This Lemon Zucchini Bread is a tasty treat that combines fresh zucchini with a bright lemony flavor. It’s moist, sweet, and perfect for any time of the day!
Honestly, the fresh lemon zest makes this bread feel so fancy, but it’s super easy to whip up. I love having a slice with my morning coffee—yum!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread. If you want a healthier option, you can use whole wheat flour, but the texture may be a bit denser.
Zucchini: Fresh zucchini is essential for moisture. If zucchini isn’t available, you might try grated carrots or even applesauce for a different flavor.
Lemon Juice & Zest: Fresh lemon juice and zest give this bread its signature flavor. If you’re in a pinch, bottled lemon juice will work too, but fresh is always better!
Sugar: Granulated sugar is standard here, but brown sugar can add a hint of caramel flavor if you prefer that. Just remember it may change the texture slightly.
How Do You Achieve the Perfect Moist Bread?
The key to a moist lemon zucchini bread lies in careful mixing and baking. Start by not overmixing the batter, as too much mixing can make it tough. Once you’ve combined the wet and dry ingredients, fold gently until just mixed. This keeps the bread light!
- Check for doneness with a toothpick; it should come out clean, not wet.
- Letting the bread cool in the pan for 10 minutes prevents it from breaking apart when removing.
- Don’t skip the glaze! It adds moisture and enhances the lemony flavor.
Pioneer Woman’s Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 cups grated zucchini (about 2 medium zucchinis)
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice (about 2 lemons)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Additional lemon zest for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50-60 minutes to bake. After baking, let the bread cool for about 10 minutes in the pan and then completely on a wire rack before glazing. Overall, you should plan for about 1.5 hours before you can enjoy your delicious lemon zucchini bread!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5 inch loaf pan or line it with parchment paper. This ensures your bread will slide right out after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and baking powder until well combined. Set this bowl aside while you work on the wet ingredients.
3. Combine the Wet Ingredients:
In a large bowl, use a whisk to beat the eggs along with the granulated sugar and vegetable oil until it’s fully mixed and smooth. It should look light and creamy.
4. Add the Zucchini and Flavorings:
Now, stir in the grated zucchini, lemon zest, and fresh lemon juice into the egg mixture. This is where your bread gets that delicious citrusy flavor!
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Mix until just combined. Be careful not to overmix, as this could make the bread tough!
6. Pour the Batter:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. It’s ready to go into the oven.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool the Bread:
Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps retain its moisture!
9. Prepare the Glaze:
While the bread is cooling, make the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl. Adjust the amount of lemon juice to get your desired consistency for drizzling.
10. Drizzle and Garnish:
When the bread has cooled completely, drizzle the glaze over the top. Don’t forget to sprinkle some extra lemon zest on top for a beautiful finish!
11. Slice and Enjoy:
Finally, slice your lemon zucchini bread and serve it up. Enjoy this moist and refreshing treat with a cup of tea or coffee!
FAQs About Pioneer Woman’s Lemon Zucchini Bread
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil, unsweetened applesauce, or even Greek yogurt for a healthier twist. Just keep in mind that substitutions may slightly alter the texture of the bread.
What If I Don’t Have Fresh Lemons?
If you don’t have fresh lemons on hand, bottled lemon juice can work in a pinch. However, fresh juice and zest will give your bread a brighter flavor, so use bottled only if necessary!
How Do I Store Leftover Lemon Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
Can I Add Nuts or Chocolate Chips to This Recipe?
Yes, you can! Adding chopped walnuts, pecans, or chocolate chips is a delightful way to put your own twist on the bread. Just fold in about 1/2 cup of your chosen add-in before baking.
