This Lemon Zucchini Bread is a sunny twist on a classic treat! It’s soft, moist, and packed with fresh lemon flavor and hidden zucchini for a little extra goodness.
Perfect for breakfast or a snack, it’s hard to resist a slice—especially when it’s still warm! 🍞 I love enjoying it with a cup of tea; it’s like a delightful hug in bread form!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, almond flour or a gluten-free blend can work well.
Granulated Sugar: Regular sugar is perfect here. For a less sweet version, use 3/4 cup of sugar or try coconut sugar for a slight caramel flavor.
Vegetable Oil: I love vegetable oil for its neutral flavor, but you can use melted coconut oil or applesauce for a lighter option. Olive oil adds a nice flavor too!
Zucchini: Freshly grated zucchini keeps the bread moist. If zucchini isn’t available, try using grated carrots or unsweetened applesauce for a similar texture.
Nuts: I usually add walnuts for a nice crunch, but you can skip them if you have nut allergies or swap them with seeds like sunflower seeds for some texture.
How Do I Properly Prepare the Zucchini?
Preparing the zucchini is a key step for the best bread texture. It’s important to remove excess moisture to prevent the bread from becoming soggy. Here’s how:
- Wash and trim the ends of the zucchini.
- Grate it using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and twist to squeeze out excess liquid. Do this gently to keep some moisture for the bread.
This step is super easy but so crucial! It keeps your loaf light and fluffy instead of heavy. Happy baking!
Pioneer Woman’s Refreshing Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp grated lemon zest (about 1 large lemon)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. Plan for a total of about 1 hour and 15 minutes, plus some time for cooling afterward. Perfect for a cozy afternoon bake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by greasing it with butter or cooking spray, and then lightly dusting it with flour. You can also line it with parchment paper for easier removal later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to combine these dry ingredients evenly. Once mixed, set the bowl aside while you work on the wet ingredients.
3. Cream the Eggs and Sugar:
In a large bowl, beat the sugar and eggs together using a whisk or electric mixer until the mixture is light and fluffy. This will add air to the batter, making your bread nice and soft!
4. Add in the Wet Ingredients:
Add the vegetable oil, grated lemon zest, fresh lemon juice, and vanilla extract to the egg mixture. Stir everything together until it’s well combined; this is where all that lovely lemon flavor comes from!
5. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients from your first bowl into your wet mixture. Stir just until everything is nicely combined. Be careful not to overmix, as this can make the bread tough.
6. Fold in the Zucchini and Nuts:
Gently fold in the grated zucchini and the nuts if you’re using them. This adds moisture and a little crunch to your bread!
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
8. Cool the Bread:
After baking, let the bread cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. This helps keep the bottom from getting soggy.
9. Slice and Serve:
Once your Lemon Zucchini Bread is completely cool, slice it up and enjoy! It’s lovely on its own, but you can also add a light spread of butter for a little extra treat.
Enjoy the refreshing burst of lemon combined with moist zucchini in this delicious bread! It’s perfect for breakfasts, snacks, or even dessert!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the texture might be a bit denser. You may want to add a little extra moisture, such as an additional tablespoon of oil or a splash of milk, if the batter seems thick.
How Do I Store Leftover Lemon Zucchini Bread?
To store leftovers, wrap the cooled bread tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice it and freeze it in an airtight container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Other Mix-ins?
Absolutely! Feel free to add chocolate chips, dried cranberries, or even blueberries for a fruity twist. Just be mindful of the total moisture content; you may need to adjust the zucchini slightly if adding a lot of extra ingredients.
What If I Don’t Have Fresh Lemons?
If fresh lemons aren’t available, you can use bottled lemon juice. Just use the same amount, but the flavor may be a bit less vibrant compared to fresh lemon juice and zest. Alternatively, you can also try using lemon extract for a burst of lemony goodness!
