Is lemon zucchini bread gluten-free?

Not by default, but it’s easy to make it gluten-free by using a 1:1 gluten-free baking blend. Look for a mix that contains xanthan gum to help with texture. For tips on gluten-free swaps that still result in moist, flavorful bakes, check out our gluten-free baking ideas .

Is lemon zucchini bread healthy?

It can be. You can reduce sugar, replace half the oil with applesauce, or use whole wheat pastry flour for added fiber. Many readers also use coconut oil or avocado oil for a healthier fat option. You’ll still get a moist loaf with bright lemon flavor. If you're into balanced treats, visit our healthy recipe section .

What’s the Pioneer Woman’s version of lemon zucchini bread?

While The Pioneer Woman hasn’t published an official version, many home bakers recreate her style by using simple ingredients like vegetable oil, lemon zest, and extra eggs for richness. Our recipe aligns closely with that approach — easy, nostalgic, and made for sharing.

What’s the difference between lemon zucchini bread and cake?

It’s mostly texture and sweetness. Lemon zucchini bread has a tighter crumb and slightly less sugar, making it perfect for breakfast or snacking. Add more sugar, extra lemon glaze, or even frosting, and you’ve got yourself a loaf cake.

Can I use lemon pudding mix in lemon zucchini bread?

Absolutely. Adding 3–4 tablespoons of instant lemon pudding mix to the batter boosts flavor and adds extra softness. Just reduce the sugar slightly to keep it balanced.

How do I make it super moist?

Don’t squeeze the zucchini dry — its natural water content is key. Also, use oil (not butter) and avoid overbaking. Adding lemon yogurt or pudding mix can also enhance moisture.

Can I find lemon zucchini bread on AllRecipes?

Yes! In fact, one of the top-rated versions comes from AllRecipes and has inspired thousands of home bakers. It’s simple, quick, and easy to customize.

Lemon Zucchini Bread That’s Moist, Bright & Perfect for Summer

Name: Lemon Zucchini Bread: Moist, Easy & Bursting with Lemon Flavor
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loaves
Cuisine: American
Ingredients: 2 cups grated zucchini; 3 cups all-purpose flour; 1 tsp salt; 1 tsp baking soda; 1 tsp baking powder; 2 cups sugar; Zest of 2 lemons; 3 large eggs; 1 cup light olive or canola oil; 1 tbsp fresh lemon juice; 1 ½ tsp vanilla extract; 2 cups powdered sugar (for glaze); 3 tbsp fresh lemon juice (for glaze)

Description

This moist and lemony zucchini bread is a bright, simple quick bread perfect for breakfast or dessert.

Ingredients

Scale

2 cups grated zucchini

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 cups sugar

Zest of 2 lemons

3 large eggs

1 cup light olive or canola oil

1 tbsp fresh lemon juice

1 ½ tsp vanilla extract

**For the glaze:**

2 cups powdered sugar

3 tbsp fresh lemon juice

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Instructions

1. Preheat oven to 325°F. Grease and flour two 8×4 loaf pans.

2. Whisk flour, salt, baking soda, and baking powder in one bowl.

3. In another bowl, combine sugar and lemon zest. Rub with fingers.

4. Whisk in eggs, oil, lemon juice, and vanilla.

5. Gently fold in dry ingredients, then the grated zucchini.

6. Divide batter evenly between pans. Bake 60–65 minutes.

7. Cool 15 minutes, then transfer to rack.

8. Mix glaze ingredients and drizzle over cooled loaves.

Notes

Do not wring out zucchini; natural moisture makes the bread soft.

You can use lemon pudding mix or add poppy seeds for variety.

Bread freezes well wrapped tightly in plastic and foil.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 26g
Sodium: 152mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg