This Fresh Lemon Zucchini Bread is a moist, zesty treat packed with fresh zucchini and a lovely lemon flavor. It’s perfect for breakfast or a snack any time of day!
I love how easy it is to whip up, and that zing from the lemon makes every bite refreshing! Just add a cup of tea, and you’re set for a cozy afternoon. 🍋🥒
Key Ingredients & Substitutions
Zucchini: Freshly grated zucchini adds moisture and texture. If you’re in a rush, you can substitute with finely grated carrots for a different flavor or even applesauce for a fruity twist.
Lemon Zest and Juice: Fresh lemon zest brightens up the flavor, but if you don’t have lemons, lemon juice from a bottle works too. Just adjust to taste, as bottled juice can be more concentrated.
Sour Cream or Greek Yogurt: These add creaminess. If you’re looking for a lighter option, you can use low-fat versions or even silken tofu if you want a dairy-free substitute. Alternatively, buttermilk can also provide a nice tang.
Butter: Unsalted butter is preferred for better control over salt content. You can substitute it with coconut oil or vegetable oil if you prefer a dairy-free version.
How Do I Ensure My Zucchini Bread Turns Out Perfectly Moist?
The key to moist zucchini bread lies in how you handle the zucchini. Make sure to squeeze out excess water using a clean kitchen towel before adding it to the batter. This prevents the bread from becoming too wet.
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a dish towel and twist to squeeze out moisture.
- Mix it in gently with your batter to keep air in and avoid overmixing.
By doing these steps, your bread will be light and fluffy, yet irresistibly moist. Enjoy your baking! 🍞😊
Pioneer Woman’s Fresh Lemon Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 1-2 lemons)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 2 cups grated zucchini (about 1 medium-large zucchini)
- 2 tablespoons fresh lemon juice
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake, plus an additional 10 minutes for cooling in the pan. All in all, you’ll be enjoying your fresh lemon zucchini bread in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it with butter or cooking spray, then dust it with a bit of flour. This will help your bread slide out easily after baking!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest. This step ensures that the leavening agents are evenly distributed throughout the flour.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This adds air into the batter, making your bread nice and light!
4. Incorporate Eggs and Vanilla:
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract to give the bread a lovely flavor.
5. Add Cream and Lemon Juice:
Next, mix in the sour cream (or plain Greek yogurt) and fresh lemon juice. This will add moisture and give your bread that delicious tang!
6. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Stir gently just until everything is combined—don’t overmix, or your bread may turn out dense.
7. Fold in Zucchini:
Gently fold in the grated zucchini using a spatula. Be careful not to overmix; just incorporate it until you don’t see any dry flour.
8. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth out the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Bread:
Once baked, allow the bread to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. It’s tempting, but resist slicing it too soon!
10. Optional Dusting:
If you like, dust the cooled bread with powdered sugar for a lovely finish before slicing. It adds a sweet touch that looks beautiful too!
Enjoy this moist and flavorful lemon zucchini bread fresh or toasted with a bit of butter!
FAQ for Fresh Lemon Zucchini Bread
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a healthier option, but be aware that it may alter the texture slightly. For a gluten-free version, use a 1:1 gluten-free flour blend, ensuring it contains xanthan gum for better structure.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt is an excellent substitute. You can also use buttermilk or a non-dairy yogurt for a dairy-free option. Each will add moisture and flavor to the bread.
How Should I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week or freeze for up to 3 months. Just remember to let it thaw in the fridge overnight before serving!
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Absolutely! Feel free to fold in 1 cup of chopped nuts, such as walnuts or pecans, or add chocolate chips for an extra indulgent touch. Just be sure to adjust the baking time slightly if you’re adding a lot of mix-ins.
