This lovely lemon zucchini bread is moist and bursting with citrus flavor. It’s a great way to use up fresh zucchini while enjoying a sweet treat!
Making this bread is super easy! I love how the tangy lemon makes every bite feel bright. Plus, it’s perfect with a cup of tea or coffee—just like a hug for your taste buds!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini gives this bread moisture. If you don’t have any, shredded carrots can work as a sweet substitute. Frozen zucchini can be used as well; just make sure to thaw and squeeze out excess water.
Butter: Unsalted butter is used for flavor control. If you’re looking for a lighter option, you can replace some of the butter with applesauce or Greek yogurt, which will maintain moisture while reducing fat.
Buttermilk: Buttermilk adds richness. If you don’t have it, mix milk with a bit of vinegar or lemon juice (1 cup of milk with 1 tablespoon of vinegar works nicely) and let it sit for 5-10 minutes before using it.
Flour: All-purpose flour is essential here. However, if you’re looking for a gluten-free option, a 1:1 gluten-free flour blend should work well, though the texture may differ slightly.
How Do I Ensure My Zucchini Bread Stays Moist?
The key to moist zucchini bread is properly handling the zucchini. Make sure to squeeze out excess moisture with a kitchen towel or paper towels. This prevents the bread from becoming soggy.
- Use freshly grated zucchini for the best texture. Avoid pre-packaged shredded zucchini, as it might lack moisture balance.
- Don’t overmix the batter after adding the flour to keep the bread light and fluffy.
- Check bread for doneness using a toothpick; it should come out clean but don’t overbake to prevent dryness.
Follow these tips, and you’ll have a delightful lemon zucchini bread that everyone loves!
Pioneer Woman Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 teaspoons vanilla extract
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 cups shredded zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
- 1/2 cup buttermilk
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 55-65 minutes for baking. After that, let the loaves cool for 10 minutes. So, all in all, expect to spend about 1.5 hours before you can enjoy this delightful lemon zucchini bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
First off, let’s get that oven preheating! Set it to 350°F (175°C). While it’s warming up, grease and flour two 8×4-inch loaf pans to help the bread slide out easily later on.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step helps ensure that everything is evenly distributed. Set this mixture aside for now.
3. Cream the Butter and Sugars:
In a larger mixing bowl, beat the softened butter together with granulated sugar and brown sugar. Use a hand mixer to whip it until it’s light and fluffy. This process incorporates air and makes your bread soft.
4. Add the Eggs:
Add the eggs one by one to the butter and sugar mixture, making sure to beat well after each addition. This ensures that everything blends nicely.
5. Stir in Flavorings:
Next, stir in the lemon zest, lemon juice, and vanilla extract. This is where the magic happens; the batter starts to smell amazing!
6. Combine Dry and Wet Ingredients:
Now, it’s time to bring it all together. Gradually add the dry ingredients from your first bowl into the wet ingredients. Alternate this with the buttermilk, starting and ending with the dry ingredients. Mix until just combined to keep it fluffy!
7. Fold in the Zucchini:
Gently fold in the shredded zucchini. Make sure it’s evenly distributed throughout the batter.
8. Fill the Pans:
Divide the batter evenly between your greased loaf pans. This will help them bake evenly and look nice and plump!
9. Bake the Bread:
Pop those pans into the preheated oven and bake for 55-65 minutes. Check your bread by inserting a toothpick in the center; it should come out clean when it’s done.
10. Cool and Enjoy:
Let the loaves cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely before slicing. You’ll want to give it some time to set up!
Now, you’re all set to enjoy a scrumptious, moist lemon zucchini bread that’s perfect for any time of day! Happy baking!
Frequently Asked Questions (FAQ)
Can I Substitute Olive Oil for Butter?
Yes, you can substitute olive oil for butter, but keep in mind that the texture and flavor will change slightly. Use about 3/4 cup of olive oil for 1 cup of butter. The bread may be a bit denser, but still delicious!
How Do I Store Leftover Lemon Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw on the counter when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips?
Absolutely! Chopped walnuts or pecans would add a nice crunch and flavor. You can also mix in chocolate chips for a sweet twist. Just fold in about 1 cup of either into the batter right before you pour it into the loaf pans!
What Should I Do If My Zucchini Bread Is Too Dense?
If your bread turns out dense, it’s likely due to overmixing the batter or too much moisture in the zucchini. Be sure to gently mix until just combined, and squeeze out excess water from the zucchini before adding it to the batter. Enjoy your baking adventure!
