This easy lemon zucchini bread is a sunny treat that combines fresh zucchini and zesty lemon for a delightful flavor. It’s moist, sweet, and perfect for breakfast or a snack!
Whenever I make this, the smell in the kitchen is just heavenly! I can never resist sneaking a slice while it’s still warm. And trust me, it’s even better the next day! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you want a healthier option, you can use whole wheat flour. The texture will be a bit denser, but still delicious!
Zucchini: Fresh zucchini is key for moisture. If you can’t find zucchini, you can substitute with grated carrots for a different yet delightful flavor.
Lemon Zest and Juice: Fresh is best! If you’re in a pinch, bottled lemon juice works, but the zest won’t have the same vibrant flavor. You could also use orange zest for a unique twist.
Cinnamon: Adds warmth to the bread; feel free to swap with nutmeg or pumpkin pie spice if you’re looking for something different!
Vegetable Oil: Canola oil is a good substitute, or use melted coconut oil. For a lighter flavor, you can try applesauce as well, but your bread might be less rich.
How Do I Ensure My Zucchini Bread is Moist and Fluffy?
The key to perfectly moist zucchini bread lies in how you handle the zucchini. First, grate it and then squeeze out excess moisture with a clean kitchen towel. This helps prevent the bread from being soggy. The texture is also improved by not over-mixing your batter; just fold the dry ingredients in until combined.
- When incorporating the zucchini, do it gently with a spatula.
- Keep an eye on the baking time; every oven is different. Check for doneness a few minutes before the recommended time.
Following these tips will help you create a beautiful loaf that everyone will love! Enjoy baking!
Easy Lemon Zucchini Bread by Pioneer Woman
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons ground cinnamon
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful recipe will take you about 15-20 minutes to prep and 50-60 minutes to bake, plus cooling time. In total, you can expect to spend around 1.5 hours before you can slice into your delicious lemon zucchini bread. Perfect for sharing or enjoying solo!
Step-by-Step Instructions:
1. Preheat the Oven:
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 dust them lightly with flour—or you can line them with parchment paper for easy removal later on!
2. Mix the Dry Ingredients:
In a large bowl, combine the flour, baking powder, baking soda, salt, lemon zest, and ground cinnamon. Whisk those together until evenly mixed.
3. Beat the Sugar and Eggs:
In another bowl, add the granulated sugar and the eggs. Use a hand mixer or whisk them together until the mixture becomes light and fluffy. This step helps incorporate air, which makes the bread nice and tender!
4. Combine Wet Ingredients:
Next, mix in the vegetable oil, vanilla extract, and lemon juice into the egg mixture. Beat it all together until everything is well combined.
5. Blend the Dry and Wet Mixtures:
Gently add the dry ingredients into the wet mixture, folding them in with a spatula just until combined. Be careful not to over-mix; a few little lumps are okay!
6. Add the Zucchini and Optional Nuts:
Now, fold in the grated zucchini and any optional nuts you’d like to add, mixing gently to incorporate.
7. Pour into Pans:
Divide the batter evenly between the two prepared loaf pans, smoothing the tops as needed.
8. Bake:
Pop the loaves into the oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs.
9. Cool Down:
Once baked, remove the pans from the oven and let them cool in the pans for about 15 minutes. Then carefully turn them out onto a wire rack to cool completely.
10. Slice and Enjoy:
After cooling, slice up your delicious lemon zucchini bread and enjoy it for breakfast, as a snack, or even for dessert!
This recipe yields two loaves of moist, flavorful bread with a lovely lemon brightness and tender zucchini texture throughout. Perfect for sharing with friends and family or keeping for yourself!
FAQ for Easy Lemon Zucchini Bread
Can I Use Yellow Squash Instead of Zucchini?
Yes, yellow squash can be used as a substitute for zucchini! Just make sure to grate it the same way you would with zucchini, and it will still create a deliciously moist bread.
How to Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it well in plastic wrap, then aluminum foil, before freezing.
Can I Add Other Ingredients to the Bread?
Absolutely! You can add chocolate chips, dried cranberries, or even different nuts to customize the flavor to your liking. Just be mindful of the moisture level to ensure the bread still comes out perfectly!
Is It Necessary to Squeeze the Zucchini to Remove Moisture?
While it’s not strictly necessary, squeezing out excess moisture from the shredded zucchini can help prevent the bread from being too soggy. It contributes to the perfect texture, so if you have the time, it’s a good idea!
