Mohamed Shili Pioneer Woman Zucchini Carrot Bread is made with zucchini, carrots, all-purpose flour, granulated sugar, light brown sugar, vegetable oil, eggs, and freshly grated orange zest, along with spices like cinnamon, ginger, and cardamom. This delightful Pioneer Woman Zucchini Carrot Bread recipe creates a breakfast or snack bread that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Pioneer Woman Zucchini Carrot Bread Ingredients
- 2 small carrots (approximately 8 ounces total, should yield about 1 cup grated)
- 2 small zucchini (approximately 10 ounces total, should yield about 1 cup grated)
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1 teaspoon freshly grated orange zest (from one medium orange)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon demerara sugar (or coarse sugar)
Optional Glaze and Topping:
- 3/4 cup powdered sugar
- 4 to 5 teaspoons milk (whole or buttermilk)
- 1/2 teaspoon pure vanilla extract
- A large pinch of freshly grated nutmeg
- A pinch of salt
- 1/2 cup sweetened coconut flakes, toasted (or substitute with chopped nuts)
How To Make Pioneer Woman Zucchini Carrot Bread
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, ensuring all sides are well-coated.
- Grate and Drain Veggies: Grate the carrots and zucchini using a box grater. Squeeze out excess moisture from the zucchini with your hands or a clean dish towel.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom.
- Combine Wet Ingredients and Veggies: In a large bowl, blend the granulated and brown sugars with the vegetable oil. Add the eggs and whisk until smooth. Mix in the grated carrots, zucchini, and orange zest.
- Prepare and Bake: Fold the dry ingredients into the wet mixture until just combined. Transfer the batter to the prepared pan, smoothing the top with a spatula. Sprinkle the demerara sugar over the top. Bake on the middle rack for 55 to 60 minutes, or until a skewer inserted in the center comes out clean.
- Optional Glaze and Topping: While the bread cools, whisk the powdered sugar, milk, vanilla, nutmeg, and salt in a small bowl until smooth. Drizzle over the cooled bread and top with toasted coconut flakes.
Recipe Tips
- Choose Your Zucchini Wisely: Opt for smaller, firmer zucchini as they contain less moisture and won’t make your bread too soggy.
- Prep Your Carrots Right: Peel your carrots before grating to avoid any bitterness that the skin might impart to your sweet bread.
- Even Baking Secret: Place your oven rack in the middle position to promote even heat distribution and prevent the bottom of your bread from burning.
- Check Doneness Correctly: Insert a skewer into the center of the bread; if it comes out with a few moist crumbs, the bread is perfectly baked.
What To Serve With Zucchini Carrot Bread
Zucchini Carrot Bread pairs well with cream cheese, butter, or even a homemade fruit jam. For beverages, it complements well with tea, coffee, or a glass of milk. The bread’s flavors are versatile enough to go with both sweet and savory options.
How To Store Zucchini Carrot Bread
Refrigerate: Cool the Zucchini Carrot Bread completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Zucchini Carrot Bread. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The bread can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Zucchini Carrot Bread
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover Zucchini Carrot Bread in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the Zucchini Carrot Bread in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the Zucchini Carrot Bread to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Zucchini Carrot Bread Nutrition Facts
- Total Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 300mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 4g
- Vitamin D: 0mcg
- Calcium: 50mg
- Iron: 2mg
- Potassium: 150mg
Frequently Asked Questions
Can I Substitute Whole Wheat Flour For All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour to make it healthier. However, keep in mind that whole wheat flour may make the bread denser and slightly less moist. A good rule of thumb is to use a mix of both types of flour.
Is It Necessary To Peel The Zucchini And Carrots For This Recipe?
Peeling carrots is recommended to avoid any bitterness from the skin, but it’s optional for zucchini. The skin of the zucchini is tender and provides additional nutrients and color.
How Do I Know When The Bread Is Perfectly Baked?
The bread is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly, cover it loosely with aluminum foil.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Cinnamon Bread
- Pioneer Woman Pumpkin Cornbread
- Pioneer Woman Cinnamon Pull Apart Bread
Pioneer Woman Zucchini Carrot Bread
Description
Pioneer Woman Zucchini Carrot Bread is made with zucchini, carrots, all-purpose flour, granulated sugar, light brown sugar, vegetable oil, eggs, and freshly grated orange zest, along with spices like cinnamon, ginger, and cardamom. This delightful Pioneer Woman Zucchini Carrot Bread recipe creates a breakfast or snack bread that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Pioneer Woman Zucchini Carrot Bread Ingredients
Optional Glaze and Topping:
How To Make Pioneer Woman Zucchini Carrot Bread
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, ensuring all sides are well-coated.
- Grate and Drain Veggies: Grate the carrots and zucchini using a box grater. Squeeze out excess moisture from the zucchini with your hands or a clean dish towel.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom.
- Combine Wet Ingredients and Veggies: In a large bowl, blend the granulated and brown sugars with the vegetable oil. Add the eggs and whisk until smooth. Mix in the grated carrots, zucchini, and orange zest.
- Prepare and Bake: Fold the dry ingredients into the wet mixture until just combined. Transfer the batter to the prepared pan, smoothing the top with a spatula. Sprinkle the demerara sugar over the top. Bake on the middle rack for 55 to 60 minutes, or until a skewer inserted in the center comes out clean.
- Optional Glaze and Topping: While the bread cools, whisk the powdered sugar, milk, vanilla, nutmeg, and salt in a small bowl until smooth. Drizzle over the cooled bread and top with toasted coconut flakes.
