This Pioneer Woman Lemon Zucchini Bread is a sunny twist on classic bread! Packed with fresh zucchini and zesty lemon, it’s moist and bursting with flavor. Perfect for breakfast or a snack!
Every slice feels like a light summer day. I love to enjoy it warm with a smear of butter. Seriously, who can resist that combo? Give it a try—you won’t regret it!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. While you can use whole wheat flour for a healthier option, it may make the bread denser. I’ve used a 50-50 mix of both with success!
Granulated sugar: The recipe calls for a good amount of sugar for sweetness. If you prefer a lower-sugar version, use less sugar or try a sugar substitute like honey or agave. Just remember these can alter the moisture level.
Zucchini: Fresh zucchini adds moisture. If you don’t have zucchini, you could use shredded carrots, but the flavor will change more than you might think! Grated apples can also work if you’re looking for a fruity twist.
Lemon zest and juice: Fresh is best for that zing! If you’re short on fresh lemons, bottled juice is a decent substitute. However, you’ll miss out on that vibrant zest flavor.
Nuts: Walnuts or pecans add crunch, but feel free to skip them if you’re nut-free. You could use chocolate chips instead for a sweet twist!
How Do I Ensure My Zucchini Bread is Moist?
The key to a moist zucchini bread is all in the prep and baking. Start by squeezing out excess moisture from the zucchini using a clean towel. Even small amounts of water can alter the bread’s texture!
- Preheat your oven properly before baking. This helps with even cooking.
- Don’t overmix the batter; it can lead to tough bread. Just mix until everything is combined.
- Check for doneness at 60 minutes by inserting a toothpick. If it comes out clean, it’s done, but if batter clings to it, give it more time.
Allowing the bread to cool in the pans for a bit before transferring helps it set up nicely and prevents it from falling apart! Enjoy your bunny-like, lemony goodness! 🥳
Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 2 cups shredded zucchini (about 2 medium zucchini)
- 1 cup chopped walnuts or pecans (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
How Much Time Will You Need?
This delightful Lemon Zucchini Bread takes about 15 minutes to prep, plus 60-70 minutes to bake. After baking, allow some cooling time, making it a total of about 1.5 – 2 hours before you can slice into the deliciousness!
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
Start by preheating your oven to 350°F (175°C). Get your two 8×4-inch loaf pans ready by greasing and flouring them, or you can line them with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, and salt until combined. This step helps distribute the leavening agent evenly through the flour.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs and granulated sugar together until it’s well mixed and has thickened slightly—this makes the bread nice and fluffy! Next, add the vegetable oil, sour cream, and vanilla extract. Mix this until it’s smooth and creamy.
4. Add Lemon Zest:
Stir in the fresh lemon zest to bring that bright flavor into the batter. It smells amazing!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Stir just until everything is combined; overmixing can lead to a tougher texture.
6. Fold in Zucchini and Nuts:
Gently fold in the shredded zucchini and the nuts if you’re using them. Make sure they are evenly distributed but don’t overdo it on the mixing!
7. Bake the Bread:
Pour the batter evenly into the prepared pans. Place them in the oven and bake for 60-70 minutes. Start checking around the 60-minute mark; when a toothpick inserted into the center comes out clean, they’re done!
8. Cool and Glaze:
Let the bread cool in the pans for about 10-15 minutes. This resting time helps release the bread from the pan without falling apart. Then transfer them to a wire rack to cool completely. While they cool, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
9. Slice and Serve:
Once the loaves have cooled completely, drizzle the glaze over the top, let it set for a few minutes, slice, and serve. Enjoy your wonderfully moist and flavorful Pioneer Woman Lemon Zucchini Bread!
FAQ for Pioneer Woman Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Just keep in mind that whole wheat flour will make the bread denser. A 50-50 mix of all-purpose and whole wheat flour can also work well for a balanced texture.
How Do I Store Leftover Lemon Zucchini Bread?
To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Substitute the Sour Cream?
Absolutely! You can substitute plain yogurt or even buttermilk for sour cream. This will keep the bread moist and delicious while offering a slightly different flavor profile!
How Can I Make This Recipe Dairy-Free?
To make it dairy-free, simply replace the sour cream with a dairy-free yogurt or use a non-dairy alternative for the vegetable oil. Also, ensure your powdered sugar is dairy-free if using a glaze!
