This lemon zucchini bread is a delightful mix of fresh zucchini and zesty lemon. It’s moist, sweet, and perfect for a snack or breakfast treat!
I love how easy it is to whip up this bread. Plus, the bright lemon flavor makes it feel like sunshine in every bite. You won’t be able to resist a second slice! 🍋
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of your zucchini bread, providing structure. You can use whole wheat flour for a healthier option, but it might change the texture a bit. Make sure to check for gluten-free flour if needed.
Zucchini: Freshly grated zucchini keeps the bread moist. If zucchini is scarce, you can substitute with finely grated carrots. Just ensure you still wring out excess moisture!
Lemon zest and juice: The zest adds a powerful lemon flavor, while the juice adds acidity. If lemons aren’t available, you can use bottled lemon juice, but fresh zest is still ideal. Lime works too for a different twist!
Nuts: Walnuts or pecans add crunch. If someone has a nut allergy, simply leave them out or swap in pumpkin seeds for a similar texture without the nuts.
How Do I Get My Zucchini Bread to Not Be Too Dense?
Making zucchini bread light and fluffy relies on a few key techniques during preparation. Here’s how to avoid that disappointing dense texture:
- When mixing your dry ingredients and wet ingredients, mix them until just combined. Overmixing can lead to tough bread.
- Make sure to thoroughly wring out your zucchini using a clean kitchen towel to remove excess moisture.
- Let your ingredients come to room temperature before mixing. This helps them combine better and rise nicely.
- Don’t skip the leavening agents! Ensure your baking powder and baking soda are fresh for the best rise.
Pioneer Woman’s Fresh Lemon Zucchini Bread
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 cups freshly grated zucchini (about 2 medium zucchinis)
- 1 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and then requires 55 to 65 minutes of baking time. After baking, let it cool for about 10 minutes in the pan, and then let it cool completely on a wire rack. All in all, it’s a perfect project for a relaxing afternoon!
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 and thoroughly. While the oven heats, go ahead and grease and flour two 8×4-inch loaf pans, or you can spray them with nonstick spray to make the bread easy to remove later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Set this bowl aside while you prepare the wet ingredients.
3. Cream the Sugars and Eggs:
In a large mixing bowl, use a hand mixer to beat together the granulated sugar, brown sugar, and eggs until the mixture is light and fluffy. This step adds air to your batter, making your bread nice and light.
4. Add Liquid Ingredients:
Slowly pour in the vegetable oil and vanilla extract while continuing to mix until well combined. This brings everything together and adds moisture to your batter.
5. Add Lemon Zest and Juice:
Next, stir in the lemon zest and fresh lemon juice. These ingredients will give your bread that delightful lemon flavor that pairs so well with the zucchini!
6. Combine Wet and Dry Ingredients:
Now, gently fold the dry mixture into the wet mixture. Only mix until all the flour is incorporated—be careful not to overmix, as this can make your bread dense.
7. Fold in the Zucchini and Nuts:
Add the freshly grated zucchini and, if desired, the chopped nuts. Gently fold them into the batter, ensuring they’re distributed throughout.
8. Divide and Pour into Pans:
Evenly divide the batter between the prepared loaf pans. This ensures that both loaves bake at the same rate and come out perfectly!
9. Bake the Bread:
Place the pans in the preheated oven and bake for 55 to 65 minutes. To check if the bread is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready!
10. Cool and Enjoy:
Once baked, allow the bread to cool in the pans for about 10 minutes. Then, carefully remove the loaves and let them cool completely on wire racks. Slice and serve plain or enjoy with butter for a delicious treat!
Enjoy this moist and flavorful lemon zucchini bread, perfect for breakfast or an afternoon snack!
Frequently Asked Questions
Can I Use Different Types of Oil?
Absolutely! While vegetable oil is recommended for its neutral flavor, you can also use canola oil or melted coconut oil. Just keep in mind that coconut oil may add a hint of coconut flavor to the bread.
Can I Substitute the Zucchini?
Yes! If zucchini isn’t available, you can substitute it with finely grated carrots or even applesauce for extra moisture. Just make sure to adjust any other sweeteners if you’re using applesauce, as it is naturally sweet.
How Do 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 the bread tightly in plastic wrap and place it in the refrigerator or freeze it for up to 3 months. Just be sure to thaw it overnight in the fridge before serving!
Can I Make This Recipe Gluten-Free?
Yes, you can make this zucchini bread gluten-free! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. Keep in mind that the texture might be slightly different, but it should still taste delicious!
