Mohamed Shili Pioneer Woman Zucchini Bread is a classic American baked good that stays incredibly moist thanks to fresh garden vegetables. Warm cinnamon and nutty pecans fill every bite of these dense, sweet loaves.
I’ve tried a few versions of zucchini bread and this one from Ree Drummond is the one I keep going back to because it doesn’t skimp on the spices. The first time I made this, I didn’t squeeze enough water out of the shredded veg. Now I always give the zucchini a quick pat with a paper towel to make sure the batter doesn’t turn into a soggy mess.
The pecans are doing more work than you’d think here. Without them, the bread feels a bit one-note, but that crunch against the soft crumb is exactly what you want with a morning coffee. I usually make a double batch since these loaves disappear off the counter before they’ve even fully cooled down.
Pioneer Woman Zucchini Bread Ingredients
- 3 cups (375g) all-purpose flour
- 1 teaspoon (6g) salt
- 1 teaspoon (5g) baking soda
- 1 teaspoon (5g) baking powder
- 1 tablespoon (8g) ground cinnamon
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 2 1/4 cups (450g) granulated sugar
- 3 teaspoons (15ml) vanilla extract
- 2 cups (300g) grated zucchini, unpeeled
- 1 cup (120g) chopped pecans
How To Make Pioneer Woman Zucchini Bread
- 1. Prep the oven: Set your oven to 175°C (350°F). Grease and flour two standard 9×5-inch loaf pans so the bread pops out easily later.
- 2. Mix dry ingredients: Sift the flour, salt, baking powder, baking soda, and cinnamon into a medium bowl. Give it a quick whisk to make sure the leavening agents are spread evenly through the flour.
- 3. Beat the wet ingredients: Use a large bowl to beat the eggs until they’re light and foamy. Stir in the vegetable oil, sugar, and vanilla extract until the mixture looks smooth and pale.
- 4. Combine the base: Add the dry flour mixture into the wet egg mixture and stir until just combined. Don’t overmix here or your bread will end up tough instead of tender.
- 5. Add the zucchini: Gently mix in the grated zucchini and the chopped pecans using a spatula. Ensure the green flecks are distributed throughout the thick batter without beating the air out of the eggs.
- 6. Fill the pans: Divide the batter equally between your two prepared loaf pans. Smooth the tops with a spoon so they rise evenly while baking.
- 7. Bake the loaves: Place the pans in the center of the oven and bake for 45 to 60 minutes. They’re done when a toothpick inserted into the middle comes out clean without any wet batter sticking to it.
- 8. Cool and serve: Let the loaves sit in the pans for 10 minutes before turning them out onto a wire rack. Cooling them completely makes it much easier to get clean slices that don’t crumble apart.
Recipe Tips
- Grate the zucchini finely. Using the smaller holes on your box grater helps the vegetable melt into the batter. This way, you get all the moisture without biting into large, stringy chunks of squash.
- Check your leavening agents. Since this recipe relies on both baking soda and powder for that heavy lift, make sure they aren’t expired. Old powder won’t give you the rise you need for such a dense, moist loaf.
- Toast the pecans first. Toss your chopped nuts in a dry pan over medium heat for a few minutes before adding them to the batter. This brings out a deeper flavor that holds up better against the strong cinnamon.
- Don’t peel the vegetable. The dark green skin adds color and contains a lot of the nutrients. Plus, once it’s baked, the skin softens so much that you won’t even notice it’s there.
- Squeeze out excess liquid. If your zucchini feels particularly watery after grating, press it between a few layers of paper towels. Removing that extra surface moisture prevents the bottom of the loaf from becoming gummy.
- Wrap for better flavor. This bread actually tastes better the next day after the spices have had time to settle. Wrap the cooled loaf tightly in plastic wrap and let it sit on the counter overnight.
What To Serve With Zucchini Bread
A thick slab of salted butter is the best way to eat this while it’s still slightly warm. The saltiness helps balance the sugar in the bread and makes the whole thing feel a bit more substantial.
If you’re having this for breakfast, a side of Greek yogurt or a few rashers of crispy bacon works well. Some people like to spread a little cream cheese on top for a tangy finish that reminds them of carrot cake.
How To Store Zucchini Bread
- Fridge: Wrap the loaf tightly in plastic wrap or keep it in an airtight container. It’ll stay fresh and moist for up to five days when kept in the refrigerator.
- Reheat: The toaster is the best way to warm up a slice because it crisps the edges while softening the middle. You can use a microwave for 15 seconds if you’re in a rush, but the crust will lose its bite.
- Freeze: This bread freezes perfectly for up to three months if you wrap it in foil and then put it in a freezer bag. Thaw it on the counter at room temperature before you try to slice or toast it.
Pioneer Woman Zucchini Bread Nutrition Facts
Per serving (1 of 24 slices):
- Calories: 240 kcal
- Protein: 3g
- Fat: 13g
- Carbohydrates: 29g
- Sugar: 19g
- Sodium: 140mg
FAQs
Can I use walnuts instead of pecans in this Pioneer Woman Zucchini Bread Recipe?
Yes, walnuts are a great substitute and provide a similar crunch. You can even leave the nuts out entirely if you prefer a smoother texture throughout the loaf.
Why did my zucchini bread sink in the middle?
This usually happens if you open the oven door too early or if there’s too much moisture left in the grated zucchini. Make sure the center is fully set before taking the pans out of the heat.
Can I use yellow squash instead of green zucchini?
Yes, yellow summer squash works exactly the same way and has a very similar flavor. The only difference you’ll notice is that you won’t see the bright green flecks inside the baked bread.
Should I squeeze the water out of the zucchini?
You should give it a light pat with paper towels if it’s very drippy, but don’t squeeze it completely dry. The bread needs some of that natural juice to stay soft and keep from drying out in the oven.
Can I make muffins with this batter instead of loaves?
Yes, you can pour the batter into greased muffin tins and bake them for about 20 to 25 minutes. It’s a faster way to cook the recipe if you don’t want to wait a full hour for a loaf.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Zucchini Bread
Description
Pioneer Woman Zucchini Bread is a classic American baked good that stays incredibly moist thanks to fresh garden vegetables. Warm cinnamon and nutty pecans fill every bite of these dense, sweet loaves.
Ingredients
Instructions
-
Prep the oven: Set your oven to 175°C (350°F). Grease and flour two standard 9×5-inch loaf pans so the bread pops out easily later.
-
2. Mix dry ingredients: Sift the flour, salt, baking powder, baking soda, and cinnamon into a medium bowl. Give it a quick whisk to make sure the leavening agents are spread evenly through the flour.
-
3. Beat the wet ingredients: Use a large bowl to beat the eggs until they’re light and foamy. Stir in the vegetable oil, sugar, and vanilla extract until the mixture looks smooth and pale.
-
4. Combine the base: Add the dry flour mixture into the wet egg mixture and stir until just combined. Don’t overmix here or your bread will end up tough instead of tender.
-
5. Add the zucchini: Gently mix in the grated zucchini and the chopped pecans using a spatula. Ensure the green flecks are distributed throughout the thick batter without beating the air out of the eggs.
-
6. Fill the pans: Divide the batter equally between your two prepared loaf pans. Smooth the tops with a spoon so they rise evenly while baking.
-
7. Bake the loaves: Place the pans in the center of the oven and bake for 45 to 60 minutes. They’re done when a toothpick inserted into the middle comes out clean without any wet batter sticking to it.
- 8. Cool and serve: Let the loaves sit in the pans for 10 minutes before turning them out onto a wire rack. Cooling them completely makes it much easier to get clean slices that don’t crumble apart.
