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Pioneer Woman Lemon Zucchini Bread

Pioneer Woman Lemon Zucchini Bread That Bursts with Flavor

Delight in this Pioneer Woman Lemon Zucchini Bread that combines sweet zucchini with zesty lemon for a flavorful breakfast treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 2 loaves
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¾ cup Granulated Sugar Can be swapped for coconut sugar for a lower glycemic index.
  • ½ cup Brown Sugar Consider using all granulated sugar if preferred.
  • ½ cup Vegetable Oil Can use melted coconut oil as a lighter alternative.
  • ½ cup Buttermilk Substitute with regular milk plus a tablespoon of lemon juice or vinegar.
  • 2 large Eggs Use flax or chia eggs for a vegan option.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
  • 1 tablespoon Lemon Zest Always use fresh for the best flavor.
  • ⅓ cup Lemon Juice Be generous for a zesty kick.
  • 1 cup Grated Zucchini Squeeze excess moisture to avoid sogginess.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Loaf Pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8x4-inch loaf pans by greasing them or lining with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil until smooth and creamy.
  4. Beat in eggs one at a time, making sure each is well incorporated.
  5. Stir in vanilla extract, lemon zest, and lemon juice until evenly combined.
  6. Gradually add the dry mixture to the wet mixture, alternating with buttermilk. Fold gently until combined.
  7. Fold in grated zucchini until evenly distributed.
  8. Divide the batter into the prepared pans, filling them about three-quarters full.
  9. Bake in the preheated oven for 50-60 minutes, until a toothpick inserted comes out clean.
  10. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Squeeze excess moisture from zucchini to prevent sogginess and allow bread to cool completely for cleaner slices.

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