This lemon zucchini bread is a light and tasty treat, perfect for any time of day! It mixes fresh zucchini with a zesty lemon flavor that will brighten up your morning.
Baking this is a breeze, and the smell of lemon will fill your kitchen, making you feel all cozy inside. I love to enjoy a slice with my tea—it’s the perfect match!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can swap it with whole wheat flour for a healthier twist, but it might affect the texture. A gluten-free blend can work too if you need a gluten-free option.
Zucchini: Fresh grated zucchini is key for moisture and texture. If you don’t have zucchini, you can use finely grated carrots or even applesauce for a fruity twist!
Sour Cream/Greek Yogurt: Both add creaminess. If you want it lighter, use unsweetened applesauce or a plant-based yogurt to keep it fluffy and moist while keeping it dairy-free.
Lemon Juice and Zest: These bring brightness. If you’re out of lemons, lime juice and zest can be a refreshing substitute, giving a different but tasty flavor.
How Do I Ensure My Zucchini Bread Isn’t Too Dense?
The key to a light and airy lemon zucchini bread is not to overmix. Mixing the batter just until the dry ingredients are moistened helps avoid dense bread.
- After combining wet and dry, stop as soon as you see the last bit of flour disappear.
- When adding zucchini, fold it in gently to keep air in the batter.
- Don’t skip the baking powder and baking soda as they help the bread rise nicely.
Finally, using room temperature ingredients like butter, eggs, and sour cream helps everything blend smoothly, creating that wonderful texture you’re aiming for!
Pioneer Woman’s Refreshing Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 3/4 cup fresh lemon juice (from about 3-4 lemons)
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain Greek yogurt
How Much Time Will You Need?
This delightful lemon zucchini bread will take about 15 minutes to prepare and about 50-60 minutes to bake. Don’t forget to let it cool for about 10 minutes before slicing! So, in total, expect about 1 hour and 25 minutes before you can enjoy a slice.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan so your bread doesn’t stick when it’s done baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will ensure that everything is well combined.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until it’s light and fluffy. This adds air back into the mixture, making your bread tender and delicious!
4. Add Wet Ingredients:
Next, carefully add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and fresh lemon juice. You’ll love the fresh zesty smell!
5. Incorporate Sour Cream:
Mix in the sour cream (or Greek yogurt) until everything is combined. This will add lots of moisture to your bread.
6. Combine Dry and Wet Mixtures:
Gradually add your bowl of dry ingredients to the wet mixture. Mix just until everything is combined—don’t overdo it, or your bread might get dense!
7. Fold in Zucchini:
Now, gently fold in the grated zucchini. It adds great texture and moisture to your bread, so don’t rush this step!
8. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Then pop it in the oven and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Bread:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
10. Slice and Serve:
Now, it’s time to enjoy your delicious lemon zucchini bread! You can add a drizzle of lemon glaze or a sprinkle of powdered sugar on top for extra sweetness if you like.
Enjoy your refreshing lemon zucchini bread, perfect for breakfast, snacks, or a light dessert!
FAQ for Pioneer Woman’s Refreshing Lemon Zucchini Bread Recipe
Can I Use a Different Type of Sweetener?
Absolutely! You can use brown sugar or coconut sugar for a different flavor profile, but note that it may slightly alter the texture. If you prefer a sugar substitute, options like stevia or monk fruit can work as well, just follow the conversion guidelines on the package.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 3 months. Just make sure to let it cool completely before freezing!
Can I Add Nuts or Dried Fruit?
Yes, adding nuts like walnuts or pecans can give the bread a delicious crunch. Additionally, dried fruits like cranberries or raisins could add a lovely sweetness! Just fold them in gently along with the zucchini.
What Can I Substitute for Zucchini?
If you don’t have zucchini, you can use grated carrots or even mashed bananas as a substitute. They will provide moisture and a slightly different flavor but will still result in a tasty bread!
