This Easy Lemon Zucchini Bread is bright and refreshing! With the perfect balance of lemony zest and soft, moist zucchini, it’s a great way to use up those garden veggies.
Whenever I make this bread, it disappears fast. I love enjoying it as a snack or for breakfast with a little butter on top—so good! 🍋🥒
Key Ingredients & Substitutions
Flour: All-purpose flour is essential for structure but you can swap with whole wheat flour for a heartier texture. Just remember to adjust the liquid slightly as whole wheat absorbs more moisture.
Lemon Zest and Juice: Fresh is best! The zest of the lemon adds brightness. If you don’t have lemons, use store-bought lemon juice, but fresh juice really makes a difference in flavor.
Zucchini: Grated zucchini is important for moisture and texture. If you’re out, you could use mashed bananas or applesauce for moisture, but keep in mind it will change the flavor a bit.
Nuts: Walnuts or pecans add a nice crunch! You can omit them for a nut-free version or substitute with chocolate chips for a fun twist.
How Do You Ensure a Moist Zucchini Bread?
Keeping your zucchini bread moist comes down to not overmixing and measuring ingredients correctly. Here’s how:
- Grate the zucchini and squeeze out excess moisture. If it’s too watery, it can make the bread soggy.
- Don’t overmix the batter after adding the flour. Stir just until combined; lumps are fine. This helps keep the bread light.
- Be mindful of baking time! Start checking around 55 minutes to avoid drying it out.
Pioneer Woman’s Easy Lemon Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- Other Ingredients:
- 3 cups grated zucchini (about 2 medium zucchinis)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation, plus 55-65 minutes of baking time. So, in total, you’ll be looking at around 1 hour and 15 minutes to 1 hour and 30 minutes before you can enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Pans:
First, preheat your oven to 350°F (175°C). While the oven is heating, grease and flour two 9×5-inch loaf pans or line them with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. This helps to evenly distribute the leavening agents, which will make your bread rise beautifully!
3. Combine the Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and eggs together using a whisk or electric mixer until the mixture is smooth and creamy. Then gradually add in the vegetable oil, lemon juice, and vanilla extract, mixing well until everything is combined.
4. Combine Wet and Dry Mixtures:
Now it’s time to bring it all together! Slowly add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Don’t overmix; a few lumps are totally fine!
5. Fold in Zucchini and Optional Nuts:
Gently fold in the grated zucchini and walnuts or pecans if you’re using them. This adds texture and flavor to your bread!
6. Bake the Bread:
Evenly divide the batter between the prepared loaf pans. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can loosely cover it with foil.
7. Cool and Serve:
Once baked, let the breads cool in the pans for about 10 minutes. After that, transfer them to a wire rack to cool completely. Slice and enjoy plain or with a bit of butter for an extra treat!
Enjoy your homemade, lemony, moist zucchini bread! It’s perfect for breakfast, snacks, or even dessert!
FAQ about Pioneer Woman’s Easy Lemon Zucchini Bread
Can I Substitute the Zucchini?
Yes, if you don’t have zucchini on hand, you can use an equal amount of grated carrots or even mashed bananas. Keep in mind that the flavor will change slightly.
How Should I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Reduce the Sugar in This Recipe?
Absolutely! You can reduce the granulated sugar by about 1/2 cup and still achieve delicious results. Just note that it may alter the sweetness slightly, but the lemon zest will still provide a bright flavor.
Do I Need to Squeeze the Zucchini Before Adding It to the Batter?
Yes, it’s a good idea to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. Too much moisture can make the bread dense, so aim for a drier zucchini before mixing it into your batter.
