Ingredients
Scale
Gathering the right ingredients is crucial for making the best Pioneer Woman Lemon Zucchini Bread. Here’s what you’ll need:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- Mix grated zucchini, sugar, vegetable oil, eggs, vanilla, and lemon zest in a large bowl.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in nuts if using.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure not to overmix the batter for a lighter bread.
- Store leftovers in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg