Description
Pioneer Woman Lemon Zucchini Bread is a delightful and moist quick bread that combines the refreshing zest of lemon with the subtle sweetness of zucchini. This easy-to-make recipe results in a light, fluffy loaf perfect for breakfast, brunch, or as an afternoon snack. With its vibrant flavor and zesty glaze, this lemon zucchini bread is sure to impress at any gathering or simply elevate your quiet moments at home. Enjoy it warm with a cup of tea, or serve it chilled for a refreshing dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (or half white whole wheat flour)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- Zest and juice of 1 large lemon
- 1 cup grated zucchini
- Baking powder
- Baking soda
- Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8 x 4-inch loaf pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix sugar and lemon zest. Add eggs, oil, and lemon juice; stir until smooth.
- Gradually fold in dry ingredients until just combined, then gently mix in the grated zucchini.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Let the bread cool slightly before glazing with a mixture of powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg