This Easy Lemon Zucchini Bread is a delightful treat that’s moist and bursting with fresh lemon flavor. The zucchini sneaks in some veggies, making it extra special!
Let’s be real, the citrusy zing makes this bread hard to resist. I find myself grabbing a slice for breakfast, snack time, or even dessert. So tasty! 🍋
I love how simple it is to whip up this bread. Just mix, pour, and bake! Plus, it fills the kitchen with a yummy aroma that you won’t want to miss.
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the bread. If you want to make it gluten-free, use a gluten-free 1:1 flour blend, and it should work well.
Zucchini: Fresh zucchini is essential for moisture. You can also use yellow squash if that’s what you have on hand. Just make sure to squeeze out the excess moisture.
Sugar: Granulated sugar keeps the bread sweet. If you prefer a healthier option, you can substitute half with honey or maple syrup, but adjust the liquid slightly.
Yogurt or sour cream: I love using yogurt for a slight tang. Greek yogurt works great too, or you can substitute with applesauce for a dairy-free version.
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, simply leave them out or use seeds like pumpkin seeds for added texture.
Why Is Mixing Technique Important for This Bread?
The mixing method is crucial to achieving a tender and fluffy loaf. Here’s how to do it right:
- Beat the sugar and eggs until light and airy; this helps incorporate air, making the bread rise better.
- When adding dry to wet ingredients, gently fold rather than mix vigorously. Overmixing can lead to a dense texture.
- Be careful when incorporating zucchini and nuts; a gentle fold ensures they’re evenly distributed without losing that light texture.
Keeping these tips in mind will help you create a lovely loaf every time! Enjoy baking!
Easy Lemon Zucchini Bread (Pioneer Woman Style)
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1/3 cup vegetable oil or melted butter
- 1/4 cup plain yogurt or sour cream
- 1 tablespoon grated lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 50-60 minutes of baking, plus a little time for cooling. In total, plan for around 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While the oven is warming up, prepare your 9×5-inch loaf pan by greasing and flouring it—or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, grab a whisk and combine the flour, baking powder, baking soda, and salt. This will ensure that your baking powder and soda are mixed well and ready to help your bread rise beautifully!
3. Beat the Sugar and Eggs:
In a large mixing bowl, beat together the granulated sugar and eggs until the mixture becomes light and fluffy. This adds air into your batter, which contributes to a nice rise.
4. Add Wet Ingredients:
Next, add in the vegetable oil (or melted butter), yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract to that fluffy egg mixture. Mix everything until it’s well blended and smooth.
5. Incorporate the Zucchini:
Now it’s time to mix in the grated zucchini! Fold it into your wet mixture gently, ensuring it’s evenly distributed without overmixing.
6. Combine Dry and Wet Mixtures:
Gradually add your dry ingredients to the wet mixture. Use a spatula to fold them together until just combined—don’t worry if a few small lumps remain; we want to keep that fluffy texture!
7. Add Nuts (Optional):
If you’re adding chopped walnuts or pecans, fold them into the batter gently at this stage.
8. Pour Into Pan:
Pour the mixture into your prepared loaf pan and smooth out the top to make it even.
9. Bake to Perfection:
Place the loaf pan in your preheated oven and bake for about 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean!
10. Cool Down:
Once it’s done baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing into it.
11. Optional Glaze:
If you’d like an extra zing, mix some powdered sugar with lemon juice to create a simple glaze. Drizzle it over your cooled bread for a delightful finish!
Enjoy this moist and flavorful Easy Lemon Zucchini Bread—perfect for breakfast, a snack, or even dessert!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it first and drain any excess moisture before grating. This will help maintain the texture of your bread.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it tightly in plastic wrap or foil before freezing!
Can I Substitute the Sugar with a Sugar Alternative?
Absolutely! You can substitute granulated sugar with alternatives like coconut sugar, honey, or a sugar substitute, but remember to adjust the liquid ingredients slightly if using something like honey. Always check the conversion ratios for the specific alternative you choose.
Is It Possible to Make This Recipe Gluten-Free?
Yes! To make a gluten-free version, use a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum or add a teaspoon of it to help with the bread’s texture.
