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
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
Instructions
- 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.
- In a spacious mixing bowl, thoroughly combine flour, salt, baking powder, and baking soda using a wire whisk, creating a uniform dry mixture.
- Create a fragrant base by rubbing lemon zest into granulated sugar, releasing essential oils and enhancing flavor intensity.
- Incorporate eggs, vegetable oil, and fresh lemon juice into the sugar-zest mixture, whisking until the liquid components form a smooth, consistent emulsion.
- Gradually introduce the dry ingredient blend into the wet mixture, folding gently with a spatula to prevent overmixing and maintain a light, tender texture.
- Carefully fold freshly grated zucchini into the batter, distributing the vegetable shreds evenly throughout the mixture.
- Transfer the completed batter into the prepared loaf pan, smoothing the surface with a spatula to ensure an even distribution.
- Bake in the preheated oven for 45-50 minutes, monitoring until a toothpick inserted into the center emerges clean and free of raw batter.
- 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.
- Prepare a silky glaze by whisking powdered sugar with fresh lemon juice until achieving a smooth, pourable consistency.
- 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