Pioneer Woman Zucchini Bread
This zucchini bread recipe from Pioneer Woman 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.
Servings: 2
Calories: 154kcal
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.