Golden Harvest: Pioneer Woman Zucchini Bread Recipe Magic

Zucchini bread emerges as a garden-to-table sensation, transforming surplus squash into a mouthwatering masterpiece.

This quick bread weaves magic with humble vegetables, turning green abundance into a morning delight.

Warm cinnamon and rich chocolate chips elevate the modest zucchini into a luxurious treat that dances on your palate.

Nutrient-packed and irresistibly tender, the bread bridges wholesome ingredients with comforting sweetness.

Seasonal zucchini whispers its subtle essence through each delectable slice, creating a symphony of flavors.

Bakers rejoice as this recipe turns ordinary produce into an extraordinary culinary adventure.

Fall in love with a bread that celebrates summer’s green bounty in every single bite.

Zucchini Bread Ingredient List

• All-Purpose Flour: Choose unbleached flour for richer flavor and better texture.
• Baking Powder: Fresh baking powder ensures proper rising and lighter bread.
• Baking Soda: Check expiration date for maximum leavening power.
• Salt: Use fine sea salt for even distribution.
• Ground Cinnamon: Select high-quality, fragrant cinnamon for deeper warmth.
• Chocolate Chips: Opt for dark or semi-sweet chips for balanced sweetness.

• Eggs: Select large, room temperature eggs for smoother mixing.
• Vegetable Oil: Use neutral-flavored oil like canola for consistent moisture.
• Brown Sugar: Choose dark brown sugar for deeper caramel notes.
• Granulated Sugar: Fine granulated sugar blends smoothly.
• Vanilla Extract: Pure vanilla extract provides richer flavor profile.
• Zucchini: Select fresh, firm zucchini without soft spots.

• Coarse Sugar: Sprinkle for delightful crunch and sparkling appearance.

Tools for Making Moist Zucchini Bread

• Oven: Preheat to 350°F (175°C) for perfect baking.
• 9-by-5-inch Loaf Pan: Greased with butter or non-stick spray to prevent sticking.
• Medium Mixing Bowl: For combining dry ingredients like flour, baking powder, and spices.
• Large Mixing Bowl: Perfect for whisking wet ingredients like eggs, oil, and sugars.
• Whisk: Essential for blending eggs and creating smooth wet mixture.
• Spatula: Great for gently folding ingredients and mixing batter.
• Grater: Needed to shred fresh zucchini into fine pieces.
• Toothpick: Helps check bread doneness by testing center.
• Wire Rack: Allows bread to cool evenly after baking.
• Measuring Cups and Spoons: Ensure accurate ingredient quantities.

Instructions to Bake Zucchini Bread

• Preheat and Prepare

Fire up your oven to 350°F and grease a loaf pan with a quick swipe of butter or cooking spray to ensure smooth release.

• Create Dry Base

Whisk together flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl. Toss in chocolate chips for an extra flavor punch if you’re feeling adventurous.

• Blend Liquid Gold

In another bowl, combine eggs, oil, sugars, and vanilla until silky smooth. Gently fold in shredded zucchini, creating a vibrant green-flecked mixture that promises deliciousness.

• Marry the Mixtures

Softly combine wet and dry ingredients, stirring just enough to bring everything together. Overmixing will make your bread tough, so keep it gentle and loving.

• Bake and Transform

Pour the batter into your prepared pan, sprinkle some sugar on top for a sparkling crust. Slide into the oven and bake for about an hour. A toothpick with a few moist crumbs tells you it’s perfectly done.

• Rest and Savor

Allow the bread to cool in the pan for a few minutes, then transfer to a wire rack. Let it settle completely before slicing into this moist, zucchini-packed treat.

Nut and Spice Tips for Zucchini Bread

Add nuts like chopped walnuts or pecans for extra crunch and depth of flavor. Toasting the nuts beforehand boosts their nutty richness.

Replace some vegetable oil with unsweetened applesauce to reduce calories. Whole wheat flour can substitute half the all-purpose flour for more nutritional value and a slightly nuttier taste.

Squeeze excess water from shredded zucchini using a clean kitchen towel to prevent soggy bread. Pat the zucchini dry before mixing to ensure perfect texture and prevent waterlogging.

Sprinkle dark chocolate chunks instead of chips for intense chocolate moments. Experiment with adding orange zest or a dash of espresso powder to elevate the bread’s complexity and surprise your taste buds.

Serving Options for Zucchini Bread

• Savor Alongside Coffee: Slice a warm piece of zucchini chocolate chip bread and pair it with a steaming mug of rich coffee for a delightful morning treat.
• Dress Up for Dessert: Transform this bread into an elegant dessert by topping each slice with a scoop of vanilla ice cream and a drizzle of caramel sauce.
• Pack for Picnic Pleasure: Wrap individual slices in parchment paper for a perfect portable snack during outdoor adventures or family picnics.
• Create Breakfast Bliss: Toast a slice and spread a thin layer of cream cheese or almond butter for a quick and satisfying breakfast option.

Keeping Zucchini Bread Fresh for Days

• Preserve Flavor Freshness: Store the zucchini chocolate chip bread in an airtight container at room temperature for up to 3 days, keeping its soft texture and delicious taste intact.
• Refrigerate for Extended Enjoyment: Wrap the bread tightly in plastic wrap or place in a sealed container to maintain moisture when refrigerating. It will stay fresh for up to 5 days, ready for quick snacking or breakfast treats.
• Freeze for Future Cravings: Slice the bread before freezing for easy portioning. Wrap each slice or the entire loaf in plastic wrap, then aluminum foil, which protects against freezer burn. Frozen zucchini bread remains delectable for up to 2 months.
• Revive and Serve: Thaw frozen bread at room temperature for best results. Warm slightly in the microwave or toaster oven to restore that fresh-baked softness and enhance the chocolate chip's gooey goodness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 200 kcal

Servings: 8

Moist Pioneer Woman Zucchini Bread Recipe

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4.7 from 12 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Ree Drummond’s pioneer woman zucchini bread blends garden-fresh ingredients with classic home baking charm. Moist crumb and warm spices create a delightful treat you can savor with morning coffee or afternoon tea.

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Ingredients

Scale 1x2x3x

• 1 ½ cups zucchini (packed and shredded)
• 2 large eggs
• ⅓ cup (80 ml) vegetable oil
• 2 tsps vanilla extract
• 1 ¾ cups (219 g) all-purpose flour
• ⅔ cup (133 g) granulated sugar
• ½ cup (110 g) light brown sugar
• ¾ tsp baking powder
• ¾ tsp baking soda
• ½ tsp kosher salt
• 1 tsp ground cinnamon
• ¾ cup (128 g) dark or semi-sweet chocolate chips (optional)
• 2 tbsps coarse sugar (for topping)

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Instructions

1. Preheat Preparation: Set oven to 350°F (175°C) and thoroughly grease a 9-by-5-inch loaf pan with butter or non-stick cooking spray to ensure easy release.
2. Dry Ingredient Assembly: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Gently fold in chocolate chips, ensuring even distribution throughout the dry mixture.
3. Wet Ingredient Fusion: In a large bowl, vigorously whisk eggs, vegetable oil, brown sugar, granulated sugar, and pure vanilla extract until the mixture becomes smooth and slightly aerated.
4. Zucchini Integration: Fold freshly grated zucchini into the wet ingredients, creating a uniform texture and ensuring even moisture throughout the batter.
5. Batter Combination: Delicately merge dry and wet ingredients, using minimal strokes to prevent overworking the mixture. Stop mixing immediately once ingredients are just incorporated to maintain the bread’s tender crumb.
6. Baking Preparation: Pour batter into the prepared pan, smoothing the surface with a spatula. Sprinkle coarse sugar across the top for a crisp, caramelized finish.
7. Baking and Cooling Process: Bake for 55-60 minutes, verifying doneness with a toothpick test. Allow bread to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

• Grate Zucchini Wisely: Pat the grated zucchini with paper towels to remove excess moisture, preventing soggy bread and ensuring a perfect texture.
• Fold Gently: Mix dry and wet ingredients with a light hand to avoid overdeveloping gluten, which can make the bread tough and dense.
• Sugar Sprinkle Technique: Use coarse or raw sugar on top for a delightful crunch and golden-brown caramelized finish that adds visual and textural appeal.
• Storage Secret: Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 200
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg