Pioneer Woman Lemon Zucchini Bread

The Pioneer Woman Lemon Zucchini Bread is a moist, citrusy loaf that balances the brightness of lemon with the subtle sweetness of zucchini. It’s a perfect way to use up summer zucchini, transforming it into a tender bread that’s delicious for breakfast, brunch, or an afternoon snack. The lemon glaze adds an extra layer of flavor, making each slice refreshing and irresistible.

A Quick Glimpse at Pioneer Woman Lemon Zucchini Bread

Zucchini bread has been a part of American home baking since the mid-20th century, when gardeners needed creative ways to use up an abundance of zucchini. The Pioneer Woman’s twist adds lemon zest and juice for a tangy kick, turning a humble loaf into a bakery-style treat.

Try Other Pioneer Woman Recipes

• Pioneer Woman Garlic Bread
• Pioneer Woman Caramel Popcorn
• Pioneer Woman Peach Preserves
• Pioneer Woman Pumpkin Puree
• Pioneer Woman Savory Breakfast Monkey Bread

Why This Recipe is Worth Trying

• Moist and tender texture – thanks to shredded zucchini.
• Bright citrus flavor – lemon zest and glaze elevate the loaf.
• Great use of garden produce – ideal for summer baking.
• Versatile treat – works as a snack, dessert, or breakfast.
• Freezer-friendly – store slices or whole loaves for later.

Essential Ingredients for This Recipe

• Zucchini (2 cups, shredded and drained)
• All-purpose flour (2 cups)
• Sugar (1 cup)
• Baking powder (1 tsp)
• Baking soda (½ tsp)
• Salt (½ tsp)
• Lemon zest (1 tbsp)
• Lemon juice (2 tbsp)
• Eggs (2 large)
• Vegetable oil (½ cup)
• Greek yogurt or sour cream (½ cup)
• Vanilla extract (1 tsp)

For the glaze:

• Powdered sugar (1 cup)
• Lemon juice (2 tbsp)

Useful Equipment

• Box grater or food processor
• Mixing bowls
• Whisk and spatula
• 9×5-inch loaf pan
• Cooling rack

Directions to Make Pioneer Woman Lemon Zucchini Bread

Step 1: Prepare zucchini

Shred zucchini and squeeze out excess moisture with a clean towel or paper towels.

Step 2: Mix dry ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Combine wet ingredients

In another bowl, whisk sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.

Step 4: Fold in zucchini

Gently fold shredded zucchini into the wet mixture.

Step 5: Combine and bake

Add dry ingredients into wet and mix until just combined. Pour batter into a greased loaf pan. Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Add glaze

Cool loaf on a rack. Whisk powdered sugar and lemon juice to make glaze. Drizzle over cooled bread before slicing.

What I Got Wrong (And How I Fixed It)

• Loaf too wet – didn’t drain zucchini enough; fixed by squeezing thoroughly.
• Overmixed batter – caused dense loaf; solved by folding gently.
• Too tangy glaze – balanced by adding more powdered sugar.
• Undercooked center – extended baking and covered the loaf with foil to prevent over-browning.

Healthier Ways to Make Pioneer Woman Lemon Zucchini Bread

Swap half the flour with whole wheat, reduce sugar by 25%, or use coconut oil instead of vegetable oil. Adding chia seeds or flax boosts fiber.

Ingredient Substitutions for Pioneer Woman Lemon Zucchini Bread

• Replace Greek yogurt with sour cream or buttermilk.
• Use orange zest and juice instead of lemon for a citrus variation.
• Swap sugar with honey or maple syrup for natural sweetness.
• Add poppy seeds for a lemon-poppyseed twist.

Unexpected Ways to Enjoy Pioneer Woman Lemon Zucchini Bread

• Toasted with butter – for a warm breakfast treat.
• With cream cheese – makes a rich snack.
• As dessert – top with whipped cream or ice cream.
• In lunchboxes – kid-friendly, moist, and sweet.
• Gift idea – wrap in parchment for a thoughtful, homemade gift.

Best Tips for Pioneer Woman Lemon Zucchini Bread Success

• Drain zucchini well – prevents soggy bread.
• Use fresh lemon zest – for maximum flavor.
• Don’t overmix – keeps loaf light and tender.
• Cool before glazing – so glaze sets properly.
• Store correctly – keeps bread moist for days.

Tasty Twists on Pioneer Woman Lemon Zucchini Bread

• Blueberry version – fold in 1 cup fresh blueberries.
• Nutty loaf – add walnuts or pecans for crunch.
• Spiced bread – mix in cinnamon or nutmeg.
• Chocolate chip twist – stir in white chocolate chips.
• Gluten-free option – use a gluten-free flour blend.

Best Ways to Store Your Pioneer Woman Lemon Zucchini Bread

• Room temperature – wrap tightly, lasts up to 3 days.
• Refrigerate – keeps fresh for up to a week.
• Freeze – wrap slices individually and freeze up to 2 months.
• Thaw properly – bring to room temp before serving.

Ways to Warm It Up Again

• Microwave – heat slices for 10–15 seconds.
• Toaster oven – toast lightly for crisp edges.
• Serve chilled – glaze keeps flavor even when cold.

Nutritional Breakdown (per slice, 1 of 10)

• Calories: ~240
• Protein: 4g
• Carbohydrates: 32g
• Fat: 11g
• Fiber: 2g
• Sodium: ~200mg

Print

FAQs

Where did zucchini bread originate?

Zucchini bread became popular in the United States in the 1960s and 1970s, when home gardeners looked for creative ways to use up surplus zucchini. Adding lemon is a modern twist that brightens the classic recipe with a fresh citrus flavor.

How do you keep lemon zucchini bread from being soggy?

To prevent soggy lemon zucchini bread, drain the shredded zucchini well by squeezing out excess water with a clean towel. Using the right ratio of wet to dry ingredients and baking until a toothpick comes out clean also ensures the loaf sets properly.

Can Pioneer Woman Lemon Zucchini Bread be frozen?

Yes, lemon zucchini bread freezes very well. Wrap the cooled loaf or individual slices tightly in plastic wrap and place in a freezer bag. It can be stored for up to 2 months and thawed at room temperature before serving.

Why is my zucchini bread dense instead of light?

Zucchini bread can turn out dense if the batter is overmixed, which develops too much gluten. To keep the loaf tender, gently fold the wet and dry ingredients together until just combined.

Wrapping It Up

The Pioneer Woman Lemon Zucchini Bread is the perfect balance of moist zucchini bread and bright lemon flavor. Once you try this loaf, it’s bound to become a go-to favorite in your baking rotation.