This Lemon Zucchini Bread is a tasty way to use up those garden zucchinis! It has a soft texture and a lovely hint of lemon that brightens each slice.
Trust me, the lemony flavor makes this bread disappear fast. I love adding a drizzle of glaze on top for a special touch. Who doesn’t love sweet bread with a zing? 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of the bread. For a gluten-free option, you can use a gluten-free flour blend. However, it might change the texture slightly.
Lemon Zest: Freshly grated lemon zest gives the bread a bright flavor. If you don’t have fresh lemons, you could use bottled lemon zest or skip it, but fresh is always best!
Granulated Sugar: This adds sweetness. For a healthier option, you might consider using coconut sugar or a sugar substitute, but check package instructions for the correct amounts.
Vegetable Oil: It keeps the bread moist. You can substitute it with melted coconut oil or applesauce for a lighter version.
Zucchini: Fresh, grated zucchini adds moisture and nutrients. If you have trouble finding zucchini, use shredded carrots as an alternative, just remember the flavor will change slightly.
How Do You Avoid Zucchini Bread from Being Too Moist?
Getting the right amount of moisture is key in this recipe. Make sure to squeeze the grated zucchini in a clean kitchen towel before adding it to the batter. This helps remove excess water, preventing a soggy bread. It’s a simple step that makes a big difference!
- Grate the zucchini, then wrap it in a clean towel.
- Squeeze firmly to remove extra moisture.
- Only add the dry zucchini to your batter.
By following this, you’ll ensure that your lemon zucchini bread remains fluffy and not dense. It’s an easy step to master and really pays off in taste!
Pioneer Woman’s Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons vanilla extract
- 3 cups grated zucchini (about 3 medium zucchinis), squeezed dry
- Optional: 1 cup chopped walnuts or pecans
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
How Much Time Will You Need?
This delicious recipe will take you about 15 minutes of prep time, and then 55-60 minutes to bake. After baking, it’s perfect to let the bread cool for a bit before enjoying! Total time: about 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab two 9×5-inch loaf pans, and grease and flour them or line with parchment paper to keep the bread from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest. This will ensure that everything is evenly distributed before combining with wet ingredients.
3. Prepare the Wet Ingredients:
In a large bowl, beat together the granulated sugar and eggs until the mixture becomes light and fluffy. This adds air to your bread for a nice, soft texture.
4. Combine Wet Ingredients:
Gradually add the vegetable oil, fresh lemon juice, and vanilla extract to the egg mixture, continuing to beat until everything is well combined.
5. Combine Dry and Wet Ingredients:
Next, slowly add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread tough.
6. Add the Zucchini:
Gently fold in the grated zucchini (and nuts if you’re using them). The zucchini adds moisture, so make sure to squeeze out any excess water before using.
7. Pour the Batter into Pans:
Evenly divide the batter between the prepared loaf pans. Spread it out evenly to help it bake nicely.
8. Bake:
Place the pans in the preheated oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
9. Cooling Time:
Once baked, take the loaves out of the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. Patience! The aroma is tempting but the cooling step is important.
10. Make the Lemon Glaze:
If you want to add that special touch, mix the powdered sugar and lemon juice together until smooth. Drizzle it over the cooled bread for a zesty finish!
Enjoy your moist, flavorful lemon zucchini bread anytime! It makes for a great breakfast, snack, or dessert. Happy baking! 🍞🍋
FAQ for 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 a healthier option! However, the texture may be denser. A good ratio to start with is 50% whole wheat and 50% all-purpose flour.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and store in the freezer for up to 3 months. Just make sure to allow it to thaw at room temperature before serving!
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini and squeeze out any excess moisture before adding it to the batter. This helps maintain the bread’s texture and prevent it from becoming too wet.
What Else Can I Add to the Bread for Extra Flavor?
Feel free to mix in some chocolate chips, dried cranberries, or even a teaspoon of cinnamon for a different flavor twist. Just remember to keep an eye on the bake time, as additional ingredients may affect it.
