This easy lemon zucchini bread is moist and bursting with flavor! The yummy mix of fresh zucchini and zesty lemon makes it a perfect treat for any time of the day.
Honestly, I love making this bread because it’s a great way to sneak in some veggies. Plus, it fills the kitchen with a wonderful smell that makes everyone come running! 🍞💚
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you want to make it a bit healthier, you can swap in some whole wheat flour, but start with half and half to maintain the right texture.
Zucchini: Fresh zucchini adds moisture and bulk. You can also use yellow squash if you have that on hand. Just make sure to shred it well and squeeze out some excess moisture if it’s very watery.
Lemon juice and zest: Freshly squeezed lemon juice really brightens the flavor. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but I find fresh brings more zing!
Sugar: Regular granulated sugar works perfectly, but you can use coconut sugar or a sugar substitute if you want to reduce calories. Just be aware that it might change the texture slightly.
What’s the Best Way to Handle Shredded Zucchini?
Working with zucchini can be a bit tricky if you want to avoid a soggy bread. Follow these tips to get it right:
- Before shredding, wash and dry the zucchini well.
- Use a box grater to shred it into fine pieces.
- After shredding, place the zucchini in a clean dish towel and squeeze gently to remove extra moisture.
This step will keep your bread light and fluffy, and prevent it from being too wet. Trust me, it’s worth it!
Easy Lemon Zucchini Bread by Pioneer Woman
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 1-2 lemons)
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1/3 cup lemon juice (freshly squeezed)
- Optional: powdered sugar or glaze for topping
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow it to cool completely, and then you can dig in! The total time to enjoy your homemade bread is around 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. While it’s heating up, grease and flour your loaf pans to prevent sticking. You can use two 8×4-inch pans or one 9×5-inch pan.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Make sure everything is well combined and set this mixture aside.
3. Prepare the Wet Ingredients:
In another large bowl, beat the sugar and eggs together using a hand mixer or whisk until the mixture is light and fluffy. Then, add the vegetable oil and vanilla extract, mixing well to combine.
4. Combine Lemon Juice:
Stir in the freshly squeezed lemon juice to give your mixture a lovely zing. This adds depth to the flavor and complements the zucchini.
5. Incorporate the Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to over-mix, as this can make the bread tough.
6. Add the Zucchini:
Gently fold in the shredded zucchini until it’s evenly incorporated into the batter. This will keep your bread moist and delicious!
7. Bake the Bread:
Pour the batter evenly into the prepared loaf pan(s). Pop it in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once it’s baked, remove the bread from the oven and let it cool in the pan on a wire rack. After it’s cooled completely, feel free to dust with powdered sugar or drizzle a lemon glaze on top before slicing.
Enjoy your delicious, moist Easy Lemon Zucchini Bread that’s sure to impress your family and friends!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for added nutrition. However, be aware that it may slightly alter the texture and density of the bread.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just wrap the loaf tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Can I Substitute Applesauce for Vegetable Oil?
Absolutely! You can replace the vegetable oil with an equal amount of unsweetened applesauce for a healthier option. This will make the bread a bit lighter and add a subtle sweetness.
What If I Don’t Have Fresh Lemons for Zest and Juice?
If fresh lemons aren’t available, you can use bottled lemon juice and lemon zest. Just ensure the bottled juice is pure lemon juice without added sugars for the best flavor. Use about 1-2 tablespoons of zest from packaged options if needed.
