This Lemon Zucchini Bread is a tasty treat that combines the fresh flavors of lemon and moist zucchini. It’s soft, sweet, and perfect for any time of the day!
Honestly, who knew zucchini could taste this good? I love having a slice for breakfast or a snack, and it feels pretty healthy too! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can try a 1-to-1 gluten-free flour if you’re avoiding gluten. I’ve had great results with it!
Sugar: Regular granulated sugar works best. For a healthier option, you can use coconut sugar, which adds a bit of caramel flavor. Just keep in mind it may color the bread a little darker.
Vegetable Oil: I prefer vegetable oil for its neutral flavor, but you can substitute with melted coconut oil for a hint of tropical taste. Some use applesauce for a lower-fat option, which also adds moisture!
Lemon Juice and Zest: Fresh lemon is best for that bright flavor! If you don’t have fresh lemons, bottled lemon juice is okay in a pinch, but the zest really enhances the taste, so don’t skip that!
Zucchini: The star ingredient! Fresh or even frozen zucchini can be used. If using frozen, make sure to thaw and drain it. I often keep a stash in my freezer just for this recipe!
How Do I Make Sure My Bread is Moist and Light?
The key to a moist and fluffy lemon zucchini bread is in how you handle the wet and dry ingredients. Here are a few helpful tips:
- Mix the wet ingredients with sugar until fluffy, and avoid overmixing when combining with the flour. This helps keep the bread light.
- Don’t forget to squeeze out excess moisture from the shredded zucchini if it’s watery. This prevents the batter from becoming too liquidy.
- Keep an eye on the baking time! Start checking for doneness at around 50 minutes. The bread is ready when a toothpick comes out clean.
- Letting it cool in the pan for a bit helps set the structure before transferring it to a cooling rack.
Follow these steps, and you’ll have a deliciously moist bread every time! Enjoy every slice!
Pioneer Woman’s Lemon Zucchini Bread
Essential Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 tablespoon lemon zest
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, unpeeled)
For the Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
- Additional lemon zest for garnish
Time Needed:
You’ll need about 15 minutes for prep and 50-60 minutes for baking. Plus, allow some time for cooling before glazing. In total, expect around 1.5 to 2 hours before you can enjoy a slice of this delightful bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and grease it with butter or cooking spray, then dust with flour, or you can line it with parchment paper for easy release.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This helps to ensure the bread rises evenly.
3. Beat Sugar and Eggs:
In a large mixing bowl, beat the sugar and eggs together using a whisk or mixer until the mixture is light and fluffy—about 2 minutes is perfect!
4. Add Wet Ingredients:
Gradually pour in the vegetable oil, continuing to mix. Then add in the vanilla extract, fresh lemon juice, and lemon zest. Mix well after each addition to combine everything thoroughly.
5. Add the Zucchini:
Gently fold in the shredded zucchini. It gives the bread moisture and helps keep it soft, so make sure it’s evenly distributed.
6. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix as that can make the bread dense.
7. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Now it’s ready for the oven!
8. Bake:
Place the pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
9. Cool:
Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
10. Make the Glaze:
While the bread cools, prepare the glaze by whisking together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust with more lemon juice if needed.
11. Glaze the Bread:
Once the bread is cool, drizzle the lemon glaze over the top. Sprinkle additional lemon zest on top to add some extra flavor and a nice presentation!
12. Slice and Enjoy!
Your Lemon Zucchini Bread is now ready to be sliced. Enjoy it fresh with a cup of tea or coffee, or even as a delightful dessert!
This lemon zucchini bread is moist, flavorful, and the perfect blend of sweet and tangy—sure to be a hit!
FAQ for Pioneer Woman’s Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but consider using a mix of both for a lighter texture. Whole wheat can make the bread denser, so adding a tablespoon or two of additional liquid may be necessary for the right consistency.
Can I Freeze This Bread?
Absolutely! This bread freezes well. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it!
What Other Ingredients Can I Add for Extra Flavor?
Feel free to get creative! Adding chopped nuts (like walnuts or pecans) or chocolate chips can enhance the flavor and texture. You could also mix in spices like cinnamon or nutmeg for a warm twist!
How Do I Store Leftovers?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it fresh for longer, refrigerate it, but make sure to wrap it well to prevent it from drying out.
