This Luscious Lemon Zucchini Bread is a delightful treat! It’s super soft, has a hint of lemony freshness, and is packed with shredded zucchini that keeps it moist.
Whenever I bake this, my kitchen smells heavenly! Slice it warm, add some butter, and you’ve got yourself a cozy snack. It’s a delicious way to sneak in some veggies! 🍞🍋
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Use a medium zucchini, grated for the best texture. If zucchini isn’t available, you can substitute it with grated carrots for a different flavor and moisture.
Flour: All-purpose flour works perfectly here, but you could also try whole wheat flour for a nuttier taste. Just keep in mind it may slightly change the texture.
Sugars: Both granulated and brown sugars give a great balance of sweetness. If you prefer a healthier alternative, consider using coconut sugar or honey, although this may affect the overall moisture.
Vegetable Oil: While vegetable oil keeps the bread moist, you can swap it with melted coconut oil or even applesauce for a lighter version.
Lemon Juice and Zest: Fresh lemon juice and zest bring brightness! Don’t have fresh lemons? Bottled lemon juice can work in a pinch, but fresh is best for flavor.
How Do I Ensure My Zucchini Bread Turns Out Moist and Tender?
Getting that perfect moist texture in zucchini bread comes down to a couple of key steps. First, be sure to use freshly grated zucchini. You might want to squeeze out some excess moisture from the zucchini if it’s very wet.
- Always whisk dry and wet ingredients separately before combining.
- Mix just until combined; overmixing can make the bread tough.
- Gently fold in the grated zucchini to preserve its moisture.
How to Make Luscious Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
For the Glaze:
- ½ cup confectioners’ sugar
- 1-2 tablespoons lemon juice (for glaze)
How Much Time Will You Need?
This luscious lemon zucchini bread takes about 15 minutes to prepare and around 50-60 minutes to bake. After baking, you’ll need to let it cool for 10 minutes in the pan, then allow it to cool completely on a wire rack. In total, you’re looking at just over an hour to get this delicious loaf ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5-inch loaf pan with butter or cooking spray, so the bread won’t stick. Set it aside to get ready for the batter.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if you’re using it. This helps to evenly distribute the leavening agents. Once mixed, set this aside for now.
3. Combine the Sugars and Wet Ingredients:
In a large mixing bowl, add the granulated sugar, brown sugar, and vegetable oil. Use a whisk to mix everything together until it’s well combined. Next, add the eggs, one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract until the mixture is smooth and blended well.
4. Combine Wet and Dry Ingredients:
Now it’s time to bring the dry and wet ingredients together! Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Make sure not to overmix; a few lumps are okay. Lastly, fold in the grated zucchini gently so it’s evenly distributed throughout the batter.
5. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for about 50-60 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, it’s ready!
6. Cool and Prepare the Glaze:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool down completely. While it’s cooling, you can whip up the glaze by mixing the confectioners’ sugar with 1-2 tablespoons of lemon juice in a small bowl until it’s nice and smooth.
7. Drizzle and Serve:
Once the zucchini bread is completely cooled, drizzle the glaze over the top. Slice and serve your luscious lemon zucchini bread, and enjoy the bright, fresh flavors with every bite!
Can I Use Another Type of Oil in This Recipe?
Absolutely! You can substitute vegetable oil with other neutral oils like canola or sunflower oil. If you’re looking for a more flavorful option, try using melted coconut oil or even apple sauce for a healthier twist, though this might change the texture slightly.
How Do I Adjust for Sweetness?
If you prefer a less sweet zucchini bread, you can reduce the granulated and brown sugar by up to half a cup together without compromising the texture. You can also substitute with a sugar alternative, keeping in mind that some alternatives may require different measurements.
How Should I Store Leftover Lemon Zucchini Bread?
To keep your zucchini bread fresh, store it 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 make sure to thaw it in the fridge or at room temperature when you’re ready to enjoy it again!
Can I Add Mix-Ins to This Recipe?
Yes, mix-ins like chopped nuts (walnuts or pecans) or chocolate chips are wonderful additions! Just fold in about ½ to 1 cup of your choice after adding the grated zucchini to keep the balance of flavors and textures intact.
