Pioneer Woman Zucchini Bread

Pioneer Woman Zucchini Bread is made with fresh grated zucchini, white sugar, eggs, vegetable oil, vanilla extract, cinnamon, and chopped walnuts. The result is a sweet, tender loaf with a warm spice flavor and a delightful crunch in every bite. It is a perfect breakfast treat for a cozy weekend morning and makes enough batter for two generous loaves.

🧡 Why You Will Love This Zucchini Bread:

• It Makes Two Loaves: This recipe produces a large amount of batter. You get two full loaves, which means you can enjoy one now and freeze the second one for a busy morning later.
• Incredibly Moist: Because this recipe uses vegetable oil and keeps the liquid in the zucchini, the bread stays soft and tender for days. It is never dry or crumbly.
• Pantry Staples: You do not need fancy equipment or hard-to-find items. It uses simple ingredients like flour, sugar, eggs, and oil that you likely already have in your kitchen.
• Great Way to Eat Veggies: This is a delicious way to use up garden zucchini. The cinnamon and sugar hide the vegetable taste, making it a hit even with picky eaters.

🥒 Pioneer Woman Zucchini Bread Ingredients

For the Wet Ingredients:

• 3 large eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (do not drain the liquid)

For the Dry Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 1 cup chopped walnuts (optional)

🍞 How To Make Pioneer Woman Zucchini Bread

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two standard loaf pans liberally to prevent sticking.
2. Prepare the zucchini: Wash and trim the zucchini ends. Grate the zucchini using a box grater. Do not squeeze the water out; you need the moisture for the bread.
3. Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until the mixture is smooth.
4. Combine dry ingredients: In a separate bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon.
5. Make the batter: Slowly add the dry ingredients to the wet mixture. Stir gently until just combined.
6. Fold in extras: Gently fold in the grated zucchini and the chopped walnuts until they are evenly distributed throughout the batter.
7. Bake the bread: Pour the batter evenly into the two prepared loaf pans. Bake for 55 to 60 minutes, or until a tester inserted into the center comes out clean.

💭Recipe Tips

• Do Not Drain Zucchini: Unlike some recipes, this version relies on the natural liquid in the zucchini to keep the bread moist. If you squeeze it dry, the bread might be too dense.
• Check for Doneness: Ovens vary, so check the bread at the 50-minute mark. Insert a toothpick into the center; if it comes out with wet batter, keep baking. If it has just a few moist crumbs, it is done.
• Avoid Overmixing: When you combine the wet and dry ingredients, stop mixing as soon as the flour disappears. Overmixing develops gluten and can make the bread tough instead of tender.
• Toast the Walnuts: For a deeper, nuttier flavor, lightly toast your walnuts in a dry pan for 2-3 minutes before adding them to the batter.

☕ What To Serve Zucchini Bread?

This sweet quick bread is delicious on its own, but it pairs wonderfully with a hot cup of coffee or tea for breakfast. For a richer treat, spread a thick layer of salted butter or softened cream cheese on a warm slice. You can also serve it alongside a fresh fruit salad or a yogurt parfait for a balanced brunch spread.

🎚 How To Store Leftovers Zucchini Bread?

• Refrigerate: Wrap the fully cooled loaves tightly in plastic wrap or store slices in an airtight container. They will stay fresh in the refrigerator for up to 1 week.
• Freeze: This bread freezes beautifully. Wrap the loaf tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw on the counter overnight before eating.

🥵 How To Reheat Leftovers Zucchini Bread?

• In the Toaster Oven (Best for Texture) Place a slice of bread on a piece of foil or a baking sheet. Heat it for 3-5 minutes until it is warm and slightly toasted. This is the perfect time to add a slice of butter so it melts right into the warm crumb.
• In the Microwave (Best for Speed Place a slice of zucchini bread on a microwave-safe plate. Heat it on high power for 15 to 20 seconds. Be careful not to overheat it, as the bread can become rubbery or chewy if microwaved for too long.

FAQs

📊 Zucchini Bread Nutrition Facts

Serving Size: 1 slice (approx. 1/12 of a loaf)

• Calories: 260 kcal
• Total Fat: 13g
• Saturated Fat: 2g
• Cholesterol: 23mg
• Sodium: 180mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 3g

Pioneer Woman Zucchini Bread

Recipe by Imen DridiCourse: Desserts, Breakfast, BrunchCuisine: AmericanDifficulty: Beginner

Servings

6-8

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

260

kcal

Pioneer Woman Zucchini Bread is made with fresh grated zucchini, white sugar, eggs, vegetable oil, vanilla extract, cinnamon, and chopped walnuts. The result is a sweet, tender loaf with a warm spice flavor and a delightful crunch in every bite. It is a perfect breakfast treat for a cozy weekend morning and makes enough batter for two generous loaves.

Ingredients

• 3 large eggs

• 1 cup vegetable oil

• 2 cups granulated sugar

• 2 teaspoons vanilla extract

• 2 cups grated zucchini (do not drain the liquid)

• For the Dry Ingredients:

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/4 teaspoon baking powder

• 3 teaspoons ground cinnamon

• 1 cup chopped walnuts (optional)

Directions

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two standard loaf pans liberally to prevent sticking.
• Prepare the zucchini: Wash and trim the zucchini ends. Grate the zucchini using a box grater. Do not squeeze the water out; you need the moisture for the bread.
• Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until the mixture is smooth.
• Combine dry ingredients: In a separate bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon.
• Make the batter: Slowly add the dry ingredients to the wet mixture. Stir gently until just combined.
• Fold in extras: Gently fold in the grated zucchini and the chopped walnuts until they are evenly distributed throughout the batter.
• Bake the bread: Pour the batter evenly into the two prepared loaf pans. Bake for 55 to 60 minutes, or until a tester inserted into the center comes out clean.

Notes

• Do Not Drain Zucchini: Unlike some recipes, this version relies on the natural liquid in the zucchini to keep the bread moist. If you squeeze it dry, the bread might be too dense.
  Check for Doneness: Ovens vary, so check the bread at the 50-minute mark. Insert a toothpick into the center; if it comes out with wet batter, keep baking. If it has just a few moist crumbs, it is done.
  Avoid Overmixing: When you combine the wet and dry ingredients, stop mixing as soon as the flour disappears. Overmixing develops gluten and can make the bread tough instead of tender.
  Toast the Walnuts: For a deeper, nuttier flavor, lightly toast your walnuts in a dry pan for 2-3 minutes before adding them to the batter.