Lemon Zucchini Bread Pioneer Woman

How To Make Lemon Zucchini Bread Pioneer Woman

• Flour, baking powder, and salt should be mixed together in a medium bowl and then left aside.
• Whisk the eggs in a large bowl designed for mixing. After that, mix in the sugar and oil until everything is incorporated. In this combination, you are going to want to combine lemon juice, buttermilk, and lemon zest.
• Mix in the zucchini until it is completely incorporated.
• After adding the dry ingredient to the wet mixture, combine the two until everything is completely incorporated.
• After oiling a 9×5 loaf pan, transfer the batter to the prepared pan.
• Bake at 350 for 50-60 minutes.
• Make a glaze while the bread is still warm, and then sprinkle it on top of the bread. Before serving, make sure the glaze has had time to set.

Recipe Tips

• As was just pointed out, drying out your zucchini is of the utmost importance. To account for the fact that some zucchinis, such as those produced in a home garden, have more moisture than others, you should grate your zucchini approximately half an hour before you begin preparing the recipe. This will give it the opportunity to rid itself of any extra water. After that, you should blot it dry before adding it to the mixture. It is important not to neglect this step otherwise the zucchini bread will end up being too wet and will not bake properly.
• I think it’s perfect the way it is, but if you want to spruce things up a bit, you might try adding a little bit of this or that.

What To Serve With Lemon Zucchini Bread Pioneer Woman?

This Lemon Zucchini Bread is delicious when paired with a cold vegetable salad, tuna salad nicoise, or turkey salad. You can also serve it with your go-to salsa sitch. Moreover, it goes well with a variety of soups, including Taco Soup, Vegetable Beef Soup, and Italian Wedding Soup.

How To Store Lemon Zucchini Bread Pioneer Woman?

In The Fridge:

This Lemon Zucchini Bread can be stored at room temperature for roughly one to two days, and it can be stored in the refrigerator for around one week if it is stored in the suitable container.

In The Freezer:

The Lemon Zucchini Bread can be frozen and stored for two to three months if done so. I suggest putting it in the freezer without the glaze first, thawing it, and then adding the glaze right before you eat it.

How To Reheat Lemon Zucchini Bread Pioneer Woman?

In The Oven:

To reheat bread, first set the oven temperature to 350 degrees Fahrenheit (180 degrees Celsius). After that, place the bread that has been wrapped in foil inside of the oven. Toast the bread for ten to fifteen minutes, and then enjoy it!

In The Microwaves:

Put the bowl of water and the loaf of bread in the microwave and heat them together. Toast the bread on a setting that is somewhat low for ten seconds. Turn over the bread. Continue to heat for a further 10 seconds on the lowest setting.

FAQ Section

Should You Drain Zucchini Before Baking?

When using grated zucchini in a recipe, it is essential to press out as much of the zucchini’s moisture as possible to prevent the dish from becoming watery.

Do You Have To Remove Seeds From Zucchini For Bread?

When making bread with zucchini, do you make sure to remove the seeds? Because they are so soft and easy to prepare, little zucchini do not require having their seeds removed before cooking. The seeds will need to be removed from the zucchini that is larger. Use a spoon to scrape out any seeds from the middle of the fruit in order to remove the seeds.

What Causes Lemon Zucchini Bread Not To Rise?

When the ingredients are mixed too vigorously or too quickly, lots of less stable air bubbles are introduced into the batter, which is the most common cause of collapse in zucchini bread and other types of quick breads (as well as cakes).

Why Is My Lemon Zucchini Bread Too Moist?

It’s likely because you allowed too much liquid to remain in the shredded zucchini when you made your zucchini bread, which caused it to be too soggy. It is imperative that you extract as much liquid as possible from the zucchini in order to ensure that your bread bakes evenly and thoroughly.

How Do You Know When Lemon Zucchini Bread Is Done Baking?

Put a toothpick right in the middle of the loaf of bread. If the tester produces no residue, the bread is ready to be consumed. If the batter clings to the toothpick throughout the frying process, you will need to extend the cooking time. Don’t Let the Baking Process Get You Down – Once, it took an hour and 15 minutes for my loaves to bake.

Try More Recipes:

• Banana Nut Bread Pioneer Woman
• Pioneer Woman Cheesy Bread
• Joanna Gaines Cornbread

Lemon Zucchini Bread Pioneer Woman Nutrition Fact

Amount Per Serving

• Calories 169
• Total Fat 4.8g
• Saturated Fat 0.4g
• Cholesterol 0.1mg
• Sodium 211.5mg
• Potassium 80.2mg
• Total Carbohydrate 29.1g
• Dietary Fiber 2.5g
• Sugars 12.8g
• Protein 3.8g
• Vitamin A 5.4%
• Vitamin C 1.9%
• Calcium 5%
• Iron 1.6%

Nutrition Facts Source: Source

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 169

% Daily Value *

Total Fat 4.8g8%

Saturated Fat 0.4g2%

Cholesterol 0.1mg1%

Sodium 211.5mg9%

Potassium 80.2mg3%

Total Carbohydrate 29.1g10%

Dietary Fiber 2.5g10%

Sugars 12.8g

Protein 3.8g8%

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Vitamin A 5.4 IU

Vitamin C 1.9 mg

Calcium 5 mg

Iron 1.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.