This Easy Lemon Zucchini Bread is a tasty treat that combines fresh zucchini and zesty lemon for a sweet and tangy flavor. It’s moist, soft, and perfect with a cup of tea!
I love how simple it is to make this bread. Just mix, pour, and bake! Plus, it makes my kitchen smell amazing. Great way to sneak some veggies into dessert! 😊
Key Ingredients & Substitutions
Vegetable Oil: This gives the bread moisture. You can substitute it with melted coconut oil or melted butter if you prefer. I often use olive oil for a hint of flavor without change to the texture!
Zucchini: Fresh zucchini keeps the bread moist. If you don’t have any, shredded carrots or apples can be good substitutes, giving a different flavor but still keeping it healthy.
Lemon Juice and Zest: These are key for the lemon flavor. If you’re out of fresh lemons, store-bought lemon juice works, but fresh is always best for zest. Lime could also work if you’re feeling adventurous!
Nuts: I love adding walnuts for crunch, but feel free to skip them or use pecans or any nut you like. Or, try chocolate chips for a sweet twist!
How Do I Keep My Zucchini Bread Moist?
Keeping your bread moist is all about the right balance of ingredients and proper mixing. When you add the zucchini, don’t overmix the batter, as this can lead to dry bread. Here’s how to get the best texture:
- Grate the zucchini finely and squeeze out some excess moisture with a paper towel if it’s too watery.
- Mix wet and dry ingredients gently. Just mix until combined; lumps are fine!
- Consider using room temperature eggs; they mix better and help create a smoother batter.
By following these tips, you’ll make a deliciously moist lemon zucchini bread every time! Enjoy your baking! 🍞🍋
Easy Lemon Zucchini Bread by Pioneer Woman
Ingredients
- Wet Ingredients:
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice (about 1 lemon)
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 1 lemon)
- Other:
- 1 cup grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
This delightful lemon zucchini bread takes about 15 minutes to prepare and 55-60 minutes to bake. Allow a little more time to cool before slicing. Overall, you should be enjoying your bread in about 1 hour and 15 minutes!
Step-by-Step Instructions
1. Preheat and Prepare
First, preheat your oven to 350°F (175°C). Grab your 9×5-inch loaf pan and grease it with butter or cooking spray, then dust it with flour. This will help your bread pop out easily after baking.
2. Mix the Wet Ingredients
In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat them together until well combined and creamy. Then, add the eggs one by one, making sure to beat well after each addition. Finally, stir in the vanilla extract and fresh lemon juice for that zesty flavor!
3. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and creates a fluffier bread.
4. Blend Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture. Stir gently until just combined—don’t overmix! You want to keep the bread light and airy.
5. Fold in the Goodness
Now it’s time to add in the grated zucchini, lemon zest, and if you want some crunch, the chopped nuts. Fold everything together gently until just combined.
6. Bake Your Bread
Pour the batter into your prepared loaf pan and spread it out evenly. Bake in the preheated oven for about 55-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool and Glaze
Once baked, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. If you’d like to add a glaze, whisk together the powdered sugar and lemon juice until smooth and drizzle it over the cooled bread.
8. Slice and Enjoy!
Now it’s the best part! Slice your delicious lemon zucchini bread and enjoy it with a cup of tea or coffee. This bread is perfect for breakfast, snacks, or dessert. Happy baking! 🍞🍋
FAQ for Easy Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini and squeeze out excess moisture before adding it to the batter. This will help keep the bread from becoming too wet.
How Should I Store Leftover Lemon Zucchini Bread?
Store any leftover bread 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. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil or melted butter instead of vegetable oil. Both will give your bread a slightly different flavor and richness; just make sure they are at room temperature when mixing!
How Can I Make This Recipe Gluten-Free?
You can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure that the blend contains xanthan gum, which helps provide structure and texture to the bread!
