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Pioneer Woman Lemon Zucchini Bread Recipe

Pioneer Woman Lemon Zucchini Bread Recipe

Do you love fresh summer flavors? The Pioneer Woman Lemon Zucchini Bread Recipe is perfect for you. This bread is moist and very tangy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine American
Servings 8
Calories 280 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • 9x5 inch loaf pan
  • Electric hand mixer or whisk.
  • Box grater for zucchini.
  • Measuring cups and spoons
  • Wire cooling rack

Ingredients
  

  • 1.5 cups all-purpose flour.
  • 0.5 teaspoon baking soda.
  • 0.5 teaspoon baking powder.
  • 0.5 teaspoon salt.
  • 1 cup grated zucchini squeezed dry.
  • 1 cup granulated sugar.
  • 0.5 cup vegetable oil.
  • 1 large egg.
  • 1 tablespoon lemon zest.
  • 1 tablespoon fresh lemon juice.
  • 0.5 cup powdered sugar for glaze.
  • 1 tablespoon lemon juice for glaze.

Instructions
 

  • Preheat your oven to 350°F. Grease your loaf pan well.
  • Whisk flour, baking soda, and baking powder. Add the salt to the bowl.
  • Beat sugar, oil, and the egg together. Add lemon zest and lemon juice.
  • Stir the grated zucchini into the wet mix. Fold in the dry flour mixture slowly.
  • Pour the batter into the prepared pan. Bake for 45 to 55 minutes.
  • Whisk powdered sugar and lemon juice together. Drizzle over the warm bread.

Notes

  • Always squeeze the water out of the zucchini.
  • Do not overmix the batter for soft bread.
  • Use fresh lemons for the best flavor.
  • Let the bread cool before slicing it.
Keyword Pioneer Woman Lemon Zucchini Bread Recipe