Zesty Pioneer Woman Lemon Zucchini Bread Recipe

Lemon zucchini bread transforms ordinary ingredients into an extraordinary culinary adventure that surprises even seasoned bakers.

Sunshine-infused quick bread captures the essence of summer’s most versatile vegetable in a delightful sweet treat.

Unexpected flavor combinations dance across your palate with each tender, moist slice of this magical creation.

Zesty citrus notes weave through soft, green-flecked batter, creating a harmonious balance between tangy and sweet.

Home kitchens come alive with the aroma of fresh ingredients mingling and promising delectable results.

Baking enthusiasts will adore how simple ingredients can produce such a stunning and memorable dessert.

Bright Lemon Zucchini Bread You’ll Crave

• Burst of Citrusy Freshness: Zesty lemon zest and juice infuse this bread with a bright, tangy flavor that dances on your taste buds, creating a refreshing twist on traditional sweet breads.
• Moisture Magic from Zucchini: Grated zucchini transforms the texture into an incredibly moist, tender loaf that stays soft and delectable for days, sneaking in extra nutrients without compromising taste.
• Quick and Easy Weekend Baking: This recipe comes together in just over an hour, making it perfect for lazy weekend mornings or spontaneous baking adventures when you want something delicious without complicated steps.
• Versatile Treat for Any Occasion: Enjoy as a delightful breakfast, afternoon snack, or elegant dessert that impresses guests with its vibrant flavor and gorgeous lemon glaze drizzled on top.

Lemon Zucchini Bread Ingredients Simplified

• All-Purpose Flour: A key base for the bread's structure and texture, typical pantry staple for baking.
• Salt: Enhances overall flavor and balances sweetness in the bread.
• Baking Powder: Provides necessary leavening to help bread rise and become light.
• Baking Soda: Helps bread achieve proper rising and creates tender crumb.

• Granulated Sugar: Adds sweetness and helps create tender bread texture.
• Eggs: Provide structure, moisture, and binding for the bread.
• Vegetable Oil: Keeps bread moist and tender, creates soft crumb.
• Lemon Juice: Adds bright citrus flavor and helps activate baking soda.
• Lemon Zest: Provides intense citrus aroma and concentrated lemon flavor.

• Zucchini: Adds moisture, subtle vegetable sweetness, and creates tender texture.

• Powdered Sugar: Creates smooth, sweet glaze with glossy finish.
• Lemon Juice: Thins powdered sugar and adds tangy citrus flavor to glaze.

Steps to Make Lemon Zucchini Bread

Step 1: Prepare Oven and Pan

Warm up your oven to 350°F (175°C). Grease an 8 x 4-inch loaf pan with butter or cooking spray, then dust with flour to prevent sticking.

Step 2: Mix Dry Ingredients

• 1 all-purpose flour
• Salt
• Baking powder
• Baking soda

Step 3: Create Wet Ingredient Blend

• Granulated sugar
• Zest from 1 fresh lemon

• 2 large eggs
• Vegetable oil
• Fresh lemon juice

Mix until the mixture looks smooth and well combined.

Step 4: Combine Batter

Gently fold the dry ingredients into the wet mixture until just blended. Avoid overmixing to keep the bread tender.

Step 5: Add Zucchini

Carefully stir of freshly grated zucchini into the batter. Make sure the zucchini is evenly distributed.

Step 6: Bake the Bread

Pour the batter into the prepared loaf pan. Bake for 45-50 minutes. Check doneness by inserting a toothpick – it should come out clean when the bread is ready.

Step 7: Cool and Glaze

Let the bread rest in the pan for 10 minutes. Transfer to a wire rack and cool completely. For the glaze, whisk powdered sugar with 2-of fresh lemon juice until smooth. Drizzle over the cooled bread.

Zucchini Bread Tips for Success

• Prevent Soggy Bread: Squeeze out extra moisture from grated zucchini using a clean kitchen towel or paper towels to keep the texture perfect.
• Boost Lemon Flavor: Grate only the bright yellow part of the lemon skin, avoiding the bitter white pith for a fresh, zesty taste.
• Nail Flour Measurement: Fluff the flour first, then gently spoon it into measuring cups and level with a knife for light, tender bread.
• Verify Oven Accuracy: Double-check your oven temperature with a thermometer to ensure even baking and golden-brown perfection.
• Test Bread Doneness: Insert a toothpick into the center – if it comes out clean or with minimal crumbs, your bread is ready to cool and enjoy.

Store Lemon Zucchini Bread Right

• Cool Completely: Let the bread reach room temperature before storing to prevent moisture buildup and soggy texture. Excess condensation can make your delicious zucchini bread turn mushy and lose its perfect crumb.
• Freezer Protection: Tightly wrap the entire loaf in plastic wrap, then add a layer of aluminum foil for maximum freshness. Double-wrapping prevents freezer burn and preserves the bread's delightful lemon flavor for up to two months. Thaw overnight in the refrigerator for the best results.
• Refrigerator Storage: Seal the bread in an airtight container or zip-top bag to maintain moisture and prevent drying out. Your lemon zucchini bread will stay fresh and delicious for 3-4 days when stored properly in the refrigerator.

Fun Twists for Zucchini Bread

• Citrus Berry Burst: Replace zucchini with fresh blueberries or raspberries, adding vibrant fruity flavor and keeping the lemon zest for a bright, tangy profile.
• Nutty Whole Wheat Wonder: Swap half the all-purpose flour with whole wheat flour and mix in chopped walnuts or pecans for extra crunch and nutritional boost.
• Tropical Coconut Dream: Incorporate shredded coconut into the batter and replace lemon juice with orange juice, creating a summery, exotic bread with a softer texture.
• Herbaceous Green Bread: Add finely chopped fresh herbs like basil or mint to the batter, complementing the zucchini and creating a more savory, unexpected quick bread experience.

Lemon Zucchini Bread Recap

Pioneer Woman Lemon Zucchini Bread emerges as a delightful culinary masterpiece, blending tangy citrus with garden-fresh zucchini in perfect harmony.

Bakers discover an irresistible quick bread that balances moisture, sweetness, and zesty brightness.

Rich lemon glaze adds a luxurious finishing touch, elevating this simple recipe to gourmet status.

Home kitchens will come alive with the aroma of this spectacular bread, promising pure comfort in each slice.

Zucchini lovers and lemon enthusiasts find ultimate satisfaction in this crowd-pleasing creation.

Hungry friends, savor this recipe, snap a photo, share your delicious journey, and spark conversation with fellow bread admirers – your culinary adventure starts now!

Pioneer Woman Lemon Zucchini Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

• Total Time: 1 hour
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Zesty Pioneer Woman Lemon Zucchini Bread combines garden-fresh zucchini with bright citrus notes for a delightful quick bread experience. Summer’s freshest ingredients blend perfectly, creating a moist, tangy treat that will have friends and family begging for seconds.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup grated zucchini, lightly packed (unpeeled)
• 2 large eggs
• ½ cup oil (vegetable or canola oil)

Dry Ingredients:

• 1 ½ cups all-purpose flour (or substitute half with white whole wheat flour for a healthier option)
• ¾ cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder

Flavoring and Glaze Ingredients:

• Zest of 1 large lemon (about 1 tablespoon)
• 1 ½ teaspoons fresh lemon juice
• 1 cup powdered sugar
• 4 teaspoons fresh lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to 350°F (175°C) and meticulously coat an 8 x 4-inch loaf pan with butter and flour, ensuring complete coverage.
2. In a spacious mixing bowl, thoroughly combine flour, salt, baking powder, and baking soda using a wire whisk, creating a uniform dry mixture.
3. Create a fragrant base by rubbing lemon zest into granulated sugar, releasing essential oils and enhancing flavor intensity.
4. Incorporate eggs, vegetable oil, and fresh lemon juice into the sugar-zest mixture, whisking until the liquid components form a smooth, consistent emulsion.
5. Gradually introduce the dry ingredient blend into the wet mixture, folding gently with a spatula to prevent overmixing and maintain a light, tender texture.
6. Carefully fold freshly grated zucchini into the batter, distributing the vegetable shreds evenly throughout the mixture.
7. Transfer the completed batter into the prepared loaf pan, smoothing the surface with a spatula to ensure an even distribution.
8. Bake in the preheated oven for 45-50 minutes, monitoring until a toothpick inserted into the center emerges clean and free of raw batter.
9. Allow the bread to rest in the pan for 10 minutes, enabling it to set and cool slightly before carefully transferring to a wire cooling rack.
10. Prepare a silky glaze by whisking powdered sugar with fresh lemon juice until achieving a smooth, pourable consistency.
11. Once the bread has completely cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides for an elegant finish.

Notes

• Preserve Bread’s Moisture: Remove zucchini’s excess water by gently pressing with paper towels after grating to prevent soggy texture.
• Enhance Zest Precision: Carefully scrape only the bright yellow lemon skin using a fine grater, avoiding bitter white pith underneath.
• Perfect Flour Technique: Fluff flour in container, spoon gently into measuring cup, and level with straight edge to prevent dense bread.
• Validate Oven Accuracy: Use an oven thermometer to confirm exact temperature, preventing uneven baking and burnt exterior.
• Confirm Bread Doneness: Insert toothpick in center, checking for clean or minimal crumb residue; golden-brown top indicates readiness. Allow bread to rest in pan for 10 minutes for stable removal.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 235
• Sugar: 22 g
• Sodium: 60 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg