Name: Amazing Lemon Zucchini Bread Is 100% Moist
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 large eggs; 1 cup granulated sugar; 1/2 cup vegetable oil; 1/4 cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 2 cups grated zucchini (about 2 medium zucchini, excess moisture squeezed out); 1/2 cup chopped walnuts or pecans (optional); Powdered sugar for dusting (optional)

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Oh, you are going to LOVE this Lemon Zucchini Bread! Seriously, it’s become my absolute go-to when I want something bright, moist, and incredibly easy to whip up. I remember the first time I made it – I was a little nervous about the zucchini, but wow, it totally transforms into this tender, flavorful crumb that’s just bursting with fresh lemon. As someone who’s spent countless hours in the kitchen baking all sorts of quick breads, I can tell you this one is a winner. It’s the perfect balance of sweet and tart, and honestly, you’d never guess there’s zucchini in there!

Why You’ll Love This Lemon Zucchini Bread

Seriously, what’s not to adore about this loaf? It’s a baking dream come true!

Incredibly Moist: The zucchini works magic, keeping every bite super tender and moist.
Bursting with Flavor: That zesty lemon and hint of spice are just divine!
Super Easy to Make: No fancy techniques needed, just mix and bake!
Uses Fresh Ingredients: We’re talking real lemon and fresh zucchini here.
Perfect for Any Occasion: Breakfast, snack time, dessert – it fits right in!

Essential Ingredients for Your Lemon Zucchini Bread

Alright, let’s talk about what goes into this amazing loaf! It’s pretty straightforward, but getting these details right makes all the difference. You’ll need:

2 cups of all-purpose flour – I like to give it a quick sift, but it’s not a deal-breaker if you don’t!
1 teaspoon of baking soda and 1/2 teaspoon of baking powder – these guys give our bread that lovely lift.
1/2 teaspoon of salt, plus a pinch of cinnamon and nutmeg for that warm, cozy undertone.
3 large eggs – make sure they’re at room temperature if you can, it helps them mix in better.
1 cup of granulated sugar – for that perfect sweetness.
1/2 cup of vegetable oil and 1/4 cup of unsweetened applesauce – this combo is key for moisture!
1 teaspoon of vanilla extract – never skip the vanilla, it just rounds everything out.
1 tablespoon of fresh lemon zest (that’s from about 2 good-sized lemons, just the yellow part!) and 1/4 cup of fresh lemon juice – this is where all that bright flavor comes from!
And the star: 2 cups of grated zucchini. The trick here is to grate it, then give it a good squeeze to get as much excess water out as possible. About 2 medium zucchini should do the trick.
If you’re feeling nutty, 1/2 cup of chopped walnuts or pecans is a fantastic addition!
And a little powdered sugar for dusting at the end, if you’re feeling fancy.

Ingredient Notes and Substitutions for Lemon Zucchini Bread

So, why all the fuss about the zucchini? Well, it’s honestly a miracle ingredient in quick breads! It adds this incredible moisture without making the bread heavy or dense. Plus, its mild flavor means it just acts as a moisture-delivery system for all that yummy lemon and spice. If nuts aren’t your jam, just leave them out – the bread is still totally delicious. You could also try chopped almonds or even a sprinkle of poppy seeds on top for a different texture. While I haven’t personally tried it, some folks have had success using a sugar substitute, but I’d stick to the granulated sugar for that classic sweet flavor!

Step-by-Step Guide to Making Lemon Zucchini Bread

Okay, let’s get this amazing bread into the oven! It’s really quite simple, just follow along:

First things first, get that oven preheating to 350°F (175°C). While it’s warming up, prep your loaf pan. I like to grease and flour a standard 9×5 inch pan, or you can line it with parchment paper for super easy removal – trust me on this!
Grab a big bowl and whisk together all your dry ingredients: the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Just give them a good mix so everything is evenly distributed.
In a separate medium bowl, crack those three eggs. Then, add in the granulated sugar, vegetable oil, applesauce, and that lovely vanilla extract. Whisk it all together until it’s nice and combined.
Now, stir in the fresh lemon zest and the lemon juice into that wet mixture. Oh, that smell already!
Time to bring it all together! Pour the wet ingredients into the bowl with the dry ingredients. Mix them until they’re *just* combined. Seriously, don’t go crazy here – overmixing can make quick breads tough, and we want tender!
Gently fold in the grated zucchini and any nuts you’re using. Be gentle, we don’t want to deflate all that air we just incorporated.
Pour your beautiful batter into the prepared loaf pan. Spread it out evenly so it bakes up nice and flat on top.
Pop it into the oven and bake for about 50 to 65 minutes. The best way to check if it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, you’re golden!
Once it’s baked, let the bread cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. Patience is key here!
Once it’s totally cool, you can give it a little dusting of powdered sugar if you like. Slice it up and enjoy your delicious homemade Lemon Zucchini Bread!

Tips for the Perfect Lemon Zucchini Bread Every Time

Want to make sure your loaf is absolutely perfect? Here are a few little tricks I swear by! Make sure you really squeeze out as much moisture from the zucchini as you can – it’s crucial for texture. When mixing, just combine until the streaks of flour disappear; overmixing is the enemy of tender quick breads. And for that perfect bake, use the skewer test – a few moist crumbs clinging to it are ideal, not wet batter!

Serving and Storing Your Delicious Lemon Zucchini Bread

This Lemon Zucchini Bread is fantastic just as it is, maybe with a light dusting of powdered sugar like I love to do. But it’s also wonderful served alongside a warm cup of coffee or tea for breakfast or an afternoon snack. If you’re feeling a little extra, a simple lemon glaze made with powdered sugar and a splash of lemon juice is divine! For leftovers, just pop the cooled loaf into an airtight container and keep it on the counter for up to 3 days – it stays wonderfully moist. If you need it to last longer, wrap it up really well in plastic wrap, then a layer of foil, and pop it in the freezer for up to 3 months. To reheat a slice, just pop it in the microwave for about 15-20 seconds, and it’ll be nice and tender again!

Frequently Asked Questions About Lemon Zucchini Bread

Got questions? I’ve got answers! It’s totally normal to wonder about a few things when you’re trying a new recipe.

Q: Can I make this Lemon Zucchini Bread without zucchini?

A: Honestly, the zucchini is what makes it so wonderfully moist! While you *could* technically leave it out, you’d lose that signature texture. If you do, maybe add a bit more applesauce or a touch more oil, but it won’t be quite the same. The zucchini is really the secret weapon for that tender crumb!

Q: How long does this Lemon Zucchini Bread last?

A: It stays super moist for about 3 days when stored in an airtight container at room temperature. If you wrap it up well, it’ll keep in the freezer for up to 3 months. Just thaw it out when you’re ready for a slice of sunshine!

Q: Can I add other fruits to my Lemon Zucchini Bread recipe?

A: Absolutely! This is a great base for adding other goodies. Blueberries or raspberries would be delicious – maybe about a cup, gently folded in with the zucchini. You could also swap some of the lemon zest for orange zest for a different citrusy twist. Just be careful not to overload the batter!

Estimated Nutritional Information for Lemon Zucchini Bread

Just a heads-up, the nutritional info below is an estimate, as things can vary a bit depending on your exact ingredients. But generally, one slice of this delightful Lemon Zucchini Bread has about 250 calories, 12g of fat, 35g of carbohydrates, and 4g of protein. It’s a pretty balanced treat!