This Lemon Zucchini Bread is so moist and tasty, it’s hard to resist! The fresh lemon flavor pairs perfectly with the tender zucchini, making each slice light and refreshing.
I love having it for breakfast or a snack. Plus, it’s a clever way to use up all that zucchini from the garden—no one will even notice the veggies in there! 🍋🥒
Key Ingredients & Substitutions
All-purpose flour: This is the base of our bread. For a healthier twist, you can use whole wheat flour, but it may affect the texture slightly. If you need a gluten-free option, almond or coconut flour works well too but may need some adjustments in liquid.
Zucchini: Fresh, grated zucchini is key for moisture. You can substitute with yellow squash if zucchini isn’t available. Just make sure to squeeze out excess moisture to prevent a soggy bread.
Lemon zest and juice: Fresh lemons really elevate the flavor. If you can’t find fresh lemons, bottled lemon juice is a decent alternative, though it may lack the zing of fresh zest. Either way, both enhance the loaf’s brightness.
Vegetable oil: I prefer using canola oil, but feel free to swap it out for melted coconut oil or unsweetened applesauce for a lighter version. If you want a buttery flavor, melted butter can also be used.
How Do You Combine Ingredients for the Best Texture?
Mixing techniques can really improve your bread’s texture! When incorporating wet and dry ingredients, it’s important not to over-mix. Here’s how:
- Mix the wet ingredients in one bowl until blended.
- In another bowl, combine dry ingredients and whisk well to air them out.
- Pour the dry mix into the wet mix gradually, and fold gently to combine. You want some lumps to remain for a light bread.
- Finally, add the zucchini and gently fold it in—this keeps your bread fluffy.
Following these steps ensures that your Lemon Zucchini Bread turns out light and moist every time. Enjoy baking!
Pioneer Woman’s Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini), lightly packed
- Optional: 1 cup chopped pecans or walnuts
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes for prep and 50-60 minutes to bake. Make sure to allow extra time for cooling, which adds another 15-20 minutes. All in all, you’ll be enjoying this delicious bread in just under 2 hours!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). This temperature is key to getting that perfect, fluffy bread. Next, take a 9×5-inch loaf pan and grease it with a bit of oil or butter, then dust it with flour to prevent sticking.
2. Mix Your Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, and lemon zest. Whisk them together gently, making sure everything is well mixed. This step helps to aerate the flour for a lighter bread.
3. Combine the Wet Ingredients:
In a large bowl, use an electric mixer or a whisk to beat the eggs until they’re frothy. Add in the granulated sugar, vegetable oil, lemon juice, and vanilla extract. Mix it all together until it’s nice and smooth.
4. Bring It All Together:
Now it’s time to mix the dry ingredients into the wet ingredients. Pour the dry mix into the bowl with the wet ingredients and stir gently. You want to mix just until everything is incorporated—don’t overmix, or your bread might turn out tough!
5. Add the Zucchini:
Gently fold in the grated zucchini and any nuts you’re using. This adds a lovely texture and extra moisture to your bread.
6. Bake It Up:
Pour your batter into the prepared loaf pan, smoothing out the top with a spatula. Pop it in the preheated oven and bake for about 50-60 minutes. Keep an eye on it, and when a toothpick inserted in the center comes out clean, it’s ready!
7. Cool Down:
Once it’s baked, let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This helps prevent sogginess.
8. Optional Glaze: Give It a Touch of Sweetness!
If you want to add a little zing, whisk together the powdered sugar and lemon juice until smooth. Drizzle this lovely glaze over the cooled bread for an extra touch of deliciousness!
9. Slice and Serve:
Once your bread is completely cooled and glazed (if you chose to), slice it and enjoy! This moist, flavorful lemon zucchini bread makes for a perfect breakfast treat or snack. Enjoy every bite!
This recipe yields a delicious loaf with a bright lemon flavor and moist texture from the zucchini, echoing the delightful style of the Pioneer Woman!
FAQ for Pioneer Woman’s Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This prevents the bread from becoming soggy while baking.
How Can I Store Leftover Bread?
To keep your lemon zucchini bread fresh, wrap it in plastic wrap or place it in an airtight container. It will stay good at room temperature for up to 3 days or can be refrigerated for up to a week. For longer storage, consider freezing individual slices.
Can I Substitute the Sugar for a Healthier Option?
Absolutely! You can use coconut sugar or even a sugar substitute like stevia or monk fruit sweetener. However, ensure you’re using equivalent measurements for the substitute you choose, as they can vary in sweetness.
What’s the Best Way to Serve This Bread?
This bread is delicious on its own, but you can also serve it with a pat of butter or cream cheese spread for a little extra richness. It pairs wonderfully with tea or coffee for a delightful snack or breakfast treat!
