This lemon zucchini bread is a bright and tasty treat! Packed with fresh zucchini and a hint of zesty lemon, it’s moist and delicious. Perfect for breakfast or dessert!
I love how the lemon gives a fun twist to traditional zucchini bread. It’s like summer in a slice, and I often catch myself sneaking an extra piece for a snack! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re looking for a gluten-free option, you can substitute it with a gluten-free flour blend. I’ve tried almond flour in the past, but it may change the texture slightly.
Granulated Sugar: Regular sugar works best, but you can swap in coconut sugar or a sugar substitute like Stevia for a healthier twist. Just remember that this might adjust the sweetness level.
Vegetable Oil: I typically use vegetable oil for its neutral flavor, but you can easily use melted coconut oil or applesauce for a lighter version. Applesauce adds extra moisture!
Zucchini: Fresh zucchini is perfect here! If you’re out of zucchini, shredded carrots can work as a substitute. It will alter the flavor but still result in a tasty bread.
Nuts: I love adding pecans or walnuts for a crunch. If you’re nut-free, feel free to omit them or replace them with chocolate chips for a sweet surprise!
How Do I Get the Best Texture When Mixing the Batter?
Mixing the batter correctly is key to fluffy zucchini bread. Start by thoroughly mixing your wet ingredients until they are light and fluffy. This ensures lots of air gets incorporated. When you add your dry ingredients, mix them gently until just combined; over-mixing can lead to a dense loaf.
- Make sure to squeeze out excess moisture from the shredded zucchini. This helps avoid a soggy bread.
- Don’t worry about lumps in the batter—they’re normal!
- Letting the batter rest for a few minutes before baking can also help with texture.
With these tips, you’ll be on your way to delicious and moist lemon zucchini bread! Enjoy the baking process!
Pioneer Woman’s Easy Lemon Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup vegetable oil (or canola oil)
- Zest of 1 large lemon
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Mix-Ins:
- 2 cups shredded zucchini, squeezed to remove excess moisture
- 1 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes of prep time and 50-60 minutes of baking time. After you bake it, it will need to cool for about 10 minutes in the pans and then allow for a bit longer on a wire rack. In total, plan for around 1.5 hours from start to finish before it’s ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, prepare your loaf pans by greasing and flouring two 8×4-inch pans, or you can line them with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Make sure everything is well combined, and then set this bowl aside for later.
3. Combine the Wet Ingredients:
In a larger bowl, use a hand mixer or a whisk to beat the eggs with the granulated sugar until the mixture is light and fluffy. This may take a couple of minutes. Once combined, slowly drizzle in the vegetable oil as you continue to beat the mixture. After that, stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
4. Combine Wet and Dry Ingredients:
Gently add the dry mixture to the wet mixture. Mix until just combined. It’s okay to have a few lumps; you don’t want to overmix as this can make the bread dense.
5. Fold in Zucchini and Nuts:
Now, fold in your shredded zucchini and chopped nuts if you’re using them. Make sure they are evenly distributed throughout the batter.
6. Pour the Batter and Bake:
Pour the batter evenly into the two prepared loaf pans. Bake them in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they’re ready!
7. Cool and Serve:
Once baked, let the loaves cool in the pans for about 10 minutes. Carefully remove the loaves and transfer them to a wire rack to cool completely. Once cool, slice and enjoy your lemon zucchini bread plain or with a drizzle of lemon glaze or a pat of butter!
Enjoy your moist, lemony zucchini bread that combines fresh brightness with comfortable sweetness!
Frequently Asked Questions (FAQ)
Can I Use Unpeeled Zucchini?
Yes! You can use unpeeled zucchini in this recipe. The skin is packed with nutrients and adds a nice color to the bread. Just make sure to wash the zucchini thoroughly before shredding.
How Do I Store Leftover Bread?
To store any leftovers, wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months. Thaw at room temperature before serving!
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a ripe mashed banana per egg in this recipe. This will keep your bread moist while adding a hint of sweetness!
Can I Add Other Flavors or Ingredients?
Absolutely! Feel free to customize the bread by adding chocolate chips, dried fruits, or different spices like nutmeg or ginger for extra flavor. Just keep an eye on the overall moisture level as you adjust the ingredients!
