This Lemon Zucchini Bread is a delightful mix of fresh lemon flavor and moist zucchini. It’s perfect for breakfast or as a sweet snack anytime!
Baking this bread fills the kitchen with a lovely lemony scent that’s hard to resist. I love having a slice with tea—so refreshing! 🍋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini makes the bread moist. You can use yellow squash if that’s what you have on hand. For a fun twist, try shredding yellow zucchini for a colorful change!
Granulated Sugar: Regular sugar works well, but you can substitute with coconut sugar for a deeper flavor. Honey could also work, but you’d need to adjust the liquid in the recipe.
Buttermilk: If you don’t have buttermilk, you can easily make your own by combining milk with lemon juice or vinegar—just let it sit for about 5 minutes to thicken.
Vegetable Oil: While optional, oil adds moisture. If you prefer a healthier fat, you can use unsweetened applesauce or Greek yogurt as a substitute.
How Do I Make Sure My Lemon Zucchini Bread Stays Moist?
Moisture is crucial for good zucchini bread, so here are some tips to keep it tender:
- Make sure to squeeze out excess moisture from the shredded zucchini. Too much water can make the batter too wet.
- Using both butter and oil in the recipe helps balance the flavors while keeping it moist. If you choose to skip the oil, up the butter slightly.
- Don’t overmix the batter. Stir just until the ingredients are combined. Overmixing can lead to a dense bread.
- Let it cool properly! After removing it from the oven, allow it to cool in the pan for a bit before transferring it to a wire rack. This helps maintain moisture.
Pioneer Woman’s Refreshing Lemon Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil (optional, for extra moisture)
- 1 cup finely shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup buttermilk or milk
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Lemon zest for garnish
How Much Time Will You Need?
This delicious Lemon Zucchini Bread takes about 15 minutes of prep time and 50-60 minutes of baking time. Allow an additional 10 minutes to cool in the pan before transferring it to a wire rack to cool completely. So, in total, you’re looking at about 1.5 hours before you can slice and enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together so everything is evenly distributed. Then set this bowl aside for later.
3. Beat Sugar and Eggs:
In a large bowl, use a mixer or a whisk to beat together the granulated sugar and eggs until the mixture is smooth and creamy. This should only take a minute or two.
4. Add in Wet Ingredients:
Next, mix in the melted butter, lemon zest, lemon juice, and vanilla extract. Combine everything until it’s well mixed and smooth.
5. Fold in the Zucchini:
Now it’s time to gently fold in the shredded zucchini. Use a spatula or wooden spoon to mix it in carefully, keeping the mixture light and fluffy.
6. Combine Dry and Wet Ingredients:
With the wet ingredients ready, slowly add the dry flour mixture and the buttermilk alternately. Start with some flour, then add buttermilk, continue this pattern and end with flour. Stir gently until just combined—overmixing will make the bread dense.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
9. Prepare the Lemon Glaze:
While the bread cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. This will be your delicious glaze!
10. Glaze and Serve:
Once your bread is completely cool, drizzle the glaze over the top. For an extra touch, sprinkle some lemon zest on top. Slice, serve, and enjoy this moist, flavorful lemon zucchini bread with your favorite beverage!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Squash?
Absolutely! While zucchini is traditional, yellow squash or even grated carrots can be used in place of zucchini. Just ensure any excess moisture is squeezed out to maintain the bread’s texture.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, you can wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check the mix for xanthan gum; if it doesn’t contain any, add about 1/2 teaspoon to assist with the bread’s structure.
What Should I Do If My Bread is Too Dry?
If your bread comes out dry, next time try adding a little more zucchini or a tablespoon or two of moisture, like yogurt or applesauce. You can also brush the finished bread with a simple syrup (1 part sugar to 1 part water heated until dissolved) for added moisture and sweetness!
