Welcome to our recipe for Pioneer Woman Zucchini Bread! This moist and flavorful bread is the perfect way to use up summer zucchini and is sure to become a new favorite in your household.
The recipe, inspired by The Pioneer Woman, is easy to follow and yields a delicious loaf that is perfect for breakfast, a snack, or even dessert. The bread is packed with grated zucchini and spices and has a hint of sweetness from the sugar and raisins.
It’s a great way to sneak some vegetables into a tasty treat! The recipe is simple and tasty. This fast bread is easy to make, quick to bake, and flavorful. It may be had at any meal of the day. Add some nuts, spices, and dried fruits.
Can You Make Zucchini Bread Without Peeling The Zucchini?
Zucchini bread doesn’t require peeling. Dark green, delicate zucchini skin. After washing and cutting the zucchini, I grated it. The cooked bread looks gorgeous with the green bits.
Ingredients
- Grated fresh zucchini, about 3 to 4 cups
- Baking soda, one teaspoon
- All-purpose flour needed 3 cups
- Baking Powder, One Tablespoon
- A Half-Teaspoonful of Ginger Powder
- Cinnamon, 2 teaspoons
- Nutmeg, ground, one-fourth teaspoon
- 3/4 cup unsalted butter, melted, plus additional butter for coating pans
- 1 1/3 cups of sugar
- Two big eggs, beaten
- One-fourth of a teaspoon of salt (omit if using salted butter)
- Extract vanilla, 2 tablespoons
- Toss in a cup of chopped pecans or walnuts if you like
- The addition of 1 cup of dried cranberries or raisins is a choice
Instructions
- Strain zucchini over a bowl. Shred zucchini, then rinse and drain in a strainer.
- Heat oven to 350F. Grease a 9-by-5-inch loaf pan.
- Combine the flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, combine sugar, vanilla, eggs, and salt (omit salt if using salted butter). Stir in drained shredded zucchini and melted butter.
- Stir after adding each third of the flour mixture to the sugar-egg-zucchini mixture. Adding nuts, cranberries, or raisins is optional.
- Next, divide the batter between the loaf pans and bake at 350 degrees for 50 minutes, or until a tester comes out clean.
- After 10 minutes, put out onto wire racks to cool completely.
More Amazing Recipes
- Pioneer Woman Cornbread With Creamed Corn
- Pioneer Woman Mexican Cornbread
- Aunt Jemima Cornbread Recipe
- Canned Corned Beef Hash Recipe
FAQs
How do you make zucchini bread that is healthy?
A recipe for zucchini bread can be easily modified to decrease sugar and add zucchini. This dish is adjustable. You can make healthy zucchini bread by removing the sugar and substituting apple sauce for oil.
When making zucchini bread, what other ingredients may I use?
Zucchini bread with walnuts, pecans, cranberries, and raisins tastes fantastic. Add-ins like coconut flakes, chocolate chips, diced apples, and even grated carrots are also accessible.
Does freezing zucchini bread enhance its shelf life?
Well-wrapped zucchini bread freezes for three months. Wrapping bread in plastic or aluminum foil enhances its shelf life. Take it out of the freezer and let it sit at room temperature while still wrapped in the packaging or put it in a preheated oven.
How Should Zucchini Bread Be Kept in the Refrigerator?
To prevent it from becoming stale, it must be well-wrapped or stored in an airtight container. You should probably refrigerate your bread if it hasn’t been consumed in three days. If properly stored in the refrigerator, it can be consumed for a minimum of one week.
Pioneer Woman Zucchini Bread
Ingredients
- Grated fresh zucchini, about 3 to 4 cups
- Baking soda, one teaspoon
- All-purpose flour needed 3 cups
- Baking Powder, One Tablespoon
- A Half-Teaspoonful of Ginger Powder
- Cinnamon, 2 teaspoons
- Nutmeg, ground, one-fourth teaspoon
- 3/4 cup unsalted butter, melted, plus additional butter for coating pans
- 1 1/3 cups of sugar
- Two big eggs, beaten
- One-fourth of a teaspoon of salt (omit if using salted butter)
- Extract vanilla, 2 tablespoons
- Toss in a cup of chopped pecans or walnuts if you like
- The addition of 1 cup of dried cranberries or raisins is a choice
Instructions
- Strain zucchini over a bowl. Shred zucchini, then rinse and drain in a strainer.
- Heat oven to 350F. Two 9x5 pans need butter.
- Combine the flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, combine sugar, vanilla, eggs, and salt (omit salt if using salted butter). Stir in drained shredded zucchini and melted butter.
- Stir after adding each third of the flour mixture to the sugar-egg-zucchini mixture. Adding nuts, cranberries, or raisins is optional.
- Next, divide the batter between the loaf pans and bake at 350 degrees for 50 minutes, or until a tester comes out clean.
- After 10 minutes, put out onto wire racks to cool completely.
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