Description
This easy lemon zucchini bread, inspired by the Pioneer Woman, is moist, zesty, and packed with fresh zucchini and bright lemon flavor. Perfect for breakfast, snacks, or a light dessert, it’s a simple recipe that comes together quickly and is always a crowd-pleaser.
Ingredients
- 1 1/2 cups all-purpose flour (can use white whole wheat for a nuttier flavor)
- 1 cup granulated sugar (or coconut sugar)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/4 cup milk (whole, almond, or oat milk)
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- Zest of 1 large lemon
- 1 cup finely grated zucchini, squeezed dry (about 1 medium zucchini)
- Optional Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate 1 medium zucchini using the small holes of a box grater. Squeeze out as much moisture as you can using a clean towel. You want about 1 cup of packed, dry zucchini.
- Zest and juice your lemon—set aside the zest and measure out 2 tablespoons of juice.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk together eggs, oil, milk, vanilla, lemon juice, and lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
- Fold in the grated, squeezed-dry zucchini. The batter will be thick and lumpy.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Let the bread cool in the pan for about 15 minutes, then remove and place on a wire rack to cool completely.
- For the optional glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled bread.
Notes
Squeeze zucchini very well to avoid soggy bread. Do not overmix the batter for a tender crumb. For gluten-free, use a 1:1 GF flour blend. Add-ins like blueberries, poppy seeds, or nuts work well. Bread tastes even better the next day. Store tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 15
- Sodium: 160
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Keywords: lemon zucchini bread, pioneer woman, quick bread, summer baking, easy zucchini bread, lemon bread, moist zucchini bread, kid-friendly, make ahead, freezer friendly