Pioneer Women Zucchini Bread Recipe
There is no denying that the Pioneer Woman zucchini bread recipe is a fan favorite. Countless bloggers and bakers alike have attempted to recreate it. What is it about this simple, snack-worthy quick bread that has captured so many hearts (and stomachs)? Join me as I walk through what makes the Pioneer Woman’s recipe stand out, explore variations, and answer some common questions.
Copycat Pioneer Woman Zucchini Bread
Equipment
- 1 Loaf Pan
- 2 Mixing Bowls
- Mixing Spoon
Ingredients
- 1 3/4 C All Purpose Flour
- 3/4 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 3/4 C Semi-Sweet Chocolate Chips Optional
- 2 Large Eggs
- 1/3 C Vegetable oil
- 1/2 C Light Brown Sugar Packed
- 2/3 C Granulated Sugar
- 2 tsp Vanilla Extract
- 1 1/2 C Shredded Zucchini Packed
- 2 Tbsp Coarse Sugar
Instructions
- Preheat the oven to 350˚F. Butter or spray the inside of a 9-by-5-inch inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips (optional)
- In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined.
- Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55 to 60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. Let cool for 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. Cover and store leftover the bread at room temperature for up to 3 to 4 days or in the refrigerator for up to 1 week.
Deconstructing the Pioneer Woman Zucchini Bread Recipe
The Pioneer Woman, otherwise known as Ree Drummond, rose to fame with her down-to-earth storytelling and approachable recipes. Her zucchini bread recipe, found here on her website, follows the same pattern. It’s straightforward, utilizes common pantry ingredients, and consistently receives rave reviews from those who bake it.
The beauty of a basic Pioneer Woman zucchini bread recipe lies in its flexibility. While the original calls for cinnamon and chocolate chips, many choose to customize it with additions like toasted nuts (chopped walnuts work particularly well.) or a swirl of cream cheese filling. This makes it a delicious breakfast bread or wholesome breakfast treat.
Tips for a Successful Bake
While baking is a science, there is room for artistic liberty. Don’t be afraid to make this recipe your own. There are, however, some tips that apply to just about any variation of the Pioneer Woman zucchini bread recipe you attempt. Follow these tips and I think you’ll be happy:
Zucchini: To Peel or Not to Peel?
One common question when making any kind of zucchini bread is this: Do you have to peel the zucchini first? The answer, my friend, is no. The Pioneer Woman herself says to leave the peel on – it adds a touch of color and you honestly can’t even tell it’s there.
If you are trying to disguise the zucchini for picky eaters, this is a great trick. However, feel free to peel it if you prefer. For this recipe, I like to think of zucchini as a summer vegetable; you can add nuts while adding more nutrients and flavor.
Grating for Optimal Texture
You’ll want to make sure your zucchini is grated properly for the best results. The best way to shred it is using the larger holes on a box grater, as noted by Erin Merhar at The Pioneer Woman, who oversees the site’s test kitchen. Avoid using smaller holes as they will create too much moisture.
If you prefer, you can also use a food processor with the grater attachment. You want to have that perfect bread taste without it being overly sweet, so grating it properly is important.
Squeezing Out Excess Moisture
Zucchini has high water content. While this moisture is good for keeping your bread from being dry, too much of it can spell disaster (aka soggy bread.). This is a step even the most experienced baker will tell you is crucial.
To prevent this, after you grate the zucchini, give it a gentle squeeze with your hands (over the sink.) or place it in a clean kitchen towel and wring out some of the excess water. Your goal is not to remove all moisture, but to prevent the bread from becoming overly moist.
Variations on a Theme
Now for the fun part—exploring all those delightful variations. The Pioneer Woman herself has a delicious Triple Chocolate Zucchini Bread recipe. This version swaps standard chocolate chips for a trio of milk chocolate, bittersweet chocolate, and unsweetened cocoa powder.
It’s perfect for the ultimate chocoholic and again, speaks to the versatility of this recipe. Want even more ideas for shaking things up? I don’t blame you. Let’s take a look.
Additions and Substitutions for a Personalized Loaf
| Ingredient | Why It Works |
|---|---|
| Nuts: Chopped Walnuts, Pecans, or Macadamia Nuts | Add a satisfying crunch and complement the spices in zucchini bread. To enhance the flavor, consider toasting the nuts before incorporating. |
| Dried Fruit: Cranberries, Raisins, or Chopped Dates | Create pockets of sweetness and compliment the overall flavor. For a fun twist, try plumping up the fruit by soaking in a little bit of orange juice or rum prior to mixing. |
| Spices: Add a pinch of nutmeg, allspice, or even cardamom | Elevate the warm, comforting flavor profile. A little goes a long way. |
| Citrus: Add orange or lemon zest for a fresh element | This brightens up the bread. Plus, if you’re using dried fruit, it adds another layer of flavor. |
Troubleshooting Your Zucchini Bread
Every baker, no matter how experienced, encounters a flop every once in a while. Even if you diligently follow every step in the recipe, there is a chance you could end up scratching your head wondering what went wrong. Don’t worry – there’s usually an easy fix.
Soggy Zucchini Bread?
This is a fairly common problem. But have no fear. Here’s the likely culprit: either you didn’t squeeze out enough moisture from the zucchini or your bread simply needs a little extra baking time. Check to make sure the center is cooked through by inserting a toothpick – it should come out clean.
Crumbly Texture
The most common reason your zucchini bread turned out crumbly? It was likely over-mixed. Over-mixing develops gluten, which in this instance can make the final result tough or crumbly. To prevent this, make sure you are gently stirring the wet and dry ingredients until JUST combined.
Bread Not Rising?
Check the dates on your baking soda and baking powder. If they are expired, they will not activate properly, resulting in flat, sad-looking bread. You want your bread to rise – so make sure your leavening agents are fresh.
FAQs About Pioneer Woman Zucchini Bread Recipes
Do you leave the skin on zucchini when making bread?
Nope. While you can definitely leave it on, you don’t have to. If you leave it on, it adds a little bit of color and some say that you can’t even tell it’s there, so this is a great way to get your kids to eat this delicious breakfast treat. You will get a nice crunchy sugar-topped crust when you make this recipe.
Do you squeeze out the liquid from zucchini for bread?
You sure do. Zucchini has a lot of moisture, which, while great for keeping the bread from drying out, can result in a soggy loaf if you don’t remove some of it before baking. Gently squeeze the grated zucchini in your hand (over the sink.) or pat it with paper towels to get rid of some of that excess moisture.
How do you store zucchini bread so it doesn’t get soggy?
Once cooled, keep it at room temperature, tightly wrapped in plastic, for about 3-4 days or in the refrigerator (also wrapped well.) for up to a week. You can even freeze slices individually (wrapped in plastic) to enjoy as a quick breakfast idea or a quick breakfast later on.
Why did my zucchini bread come out crumbly?
There is a chance you over-mixed your batter, resulting in a crumbly loaf. Another possibility is the ratio of wet to dry ingredients is off. Did you measure correctly? Start there. If everything seems right on that end, your baking powder or baking soda may be expired.
Conclusion
Baking is a combination of technique and inspiration. It’s about following proven methods while leaving room for creativity to flourish. This certainly holds true when tackling a Pioneer Woman zucchini bread recipe.
So go ahead—embrace the adventure in your kitchen. This bread simply tastes delicious. It is a great recipe to make when you have extra zucchini on hand and need some zucchini recipes to use it up in. It’s super easy and sure to be a hit.
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