This Easy Lemon Zucchini Bread is a tasty treat that combines fresh zucchini and bright lemon flavors. It’s moist, sweet, and perfect for breakfast or a snack!
Whenever I make this, my kitchen smells amazing! I love how easy it is—just mix and bake. Plus, it’s a great way to use up that garden zucchini. Yum!
Key Ingredients & Substitutions
Flour: All-purpose flour is the star here, providing structure. For a healthier option, you can try whole wheat flour, though the bread may be denser.
Zucchini: Make sure to squeeze out excess moisture from the grated zucchini. If you’re running low, you can mix in some grated carrots for a twist!
Sugar: Granulated sugar gives sweetness, but you can use brown sugar for a deeper flavor. If you prefer, honey or maple syrup are alternatives, though they’ll change the texture a bit.
Oil: I love using vegetable oil, but melted coconut oil adds a unique flavor. You could replace it with applesauce for a lighter bread.
Nuts: Optional but adds great texture! If you’re not a fan of nuts, just leave them out or substitute with chocolate chips for a sweet addition.
How Do You Make Sure Your Zucchini Bread is Moist and Not Soggy?
To keep your lemon zucchini bread moist yet not wet, properly prepare your zucchini. Here’s how:
- Grate the zucchini (no need to peel) and place it into a clean dish towel or cheesecloth.
- Squeeze out as much moisture as you can — this step is key! Too much water can lead to a soggy bread.
- When mixing the batter, be gentle and avoid overmixing. This helps maintain a light texture.
Follow these tips, and you’ll have a perfect loaf that’s both moist and delicious!
How to Make Easy Lemon Zucchini Bread (Pioneer Woman Style)
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon grated lemon zest (about 1 large lemon)
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil (or canola oil)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
- Optional: 1/2 cup chopped walnuts or pecans (for crunch)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prep and around 50-60 minutes to bake. Make sure to allow some extra time for cooling before slicing. Total time is approximately 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring two 8×4-inch loaf pans will help prevent sticking, or you can choose to line them with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest until well combined. This will ensure your leavening agents are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In another large bowl, use a mixer to beat together the sugar, oil, eggs, vanilla extract, and fresh lemon juice until the mixture is smooth and creamy. This is where the lovely lemon flavor will come through!
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet mixture, folding gently with a spatula or a wooden spoon. Be careful not to overmix; just combine until you don’t see any flour patches to keep the bread tender.
5. Add the Zucchini and Nuts:
Gently fold in the grated zucchini and any nuts you’re using. Make sure the zucchini is well drained to prevent any excess moisture in the bread.
6. Bake the Bread:
Evenly divide the batter between the prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Slice:
Once baked, allow the bread to cool in the pans for about 10 minutes. Then, transfer the loaves to wire racks to cool completely before slicing. The smell will be irresistible, so try to wait!
8. Optional Garnish:
If you’d like to add a special touch, drizzle a light lemon glaze on top or dust with powdered sugar before serving. It adds a nice finish!
Enjoy warm slices with a cup of tea or coffee! This lemon zucchini bread is not only moist and flavorful, but it’s also a fantastic way to use up fresh summer zucchini. Enjoy!
FAQ for Easy Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture may be denser. A mix of both flours could also work well for a healthier option while maintaining lightness.
How Should I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy it again!
Can I Use Frozen Zucchini in This Recipe?
Absolutely! If using frozen zucchini, make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the batter. This will help maintain the right consistency in the bread.
Is It Possible to Make This Recipe Vegan?
Yes, you can make a vegan version by substituting the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and using a plant-based oil. Just ensure that other ingredients, like sugar, are vegan-friendly!
