Skip to Content

Pioneer Woman Lemon Zucchini Bread

Quick and easy, Pioneer Woman’s Lemon Zucchini Bread is packed with flavor thanks to fresh lemon and zucchini and a homemade glaze. Without yeast, the process is likewise quite easy.

Those who enjoy eating bread (particularly fast bread) will appreciate this delicious sweet bread recipe. It’s just as reliable and tasty as our standard zucchini bread and chocolate zucchini cake, plus it’s ideal for using up garden scraps.

Pioneer Woman Lemon Zucchini Bread Recipe

When it’s cold outside, I get an overwhelming urge to bake. When it’s freezing outside, there’s nothing better than a warm, sugary treat.

These days, baked goods like bread and cookies are typically consumed, and the following recipe is one that my mother and I tried and loved many years ago. We will definitely be adding this to our list of go-to bread recipes because it was so good.

The bread was light and airy, with a flavorful blend of zucchini and lemon. It’s inevitable that I’d say the glaze is the best part. It worked wonderfully in this zucchini bread with lemon glaze.

Pioneer Woman Lemon Zucchini Bread
Pioneer Woman Lemon Zucchini Bread

Recipe Substitutions

While I occasionally use garnishes to make a dish more presentable, I rarely make major changes to a recipe. However, there are instances when I begin preparing a dish only to realize I am missing an essential component. If I can find a suitable alternative, I will use it here. For this recipe, we offer the following tips:

  • Coconut oil, olive oil, and even applesauce were mentioned by several readers as alternatives to canola oil. Use it as a one-to-one replacement.
  • Create your own cake flour: All-purpose flour can be used instead, but it won’t have the same cake-like consistency. Cake flour can be made from regular flour and cornstarch. In place of the two tablespoons of all-purpose flour, add four tablespoons of cornstarch for every cup of flour used. Throw everything into a large bowl and sort it.
  • Freshly squeezed or bottled lemon juice can also work.

How To Make Pioneer Woman Lemon Zucchini Bread

  • In a medium bowl, combine flour, salt, and baking powder and set aside.
  • In a large mixing bowl, whisk eggs. Then, stir in the oil and sugar until fully combined. Blend together lemon juice, buttermilk, and lemon zest in this combination.
  • Stir in zucchini until fully combined.
  • Add dry mixture to wet mixture and combine until thoroughly blended.
  • Pour batter into a 9×5 loaf pan that has been oiled.
  • Bake at 350 for 50-60 minutes.
  • While the bread is still warm, create a glaze and drizzle it on top. Allow the glaze to harden before serving.

What To Serve With Lemon Zucchini Bread?

Pioneer Woman Lemon Zucchini Bread

How To Store Lemon Zucchini Bread?

This Lemon Zucchini Bread keeps at room temperature for 1-2 days, for about a week in the fridge, or for 2-3 months in the freezer. I Recommend freezing it without the glaze, thawing, and then adding glaze just before eating.

Recipe Tips

  • As mentioned above how important it is to dry your zucchini. Since some zucchinis, like homegrown garden zucchinis, have more moisture than others, I would suggest grating your zucchini about 30 minutes before making the recipe. This will allow it time to shed any excess water. Then, pat it dry before tossing it into the mix. Do not skip this step or the zucchini bread will be too watery and not bake well.
  • I love this recipe as is, but sometimes it’s fun to add little something extra to dress up a dish.

Try More Recipes:

Pioneer Woman Lemon Zucchini Bread Nutrition Facts

Amount Per Serving

  • Calories 169
  • Total Fat 4.8g
  • Saturated Fat 0.4g
  • Cholesterol 0.1mg
  • Sodium 211.5mg
  • Potassium 80.2mg
  • Total Carbohydrate 29.1g
  • Dietary Fiber 2.5g
  • Sugars 12.8g
  • Protein 3.8g
  • Vitamin A 5.4%
  • Vitamin C 1.9%
  • Calcium 5%
  • Iron 1.6%

Nutrition Facts Source: Source

Pioneer Woman Lemon Zucchini Bread

Difficulty:BeginnerPrep time: 7 minutesCook time: 40 minutesRest time: minutesTotal time: 47 minutesServings:12 servingsCalories:169 kcal Best Season:Available

Description

Quick and easy, Pioneer Woman’s Lemon Zucchini Bread is packed with flavor thanks to fresh lemon and zucchini and a homemade glaze. Without yeast, the process is likewise quite easy.

Ingredients

    Bread

  • Glaze

Instructions

  1. In a medium bowl, combine flour, salt, and baking powder and set aside.
  2. In a large mixing bowl, whisk eggs. Then, stir in the oil and sugar until fully combined. Blend together lemon juice, buttermilk, and lemon zest in this combination.
  3. Stir in zucchini until fully combined.
  4. Add dry mixture to wet mixture and combine until thoroughly blended.
  5. Pour batter into a 9×5 loaf pan that has been oiled.
  6. Bake at 350 for 50-60 minutes.
  7. While the bread is still warm, create a glaze and drizzle it on top. Allow the glaze to harden before serving.

Notes

  • As mentioned above how important it is to dry your zucchini. Since some zucchinis, like homegrown garden zucchinis, have more moisture than others, I would suggest grating your zucchini about 30 minutes before making the recipe. This will allow it time to shed any excess water. Then, pat it dry before tossing it into the mix. Do not skip this step or the zucchini bread will be too watery and not bake well.
  • I love this recipe as is, but sometimes it’s fun to add little something extra to dress up a dish.
Keywords:Pioneer Woman Lemon Zucchini Bread, Lemon Zucchini Bread
Nutrition Facts

Servings 12


Amount Per Serving
Calories 169
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 0.4g2%
Cholesterol 0.1mg1%
Sodium 211.5mg9%
Potassium 80.2mg3%
Total Carbohydrate 29.1g10%
Dietary Fiber 2.5g10%
Sugars 12.8g
Protein 3.8g8%

Vitamin A 5.4%
Vitamin C 1.9%
Calcium 5%
Iron 1.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.