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Pioneer Woman Zucchini Bread

Heavenly Pioneer Woman Zucchini Bread for Lazy Mornings

Discover the delightful taste of Pioneer Woman Zucchini Bread, a moist, tender treat perfect for breakfast, featuring a hidden chocolate surprise.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour For gluten-free, swap it with a gluten-free blend.
  • 1 teaspoon Baking Powder No substitutes necessary.
  • 1 teaspoon Baking Soda Essential for the recipe.
  • 1 teaspoon Salt Absolutely needed.
  • 1 teaspoon Ground Cinnamon Consider substituting with nutmeg or ginger.
  • 1 cup Chocolate Chips Walnuts or pecans can be excellent alternatives.
  • 2 Eggs Use flax eggs or applesauce for a vegan option.
  • 1/2 cup Vegetable Oil Can substitute with canola oil or melted coconut oil.
  • 1/2 cup Brown Sugar White sugar can be used for a lighter touch.
  • 1/2 cup Granulated Sugar Stick with it for best results.
  • 1 teaspoon Vanilla Extract No substitutes needed.
  • 1 cup Zucchini Freshly shredded zucchini yields the best results.
For the Topping
  • 2 tablespoons Coarse Sugar Regular sugar can work if coarse isn’t available.

Equipment

  • 9-by-5-inch loaf pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-by-5-inch loaf pan.
  2. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In a large bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet mixture until no dry flour remains, being careful not to over-mix.
  5. Fold in the shredded zucchini and chocolate chips into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top, then sprinkle coarse sugar over it.
  7. Bake for 55-60 minutes, checking with a toothpick for doneness.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Gentle mixing helps preserve air pockets for a tender loaf. Check for doneness with a toothpick and ensure complete cooling before slicing for optimal texture.

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