This Easy Luscious Lemon Zucchini Bread is a tasty treat! It’s moist and packed with fresh zucchini, making it a delightful option for breakfast or snack time.
The bright lemon flavor adds a refreshing twist that keeps everyone coming back for more. I love sneaking in some extra zucchini for a healthy boost—shhh, don’t tell anyone! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps this bread moist. I prefer using medium zucchini because they have a good balance of water content and flavor. If you’re out of zucchini, shredded carrots can be a good substitute.
Lemon Zest: Fresh lemon zest is crucial for that bright flavor! If you don’t have a lemon, lime zest works well too, though it will change the flavor slightly.
Flour: All-purpose flour is perfect for this recipe, but you could try whole wheat flour for more fiber. Just note it might change the texture a bit, making it denser.
Sugars: Using both granulated and brown sugar gives a nice depth of flavor. If you prefer, you could use coconut sugar or a sugar substitute to make it healthier.
Nuts: I love adding walnuts for crunch, but feel free to omit them or swap in chocolate chips for a sweeter treat.
What’s the Best Way to Grate Zucchini?
Grating zucchini is straightforward, but there are some tips to keep in mind. Start with a washed zucchini; it’s better to leave the skin on since it’s nutritious and won’t affect the flavor.
- Use a box grater or a food processor to shred your zucchini. The food processor is faster, but a box grater gives better control.
- After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent your bread from becoming soggy.
Easy Luscious Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 1 large lemon)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini; no need to peel)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious Lemon Zucchini Bread will take about 15 minutes to prep and 50-60 minutes to bake. So, in total, set aside about 1 hour and 15 minutes to enjoy this treat from start to finish!
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 you can make it easier by lining it with parchment paper. This will help the bread slide out nicely when it’s done.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest until they are well combined. This helps distribute the leavening agents evenly through the flour.
3. Prepare the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Whisk them together until the mixture is smooth and creamy. It should look light and fluffy!
4. Add Wet Ingredients:
Now, slowly drizzle in the vegetable oil, vanilla extract, and lemon juice, mixing gently until everything is well combined.
5. Combine Dry and Wet Ingredients:
Next, gently fold the dry ingredients into the wet mixture until just combined—don’t overmix, or your bread could turn out tough. A few lumps are okay!
6. Fold in Zucchini and Nuts:
Add the grated zucchini and nuts (if you’re using them) to the batter. Fold them in gently until evenly distributed.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown!
9. Cool Down:
Once done, remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps all the flavors settle in!
Enjoy your moist, lemony zucchini bread with a cup of tea or coffee. It’s a perfect treat for any time of day!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for all-purpose flour; however, it may yield a denser bread. You might want to add a tablespoon of milk to maintain moisture and balance out the texture.
What If I Don’t Have Fresh Zucchini?
If you don’t have fresh zucchini, you can use frozen shredded zucchini instead. Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter.
Can I Make This Recipe Vegan?
Definitely! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit until it thickens), and use a plant-based oil or applesauce instead of the vegetable oil. Adjust the sugars as needed to suit your taste.
How Should I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap for up to 3 months. Thaw at room temperature before enjoying!
