This Lemon Zucchini Bread is a tasty mix of fresh zucchini and zesty lemon. It’s moist, fluffy, and smells amazing while baking!
I love how this bread is a sneaky way to add veggies to my day. It’s perfect for breakfast or an afternoon snack, and it always disappears fast in my house! 🍞💚
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and texture to the bread. A medium-sized one usually gives you about 1 cup shredded. If you don’t have zucchini, you can use grated carrots for a sweet twist.
Granulated Sugar: This recipe calls for granulated sugar for sweetness. You could use coconut sugar or brown sugar if you’re looking for a deeper flavor, though they might change the texture slightly.
Butter: Unsalted butter provides a rich taste. If you’re short on butter, you can substitute with equal parts of vegetable oil or unsweetened applesauce for a lower fat option.
Buttermilk: Buttermilk keeps the bread moist. If you don’t have it, mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a quick substitute.
What’s the Best Way to Ensure My Zucchini Bread Is Moist?
The secret to a moist zucchini bread lies in properly preparing your zucchini. Grate it with the skin on and then squeeze out excess moisture if it’s soggy. This helps avoid a wet batter which can lead to dense bread. Also, mixing the dry and wet ingredients just until combined will keep the bread light and fluffy.
- Prep zucchini by grating, and if it seems too moist, gently wring it out using a clean kitchen towel.
- Mix dry ingredients separately before slowly adding to the wet mixture to maintain airiness in the batter.
- Don’t skip the cooking time check with a toothpick; it’s crucial for perfect baking!
Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup shredded zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Lemon zest for garnish
How Much Time Will You Need?
This delicious lemon zucchini bread requires about 15 minutes of prep time and approximately 55-65 minutes to bake. After baking, allow an additional 10 minutes for cooling in the pan, plus time for the bread to cool completely on a wire rack before glazing. So, expect a total time of around 1.5 to 2 hours before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5-inch loaf pan, or line it with parchment paper to make getting the bread out easier.
2. Prepare the Zucchini:
Grate the zucchini using a box grater or a food processor, keeping the skin on for added flavor and nutrition. If your zucchini is very wet, gently squeeze out some excess moisture using a clean kitchen towel, as this helps prevent the bread from being too soggy.
3. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Setting these aside helps to ensure they are well mixed before combining with the wet ingredients.
4. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer. Mix this until it becomes light and fluffy, which usually takes about 2-3 minutes. This step is key to a soft, airy texture in your bread.
5. Add the Eggs and Flavorings:
Next, beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then, add the vanilla extract, lemon zest, and lemon juice. Mix until everything is combined, bringing a lovely citrus flavor to the batter.
6. Combine Dry and Wet Ingredients:
Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Start with the dry ingredients, then add some buttermilk, continuing until all are combined. Be careful not to overmix; stop as soon as the flour is incorporated.
7. Add the Zucchini:
Fold the shredded zucchini gently into the batter with a spatula, ensuring it’s evenly distributed throughout the mixture without overworking the batter.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula to ensure an even bake.
9. Bake the Bread:
Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover the bread with aluminum foil.
10. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
11. Make the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until you achieve a smooth consistency. Adjust the lemon juice to reach your desired glaze thickness.
12. Drizzle and Garnish:
Once the bread has completely cooled, drizzle the glaze over the top. If you’d like, sprinkle with additional lemon zest for a lovely touch!
Slice your delicious lemon zucchini bread and enjoy it for breakfast, as an afternoon snack, or whenever you’re craving something scrumptious. Happy baking! 🍞💛
Frequently Asked Questions (FAQ)
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 using it in the recipe. This helps prevent the bread from becoming too wet.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers 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 2 months. Thaw overnight in the fridge before enjoying again!
Can I Adjust the Sugar in the Recipe?
Absolutely! You can reduce the sugar by about ¼ cup for a less sweet bread. If you want a sugar alternative, coconut sugar or a sugar substitute can work well, though the texture may vary slightly.
What Should I Serve with Lemon Zucchini Bread?
This bread is lovely on its own, but you can also serve it with a spread of cream cheese or a dollop of whipped cream for extra indulgence. Pair it with a cup of tea or coffee for a delightful snack or breakfast treat!
