Description
Indulge in the delightful flavors of Pioneer Woman Lemon Zucchini Bread, a moist and zesty treat that’s perfect for breakfast, dessert, or an afternoon snack. This easy-to-make recipe combines the refreshing essence of lemon with tender zucchini, providing a unique and inviting taste experience. With its light texture and sweet citrus notes, this loaf is sure to impress family and friends at any gathering. Whether you enjoy it plain or drizzled with a tangy glaze, this bread is a versatile addition to your baking repertoire.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or half white whole wheat flour)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable or canola oil
- Zest and juice of 1 large lemon
- 1 cup grated zucchini (unpeeled)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8 x 4-inch loaf pan.
- In one bowl, whisk together flour, salt, baking soda, and baking powder.
- In another bowl, mix sugar and lemon zest, then add the eggs, oil, and lemon juice; blend until smooth.
- Gradually fold in the dry ingredients until just combined, then gently mix in the grated zucchini.
- Pour batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack. Drizzle with glaze made from powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (66g)
- Calories: 177
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg