This lemon zucchini bread brings sunshine to your table! Packed with fresh zucchini, it has a zesty lemon flavor that makes each bite so refreshing.
Honestly, I can’t resist a slice topped with a little butter. It’s perfect for breakfast or a snack! Plus, it’s a sneaky way to get some veggies in! 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the bread’s structure. If you’re gluten-free, you can substitute a gluten-free all-purpose blend, but make sure it has xanthan gum for binding.
Granulated Sugar: For sweetness, I love using regular sugar here. If you want a healthier option, you could substitute with honey or maple syrup, but remember to adjust the liquid in the recipe accordingly.
Vegetable Oil: This keeps the bread moist. If you prefer, you can use melted coconut oil or applesauce for a lighter option. Both will slightly alter the flavor but still keep it delicious.
Zucchini: Fresh is best for this recipe, but you can use frozen grated zucchini if that’s what you have on hand. Just drain it well before using to avoid excess moisture.
Lemon: Freshly squeezed lemon juice and zest provide a lively flavor. If you can’t find fresh lemons, bottled lemon juice works in a pinch, though the flavor won’t be as bright.
How Do I Grate Zucchini Properly?
Grating zucchini is simple but needs some care to get the perfect texture for your bread. The key is to keep it light and fluffy, not mushy. Here’s how to do it:
- Start by washing the zucchini thoroughly. No need to peel it; the skin adds great color!
- Use a box grater or a food processor with a grating attachment. The coarse side of the box grater works best.
- Grate until you have about 1.5 cups of zucchini, then place it in a clean kitchen towel or paper towel.
- Squeeze gently to remove excess moisture. This helps prevent a soggy bread!
Getting this step right ensures your lemon zucchini bread has the perfect texture. Happy baking! 🎉
Pioneer Woman’s Refreshing Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated fresh zucchini (about 1 medium zucchini)
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This refreshing lemon zucchini bread takes about 15 minutes to prepare, and 50-60 minutes to bake, plus a little cooling time. So in total, you’ll spend roughly 1 hour and 15 minutes before you can enjoy this delightful treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and lightly grease it, or you can line it with parchment paper for easy removal later. Either way works!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Give it a good mix to ensure that the baking soda is evenly distributed, then set this bowl aside.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, vegetable oil, eggs, and vanilla extract together until everything is smooth. This will create a nice, sweet base for your bread!
4. Add Zucchini and Lemon:
Next, stir in the grated zucchini, lemon zest, and freshly squeezed lemon juice. Make sure everything is well combined, as these ingredients are what make this bread so refreshing!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. If you’re adding nuts, fold them in gently at this point.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean!
7. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. When it’s cool, slice it up and enjoy your refreshing lemon zucchini bread. It’s great on its own or with a pat of butter!
This bread combines the delightful moistness of zucchini with zesty lemon flavors, making it a delicious treat for any time of the day!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to fully thaw the frozen zucchini and squeeze out any excess moisture before adding it to the batter. This will help prevent your bread from becoming too soggy.
Can I Reduce the Sugar in the Recipe?
Absolutely! You can reduce the sugar by up to 1/4 cup without drastically changing the texture. However, keep in mind that the bread may not be as sweet, so adjust to your taste preference!
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 fresh longer, you can freeze it by wrapping it tightly in plastic wrap and aluminum foil. It can last up to 3 months in the freezer!
Can I Add Other Mix-Ins to the Bread?
Definitely! Feel free to add chocolate chips, dried cranberries, or other nuts to customize your bread. Just remember not to exceed 1/2 to 3/4 cup of mix-ins to keep the right texture!
