This lemon zucchini bread is a tasty treat that combines the freshness of lemon with the moistness of zucchini. It’s sweet, slightly tangy, and perfect for breakfast or a snack!
I love how easy this bread is to whip up. The smell of lemon fills the kitchen, and I can’t resist having a slice (or two) straight from the oven. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our bread, providing structure. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work, but the texture might change slightly.
Lemon Zest: Zest adds a fresh brightness. If you don’t have fresh lemons, bottled lemon zest can substitute in a pinch, though it’s not as vibrant.
Granulated Sugar: For sweetness and moisture. You can substitute with coconut sugar, honey, or maple syrup, but adjust the liquid ingredients accordingly since these alternatives are more hydrating.
Vegetable Oil: This keeps the bread moist. You can use melted coconut oil or any light oil you have on hand. Applesauce is a good substitute for a lower-fat option!
Grated Zucchini: This keeps the bread moist and adds nutrition. Don’t worry about peeling; the skin is nutritious and blends right in! If you’re out of zucchini, grated carrots work well.
How Do I Get My Zucchini Bread to Bake Evenly?
Even baking is crucial for a delicious loaf. Here are some tips to ensure it cooks perfectly:
- Preheat your oven fully before baking; this helps the bread rise properly.
- Check for doneness by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready!
- Allow it to cool in the pan for a bit to finish setting before transferring it to a rack.
These steps will help create a tender, delicious loaf every time. Happy baking!
Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 large lemon
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ⅓ cup lemon juice (freshly squeezed)
For the Glaze:
- 1 cup powdered sugar
- Additional lemon zest (for garnish)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prep and 50-60 minutes to bake. Make sure to allow additional time for cooling before glazing and serving. Overall, you’ll be enjoying this treat in about 1.5 to 2 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step ensures that your bread bakes evenly. While the oven is heating, grease and flour a 9×5 inch loaf pan or line it with parchment paper, making it easier to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest. This mixture will give your bread its lovely light texture, combined with the freshness of lemon.
3. Combine the Wet Ingredients:
In a larger bowl, beat the granulated sugar with the vegetable oil until blended nicely. Add in the eggs, one at a time, making sure to mix well after each addition. Then stir in the vanilla extract for a lovely flavor boost.
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until just combined. It’s okay if there are a few small lumps—don’t overmix!
5. Add the Zucchini and Lemon Juice:
Gently fold in the grated zucchini along with the freshly squeezed lemon juice. The zucchini adds moisture and a lovely texture, while the lemon juice enhances the flavor.
6. Bake the Bread:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula for even baking. Place the pan in your preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your bread is ready!
7. Cool and Glaze:
Once baked, allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely. Meanwhile, prepare the glaze by whisking the powdered sugar with just enough lemon juice to create a thick yet pourable consistency.
8. Serve and Enjoy:
After the bread has cooled, drizzle the lemon glaze over the top and sprinkle with extra lemon zest for garnish. Slice it up and serve! Enjoy every moist, fragrant bite of your delicious lemon zucchini bread!
Can I Use Different Types of Zucchini for This Recipe?
Absolutely! While standard green zucchini is often used, you can also use yellow zucchini or even pattypan squash. Just make sure to grate them and remove excess moisture before adding them to the batter.
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 want to keep it fresh for longer, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Make This Bread Gluten-Free?
Yes, you can use a gluten-free all-purpose flour mix instead of regular flour. Make sure your baking powder and baking soda are gluten-free as well. The texture may vary slightly, but it will still be delicious!
What’s the Best Way to Add More Flavor to the Bread?
If you want to enhance the flavor, consider adding a teaspoon of lemon extract alongside the juice and zest. You could also mix in nuts, poppy seeds, or dried fruits like cranberries for an extra twist!
