Pioneer Woman Zucchini Bread Recipe
This Pioneer Woman Zucchini Bread recipe is hands-down one of the most rewarding bakes you’ll ever pull together.The way the zucchini melts into the batter adds a texture that feels rich but not heavy.I like to grate the zucchini finely so it blends into the bread without any noticeable chunks.If you want a bit of crunch, chopped walnuts or pecans are a great addition, but they’re completely optional.
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 tsp Ground Cinnamon
- 1 cup Dark or Semi-sweet Chocolate Chips
- 2 Eggs
- 1 cup Vegetable Oil
- 1 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 2 cups Zucchini shredded
- 2 tbsp Coarse Sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and chocolate chips.
- In another bowl, beat the eggs, vegetable oil, both sugars, and vanilla extract until well combined.
- Fold the wet ingredients into the dry ingredients gently, and then add the shredded zucchini.
- Stir until just combined without overmixing.
- Pour the batter into the prepared loaf pan and sprinkle the coarse sugar on top.
- Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
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