This Easy Lemon Zucchini Bread is a refreshing twist on a classic treat! With fresh zucchini and zesty lemon, it’s moist, sweet, and perfect for any time of day.
Now, I just can’t resist a slice with a little butter on top! It’s also a great way to sneak in some veggies. Who knew healthy could taste this good? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the bread. If you prefer whole wheat, it can be swapped, but it may result in a denser loaf.
Zucchini: Fresh is best! If zucchinis aren’t available, yellow squash works nicely too. Just remember to drain any excess moisture.
Granulated Sugar: This adds sweetness. You can try coconut sugar for a lower-glycemic option, keeping in mind it changes the texture a bit.
Vegetable Oil: Olive oil is a tasty alternative that brings a bit of fruitiness, or you could use melted coconut oil for a unique flavor.
Buttermilk: If you don’t have buttermilk, mix one tablespoon of vinegar or lemon juice with milk and let it sit for a few minutes.
What’s the Best Way to Incorporate Zucchini into the Batter?
Adding zucchini gives moisture without making the bread heavy. Here’s how to prepare it properly:
- Grate the zucchini finely with a box grater or food processor.
- Place grated zucchini in a clean dish towel and twist to squeeze out excess moisture.
- When mixing into the batter, do so gently to keep the texture light.
Remember, the more moisture you drain, the better your bread will rise! Enjoy the wonderful flavor it brings to your baking. 🍞🍋
Easy Lemon Zucchini Bread Recipe from Pioneer Woman
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2 cups finely grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
- 1 teaspoon pure vanilla extract
- 3/4 cup vegetable oil
- 1 1/2 teaspoons lemon zest (from about 1-2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Lemon zest for garnish (optional)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and around 50-60 minutes to bake. After baking, you’ll need about 10 minutes for cooling in the pan and a few more on the wire rack. Plan for about 1 hour and 15 minutes in total, plus additional time for the glaze to set if you like!
Step-by-Step Instructions:
1. Preheat and Prepare Pans:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour two 8×4-inch loaf pans or line them with parchment paper. This will help you easily remove the bread later.
2. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk it all together so it’s evenly mixed. Set this bowl aside for later!
3. Prepare Wet Ingredients:
In a large mixing bowl, beat together the eggs and granulated sugar until they are well combined and a light pale color. This step adds air to the mixture, making your bread fluffy and perfect!
4. Combine Zucchini and Ingredients:
Now, stir in the grated zucchini, vegetable oil, vanilla extract, lemon zest, lemon juice, and buttermilk to the egg mixture. Mix everything until just combined!
5. Combine Everything Together:
Carefully fold the dry ingredients into the wet mixture, making sure not to overmix. You want to keep the air in there that you created earlier!
6. Pour into Pans:
Evenly divide the batter between your two prepared loaf pans. It should be about halfway full to give it room to rise.
7. Bake the Bread:
Place the pans in the preheated oven and bake for 50-60 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they’re ready!
8. Cool Down:
After baking, remove the bread from the oven and let it cool in the pans for about 10 minutes. Then gently take the loaves out and transfer them to a wire rack to cool completely.
9. Make the Glaze:
While your bread is cooling, whisk together the powdered sugar and 2-3 tablespoons of lemon juice in a small bowl until you achieve a smooth, thick but pourable glaze.
10. Drizzle the Glaze:
Once the bread has cooled, drizzle the glaze over the top of each loaf. If you wish, sprinkle a little extra lemon zest for that touch of elegance!
11. Slice and Savor:
Allow the glaze to set for a few minutes and then slice your delicious lemon zucchini bread. Serve and enjoy the light, tangy flavor with a smile!
Happy baking! Enjoy your moist, tangy lemon zucchini bread with a sweet citrus glaze!
FAQ for Easy Lemon Zucchini Bread
Can I Use Other Types of Zucchini?
Absolutely! You can use yellow squash instead of green zucchini if that’s what you have on hand. Just make sure to finely grate it and squeeze out any excess moisture to keep the bread from getting soggy.
How Can I Store Leftovers?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week, or freeze it for up to 3 months!
Can I Substitute Ingredient for a Healthier Version?
Yes! You can replace all-purpose flour with whole wheat flour or almond flour for a healthier option. Also consider using applesauce instead of vegetable oil for lower fat. However, this will change the texture slightly, so adjust accordingly!
Is It Possible to Make Mini Loaves?
Definitely! You can use mini loaf pans and reduce the baking time to about 30-40 minutes, but keep an eye on them. Check for doneness with a toothpick inserted into the center. Happy baking!
