Joanna Gaines Zucchini Bread​

Joanna Gaines Zucchini Bread is a beloved staple from the Magnolia Table kitchen that captures the very essence of home baking. It is made with a generous amount of fresh, garden-grown zucchini, warm spices like cinnamon and nutmeg, and crunchy walnuts folded into a sweet, dense batter. The result is an incredibly moist, tender loaf that perfectly balances sweetness with an earthy wholesomeness, featuring a golden-brown crust that hides a soft, flavorful crumb inside. It is perfect for using up a summer squash harvest, serving as a cozy breakfast alongside hot coffee, or wrapping up as a thoughtful handmade gift for a neighbor.

Try more Desserts Recipes:

• Pioneer Woman Orange Monkey Bread
• Pioneer Woman Pumpkin Chocolate Chip Bread
• Pioneer Woman Zucchini Pineapple Bread

🤎 Why You Will Love This Zucchini Bread Recipe:

• Incredible Moisture: The high volume of grated zucchini releases water as it bakes, ensuring the bread stays soft and tender for days, never drying out like standard cakes.
• Warm Spiced Flavor: The combination of cinnamon and vanilla creates an aromatic, cozy flavor profile that fills your kitchen with the scent of comfort.
• No Mixer Needed: This is a “quick bread” in the truest sense; you don’t need a fancy stand mixer. A couple of bowls and a wooden spoon are all the equipment required.
• Freezer Friendly: This bread freezes beautifully, meaning you can bake a double batch during zucchini season and enjoy a slice of summer warmth in the middle of winter.
• Hidden Veggies: It is an excellent way to sneak nutritious vegetables into a diet, as the zucchini melts into the batter, becoming undetectable to picky eaters.

🥚 Joanna Gaines Zucchini Bread Ingredients

• 1 3/4 cups (approx. 250g) all-purpose flour
• 1 1/2 cups sugar (granulated)
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 large eggs, room temperature
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/2 cup unsweetened applesauce (or use an extra 1/2 cup oil for a richer loaf)
• 2 tsp vanilla extract
• 2 cups grated fresh zucchini (about 2 medium zucchini), unpeeled
• 1 cup chopped walnuts or pecans (optional)
• 1 tbsp raw sugar (turbinado) for sprinkling on top

🥮 How To Make Joanna Gaines Zucchini Bread

1. Prepare the oven by preheating it to 175°C (350°F). Grease a 9×5-inch loaf pan generously with butter or cooking spray, or line it with parchment paper for easy removal.
2. Prep the veggie by washing and trimming the ends of the zucchini. Grate it using the large holes of a box grater. Do not squeeze all the water out; simply pat it lightly with a paper towel if it is dripping wet, but you need that moisture for the bread.
3. Mix the dry ingredients by whisking the flour, sugar, cinnamon, salt, baking soda, and baking powder together in a large mixing bowl until well combined and free of lumps.
4. Whisk the wet ingredients in a separate medium bowl. Beat the eggs, vegetable oil, applesauce, and vanilla extract together until the mixture is smooth and emulsified.
5. Combine the mixtures by pouring the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula just until the flour is moistened. It will look thick and lumpy—do not overmix.
6. Fold in the texture by gently stirring in the grated zucchini and the chopped walnuts until they are evenly distributed throughout the batter.
7. Bake the loaf by pouring the batter into the prepared loaf pan and smoothing the top. Sprinkle the raw sugar over the surface for a crunchy crust. Bake for 50 to 60 minutes.
8. Test for doneness by inserting a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached (not wet batter).
9. Cool down by letting the bread sit in the pan for 10 minutes, then transferring it to a wire rack to cool completely before slicing.

🔑 Recipe Tips

• Don’t overmix: This is the golden rule of quick breads. Once the flour hits the liquid, gluten begins to form. Overmixing yields a tough, rubbery loaf. Stir only until the white flour streaks disappear.
• Check the expiration: Since this recipe relies on baking soda and powder for lift, make sure they are fresh. Expired leavening agents will result in a flat, dense brick.
• The Zucchini Factor: Smaller zucchini tend to be sweeter and have fewer seeds than the massive ones from the garden. If using a giant zucchini, scrape out the large seeds before grating.
• Tent with foil: If the top of the bread is browning too quickly before the center is cooked (check around the 40-minute mark), loosely tent a piece of aluminum foil over the top to prevent burning.

🥃 What To Serve With Zucchini Bread?

This Zucchini Bread is incredibly versatile and can be served in various ways depending on the time of day. For a decadent breakfast, serve a thick, warm slice topped with a generous smear of salted butter or honey-walnut cream cheese. It pairs exceptionally well with a hot mug of dark roast coffee or a chai latte, as the spices in the drink complement the cinnamon in the bread. For a lighter afternoon snack, serve it plain or toasted with a side of fresh fruit like sliced apples or pears. If serving it for dessert, a scoop of vanilla bean ice cream on a warm slice turns it into a comforting cake.

🎚 How To Store Leftovers Zucchini Bread?

• Room Temperature: Store the cooled bread in an airtight container or wrapped tightly in plastic wrap on the counter for up to 3 days. The crust may soften over time.
• Refrigerate: You can extend the shelf life by storing it in the fridge for up to 1 week, though this may dry it out slightly.
• Freezing: This bread freezes excellently. Wrap the whole loaf or individual slices in plastic wrap, then a layer of foil. Freeze for up to 3 months.

🥵 How To Reheat Leftovers Zucchini Bread?

• Toaster: Place a slice in the toaster on a medium setting for 1 to 2 minutes to crisp up the edges while keeping the center soft.
• Oven: Wrap the entire loaf or slices in foil and warm in a 175°C (350°F) oven for 10 to 15 minutes.
• Microwave: Place a slice on a plate and heat for 10 to 20 seconds.
• Important Rule: Do not overheat in the microwave. Because of the moisture content from the zucchini, microwaving it for too long will turn the texture gummy and rubbery rather than warm and fluffy.

FAQs

More Recipes:

• Pioneer Woman Zucchini Carrot Bread
• Pioneer Woman White Chocolate Bread Pudding
• Pioneer Woman Zucchini Bread

Zucchini Bread Nutrition Facts

• Calories: 280 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 310mg
• Total Carbohydrate: 36g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g

Joanna Gaines Zucchini Bread​

Recipe by Imen DridiCourse: Desserts, Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

280

kcal

Joanna Gaines Zucchini Bread is a beloved staple from the Magnolia Table kitchen that captures the very essence of home baking. It is made with a generous amount of fresh, garden-grown zucchini, warm spices like cinnamon and nutmeg, and crunchy walnuts folded into a sweet, dense batter. The result is an incredibly moist, tender loaf that perfectly balances sweetness with an earthy wholesomeness, featuring a golden-brown crust that hides a soft, flavorful crumb inside. It is perfect for using up a summer squash harvest, serving as a cozy breakfast alongside hot coffee, or wrapping up as a thoughtful handmade gift for a neighbor.

Ingredients

• 1 3/4 cups (approx. 250g) all-purpose flour

• 1 1/2 cups sugar (granulated)

• 1 tsp ground cinnamon

• 1 tsp salt

• 1 tsp baking soda

• 1/2 tsp baking powder

• 2 large eggs, room temperature

• 1/2 cup vegetable oil (or melted coconut oil)

• 1/2 cup unsweetened applesauce (or use an extra 1/2 cup oil for a richer loaf)

• 2 tsp vanilla extract

• 2 cups grated fresh zucchini (about 2 medium zucchini), unpeeled

• 1 cup chopped walnuts or pecans (optional)

• 1 tbsp raw sugar (turbinado) for sprinkling on top

Directions

• Prepare the oven by preheating it to 175°C (350°F). Grease a 9×5-inch loaf pan generously with butter or cooking spray, or line it with parchment paper for easy removal.
• Prep the veggie by washing and trimming the ends of the zucchini. Grate it using the large holes of a box grater. Do not squeeze all the water out; simply pat it lightly with a paper towel if it is dripping wet, but you need that moisture for the bread.
• Mix the dry ingredients by whisking the flour, sugar, cinnamon, salt, baking soda, and baking powder together in a large mixing bowl until well combined and free of lumps.
• Whisk the wet ingredients in a separate medium bowl. Beat the eggs, vegetable oil, applesauce, and vanilla extract together until the mixture is smooth and emulsified.
• Combine the mixtures by pouring the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula just until the flour is moistened. It will look thick and lumpy—do not overmix.
• Fold in the texture by gently stirring in the grated zucchini and the chopped walnuts until they are evenly distributed throughout the batter.
• Bake the loaf by pouring the batter into the prepared loaf pan and smoothing the top. Sprinkle the raw sugar over the surface for a crunchy crust. Bake for 50 to 60 minutes.
• Test for doneness by inserting a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached (not wet batter).
• Cool down by letting the bread sit in the pan for 10 minutes, then transferring it to a wire rack to cool completely before slicing.

Notes

• Don’t overmix: This is the golden rule of quick breads. Once the flour hits the liquid, gluten begins to form. Overmixing yields a tough, rubbery loaf. Stir only until the white flour streaks disappear.
  Check the expiration: Since this recipe relies on baking soda and powder for lift, make sure they are fresh. Expired leavening agents will result in a flat, dense brick.
  The Zucchini Factor: Smaller zucchini tend to be sweeter and have fewer seeds than the massive ones from the garden. If using a giant zucchini, scrape out the large seeds before grating.
  Tent with foil: If the top of the bread is browning too quickly before the center is cooked (check around the 40-minute mark), loosely tent a piece of aluminum foil over the top to prevent burning.