This zesty lemon zucchini bread is a fun twist on a classic! Moist and flavorful, it’s packed with fresh zucchini and bright lemon zest that wakes up your taste buds.
Every slice is a bit of sunshine, and I love how my kitchen smells while it’s baking. It’s perfect for breakfast or a sweet afternoon snack. Who doesn’t love a yummy treat that’s also sneaky healthy? 🍞🌿
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a healthier twist, you can use whole wheat flour. Just be aware this may change the texture slightly, making it denser.
Zucchini: Fresh zucchini adds moisture. If you don’t have zucchini, you can substitute with shredded carrots or even applesauce for a different twist.
Butter: Unsalted butter is recommended for better control of salt levels. If you need a dairy-free option, coconut oil or a plant-based butter work well, but the flavor might differ slightly.
Sugars: The mix of granulated and brown sugar gives depth. If you’re looking to reduce sugar, use a sugar substitute like coconut sugar or pure maple syrup, but adjust the liquid in the recipe accordingly.
How Do I Properly Grate and Prepare Zucchini?
Preparing zucchini correctly is essential for your bread’s texture. Squeeze out the excess moisture after grating to avoid a soggy loaf. Here’s how:
- Wash the zucchini and trim the ends.
- Use a box grater to shred it coarsely. You want it to be small enough to mix in well.
- Place the grated zucchini in a clean kitchen towel and twist it to remove extra liquid.
This step helps the bread rise beautifully and ensures it’s not overly wet. Plus, it enhances the bread’s overall texture!
Pioneer Woman’s Zesty Lemon Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Zest of 2 lemons
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Fresh Ingredient:
- 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
How Much Time Will You Need?
This tasty zucchini bread refers to about 15 minutes for preparation and 60 to 70 minutes for baking. Plus, you’ll want a bit of time for cooling. In total, you’re looking at around 1 hour and 30 minutes before you can enjoy a delicious slice of this zesty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, take a 9×5-inch loaf pan and grease it with some butter or non-stick spray, then dust it with flour. This helps the bread release easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and ground cinnamon. Add the lemon zest, giving it a gentle stir to distribute the zest evenly throughout the mix.
3. Cream the Butters and Sugars:
In a large mixing bowl, use a hand mixer to cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This should take about 3 to 5 minutes—which is a great time for your arm workout!
4. Add the Eggs and Flavorings:
Next, beat in the eggs one by one, mixing well after each addition. Pour in the vanilla extract and the fresh lemon juice, and mix until everything is well combined.
5. Combine Dry and Wet Ingredients:
Gradually add your dry ingredient mixture to the wet ingredients. Mix gently until everything is just combined. Be careful not to overmix—this keeps your bread tender and light!
6. Fold in the Zucchini:
Now it’s time to cleverly integrate those zucchini! Fold the grated zucchini into your batter, ensuring it’s evenly distributed throughout.
7. Pour and Smooth:
Pour your batter into the prepared loaf pan, using a spatula to smooth the top. It’s ready to bake!
8. Bake:
Place your loaf pan in the oven and bake for 60 to 70 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean (or with just a few crumbs), your bread is ready!
9. Cool Down:
After baking, allow the bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This prevents the bottom from getting soggy.
10. Slice and Enjoy:
Once cooled, slice your delicious lemon zucchini bread and enjoy! It’s perfect on its own or with a smear of butter. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that this will result in a denser texture. You might want to use a combination of both for a lighter loaf.
How Can I Prevent My Zucchini Bread from Being Too Wet?
To prevent excess moisture, make sure to squeeze out the grated zucchini thoroughly using a clean kitchen towel. This removes the extra liquid that can make the bread soggy.
Can I Make This Bread Ahead of Time?
Absolutely! You can prepare the batter a day in advance and refrigerate it. Just give it a good stir before pouring it into the loaf pan and baking. Alternatively, you can bake the bread and store it wrapped in plastic wrap at room temperature for up to three days.
What’s the Best Way to Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, slice and freeze the bread in a freezer-safe container or bag for up to three months. Just make sure to let it thaw completely before enjoying!
