This zesty lemon zucchini bread is a bright twist on a classic treat! It’s moist, full of flavor, and packed with healthy zucchini, making it a fun way to use up those garden veggies.
Plus, the lemon gives it a refreshing taste that’s perfect for any time of day. I love enjoying a slice with my morning coffee—what a great way to start! ☕️
Key Ingredients & Substitutions
Zucchini: You’ll need around 2 cups of shredded zucchini, roughly 2 to 3 medium zucchinis. If they’re out of season, you can use frozen zucchini, just remember to thaw and squeeze out the moisture before adding!
All-Purpose Flour: This recipe calls for 3 cups of all-purpose flour. You can substitute it with a gluten-free variety if needed, but it might change the texture a bit. All-purpose keeps it light and fluffy!
Sugar: The recipe uses 1 2/3 cups of sugar. For a healthier option, you can reduce the amount or use coconut sugar or a sugar substitute like stevia for a lower-calorie option.
Vegetable Oil: I like to use vegetable oil for its neutral flavor, but you could also use olive oil or melted coconut oil for a different taste. Just be mindful that coconut oil can make the bread a bit denser.
Nuts: Chopped walnuts or pecans add some crunch; however, feel free to skip them if you prefer a nut-free bread. You could also try adding chocolate chips for a fun twist!
How Do I Squeeze Moisture from Zucchini?
Getting excess moisture out of the zucchini is crucial for a loaf that isn’t soggy. Here’s how to do it right:
- After shredding, place the zucchini in a clean kitchen towel.
- Gather the corners of the towel and twist it closed to form a pouch.
- Twist and squeeze until the liquid runs out—this may take a minute or two.
This step is essential for achieving that perfect texture in your zucchini bread, so don’t skip it!
Pioneer Woman’s Zesty Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 to 3 medium zucchinis (about 2 cups shredded and squeezed dry)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon grated lemon zest (from about 2 lemons)
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil (or canola oil)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare, and the baking time is around 55-65 minutes. Altogether, you’ll spend about 1 hour and 15 minutes whipping up this delicious lemon zucchini bread, and then just a little time for it to cool before you slice into it. Perfect for breakfast or an afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get those two 9×5-inch loaf pans ready by greasing and flouring them, or you can line them with parchment paper for easier removal later.
2. Prepare the Zucchini:
Grate the zucchinis with a box grater and then place the shredded zucchini in a clean kitchen towel. Squeeze out as much moisture as you can—this step is key to preventing soggy bread.
3. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Make sure everything is evenly mixed so your bread rises nicely!
4. Combine Wet Ingredients:
In another large bowl, beat the eggs and sugar together until fluffy—you want it light and creamy. Gradually add in the oil, fresh lemon juice, and vanilla extract, whisking until everything is well incorporated.
5. Combine Mixtures:
Slowly stir in the dry ingredients into the wet ingredients. Do this in batches to avoid a flour cloud! Mix until just combined; don’t overmix—this keeps your bread tender.
6. Fold in Zucchini and Nuts:
Gently fold in the squeezed zucchini and the nuts (if you’re using them) until well distributed throughout the batter.
7. Prepare to Bake:
Pour the batter evenly into the prepared pans and smooth out the tops with a spatula.
8. Bake the Bread:
Place the pans in the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean!
9. Let It Cool:
Once baked, allow the bread to cool in the pans for about 15 minutes. Then carefully transfer them to a wire rack to cool completely before slicing.
10. Slice and Serve:
Once cooled, slice your zesty lemon zucchini bread and enjoy it as a tasty breakfast treat or a delightful snack throughout the day!
Happy baking! 🎉🍞
FAQ for Pioneer Woman’s Zesty Lemon Zucchini Bread
Can I Use Different Types of Zucchini?
Yes! While the recipe calls for medium green zucchinis, you can use yellow zucchini or even mixed types as long as you have about 2 cups shredded. Just make sure to squeeze out the moisture!
How Should I Store Leftover 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, slice it and freeze it wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that the texture may be denser, but it will still taste fantastic!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of Greek yogurt for each egg. This will help keep the bread moist while also adding a bit of natural sweetness.
