This Lemon Zucchini Bread is a fruity, moist treat that combines fresh zucchini with a zesty lemon kick. Perfect for breakfast or a snack, it’s sure to brighten your day!
I love how easy it is to whip up this yummy bread. Plus, it’s a sneaky way to sneak in some veggies! You won’t even notice the zucchini—just the delicious lemony goodness!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the bread structure. You can mix in whole wheat flour for added nutrients, as suggested, or substitute with a gluten-free blend if needed.
Granulated Sugar: It’s essential for sweetness! If you prefer a healthier option, try using coconut sugar or a sugar substitute like stevia—just adjust the quantity according to the product guidelines.
Zucchini: Fresh zucchini keeps the bread moist. If you’re out of zucchini, you could use shredded carrots in a pinch for a different flavor and texture.
Nuts: Optional but add a nice crunch! I often use walnuts, but you could swap in pecans, or even skip nuts entirely for a nut-free option.
How Do I Make Sure My Zucchini Bread Stays Moist?
The secret to moist zucchini bread is all about the prep! Make sure to grate the zucchini and squeeze out excess moisture to avoid a soggy bread. You want just enough moisture to help it bake evenly.
- Use a box grater or food processor to shred the zucchini.
- Once shredded, place it in a clean kitchen towel and squeeze gently to remove extra water.
- Mix your ingredients carefully; overmixing can lead to a dense loaf!
With these tips, you’ll have a wonderfully light and moist lemon zucchini bread that everyone will love! Enjoy baking!
Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Additional Ingredients:
- 1 1/2 cups grated zucchini, lightly packed (about 1 medium zucchini)
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This wonderful lemon zucchini bread takes about 15-20 minutes to prepare, followed by 50-60 minutes of baking time. Once it’s out of the oven, give it about 10 minutes to cool in the pan, and then let it cool completely on a wire rack before slicing. Total time from start to finish is around 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper to make for easy removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if you’re using it), baking powder, baking soda, salt, cinnamon, and nutmeg. This will help ensure your dry ingredients are evenly distributed. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy—this usually takes about 2-3 minutes. Then, slowly mix in the vegetable oil, vanilla extract, lemon zest, and lemon juice until everything is well combined.
4. Add Zucchini and Nuts:
Gently fold in the grated zucchini and chopped nuts (if you’re including them), ensuring that they are well mixed but still maintaining some of the airiness from the egg mixture.
5. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredients you prepared earlier into the wet mixture. Stir gently until just combined, being careful not to overmix. This helps keep your bread light and fluffy!
6. Pour and Bake:
Pour the batter into your prepared loaf pan, smooth the top with a spatula, and pop it into the oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice it up and enjoy this delightful lemon zucchini bread with a nice cup of tea or coffee!
Happy baking!
FAQ about Pioneer Woman Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. Just keep in mind that it may slightly alter the texture, making it denser.
How Do I Store Leftover Zucchini Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider wrapping it tightly in plastic wrap and freezing it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil, applesauce, or even Greek yogurt as a healthier option. Just keep in mind that different fats may slightly change the flavor and texture of the bread.
How Do I Know When My Zucchini Bread is Done Baking?
The best way to check for doneness is to insert a toothpick in the center of the loaf. If it comes out clean or with just a few crumbs, it’s done! If you see wet batter on the toothpick, give it a few more minutes in the oven.
