This delicious lemon zucchini bread is a perfect blend of sweet and citrusy flavors. The zucchini keeps it moist, making each bite super yummy!
I love how easy it is to whip up! Just mix the ingredients, pour into a pan, and pop it in the oven. Your kitchen will smell amazing while it bakes! 🍋🥒
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini is crucial for moisture. You can use yellow squash as a substitute if zucchini isn’t available.
Lemon Zest: For a strong lemon flavor, use fresh zest. If you’re in a pinch, lemon extract can work, though the zest adds a unique texture and a fresh taste.
Granulated Sugar: You could swap out half of the granulated sugar for brown sugar if you’re looking for a deeper flavor. This will also make the bread a little moister.
Vegetable Oil: You can use melted coconut oil or applesauce for a healthier alternative. Applesauce also adds moisture without the fat!
How Do I Make Sure My Zucchini Bread is Moist and Delicious?
The key to moist zucchini bread is to squeeze excess moisture from the grated zucchini to prevent a soggy texture. Here’s how to do it:
- After grating the zucchini, place it on a clean kitchen towel, gather the edges, and twist to squeeze out as much liquid as possible.
- This step ensures your batter isn’t too wet, leading to a beautifully baked loaf!
Also, avoid overmixing once you combine the dry and wet ingredients. Gently folding them together keeps the bread light and fluffy.
Pioneer Woman’s Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 tablespoons lemon zest (from about 2 large lemons)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/4 cup fresh lemon juice
- (Optional) 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake, plus some cooling time afterward. In total, you’ll want to set aside about an hour and a half for this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later. This will make sure the bread doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step helps to evenly distribute all the dry ingredients for the best rise.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, vegetable oil, lemon zest, eggs, and vanilla extract until it’s all nice and smooth. This is where the magic begins!
4. Add the Zucchini and Lemon Juice:
Next, stir in the grated zucchini and fresh lemon juice. Mix well until everything is combined. This will add a lovely moistness and lemony flavor.
5. Fold in the Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, folding gently just until incorporated. Be careful not to overmix; a little bit of lumps is okay!
6. Add Optional Nuts:
If you’d like to include some crunch, fold in the chopped nuts now. They add a wonderful texture and flavor to the bread!
7. Pour Into the Loaf Pan:
Pour the batter into your prepared loaf pan and spread it out evenly. This helps it bake evenly.
8. Bake the Bread:
Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing by this point!
9. Cool the Bread:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Patience is key!
10. Optional Lemon Glaze:
For a little extra tang, you can drizzle a simple lemon glaze made from powdered sugar and lemon juice over the top before serving. It’s a delightful addition!
Enjoy this moist, citrusy zucchini bread as a wonderful breakfast treat or afternoon snack! It’s sure to be loved by all!
FAQ About 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 the texture may be denser. If you make this swap, consider adding an extra tablespoon of liquid to keep the bread moist.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and store it in the fridge for up to a week, or freeze it for up to 3 months!
Can I Add Other Ingredients Like Chocolate Chips or Dried Fruits?
Absolutely! Feel free to fold in chocolate chips, dried cranberries, or raisins for added flavor. Just keep the total additions under 1 cup to maintain the bread’s balance.
What If I Don’t Have Fresh Lemons for Zest and Juice?
If you don’t have fresh lemons, you can use bottled lemon juice, though it won’t have the same vibrant flavor. For the zest, lemon extract can be a quick substitute, but remember to use it sparingly!
