This lemon zucchini bread is a delightful mix of fresh zucchini and tangy lemon! It’s moist, fluffy, and perfect for a snack or breakfast treat that makes you smile.
Honestly, I can’t get enough of the zing from the lemon! It’s like summer in every slice. Plus, who doesn’t love sneaking in some veggies? It feels like a win-win! 🍞🌱
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the bread. For a healthier alternative, you can use whole wheat flour. Adjust the liquid slightly as whole wheat absorbs more moisture.
Lemon Zest: Fresh lemon zest adds so much flavor! If you’re out of fresh lemons, you can use bottled lemon juice in a pinch, but fresh is best.
Butter: I recommend using unsalted butter for better control over the salt content. If you’re dairy-free, coconut oil or a vegan butter can work nicely too.
Sour Cream/Greek Yogurt: This ingredient adds moisture and tang. If you’re in a bind, you can use buttermilk or even applesauce for lower fat.
Zucchini: Grated zucchini is key here for moisture and texture. If zucchini isn’t available, you can substitute with grated carrots or even finely chopped apples for a sweet twist.
How Do I Ensure My Zucchini Bread is Moist and Delicious?
The secret to a moist zucchini bread lies mostly in the preparation and baking. First, before grating your zucchini, wash and dry it well. After grating, squeeze out the excess liquid using a clean kitchen towel or paper towels. This prevents the bread from being too watery.
- Preheat your oven and prepare your loaf pans to prevent sticking.
- When mixing, be gentle! Don’t overmix the batter once you combine the wet and dry ingredients. This keeps the bread fluffy.
- Check your bread early! If a toothpick comes out clean or with a few crumbs, it’s ready.
With these tips in mind, you’ll enjoy a perfectly baked lemon zucchini bread every time!
Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 cups grated zucchini (about 2 medium zucchinis), excess liquid squeezed out
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious lemon zucchini bread will take you approximately 15 minutes to prep and about 55-65 minutes to bake. After that, it’ll need around 10 minutes to cool in the pans and then cool completely on a wire rack, making it a total of about 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Prepping Your Oven and Pans:
Start by preheating your oven to 350°F (175°C). While the oven warms up, take two 8×4 inch loaf pans and grease and flour them well, or line them with parchment paper. This will keep the bread from sticking!
2. Mixing the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and lemon zest. Use a whisk to mix everything together evenly. Set this bowl aside for later.
3. Creaming the Butters and Sugars:
In a large bowl, use an electric mixer to cream the softened butter along with the granulated sugar and brown sugar. Beat them together until the mixture is light and fluffy. This helps to incorporate air into your bread for a nice rise!
4. Adding in the Eggs:
Add the eggs to the butter-sugar mixture one at a time. Make sure to beat well after each addition to ensure everything is well combined and smooth.
5. Combining All Wet Ingredients:
Now, stir in the sour cream (or Greek yogurt), vanilla extract, and fresh lemon juice. Mix until just combined and smooth.
6. Mixing It All Together:
Gradually fold in your bowl of dry ingredients into the wet mixture using a spatula. Be careful not to overmix! Just combine everything until you don’t see any more flour streaks.
7. Adding the Zucchini:
Gently fold in the grated zucchini and any nuts you may want to add, such as walnuts or pecans. This adds a lovely crunch and texture!
8. Filling the Pans:
Pour the batter evenly into the two prepared loaf pans. Smooth the tops if needed.
9. Baking Time:
Place the loaf pans in your preheated oven and bake for 55-65 minutes. To check if they are done, insert a toothpick into the center of the loaves. If it comes out clean or with a few crumbs, you’re good to go!
10. Cooling:
Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. This helps prevent sogginess!
11. Optional Lemon Glaze:
If you want to give your bread an extra zing, you can make a simple lemon glaze by mixing powdered sugar with some fresh lemon juice until you reach your desired consistency. Drizzle this over your cooled loaves for a delightful finish!
Enjoy your moist, lemony zucchini bread—perfect for breakfast or an afternoon snack!
Frequently Asked Questions (FAQ)
Can I Use Substitutes for the Eggs?
Yes! If you want to make the bread vegan or if you’re out of eggs, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. This will help keep the bread moist.
What Should I Do if My Zucchini Bread is Too Moist After Baking?
If your bread comes out too moist, it may be due to excess liquid in the zucchini. Make sure to squeeze out as much moisture as possible before adding it to your batter. If it happens again, you can reduce the amount of lemon juice slightly next time.
How Can I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge before enjoying again!
Can I Add Other Ingredients to This Recipe?
Absolutely! Feel free to mix in some chocolate chips or dried cranberries for an extra touch. Just be sure not to overload the batter, as this can affect the texture.
