Pioneer Woman Lemon Zucchini Bread Recipe

This lemon zucchini bread is soft, bright, and a little bit sneaky (yeah, there’s veg in your cake). Moist from shredded zucchini, zingy from lemon zest, and simple to whip together with pantry staples. No mixer, no fuss, just warm slices that disappear way too fast.

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Ingredients Needed

1½ cups shredded zucchini: about 1 medium. Squeeze out excess moisture or it’ll get gummy.
¾ cup white sugar: enough to sweeten without going full cake.
½ cup vegetable oil: makes it soft and moist — you could swap in melted butter, but oil works better here.
1 large egg: for binding.
1½ cups all-purpose flour: plain, reliable — sift if you feel fancy.
½ tsp salt: just enough to balance sweetness.
½ tsp baking soda: for lift.
¼ tsp baking powder: helps round out the texture.
2 tsp lemon zest: fresh lemon only — don’t even think about bottled.
1 tsp ground cinnamon: optional, but it’s oddly perfect with lemon and zucchini.

How To Make Pioneer Woman Lemon Zucchini Bread

Preheat Your Oven:
Set it to 325°F (165°C). Grease an 8×4 loaf pan. Or line it with parchment if you hate dishes.

Mix the Wet Stuff:
In a bowl, stir together the shredded (and squeezed) zucchini, sugar, oil, and egg. It won’t look glamorous. That’s okay.

Combine the Dry Stuff:
In a separate bowl, whisk together flour, salt, baking soda, baking powder. Add cinnamon and lemon zest. The zest smells amazing. Don’t skip it.

Fold It All Together:
Add the dry mix into the wet and stir gently. Just until it’s all moistened — stop as soon as the flour disappears. Don’t overmix or the texture goes weird and rubbery.

Bake It:
Pour batter into the loaf pan. Bake for 45 minutes — maybe a smidge longer depending on your oven. Stick a knife in the middle to test. If it comes out clean, you’re golden.

Cool It Down:
Let it sit in the pan for 10 mins, then pop it onto a rack to cool completely. (If you cut it too soon it crumbles and steams — been there.)

Pioneer Woman Lemon Zucchini Bread Recipe

Recipe Tips

Don’t skip squeezing the zucchini. You’ll be shocked how much water comes out.
Lemon zest only, no juice. Juice throws off the moisture ratio.
Store it wrapped up. It actually tastes better the next day.
Serve with butter, honey, or nothing. It’s perfect either way.

How to Store & Reheat

Room Temperature: Wrapped tightly, good for 2–3 days.
Fridge: Keeps up to 5 days in a sealed container.
Freezer: Wrap slices individually in plastic + foil. Freeze for 2–3 months. Thaw at room temp.

Nutrition Facts (Approx. per serving)

Calories: 235
Sodium: 189mg
Protein: 3g
Fat: 12g
Carbs: 30g
Fibre: 1g
Sugar: 16g

FAQs

Can I skip the cinnamon?

Yep. But it adds a subtle warmth that plays surprisingly well with the lemon.

Can I use yellow zucchini instead of green?

Totally. It works the same and you can barely tell the difference once baked.

Is this recipe dairy-free?

Yep — no milk, no butter. Just make sure your flour isn’t cross-contaminated if you’re sensitive.

Can I make this gluten-free?

Use a good 1:1 GF flour blend. Avoid almond or coconut flours — they’ll throw off the texture.

Can I add nuts or blueberries?

You bet. Fold in ½ cup chopped walnuts or fresh blueberries before baking. Just don’t overload it.