PIONEER WOMAN ZUCCHINI BREAD RECIPES

Steps:

• Preheat the oven to 350°. 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 (if using). 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 55-60 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 3-4 days or in the refrigerator for up to 1 week.
  
  
  

Steps:

• Preheat oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick spray. Take zucchini and place it in a dry dishtowel. Give it a squeeze or two to remove some (but not all) of the water. Set the zucchini aside.In a small bowl, whisk together flour, cocoa, baking soda, powder and salt. In a large bowl, whisk together the eggs and brown sugar until smooth. Whisk in the melted butter, oil and vanilla extract until combined. Use a large spatula to stir in the dry ingredients until just combined. Stir in the shredded zucchini until it is evenly dispersed and then stir in the chocolate chunks. Spoon the batter into the greased loaf pan.Bake loaf for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool for 15 minutes before gently turning it out on a cooling rack or sheet of parchment. Let it cool completely before slicing. Recipe adapted from King Arthur Flour.