This lemon zucchini bread is a warm and tasty treat that combines fresh zucchini and zesty lemon. It’s perfect for breakfast or a sweet snack anytime!
The best part? It smells amazing while baking! I love slicing a piece warm from the oven and enjoying it with a cup of tea. You’ll want to share, but you might just want to keep it all to yourself! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This flour is the base of your bread. If you’re looking to make it a bit healthier, you can try swapping some of it for whole wheat flour. Just use half and half to see how you like it!
Zucchini: Fresh grated zucchini is key for moisture. If you don’t have any, you can substitute with grated carrots or even apple sauce for a different flavor.
Lemon Juice and Zest: Fresh lemon is perfect here, but if you don’t have it, bottled lemon juice will work too. Just a little less zest helps keep the flavor balanced.
Buttermilk: If you’re out of buttermilk, mix a cup of milk with one tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This mimic the acidity and will work great!
How Do I Ensure My Zucchini Bread Isn’t Too Dense?
The texture of your zucchini bread can be tricky, but it’s all about mixing the batter just right. When you combine wet and dry ingredients, don’t overmix! Stopping when everything is just combined will keep your bread light and airy.
- Mix the butter and sugar until fluffy, but don’t overdo it, or you risk melting the butter too much, which can make the bread dense.
- Add dry ingredients and wet ingredients alternately, starting and ending with the dry mix. This helps maintain the batter’s fluffiness.
Don’t forget to gently fold in the grated zucchini. This keeps the moisture in without overworking the batter! Happy baking!
How to Make Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons grated lemon zest
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (for garnish)
How Much Time Will You Need?
This yummy lemon zucchini bread takes about 15-20 minutes to prepare and 60-70 minutes to bake. After that, you’ll want to let it cool for a little while before glazing and serving. So, plan on about 1.5 to 2 hours total time for the whole process!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Prepare two 8×4 inch loaf pans by greasing and flouring them, or line them with parchment paper. This helps your bread come out easily once it’s baked!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and salt. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer to beat the softened butter and granulated sugar together until it’s fluffy and creamy. This step is important for incorporating air, giving your bread a nice texture!
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition to combine. Then, mix in the vanilla extract for a delightful flavor!
5. Combine Wet Ingredients:
In a small bowl, whisk together the buttermilk, fresh lemon juice, and grated lemon zest. This mixture adds moisture and tang to your bread.
6. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the butter mixture in three additions, alternating with the buttermilk mixture. Start and finish with the dry ingredients. Be sure to mix until just combined—overmixing can lead to a dense texture.
7. Fold in Zucchini:
Carefully fold in the grated zucchini, ensuring it’s evenly distributed without overworking the batter.
8. Bake the Bread:
Divide the batter evenly between the prepared loaf pans. Bake in your preheated oven for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Bread:
Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes. After that, transfer the bread to a wire rack to cool completely.
10. Prepare the Lemon Glaze:
While the bread is cooling, mix the powdered sugar with enough lemon juice (about 2-3 tablespoons) in a small bowl to make a smooth glaze. Adjust the consistency with more sugar or juice as needed.
11. Glaze and Serve:
Once the bread is cool, drizzle the lemon glaze over the top and sprinkle with additional lemon zest for extra flavor and a pretty touch. Let the glaze set for a few minutes before slicing.
12. Enjoy!
Now, it’s time to slice and enjoy your delicious, moist lemon zucchini bread! It’s perfect for breakfast, a snack, or dessert. Enjoy every bite!
Frequently Asked Questions (FAQ) about Pioneer Woman Lemon Zucchini Bread
Can I Substitute Different Flours?
Yes! You can use whole wheat flour for a healthier option, but consider using half whole wheat and half all-purpose flour to maintain texture. For a gluten-free version, try a 1:1 gluten-free flour blend.
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze it for up to 3 months!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles, and voila, you have a substitute!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in about 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for an extra flavor twist. Just be sure to adjust the baking time slightly if necessary.
