This Lemon Zucchini Bread is moist and bursting with bright lemon flavor! It’s a great way to use up extra zucchini, making it both tasty and practical.
I love how the lemon makes it feel fresh and light. Perfect for breakfast or a snack, just grab a slice and enjoy—no need to share if you don’t want to! 😊
Key Ingredients & Substitutions
All-Purpose Flour: The base for your bread, it gives structure. You can substitute with whole wheat flour for a healthier option, though it may change the texture slightly.
Zucchini: Fresh grated zucchini keeps the bread moist. If you’re out of zucchini, use shredded carrots or even applesauce for a different twist.
Butter: Unsalted butter adds rich flavor. If you need a dairy-free version, olive oil or coconut oil can work well as a substitute.
Sour Cream/Yogurt: This ingredient makes the bread extra moist. If you’re looking for lower fat, you can use Greek yogurt. For vegan options, try dairy-free yogurt.
Lemon Juice and Zest: Fresh lemon juice and zest brighten up the flavor. If you’re in a pinch, bottled lemon juice will work, but fresh is always best for aroma and taste.
How Do I Ensure My Zucchini Bread Turns Out Moist and Fluffy?
To achieve moist, fluffy bread, it’s important to handle the zucchini properly. Squeeze out the excess moisture before adding it to the batter. This prevents the bread from becoming soggy.
- Grate your zucchini and then place it in a clean dish towel. Squeeze out as much liquid as you can.
- When mixing the batter, combine wet and dry ingredients just until no dry flour remains. Overmixing can lead to dense bread.
- Baking times may vary by oven, so start checking for doneness at 50 minutes. A toothpick should come out clean when it’s ready.
These tips will help you create the perfect Lemon Zucchini Bread every time!
Pioneer Woman’s Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1/2 cup sour cream or plain yogurt (optional, adds moisture)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This lovely Lemon Zucchini Bread takes about 15 minutes of prep time and around 50-60 minutes to bake. After baking, allow an additional 10-15 minutes to cool in the pan before transferring it to a wire rack. Altogether, you will need roughly 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, make sure to grease a 9×5-inch loaf pan using butter or non-stick spray, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This helps to ensure even rising and flavor. Once mixed, set this bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together for about 2-3 minutes until the mixture is light and fluffy. This step is important for the texture of your bread!
4. Incorporate Eggs and Flavor:
Next, add the eggs one at a time, making sure to beat well after each addition. Once combined, stir in the vanilla extract, fresh lemon juice, and lemon zest, mixing until just incorporated.
5. Add the Zucchini:
Gently fold in the grated zucchini, ensuring it’s well distributed throughout the mixture. This ingredient is the star of the bread and enhances the moisture!
6. Combine Wet and Dry Ingredients:
Now, alternate adding the dry flour mixture and sour cream (if you’re using it) to the wet ingredients, starting and ending with the flour mixture. Be careful not to overmix—just stir until everything is combined.
7. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
8. Cool and Serve:
Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. If you’d like, sprinkle the top with powdered sugar before slicing and serving.
Enjoy your fresh, moist Pioneer Woman’s Lemon Zucchini Bread! It’s perfect for breakfast, a snack, or even dessert!
FAQ About Pioneer Woman’s Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may make the bread denser. You can also use a mix of both for a healthier version while still maintaining some lightness.
How Can I Store Leftover Zucchini Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy it again!
Can I Omit the Sour Cream or Substitute it With Something Else?
Absolutely! If you don’t have sour cream on hand, you can use plain yogurt or even an equal amount of applesauce for a lighter option. If you’d like to omit it entirely, just add a little more zucchini to maintain moisture.
What Can I Use Instead of Zucchini in This Recipe?
If you’re out of zucchini, you can replace it with an equal amount of grated carrots or even finely chopped apples. This will change the flavor slightly but will still result in a delicious bread!
