This Fresh Lemon Zucchini Bread is a zesty treat that combines soft zucchini with sunny lemon flavor. It’s moist and sweet, making it a perfect snack or breakfast choice!
I love how easy this recipe is! Just shred the zucchini, mix it all together, and pop it in the oven. It smells amazing while baking, and you’ll want to share it with everyone—if you can resist eating it all first! 🍋
Key Ingredients & Substitutions
Zucchini: Shredded zucchini is crucial for moisture in this bread. If you don’t have fresh zucchini, you can use thawed frozen zucchini. Just make sure to drain excess moisture!
Granulated Sugar: This bread is sweetened with regular granulated sugar. If you prefer alternatives, you can try coconut sugar or a sugar substitute, but this might slightly alter the flavor.
Vegetable Oil: Vegetable oil adds moisture. You could substitute it with melted coconut oil or applesauce for a healthier twist, but keep in mind it may change the texture.
Lemon: Fresh lemon zest and juice give that bright flavor. If you’re out of lemons, bottled lemon juice works, but fresh is best for that zesty kick. Alternatively, you can add a splash of vanilla extract for flavor.
What’s the Best Way to Prepare the Zucchini?
Preparing the zucchini correctly is key to the texture of your bread. Make sure to wash it well and then shred it using a box grater or food processor. The skin is nutritious, so no need to peel it!
- Once shredded, place the zucchini in a clean kitchen towel and squeeze out any excess moisture. This prevents the bread from becoming too wet.
- Measure the zucchini after squeezing to ensure accuracy for the recipe.
With these tips, you’ll create a lemon zucchini bread that’s full of flavor and perfectly moist! Enjoy your baking!
Pioneer Woman’s Fresh Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 3 cups shredded fresh zucchini (about 2 medium zucchinis)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
How Much Time Will You Need?
This delicious lemon zucchini bread will take about 15 minutes to prep and about 50-60 minutes to bake. You’ll want to let it cool for a little while before slicing, so plan for around 1 hour and 15 minutes total time before you can dig in!
Step-by-Step Instructions:
1. Prep Your Oven and Loaf Pans:
Start by preheating your oven to 350°F (175°C). While it’s heating, take two 9×5 inch loaf pans and grease and flour them. This helps prevent the bread from sticking!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until everything is well blended. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In another large bowl, crack the eggs and add the sugar, vegetable oil, and vanilla extract. Beat everything together until it’s combined and smooth. It should look nice and creamy!
4. Add Zesty Goodness:
Now stir in the zest of the lemons and the lemon juice to the wet mixture. This is where the tangy flavor comes from, so make sure to mix it well!
5. Combine Dry and Wet Ingredients:
Slowly add the dry mixture to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Add the Zucchini:
Fold in the shredded zucchini slowly with a spatula. This adds moisture and texture to your bread, making it delightful!
7. Pour into Loaf Pans:
Divide the batter evenly between the two prepared loaf pans. Make sure to smooth the top a little with a spatula if needed.
8. Bake It Up:
Place the pans in the oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center of the bread. If it comes out clean, it’s ready!
9. Let It Cool:
Once baked, take the bread out of the oven and let it cool in the pans for about 10 minutes. Then, carefully transfer the loaves to wire racks to cool completely before slicing.
Enjoy this fresh, moist lemon zucchini bread as a delightful snack or breakfast treat! Perfect with a cup of tea or coffee!
FAQs About Fresh Lemon Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it in the fridge overnight and drain any excess moisture before shredding. This helps maintain the right texture in your bread.
Can I Substitute the Vegetable Oil?
Absolutely! You can replace vegetable oil with melted coconut oil for a hint of coconut flavor, or use unsweetened applesauce for a lower-fat substitute. Just keep in mind that it may change the batter texture slightly.
How Should I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap individual slices in plastic wrap and keep them in the freezer for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Nuts or Chocolate Chips?
Definitely! You can fold in 1 cup of chopped nuts, like walnuts or pecans, or chocolate chips for an extra special twist. Just be sure to adjust other ingredients slightly if adding more mix-ins to maintain the batter consistency.
