This lemon zucchini bread is a delightful way to use up those summer zucchinis! With its moist texture and a refreshing lemony taste, it’s perfect for breakfast or a snack.
Honestly, I can’t resist the smell of it baking! It’s like a cozy hug for your kitchen. A slice with butter on top? Yes, please! 🥰
Key Ingredients & Substitutions
Flour: All-purpose flour provides the structure for this bread. You can swap in whole wheat flour for a nuttier taste, but it may change the texture slightly.
Butter: Unsalted butter is great for control over salt levels. If you’re dairy-free, use a plant-based butter or coconut oil instead, though it will add a subtle flavor.
Greek Yogurt: This adds moisture and tang. If you don’t have Greek yogurt, regular yogurt, sour cream, or even applesauce can work as substitutes!
Zucchini: Fresh zucchini keeps the bread moist. If you’re in a pinch, other grated vegetables like carrots can be used, but will alter the flavor a bit.
Nuts: Walnut or pecan chunks add texture and crunch but are optional. If there’s a nut allergy, feel free to leave them out or use seeds like sunflower or pumpkin seeds!
What’s the Best Way to Grate Zucchini?
Grating zucchini is super simple, but a few things will help you get the most moisture out of it. Here’s how:
- Use a box grater or a food processor with a grating attachment for ease.
- Before mixing it into the batter, gently squeeze out excess moisture using a clean kitchen towel. This prevents the bread from being soggy.
- Grate the zucchini right before using it to keep it fresh.
By following these steps, you’ll have perfect zucchini ready to blend into that delicious bread. Enjoy baking with this light and citrusy twist!
Pioneer Woman’s Moist Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 cup plain Greek yogurt
- 2 cups grated zucchini (about 2 medium zucchinis)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
The total time needed for this recipe is about 1 hour and 15 minutes. You’ll spend roughly 15 minutes preparing the ingredients and mixing everything together. Then, the baking takes 50-60 minutes, followed by a 10-minute cooling time in the pan. Let it cool completely before slicing for best results!
Step-by-Step Instructions:
1. Preheat and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grab a 9×5 inch loaf pan and lightly grease it with butter or spray, then dust it with flour to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest. This helps to distribute the leavening agents and zest evenly. Once mixed, set it aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy—this usually takes about 3-5 minutes.
4. Add Eggs and Flavorings:
Next, crack in the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract and fresh lemon juice, mixing until just combined.
5. Incorporate Greek Yogurt:
Add in the Greek yogurt, carefully mixing it into the batter until it’s fully combined. This will add moisture and a lovely tang!
6. Combine Wet and Dry Ingredients:
Now, gradually fold in your dry ingredients into the wet mixture. Be gentle; you want to mix just until you can’t see any more flour. Overmixing can lead to a dense loaf.
7. Add Zucchini and Nuts:
Gently fold in the grated zucchini and nuts (if using) to the batter. The zucchini will keep the bread moist and delicious!
8. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop the pan into the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean.
9. Cool Down:
Once done, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing.
10. Optional Glaze:
If you’d like a sweet touch, whisk together some powdered sugar and fresh lemon juice to drizzle over the top of the cooled bread. This adds a delightful lemony sweetness!
Enjoy your moist, zesty lemon zucchini bread as a perfect treat for breakfast or a delightful snack anytime!
Frequently Asked Questions (FAQ)
Can I Substitute Plain Yogurt for Greek Yogurt?
Absolutely! You can use plain yogurt instead of Greek yogurt, but keep in mind that the texture might be slightly different. Greek yogurt is thicker and adds more moisture, so your bread may be a bit less dense.
What Other Sweeteners Can I Use Besides Granulated Sugar?
If you’re looking for alternatives, you can use brown sugar for a deeper flavor, or honey and maple syrup as natural sweeteners. Just remember, using liquid sweeteners like honey will require some adjustments in the wet ingredients for the right batter consistency.
How Should I Store Leftovers?
Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap for up to 3 months.
Can I Add Other Mix-Ins to This Recipe?
Definitely! Feel free to get creative! You can add chocolate chips, dried cranberries, or other nuts like pecans or almonds to vary the flavor and texture of your bread. Just be sure to adjust the flour slightly to account for the added ingredients.
