This moist zucchini bread bursts with zesty lemon flavor, making it a refreshing treat! With simple ingredients, it’s perfect for breakfast or a snack.
I love how the lemon brightens up the zucchini—it’s like summer in every slice! Plus, it’s a great way to sneak in some veggies. Enjoy it warm with a bit of butter! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread and provides structure. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend, and make sure your baking powder and soda are also gluten-free.
Zucchini: Grated zucchini keeps the bread moist. You can replace it with finely grated carrots for a sweet twist, or even apples if you want a different flavor profile. Just make sure to squeeze out any excess moisture.
Lemon Juice and Zest: Fresh lemon juice and zest bring the zesty flavor. If you don’t have fresh lemons, bottled lemon juice can work, but it’s not as vibrant. You can also add a bit of lemon extract for an extra punch.
Sugar: Granulated sugar is great, but if you’re looking to cut calories or make it healthier, consider coconut sugar or a sugar substitute like Stevia. Just adjust the quantity according to the sweetness level you desire.
Nuts: Walnuts or pecans add a nice crunch, but feel free to leave them out if you have nut allergies. You could also use seeds like sunflower or pumpkin for a similar crunch without the nuts.
How Do I Ensure My Bread Comes Out Moist and Flavorful?
Moisture is key in this zucchini bread, and how you handle your ingredients makes a big difference. Here are some tips:
- Grate the zucchini and then squeeze it with a clean towel to remove excess water. This helps prevent the bread from being too soggy.
- Don’t over-mix your batter after adding the dry ingredients. Just mix until combined to keep the bread light and airy.
- Make sure your oil is measured properly. Too little will make the bread dry, while too much can affect the texture.
Lastly, letting it cool completely will help the flavors develop even more! Enjoy your baking!
Pioneer Woman’s Zesty Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice
Add-Ins:
- 1 1/2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake, making a total of around 1 hour and 15 minutes. Allow some additional time for the bread to cool before slicing. It’s perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier later.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. This helps to evenly distribute the leavening agents and spices, ensuring your bread rises nicely.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar and vegetable oil. Beat in the eggs one at a time until well incorporated. Then add the vanilla extract, lemon zest, and lemon juice, mixing until everything is well combined and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over-mix; it’s okay if there are a few lumps. This helps keep the bread light and fluffy!
5. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and nuts (if using) with a spatula. Make sure everything is evenly distributed without over-mixing the batter.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Check it at the 50-minute mark to avoid overbaking.
7. Cool Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This step helps the texture settle nicely.
8. Optional Toppings:
If you wish, you can dust the cooled bread with powdered sugar or drizzle a simple lemon glaze over the top for an extra zesty sweetness. It adds a lovely touch!
Enjoy your zesty, moist lemon zucchini bread as a delightful treat any time of day!
FAQ for Pioneer Woman’s Zesty Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes! If you have frozen zucchini, just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the right texture in the bread.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread by wrapping it tightly in plastic wrap and then placing it in a freezer bag. It will keep well for about 3 months. Just thaw in the fridge before eating!
Can I Substitute Other Types of Flour?
Absolutely! If you prefer a healthier option, you can use whole wheat flour or a gluten-free flour blend. Just keep in mind that substitutions may slightly alter the texture, so you may need to adjust the liquid ingredients accordingly.
What Can I Use Instead of Vegetable Oil?
You can substitute vegetable oil with melted coconut oil, applesauce, or even Greek yogurt for a lighter option. Each alternative will bring a unique flavor but will still result in a moist bread!
