The smell of freshly baked zucchini bread wafts through the kitchen, warm and inviting, with hints of cinnamon and chocolate that linger in the air. This Pioneer Woman Zucchini Bread Recipe is not only easy to whip up, taking about an hour to bake, but it delivers a delightful balance of sweet and savory flavors that makes it a family favorite. It’s the perfect way to use up summer zucchini, ensuring none goes to waste.
This recipe is ideal for anyone looking to add a wholesome, delicious treat to their dessert table or breakfast lineup. Whether you’re hosting friends or simply want a special treat for yourself, this zucchini bread is a fantastic choice. Feel free to make it ahead of time, as it stores well and tastes even better the next day.
Why You’ll Love This Recipe
- The bread turns out incredibly moist thanks to the zucchini.
- It has a delightful blend of spices and chocolate chips for added flavor.
- You can easily customize it with nuts or other mix-ins.
- Baking fills your home with a delicious, comforting aroma.
What You’ll Need
Gather the following ingredients to get started on this delicious zucchini bread.
For the Wet Ingredients
- 2 large eggs
- ⅓ cup (80 milliliters) vegetable oil
- ½ cup (110 grams) packed light brown sugar
- ⅔ cup (133 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups packed shredded zucchini
For the Dry Ingredients
- 1 ¾ cups (219 grams) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¾ cup (128 grams) dark or semi-sweet chocolate chips (optional)
For Topping
- 2 tablespoons coarse sugar
Note: Use a box grater for easy shredding of zucchini.
Substitutions & Swaps
- Replace granulated sugar with coconut sugar.
- Use applesauce instead of vegetable oil for a lighter option.
- Swap chocolate chips for nuts or dried fruit.
- Substitute zucchini with shredded carrots for a different flavor.
How to Make It
Follow these easy steps to create your delicious zucchini bread.
Preheat the oven
Prepare the oven environment by heating to 350°F (175°C) and coating a 9-by-5-inch loaf pan with a thin layer of butter or non-stick cooking spray to prevent sticking.
Mix dry ingredients
Create the dry ingredient blend by whisking together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium mixing bowl. Gently fold in the chocolate chips if desired, ensuring even distribution throughout the mixture.
Whisk wet ingredients
In a separate large bowl, craft the wet ingredient mixture by vigorously whisking eggs, vegetable oil, brown sugar, granulated sugar, and pure vanilla extract until the combination becomes smooth and slightly frothy.
Combine with zucchini
Incorporate the freshly grated zucchini into the wet ingredients, stirring carefully to integrate the vegetable thoroughly and create a uniform texture.
Merge ingredients
Merge the dry and wet ingredients by slowly folding them together, using gentle strokes to combine. Stop mixing as soon as the ingredients are just incorporated to maintain the bread’s delicate structure.
Transfer to pan
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle a layer of coarse sugar across the top for a delightful crunchy texture.
Bake
Place the pan in the preheated oven and bake for 55 to 60 minutes. Check for doneness by inserting a toothpick into the center – it should emerge with only a few moist crumbs clinging to it.
Cool the bread
Remove the bread from the oven and let it rest in the pan for 10 minutes, allowing it to set and cool slightly. Carefully transfer to a wire cooling rack and allow to cool completely before slicing.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, wrap in plastic for up to 3 months.
Reheat: Microwave for 10-15 seconds or warm in the oven.
Tips for Best Results
- Ensure to wring out excess moisture from the zucchini before adding it to the mix.
- Use room temperature eggs for a smoother batter.
- For an added flavor boost, try using a mix of cinnamon and nutmeg.
- Check for doneness a few minutes early to avoid overbaking.
Serving Suggestions
- Enjoy with a cup of coffee or tea for breakfast.
- Serve as a delicious afternoon snack with butter.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
