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photo of zucchini bread on a blue plate.
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Copycat Pioneer Woman Zucchini Bread

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Snack
Keyword: Copycat Pioneer Woman Zucchini Bread
Servings: 8 slices

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.