Mohamed Shili Pioneer Woman Zucchini Bread is made with all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, dark or semi-sweet chocolate chips, eggs, vegetable oil, light brown sugar, granulated sugar, vanilla extract, shredded zucchini, and coarse sugar. This delightful Pioneer Woman Zucchini Bread recipe creates a dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Pioneer Woman Zucchini Bread Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3/4 cup dark or semi-sweet chocolate chips (optional)
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups packed shredded zucchini
- 2 tablespoons coarse sugar (for topping)
How To Make Pioneer Woman Zucchini Bread
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with butter or non-stick cooking spray.
- Prepare the Dry Mix: In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips if using.
- Prepare the Wet Mix: In a separate bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth. Fold in the shredded zucchini.
- Combine the Mixes: Gently mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure the bread remains tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. Evenly sprinkle the top with coarse sugar. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Cool: Allow the bread to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
Recipe Tips
- Mix Gently: Combine the wet and dry ingredients using a folding motion until just mixed to keep the bread tender.
- Check for Doneness: Insert a toothpick into the center at 55 minutes. If it comes out clean or with a few crumbs, your bread is done.
- Cool Thoroughly: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for best slicing.
What To Serve With Zucchini Bread
You can enjoy Zucchini Bread with lemon honey butter for a sweet and citrusy touch, goat cheese with arugula smoked salmon, and classic BLT are other delicious pairings. You can also try it with grilled ham and cheese, roast beef or turkey, olive oil with parmesan cheese, scrambled eggs with potatoes, or grilled chicken and caramelized onions.
How To Store Zucchini Bread
Refrigerate: Cool the zucchini bread completely. Then, either cover the loaf 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 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 Bread
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover zucchini 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 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 bread to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Zucchini Bread Nutrition Facts
- Calories: 230 kcal
- Carbohydrates: 38g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 31mg
- Sodium: 200mg
- Potassium: 75mg
- Fiber: 1g
- Sugar: 23g
- Calcium: 25mg
- Iron: 1.5mg
Frequently Asked Questions
Can I Use a Different Type of Flour Instead of All-Purpose Flour?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend if you prefer. Whole wheat flour will give a denser texture, while gluten-free blends should be chosen carefully to ensure they can provide a structure similar to wheat flour.
How Do I Ensure My Zucchini Bread is Moist but Not Undercooked?
To achieve moist but fully cooked zucchini bread, use the toothpick test as described: insert a toothpick into the center of the bread at the end of baking. It should come out with a few moist crumbs but not wet batter. If the toothpick is clean, it may be overdone, losing some moistness.
Can I Add Nuts or Other Additions to This Bread?
Absolutely! Feel free to add up to 3/4 cup of chopped nuts, such as walnuts or pecans, for added texture and flavor. You can also include dried fruit or a small amount of additional spices (like nutmeg or allspice) to suit your taste preferences. Just mix these additions with the dry ingredients to distribute them evenly before combining them with the wet mix.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Zucchini Bread
Description
Pioneer Woman Zucchini Bread is made with all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, dark or semi-sweet chocolate chips, eggs, vegetable oil, light brown sugar, granulated sugar, vanilla extract, shredded zucchini, and coarse sugar. This delightful Pioneer Woman Zucchini Bread recipe creates a dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Pioneer Woman Zucchini Bread Ingredients
How To Make Pioneer Woman Zucchini Bread
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with butter or non-stick cooking spray.
- Prepare the Dry Mix: In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips if using.
- Prepare the Wet Mix: In a separate bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth. Fold in the shredded zucchini.
- Combine the Mixes: Gently mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure the bread remains tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. Evenly sprinkle the top with coarse sugar. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Cool: Allow the bread to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
