Everyone loves zucchini bread. It’s a staple of the American diet, and it’s a lot of fun. Zucchini bread is one of my favorite easy recipes because it’s super versatile. I always keep zucchini in the kitchen, so it’s always nice to have a recipe for bread that I can whip up in a jiffy. This particular recipe is an easy one and is perfect for any occasion. In fact, I found that making this loaf makes a delicious leftover!
Today I am going to share with you a Pioneer Woman Zucchini Bread Recipe that is super delicious. It’s a perfect breakfast, snack or dessert and tastes delicious with honey or maple syrup. It’s rich, delicious, and filling enough for any season. This zucchini bread recipe is very easy to make and tastes amazing. This is also an excellent way to get your kids to eat their vegetables!
Pioneer Woman Zucchini Bread is a very delicious and fragrant bread that is a great snack when you are hungry or on a low carb diet. I love this recipe for its taste and aroma. It’s not a difficult recipe to make and it can be prepared in a short amount of time. It is a delicious, moist cake-like quick bread, made with zucchini, butter, sugar, eggs, vanilla, flour and spices. The best part is that the recipe is very flexible. You can use different fruits, spices and nuts.
How To Make Pioneer Woman Zucchini Bread
Pioneer Woman Zucchini bread is a delicious snack that is great for breakfast, lunch or dinner. I have a few variations of this bread, but this Pioneer Woman version of Zucchini bread is my favorite. It’s easy to make and doesn’t require any heavy baking. It is perfect any time of the year but perfect in the summer when the harvest is in full swing.
This recipe is perfect for those who don’t have a lot of time or if you have kids at home who don’t like sweets but still want to eat one. It can be used in a whole range of dishes from soups to stir-fries, to pasta and salad. Here is a step by step recipe for moist, sweet and spicy Zucchini Bread that goes great with a cup of tea. If you grow your own zucchini and you get it at the right time, it can be one of the tastiest treats you have.
- Fresh zucchini (grated), 3 to 4 cups
- Baking soda, 1 teaspoon
- Unsalted butter (melted), 3/4 cup
- All-purpose flour, 3 cups
- Baking powder, 1 teaspoon
- Ground ginger, 1/2 teaspoon
- Cinnamon, 2 teaspoons
- Ground nutmeg, 1/4 teaspoon
- Sugar, 1 1/3 cup
- Large eggs (beaten), 2
- Salt, 1/4 teaspoon
- Vanilla extract, 2 teaspoons
- Pecans or walnuts (chopped), 1 cup
- Cranberries or raisins (dried), 1 cup
Step By Step Guide To Make Pioneer Woman Zucchini Bread
Grate the zucchini and drain the moisture in a sieve or colander over a bowl.
Sprinkle a little water on the zucchini grated in the colander when it appears to be dry, then let it drain.
Preheat the oven to 350 degrees Fahrenheit. Butter two loaf pans measuring 9 x 5 inches.
In a large bowl, combine the flour, baking soda, baking powder, ginger, cinnamon, and ground nutmeg.
Mix the sugar, eggs, vanilla, and salt together in a large bowl, then add the grated zucchini and the melted butter.
Add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, stirring after each addition. Add the nuts and raisins, if using.
Pour the batter evenly into both loaf pans. Make sure that the batter is divided equally between the two pans.
Place the pans in the oven and bake for approximately 50 minutes at 350 degrees Fahrenheit or until a tester inserted in the centre comes out clean.
Take the pans out of the oven. Cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.
We hope you enjoyed our post on how to make Pioneer Woman zucchini bread. We know that this recipe is great for people who want to sneak in extra vegetables for their families and kids. Our family loved this recipe and we hope that yours does too! If you have any questions or suggestions, please leave them in the comments below! Thank you for reading!
Pioneer Woman Zucchini Bread
Cuisine type: Breakfast
Servings: 8 Servings
Preparation time: 30 Minutes
Chill time: 1 Hour
Total time: 1 Hour 30 Minutes