Description
Hearty Pioneer Woman zucchini bread delivers rustic Southern comfort with wholesome garden-fresh zucchini and warm cinnamon spices. Sweet loaf lovers will savor this moist quick bread that pairs perfectly with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups packed shredded zucchini
- 2 large eggs
Dry Ingredients:
- 1 ¾ cups (219 grams) all-purpose flour
- ⅔ cup (133 grams) granulated sugar
- ½ cup (110 grams) packed light brown sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¾ cup (128 grams) dark or semi-sweet chocolate chips (optional)
- 2 tablespoons coarse sugar (for topping)
Wet Ingredients:
- ⅓ cup (80 milliliters) vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and coating a 9-by-5-inch loaf pan with a thin layer of butter or non-stick cooking spray to prevent sticking.
- Create the dry ingredient blend by whisking together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium mixing bowl. Gently fold in the chocolate chips if desired, ensuring even distribution throughout the mixture.
- In a separate large bowl, craft the wet ingredient mixture by vigorously whisking eggs, vegetable oil, brown sugar, granulated sugar, and pure vanilla extract until the combination becomes smooth and slightly frothy.
- Incorporate the freshly grated zucchini into the wet ingredients, stirring carefully to integrate the vegetable thoroughly and create a uniform texture.
- Merge the dry and wet ingredients by slowly folding them together, using gentle strokes to combine. Stop mixing as soon as the ingredients are just incorporated to maintain the bread’s delicate structure.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle a layer of coarse sugar across the top for a delightful crunchy texture.
- Place the pan in the preheated oven and bake for 55 to 60 minutes. Check for doneness by inserting a toothpick into the center – it should emerge with only a few moist crumbs clinging to it.
- Remove the bread from the oven and let it rest in the pan for 10 minutes, allowing it to set and cool slightly. Carefully transfer to a wire cooling rack and allow to cool completely before slicing.
Notes
- Toss leftover zucchini bread into a breakfast parfait or crumble over vanilla ice cream for a delightful dessert transformation.
- Freeze individual slices wrapped in parchment paper for quick grab-and-go morning meals during busy weeks.
- Swap out chocolate chips with nuts like pecans or walnuts to create different flavor profiles and add extra crunch.
- Grated zucchini helps maintain moisture while disguising vegetables in a sweet, irresistible baked treat.
- Versatile enough to serve at brunches, potlucks, or as a comforting homemade gift for neighbors and friends.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg