If I Don’t Have Lemons? Can I Use Something Else?
If you don’t have fresh lemons, you can use bottled lemon juice, but the flavor won’t be as vibrant. Alternatively, you could substitute with orange juice and zest for a different citrus twist!
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap the bread tightly in plastic wrap and freeze it for up to 2 months. Just thaw it overnight in the fridge before enjoying.
Can I Add Other Ingredients to the Bread?
Absolutely! You can add in chocolate chips, dried fruit, or other spices like cinnamon or nutmeg for extra flavor. Feel free to get creative!
