This lemon zucchini bread is a tasty treat that’s moist and sweet, with a lovely hint of citrus. Perfect for breakfast or a snack, it uses fresh zucchini to keep things light.
I love how easy it is to whip up, and it makes my kitchen smell amazing! Plus, it’s a fun way to sneak in some veggies, right? You won’t even notice you’re eating them! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential for moisture. If you can’t find zucchini, shredded carrots could work as a tasty substitute. Just be sure to squeeze out excess moisture!
Flour: All-purpose flour is the best choice here. If you’re gluten-free, consider using a 1:1 gluten-free flour blend, but the texture may vary slightly.
Unrefined Sugars: The combination of granulated and brown sugar adds depth. You can use all granulated sugar if you prefer, or substitute coconut sugar for a lower glycemic option.
Vegetable Oil: While vegetable oil keeps the bread moist, you can use melted coconut oil or even applesauce for a lighter option.
Buttermilk: If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of lemon juice or vinegar and allow it to sit for 10 minutes.
How Do I Get the Best Texture for My Zucchini Bread?
The secret to great texture is handling the zucchini correctly. Start by washing and grating your zucchini. Use a box grater or food processor, then you’ll want to squeeze out the excess moisture in a clean kitchen towel. This prevents your bread from becoming too soggy.
- Grate zucchini and place it in the towel, twist to squeeze out moisture.
- Use the right pan size to allow even baking for the best rise.
- Don’t over-mix the batter; mix just until combined to keep it light and fluffy.
Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- Zest of 2 lemons
- Juice of 1 lemon
- 1/2 cup buttermilk
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prepare and 50 to 60 minutes to bake. Additionally, you’ll want to cool it for about 10 minutes after baking before slicing. Altogether, it’s a quick and satisfying baking session!
Step-by-Step Instructions:
1. Preparing the Oven and Pans:
Start by preheating your oven to 350°F (175°C). Take two 8×4-inch loaf pans and grease them with butter or cooking spray, then sprinkle flour inside, or you can line them with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This will help to evenly distribute the leavening agents, ensuring a nice rise.
3. Making the Batter Base:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until the mixture is smooth and well combined. You can use a hand mixer or just a whisk if you prefer. Then, one by one, add in the eggs, making sure to beat well after each addition.
4. Adding Flavorings:
Mix in the vanilla extract, lemon zest, and lemon juice to your sugar and egg mixture. This will add a delightful flavor that makes the bread so special!
5. Combining Wet and Dry Ingredients:
Now, it’s time to add the dry ingredients to the wet mixture. Do this gradually, alternating with the buttermilk. Start by adding a bit of the dry ingredients, followed by some buttermilk, mixing just until everything is combined. Be careful not to over-mix, or your bread might be tough!
6. Incorporating the Zucchini:
Gently fold in the grated zucchini using a spatula. Make sure it is evenly distributed throughout the batter. The zucchini will lend moisture and a subtle flavor.
7. Filling the Pans:
Divide the batter evenly between the two prepared loaf pans. You can smooth the tops with a spatula if needed.
8. Baking:
Pop the pans into your preheated oven and bake for 50 to 60 minutes. Keep an eye on them! You’ll know they’re ready when a toothpick inserted into the center comes out clean.
9. Cooling Down:
Once baked, let the bread cool in the pans for about 10 minutes. After that, carefully transfer them to a wire rack to cool completely. This helps it to stay moist and delicious!
10. Slicing and Enjoying:
Once cool, slice your lemon zucchini bread and enjoy a delicious slice on its own, or with a bit of butter or cream cheese spread for extra flavor!
Enjoy your moist and flavorful Lemon Zucchini Bread with its refreshing lemony twist! Perfect for breakfast, a snack, or even dessert!
Short FAQ for Pioneer Woman Lemon Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help maintain the texture of the bread.
How Should I Store Leftover Lemon Zucchini Bread?
To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and refrigerate it for up to a week or freeze it for up to 3 months.
Can I Substitute Ingredients in This Recipe?
Absolutely! You can use applesauce instead of vegetable oil for a lighter option, or swap out the white sugar for coconut sugar for a healthier alternative. For the buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 10 minutes as a substitute.
What is the Best Way to Enjoy Lemon Zucchini Bread?
This bread is delicious on its own, but you can also serve it warm with a pat of butter or a dollop of cream cheese for added flavor. It pairs beautifully with a cup of tea or coffee!
