Hamdi Saidani Pioneer Woman Lemon Zucchini Bread is made with all-purpose flour, granulated sugar, fresh lemon zest, fresh lemon juice, eggs, oil, and grated zucchini. This moist Lemon Zucchini Bread recipe creates a tasty dessert or breakfast that takes about 1 hour to prepare and can serve up to 12 people.
Pioneer Woman Lemon Zucchini Bread Ingredients
- 1 1/2 cups all-purpose flour (or substitute half with white whole wheat flour for a healthier option)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- Zest of 1 large lemon (about 1 tablespoon)
- 2 large eggs
- 1/2 cup oil (vegetable or canola oil)
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini, lightly packed (unpeeled)
Ingredients For the Glaze:
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
How To Make Pioneer Woman Lemon Zucchini Bread
- Preparation: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8 x 4-inch loaf pan; set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- Combine Wet Ingredients: In another bowl, stir together the granulated sugar and lemon zest. Add eggs, oil, and lemon juice, mixing until smooth. Gradually fold in the dry ingredients until just combined.
- Prepare Batter: Gently fold the grated zucchini into the batter. Pour the mixture into the prepared loaf pan.
- Bake and Glaze: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.
Recipe Tips
- Prepare Zucchini Properly: Grate the zucchini into small pieces. If it’s very wet, use a paper towel to press and remove the extra water. This helps keep the bread from getting too moist.
- Zest the Lemon Carefully: Use a fine grater for the lemon zest. Make sure to grate only the yellow part of the skin, not the white part underneath, to avoid a bitter taste.
- Measure Flour the Right Way: First, stir the flour in the container. Then, spoon it into your measuring cup and level it off with a straight edge. This stops the flour from being packed too tightly, which can make the bread heavy.
- Check Your Oven Temperature: Make sure your oven is at the right temperature with an oven thermometer. If the oven is too hot, the outside of the bread might burn before the inside is cooked.
- Check if the Bread is Done: To see if the bread is ready, poke the middle with a toothpick. If it comes out clean or with just a few crumbs, it’s done. The top should be golden brown. Let the bread cool in the pan for 10 minutes after baking. This makes it easier to take out without falling apart.
What To Serve With Lemon Zucchini Bread
Lemon Zucchini Bread pairs well with fresh berries, whipped cream, Greek yogurt, and honey. It also can be served alongside a cup of hot tea, iced coffee, vanilla ice cream, and maple syrup for a tasty breakfast or dessert.
How To Store Lemon Zucchini Bread
- Refrigerate: After the Lemon Zucchini Bread cools completely, cover the loaf with plastic wrap or put it in a container that seals tight. You can keep it in the fridge for 3 to 4 days.
- Freeze: If you want to keep the bread longer, wrap it well in aluminum foil, then place it in a freezer bag or a container made for the freezer. The bread can stay frozen for up to 2 months. When you’re ready to eat it, let it thaw in the fridge overnight before you warm it up.
How To Reheat Lemon Zucchini Bread
- In The Oven: Turn your oven on to 350°F (175°C). Put the bread in a dish that can go in the oven and cover it with aluminum foil. Heat it for about 15-20 minutes, or until it’s warm all through.
- In The Microwave: Place a slice of the bread in a microwave-safe dish and cover it lightly with plastic wrap. Heat it on high for 2-3 minutes. Halfway through, stir or turn the bread to make sure it warms up evenly.
- In The Air Fryer: Heat your air fryer to 350°F (175°C). Put the bread in a container that is safe for the air fryer. Heat it for 5-10 minutes. Check it in the middle to make sure it doesn’t get too dry or too hot.
Pioneer Woman Lemon Zucchini Bread Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 239kcal
- Carbohydrates: 35g
- Protein: 2g
- Fat: 10g
- Cholesterol: 27mg
- Sodium: 161mg
- Potassium: 74mg
- Sugar: 22g
FAQs
Can I Use Canned Lemon Juice Instead Of Fresh Lemon Juice?
It’s best to use juice from fresh lemons for the best taste. But, if you need to, canned lemon juice works too. Just make sure to use fresh zest at least.
What Kind Of Oil Should I Use?
Use oils that don’t have a strong taste, like canola or vegetable oil. Oils like olive or coconut oil can change the flavor of your bread.
Can I Add Things Like Nuts Or Dried Fruit?
Yes, you can mix in up to 1/2 cup of chopped nuts like walnuts or pecans, or dried fruits like cranberries. They add more taste and a nice crunch.
How Can I Tell If My Zucchini Is Too Wet?
After grating the zucchini, squeeze it slightly. If water comes out, use a towel to squeeze out as much water as you can. This helps keep the bread from getting mushy.
Can This Bread Be Made Gluten-free?
Yes, you can substitute the all-purpose flour with an equal amount of gluten-free all-purpose flour mix. Make sure it’s a 1:1 substitution type that includes xanthan gum, which is necessary for the texture.
- Pioneer Woman Zucchini Brownies
- Pioneer Woman Zucchini Cookies
- Pioneer Woman Zucchini Pineapple Bread
- Pioneer Woman Zucchini Carrot Bread
- Pioneer Woman Pumpkin Zucchini Muffins
Pioneer Woman Lemon Zucchini Bread
Description
Pioneer Woman Lemon Zucchini Bread is made with all-purpose flour, granulated sugar, fresh lemon zest, fresh lemon juice, eggs, oil, and grated zucchini. This moist Lemon Zucchini Bread recipe creates a tasty dessert or breakfast that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients
Ingredients For the Glaze:
Instructions
- Preparation: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8 x 4-inch loaf pan; set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- Combine Wet Ingredients: In another bowl, stir together the granulated sugar and lemon zest. Add eggs, oil, and lemon juice, mixing until smooth. Gradually fold in the dry ingredients until just combined.
- Prepare Batter: Gently fold the grated zucchini into the batter. Pour the mixture into the prepared loaf pan.
- Bake and Glaze: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.
Notes
- Prepare Zucchini Properly: Grate the zucchini into small pieces. If it’s very wet, use a paper towel to press and remove the extra water. This helps keep the bread from getting too moist.
- Zest the Lemon Carefully: Use a fine grater for the lemon zest. Make sure to grate only the yellow part of the skin, not the white part underneath, to avoid a bitter taste.
- Measure Flour the Right Way: First, stir the flour in the container. Then, spoon it into your measuring cup and level it off with a straight edge. This stops the flour from being packed too tightly, which can make the bread heavy.
- Check Your Oven Temperature: Make sure your oven is at the right temperature with an oven thermometer. If the oven is too hot, the outside of the bread might burn before the inside is cooked.
- Check if the Bread is Done: To see if the bread is ready, poke the middle with a toothpick. If it comes out clean or with just a few crumbs, it’s done. The top should be golden brown. Let the bread cool in the pan for 10 minutes after baking. This makes it easier to take out without falling apart.
Made this Lemon Zucchini Bread and it was delicious. The bread lasted less than a day! My 21 year old son loved it and asked when I would make it again.