This moist lemon zucchini bread is the perfect treat for any time of day! With fresh zucchini and a zesty lemon flavor, it’s both sweet and refreshing.
I love how easy this bread is to make. You just mix, bake, and enjoy! It’s perfect for breakfast or a snack—who can resist a slice with butter? 🍞🥰
Key Ingredients & Substitutions
Zucchini: Use fresh medium zucchini for moisture and a subtle flavor. If you don’t have zucchini, you can substitute with grated carrots or even applesauce for a different taste and texture.
Citrus Zest: Lemon zest gives a wonderful aroma. For a vibrant kick, consider using lime zest too! If you’re out of fresh citrus, bottled lemon or lime juice works, but zest is best for flavor.
Sugar: Granulated sugar keeps the bread sweet, while brown sugar adds moisture and a deeper flavor. You can replace both with coconut sugar or a sugar substitute if you’re looking for a healthier option.
Buttermilk: This adds tenderness to the bread. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes to sour.
How Can I Make Sure My Zucchini Bread Is Moist?
Making moist lemon zucchini bread is all about balancing moisture and cooking time. Here are some tips:
- Grate the zucchini and squeeze out excess moisture to prevent the bread from becoming soggy.
- Use a combination of oil and sugar for moisture; oil keeps the bread soft longer.
- Don’t overmix the batter. Mix until just combined to keep the bread airy.
- Check for doneness with a toothpick; it should come out clean but a few crumbs are okay!
- Let the bread cool in the pan for a bit. This helps it set before transferring to a wire rack.
By following these tips, you’re on your way to a perfectly moist lemon zucchini bread!
Moist Lemon Zucchini Bread with a Citrus Twist
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tablespoon orange zest (for extra citrus twist)
- 1 tablespoon freshly squeezed orange juice
- 1/4 cup buttermilk (or plain yogurt)
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15 minutes to prepare, followed by 55-65 minutes of baking time. After that, let it cool for about 15 minutes in the pan and then completely on a wire rack. So, all together, you’re looking at roughly 1 hour and 30 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure that your bread comes out easily.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional nutmeg. Mix these dry ingredients well and then set the bowl aside.
3. Grate and Prepare Zucchini:
Next, take your zucchini and grate it with the skin on. After grating, use a clean kitchen towel to gently squeeze out any excess moisture, then set the zucchini aside for later.
4. Mix Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat these together until the mixture is creamy and well blended. Then, add the vegetable oil and vanilla extract, mixing until combined.
5. Add Zesty Goodness:
Stir in the lemon zest, lemon juice, orange zest, and fresh orange juice into your wet ingredients. The smell should be amazing already!
6. Combine Dry and Wet Ingredients:
Now, it’s time to bring everything together. Alternately add the dry ingredients and the buttermilk to the wet mixture, starting with the dry ingredients and ending with them. Mix just until everything is combined—don’t overmix, or your bread might get tough!
7. Fold in Zucchini:
Gently fold in the grated zucchini until it’s evenly distributed in the batter.
8. Pour Into Pan:
Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top.
9. Bake to Perfection:
Place the loaf pan in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready! If the top is browning too quickly, you can tent it with foil during baking.
10. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
11. Glaze (Optional):
If you want to make it extra special, mix 1/2 cup powdered sugar with 1-2 tablespoons of lemon juice to create a simple glaze. Once the bread is cool, drizzle the glaze over the top.
Enjoy your moist lemon zucchini bread with a delightful citrus twist! It’s perfect for breakfast, snacks, or dessert! 🍋🥒
FAQ for Moist Lemon Zucchini Bread with a Citrus Twist
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just thaw the frozen zucchini and drain any excess moisture before adding it to the batter. Make sure to squeeze out as much liquid as possible to keep the bread from becoming soggy.
Can I Substitute the Oil in This Recipe?
Yes! You can easily substitute the vegetable oil with melted coconut oil, applesauce, or even yogurt. Just keep in mind that different oils may slightly alter the flavor and texture, but they will still make for a delicious bread!
How Do I Store Leftover Lemon Zucchini Bread?
To store leftover bread, wrap it tightly in plastic wrap or place it in an airtight container. It will last for about 3-4 days at room temperature. You can also refrigerate it for up to a week or freeze individual slices for later enjoyment!
Can I Add Nuts or Chocolate Chips to the Bread?
Definitely! You can fold in 1/2 to 1 cup of chopped nuts, such as walnuts or pecans, or chocolate chips into the batter for added texture and flavor. Just be sure to adjust any baking time if you notice the bread browning too quickly.
