This lemon zucchini bread is a tasty treat that brings together fresh zucchini and zesty lemon for a delightful flavor! Perfect for breakfast or a snack, it’s moist and sweet.
With each slice, I get that sunny burst of lemon goodness. Plus, it’s an excellent way to sneak in some veggies—who knew zucchini could be this delicious? 🍞💚
Key Ingredients & Substitutions
All-purpose flour: This is the base for your zucchini bread. If you want a healthier option, you can use whole wheat flour. Just keep in mind that it might change the texture slightly, making it denser.
Granulated sugar: This adds sweetness. If you’re looking to cut back on sugar, feel free to substitute with coconut sugar or a sugar alternative, but make sure to adjust the quantity based on sweetness levels.
Sour cream: It gives moisture and a slight tang. If you don’t have sour cream, plain Greek yogurt works just as well! It also adds protein to the bread.
Zucchini: Fresh zucchini is key for moisture. If you’re out of zucchini, mashed bananas could work in a pinch, but the flavor will be different!
Lemon juice and zest: These add a fresh, vibrant flavor. They are essential for that lemony aspect, but if you don’t have fresh lemons, bottled lemon juice can substitute, but fresh is always best for taste.
How Can I Get the Perfect Texture for My Zucchini Bread?
The texture of your zucchini bread depends a lot on how you prepare the zucchini and mix your ingredients. Here are my tips:
- Grate the zucchini finely for even distribution. Squeeze out excess moisture using a clean kitchen towel; this helps prevent the bread from being too soggy.
- When mixing the wet and dry ingredients, be gentle! Over-mixing can lead to dense bread. Fold until just combined.
- Check for doneness with a toothpick. It should come out clean or with a few moist crumbs— this ensures that your bread is perfectly baked.
Taking care with these steps will give you a light, fluffy zucchini bread you’ll love!
Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- 2 teaspoons lemon zest (from about 2 lemons)
- 2 cups finely shredded zucchini (about 1 medium zucchini)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
- Lemon zest for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 60-65 minutes to bake. After baking, allow for about 15 minutes of cooling and then let the glaze set before serving. In total, you’ll need around 1 hour and 30 minutes to enjoy your delicious loaf of Lemon Zucchini Bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Greasing and flouring two 8×4 inch loaf pans ensures your bread doesn’t stick, making it easier to remove once baked. You can also line them with parchment paper for even easier cleanup!
2. Prepare the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until everything is mixed well, then set this bowl aside while you prepare the wet ingredients.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer. Beat them together until the mixture is light and fluffy—this usually takes about 3-4 minutes.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Once all the eggs are incorporated, mix in the vanilla extract for extra flavor.
5. Mix in Sour Cream and Lemon:
Now, stir in the sour cream, freshly squeezed lemon juice, and lemon zest. Blend until everything is well combined and smooth.
6. Combine Dry and Wet Ingredients:
Gently fold in the dry ingredients into the wet mixture. Mix just until everything is incorporated—avoid over-mixing as this can make your bread tough.
7. Incorporate the Zucchini:
Add the finely shredded zucchini to the batter and gently stir until it’s evenly distributed. The zucchini adds moisture and texture to the bread.
8. Transfer to Pans:
Divide the batter evenly between the two prepared loaf pans, smoothing the tops to make them nice and even.
9. Bake the Bread:
Place the loaf pans in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs.
10. Cool the Bread:
Once baked, remove the pans from the oven and let the loaves cool in the pans for about 15 minutes. After that, transfer them to a wire rack to cool completely.
11. Make the Glaze:
While the bread is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. This glaze will add a delightful sweetness and tartness!
12. Drizzle and Garnish:
Once the loaves have cooled completely, drizzle the glaze over them. Feel free to sprinkle some extra lemon zest on top for a nice finishing touch!
13. Serve and Enjoy:
Let the glaze set for a few minutes before slicing your delicious lemon zucchini bread. It’s perfect for breakfast or as a sweet snack throughout the day. Slice, serve, and enjoy the tasty combination of lemon and zucchini!
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! However, keep in mind that it may result in a denser loaf. You might also want to add an extra tablespoon or two of liquid to balance the texture.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature before serving.
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This helps maintain the right consistency in your bread.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain Greek yogurt works wonderfully as a substitution! It will provide similar creaminess and tangy flavor to the bread.
