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.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 10
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
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Zucchini (2 cups, shredded and drained)
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All-purpose flour (2 cups)
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Sugar (1 cup)
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Baking powder (1 tsp)
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Baking soda (½ tsp)
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Salt (½ tsp)
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Lemon zest (1 tbsp)
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Lemon juice (2 tbsp)
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Eggs (2 large)
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Vegetable oil (½ cup)
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Greek yogurt or sour cream (½ cup)
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Vanilla extract (1 tsp)
For the glaze:
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Powdered sugar (1 cup)
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Lemon juice (2 tbsp)
Instructions
Shred zucchini and squeeze out excess moisture with a clean towel or paper towels.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
Gently fold shredded zucchini into the wet mixture.
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.
Cool loaf on a rack. Whisk powdered sugar and lemon juice to make glaze. Drizzle over cooled bread before slicing.