This Lemon Zucchini Bread is a bright and tasty treat! It’s moist, fluffy, and packed with fresh lemon flavor, making it a perfect snack for any time of the day.
If you have extra zucchini hanging around, this recipe is a great way to use it up. And let’s be real, sneaking veggies into baked goods is the best kind of magic! 🥳
I love how quick and easy it is to whip up this bread. Just mix, bake, and enjoy! It’s delicious fresh out of the oven or toasted with a little butter.
Key Ingredients & Substitutions
Flour: All-purpose flour is a staple here, providing structure. If you need a gluten-free option, try a 1:1 gluten-free flour blend; it works well in quick breads like this.
Zucchini: Fresh zucchini is essential, and you can use either green or yellow zucchini. If you don’t have zucchini, shredded carrots can also work nicely for a different flavor.
Granulated Sugar: This adds sweetness, but you can substitute with brown sugar for a deeper flavor. If you’re cutting down on sugar, stevia or a sugar substitute can work—just follow package instructions for amounts.
Eggs: Eggs help bind the ingredients. If you’re looking for a vegan option, try using flaxseed meal or applesauce—1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water can replace one egg.
Lemon Juice and Zest: Fresh lemons give the best flavor. If you don’t have fresh lemons, bottled lemon juice can be used, but the zest is best fresh for that vibrant taste.
How Do I Ensure My Lemon Zucchini Bread is Moist and Flavorful?
The key to moist lemon zucchini bread is balancing the wet and dry ingredients. Here’s how to ensure success:
- Grate Zucchini Finely: Ensure your zucchini is grated very finely for even mixing and moisture without noticeable chunks.
- Do Not Overmix: When you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to dense bread.
- Check for Doneness: Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs, not wet batter.
- Cool Properly: Letting it cool in the pan first helps it set and makes it easier to remove without breaking.
By paying attention to these tips, you’ll get a deliciously moist and zesty bread every time!
Pioneer Woman’s Refreshing Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1 cup grated zucchini (about 1 medium zucchini, finely shredded)
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This refreshing lemon zucchini bread takes about 20 minutes to prepare and 50–60 minutes to bake. Plan for some cooling time afterward, making the total time just over 1.5 hours before you get to enjoy a slice. It’s worth it!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by greasing it with butter or oil and then dusting it with flour, or simply line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well mixed. This helps make sure your dry ingredients are evenly distributed.
3. Cream Sugar and Eggs:
In a large mixing bowl, beat the granulated sugar and eggs together using an electric mixer on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add the Zucchini and Flavorings:
Now add the grated zucchini, vegetable oil, vanilla extract, lemon zest, and lemon juice into the egg mixture. Mix everything until it’s well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients into the wet mixture, gently folding it with a rubber spatula or wooden spoon until just combined. Be careful not to overmix—this keeps your bread light and fluffy!
6. Add Optional Nuts:
If you’re using chopped walnuts or pecans, fold them into the batter at this point for added crunch and flavor.
7. Pour Cake Batter into the Pan:
Pour the batter into your prepared loaf pan, spreading it out evenly with a spatula.
8. Bake:
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
10. Serve and Enjoy:
Slice the cooled bread and serve it as is, or with a light spread of butter or cream cheese. Enjoy the refreshing flavors of lemon and zucchini in every bite!
FAQ for Pioneer Woman’s Refreshing Lemon Zucchini Bread
Can I Use a Different Type of Oil?
Absolutely! While vegetable oil works well, you can substitute it with canola oil, melted coconut oil, or even applesauce for a lighter option. Just make sure it’s a neutral-flavored oil so it doesn’t overpower the lemon zest.
How Do I Store Leftover Bread?
Store any leftover lemon zucchini 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. Thaw at room temperature before enjoying!
Can I Omit the Nuts?
Yes, you can definitely leave out the nuts if you prefer! The bread will still be delicious and moist without them. Alternatively, you could use chocolate chips or dried cranberries for a fun variation.
What If I Don’t Have Fresh Lemons?
If fresh lemons are not available, bottled lemon juice can be used as a substitute. For the zest, you might skip it, but keep in mind that the fresh zest adds a wonderful flavor, so try to use it when possible for the best results!
