This Lemon Zucchini Bread is a delightful treat that combines zesty lemon with soft, tender zucchini. It’s light, sweet, and perfect for a sunny day!
I love how the lemon adds a refreshing twist that wakes up my taste buds. Plus, it’s a clever way to sneak in some veggies! Who knew healthy could taste this good? 🍋🥒
Key Ingredients & Substitutions
Flour: All-purpose flour creates a tender crumb in this bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Zucchini: Fresh grated zucchini is what makes this bread moist. If you don’t have zucchini, you can substitute it with grated carrots for a different flavor.
Sugar: Granulated sugar sweetens the bread. You can reduce this amount for less sweetness, or use coconut sugar for a different taste.
Butter: Unsalted butter adds richness. If you want a dairy-free version, use coconut oil or a plant-based margarine.
Sour Cream/Greek Yogurt: Both add moisture and tang. For a lighter version, use low-fat Greek yogurt or an equal amount of applesauce.
How Do I Make Sure My Bread Stays Moist?
Keeping your lemon zucchini bread moist is key for great texture. Here’s how to do it:
- **Don’t overmix the batter:** Mix just until combined. Overmixing can make your bread tough.
- **Grate zucchini correctly:** Lightly squeeze out excess moisture; this helps keep the bread from getting soggy.
- **Check for doneness:** Use a toothpick in the center—if it comes out clean, your bread is ready!
- **Cool properly:** Letting your bread cool in the pan for a few minutes before transferring it to a rack helps it retain moisture.
These tips will help you achieve that delightful, moist consistency that everyone loves!
Pioneer Woman’s Refreshing Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup lemon juice (freshly squeezed)
- 1 cup grated zucchini (about 1 medium zucchini, lightly squeezed to remove excess moisture)
- 1/2 cup sour cream or Greek yogurt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
How Much Time Will You Need?
This Lemon Zucchini Bread takes about 15 minutes to prepare and 50-60 minutes to bake, plus an additional 10 minutes cooling in the pan. So, you can expect about 1 hour and 15 minutes total before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easy later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure your bread is nice and fluffy.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy. This is where the magic begins!
4. Add the Eggs and Flavors:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice, making the batter fragrant and delicious.
5. Incorporate the Zucchini and Sour Cream:
Mix in the grated zucchini and sour cream. Stir until just combined; this will give your bread that rich, moist texture.
6. Combine Ingredients:
Now gradually add your dry ingredients to the wet mixture. Fold gently until everything is just combined—take care not to overmix!
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool the Bread:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely.
9. Make the Lemon Glaze:
While your bread is cooling, prepare the glaze. In a small bowl, mix together powdered sugar and fresh lemon juice until smooth. If you’d like, add a little lemon zest for extra flavor!
10. Glaze and Serve:
Once the bread is completely cool, drizzle the lemon glaze over the top. If you want, sprinkle some additional lemon zest for a pretty touch. Slice and enjoy this deliciously refreshing lemon zucchini bread!
Dig in and savor the lovely balance of flavors! 🍋🥒
Frequently Asked Questions about Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture. To keep it light, consider using half whole wheat and half all-purpose flour.
What If I Don’t Have Zucchini on Hand?
If you’re out of zucchini, you can replace it with grated carrots or even applesauce for a slightly different flavor. Just make sure to adjust the moisture if using applesauce, as it can add extra liquid.
How Should I Store Leftover Bread?
Store leftover lemon zucchini 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 in the fridge overnight when you’re ready to enjoy it again!
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend. Make sure your baking powder is also gluten-free to ensure the entire recipe meets gluten-free standards.
