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Pioneer Woman Zucchini Bread

This Pioneer Woman Zucchini Bread recipe is always a hit and also happens to be ridiculously simple to put together. This quick bread has all the qualities you could want: it’s simple to prepare, quick to bake, and bursting with flavor. You can eat it for breakfast, lunch, or dinner; it’s versatile like that. Personalize it by mixing in your preferred spices, nuts, and dried fruits.

How Long Does It Take To Bake Zucchini Bread?

Zucchini Bread bakes in about 55 to 60 minutes at 350°F in a standard loaf pan that holds 8 to 9 loaves. When baked in mini loaf pans, they take 35 to 40 minutes. If you would rather bake in muffin pans, it will take 18 to 20 minutes.

Pioneer Woman Zucchini Bread
Pioneer Woman Zucchini Bread

What Is The Best Bread Pan To Use For Zucchini Bread?

My favorites are the ceramic, glass, or cast iron pans. You can trust that your zucchini bread will bake uniformly and simply come out of these pans. I find that dark or nonstick pans cause my bread to bake at different rates, so I avoid them whenever possible. The bread’s color is uneven because of this.

Do You Have To Peel Zucchini To Make Zucchini Bread?

When making zucchini bread, peeling the zucchini is not necessary. The skin of a zucchini is a dark green and surprisingly tender. After giving the zucchini a quick wash and trimming off the ends, I grated the entire vegetable. It’s simple to do, and the baked bread has a beautiful appearance with the tiny bits of green.

Should I Squeeze Zucchini For Bread?

Yes, you must squeeze grated zucchini to remove excess moisture before adding it to the batter for Zucchini Bread. Grated zucchini reveals that it naturally contains a substantial amount of water. Simply allowing it to rest for five to ten minutes will cause water to begin to accumulate! Before making zucchini bread, I wring out as much liquid as possible.

The water content of every zucchini is unique. My experience has shown that zucchini from my garden contains significantly more water than zucchini from the supermarket. Both are excellent in this dish. Employ what you have!

Is Frozen Grated Zucchini Ok For Zucchini Bread?

In this recipe for zucchini bread, you can, in fact, use grated zucchini that has been frozen. Defrost it first, then squeeze out as much water as you can before adding it to the batter.

How To Make Pioneer Woman Zucchini Bread?

  • Drain the zucchini: Grate the zucchini and drain any excess moisture in a sieve or colander over a bowl. When the grated zucchini appears to be dry, sprinkle water over it as it is in the colander, then let it drain.
  • Prep the oven and pans: Now, you want to preheat your oven to 350 degrees F. Butter two 9 x 5-inch loaf pans.
  • Combine the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.
  • Whisk the wet ingredients: Whisk together the sugar, vanilla, eggs, and salt. In another large bowl (omit the salt if using salted butter), stir in the drained grated zucchini and then the melted butter.
  • Mix the batter: Now, go ahead and add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture. Make sure to stir after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.
  • Bake the bread: Next, divide your batter equally between the loaf pans and allow them to bake for 50 minutes at 350 degrees F, or until a tester inserted into the center comes out clean. Finally, cool in the pans for about 10 minutes, then turn them out onto wire racks to cool thoroughly.

What To Serve With Zucchini Bread?

Pioneer Woman Zucchini Bread

Recipe Tips & Variations

  • Use whole wheat, gluten-free, or oat flour in place of some or all of the all-purpose flour. One reader said she used white spelt flour with great success.
  • Substitute vegetable oils such as coconut, olive, or canola oil for the butter. Oil can be used in place of butter in baking at a ratio of one-quarter to one-half. The amount of oil needed to replace the butter in this recipe is slightly more than half a cup.
  • We recommend a minimum of 1 1/4 cups of sugar in zucchini bread for it to taste good. Some readers have used brown sugar instead of granulated sugar. Others have substituted applesauce and honey.
  • As an alternative to walnuts or pecans, you could use sliced almonds, pumpkin seeds, sunflower seeds, chocolate chips, or more dried fruit.

FAQ Section

How Do You Make Healthy Zucchini Bread?

A zucchini bread recipe can be easily modified to reduce sugar and increase zucchini. That’s the beauty of this recipe: it can be used for many different things. You can make a traditional, healthy zucchini bread by omitting the 1 cup of white sugar and substituting half or all of the oil with apple sauce.

What Can I Put In Zucchini Bread?

Nuts like walnuts and pecans, as well as dried fruits like cranberries and raisins, are fantastic in zucchini bread. Shredded coconut, chocolate chips, chopped apples, and carrots are among more options.

Can I Freeze Zucchini Bread?

The answer is yes, if you wrap your loaf of zucchini bread well it will keep for up to three months in the freezer. Wrap your bread in plastic wrap and then aluminum foil to preserve it. Defrost it on the counter while still covered in the packaging or in a warm oven.

How To Store Zucchini Bread In The Fridge?

The key to preventing it from going stale is to wrap it up well or store it somewhere without air. You should probably put your bread in the fridge if it hasn’t been eaten in three days. If stored properly in the refrigerator, it can be enjoyed for at least a week.

Pioneer Woman Zucchini Bread
Pioneer Woman Zucchini Bread

Pioneer Woman Zucchini Bread Nutrition Facts

Amount Per Serving ( 1 slice | 40g grams )

  • Calories 154
  • Total Fat 7.9g
  • Saturated Fat 0.7g
  • Trans Fat 0.1g
  • Cholesterol 14mg
  • Sodium 109mg
  • Potassium 58mg
  • Total Carbohydrate 19g
  • Dietary Fiber 0.6g
  • Sugars 11g
  • Protein 2.1g
  • Vitamin A 1%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 2%

More Recipes:

Pioneer Woman Zucchini Bread

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time: 10 minutesTotal time:1 hour 20 minutesServings:2 loaves servingsCalories:154 kcal Best Season:Available

Description

This Pioneer Woman Zucchini Bread recipe is always a hit and also happens to be ridiculously simple to put together. This quick bread has all the qualities you could want: it’s simple to prepare, quick to bake, and bursting with flavor. You can eat it for breakfast, lunch, or dinner; it’s versatile like that. Personalize it by mixing in your preferred spices, nuts, and dried fruits.

Ingredients

Instructions

  1. Grate the zucchini and drain any excess moisture in a sieve or colander over a bowl. When the grated zucchini appears to be dry, sprinkle water over it as it is in the colander, then let it drain.
  2. Now, you want to preheat your oven to 350 degrees F. Butter two 9 x 5-inch loaf pans.
  3. Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg in a large bowl.
  4. Whisk together the sugar, vanilla, eggs, and salt In another large bowl( omit the salt if using salted butter ) then stir in the drained grated zucchini and then the melted butter.
  5. Now, go ahead and add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, make sure to stir after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.
  6. Next, divide your batter equally between the loaf pans then allow them to bake for 50 minutes at 350 degrees F or until a tester inserted into the center comes out clean.
  7. Finally, cool in pans for about 10 minutes then turn out onto wire racks to cool thoroughly.
Keywords:Pioneer Woman Zucchini Bread recipe, Pioneer Woman Zucchini Bread, Zucchini Bread
Nutrition Facts

Servings 2 loaves


Amount Per Serving
Calories 154
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 0.7g4%
Trans Fat 0.1g
Cholesterol 14mg5%
Sodium 109mg5%
Potassium 58mg2%
Total Carbohydrate 19g7%
Dietary Fiber 0.6g3%
Sugars 11g
Protein 2.1g5%

Vitamin A 1%
Vitamin C 4%
Calcium 2%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.