This Lemon Zucchini Bread is a delightful treat that’s perfect for any time of day! With fresh zucchini, a burst of tangy lemon, and a soft, moist texture, it’s simply amazing.
I love having a slice (or two) with my morning coffee—it feels like sunshine in a bite! Plus, it’s a sneaky way to add veggies to your day. 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: A staple in most baking recipes, this flour adds structure. If you’re looking for a gluten-free option, almond flour or a gluten-free blend can work, but the texture may differ slightly.
Zucchini: Fresh grated zucchini keeps the bread moist. If zucchini isn’t available, you can use finely grated carrots as a great substitute!
Lemons: Both the zest and juice bring brightness to this bread. If you want a milder flavor, you can reduce the lemon juice a bit or try using orange zest and juice for a different twist.
Nuts: Chopped walnuts or pecans add a nice crunch. If you’re nut-free, you can simply skip them or add seeds instead.
How Do You Achieve a Perfectly Moist Bread?
The key to moist lemon zucchini bread is not overmixing the batter. Overmixing develops gluten, making the bread denser rather than light and fluffy.
- Mix until just combined—it’s okay if a few flour streaks remain!
- Grate the zucchini finely. You want small bits for moisture, not big chunks.
- Let your bread cool in the pan briefly before moving it to a rack. This helps keep it from drying out.
Pioneer Woman’s Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/3 cup freshly squeezed lemon juice
- 1 cup grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped nuts (walnuts or pecans) or lemon glaze for topping
How Much Time Will You Need?
This delicious Lemon Zucchini Bread takes about 15 minutes to prepare and 55-65 minutes to bake. Make sure to let it cool for about 10 minutes before slicing into it. With a total time of approximately 1 hour and 30 minutes, it’s quick enough to whip up any day of the week!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). You’ll want to grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper to make the bread easier to remove later on!
2. Mixing Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Make sure to set this mixture aside as you’ll combine it with the wet ingredients later.
3. Creaming Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar, and cream them together using an electric mixer. Mix until the mixture is light and fluffy. This takes a few minutes and is essential for the bread’s texture!
4. Adding Eggs and Flavor:
Now, one at a time, beat in the eggs until fully combined. Next, add the vanilla extract, lemon zest, and freshly squeezed lemon juice. Mix everything well until it’s nice and smooth.
5. Combining Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet ingredients. Mix just until everything is combined—be careful not to overmix because that can affect the bread’s fluffiness!
6. Adding Zucchini and Nuts:
Gently fold in the grated zucchini with a spatula, and if you’re using them, add the chopped nuts. The batter should look thick and moist—this is a good sign!
7. Pouring into the Pan:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to make it nice and even.
8. Baking Time:
Pop the loaf pan into the oven and bake for about 55-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, so keep an eye on it!
9. Cooling Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
10. Optional Glaze:
If you want to add a sweet touch, prepare a simple lemon glaze by mixing powdered sugar with lemon juice. Drizzle it over the top once the bread has cooled.
Enjoy your fresh and zesty Pioneer Woman’s Lemon Zucchini Bread! It’s perfect for breakfast, snacks, or any time you need a little sweetness in your day!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw it and drain any excess moisture before adding it to the batter. Patting it dry with paper towels can help prevent the bread from becoming too soggy.
Can I Substitute Whole Wheat Flour?
Absolutely! You can use whole wheat flour for a heartier texture, but the bread may turn out denser. You might want to mix it with some all-purpose flour for a lighter result, using a 50/50 ratio if desired.
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 want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. Just make sure it’s completely cooled before wrapping it tightly to prevent freezer burn!
Can I Make This Recipe Vegan?
Yes! To make a vegan version, substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegan butter or coconut oil in place of the unsalted butter. This will help keep the moisture and texture in check.
