This lemon zucchini bread is a tasty treat that’s perfect for breakfast or a snack! With fresh zucchini and zesty lemon, it’s moist and bursting with flavor.
What I love about this recipe is how you can sneak in some veggies while enjoying something sweet. Plus, your kitchen will smell amazing while it bakes! 🍋
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread. If you’re gluten-free, use a 1:1 gluten-free flour blend – it works well in this recipe!
Vegetable Oil: I often use vegetable oil for moisture, but you can also use melted butter for a richer flavor. Applesauce is a good substitute for a lighter option.
Zucchini: Fresh zucchini is key. If it’s too watery, just squeeze out excess moisture. Can’t find zucchini? You can use shredded carrots in a pinch!
Lemon Zest & Juice: Fresh is best for both zest and juice. If you don’t have fresh lemons, bottled lemon juice will work, but it won’t be quite as bright in flavor.
Nuts: I love adding pecans or walnuts for crunch, but you can skip them if you want a nut-free version or replace them with seeds like pumpkin or sunflower seeds.
How Do I Properly Prepare Zucchini for Baking?
Getting zucchini ready is important to avoid a soggy bread. Here’s how to prep it right:
- Grate the zucchini using a box grater or food processor.
- Place the shredded zucchini in a clean kitchen towel and twist to squeeze out as much liquid as you can.
- Measure the shredded zucchini after it’s been squeezed to ensure you have the right amount for the recipe.
Taking these steps helps achieve a nice, moist bread without all the extra water!
Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup vegetable oil (or melted butter)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups shredded zucchini (about 3 medium zucchinis, shredded and drained if very wet)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and about 60-70 minutes to bake. Once it’s out of the oven, allow the bread to cool for 10 minutes in the pan before transferring it to a rack. It’s a warm, joyful process that fills your kitchen with wonderful aromas!
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans, or you can make your life easier by lining them with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This helps everything combine better and ensures an even rise for your bread!
3. Combine Wet Ingredients:
In another large bowl, mix the vegetable oil and granulated sugar together until well combined. Then, add in the eggs one at a time, making sure to beat well after each addition. This helps make your bread nice and fluffy.
4. Add Flavor:
Next, stir in the vanilla extract, lemon zest, and fresh lemon juice. The lemon zest adds a flavorful punch that brightens up the whole loaf!
5. Mix It All Together:
Now, gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix; you want that bread to be light and airy!
6. Fold in the Zucchini:
Gently fold in the shredded zucchini and any nuts if you’re using them. The zucchini will help keep your bread moist and delicious.
7. Pour into Pans:
Divide the batter evenly between the two prepared loaf pans. This way, both loaves will bake evenly!
8. Bake It Up:
Place the pans in the preheated oven and bake for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean. If you notice the top browning too quickly, you can cover it with foil.
9. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pans for about 10 minutes. This makes it easier to remove without breaking.
10. Enjoying Your Bread:
Turn the loaves out onto a wire rack to cool completely before slicing. Serve it warm or at room temperature, and enjoy each delightful slice with a cup of tea or coffee!
Happy baking! 🍞🍋
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw the zucchini and squeeze out any excess moisture before measuring. This will help prevent the bread from becoming too soggy.
What Can I Substitute for Vegetable Oil?
You can substitute vegetable oil with melted butter for a richer flavor. Alternatively, you could use applesauce for a lighter version, which also adds some moisture!
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to include add-ins like chocolate chips, dried cranberries, or even a dash of nutmeg for a different flavor profile. Just be cautious not to add too much to keep the texture right!
