ZUCCHINI BREAD PIONEER WOMAN RECIPES

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EASY ZUCCHINI BREAD RECIPE - HOW TO MAKE ZUCCHINI BREAD



Easy Zucchini Bread Recipe - How to Make Zucchini Bread image

Zucchini bread is the best afternoon snack, plus a way to sneak some veggies into your day. Our recipe calls for chocolate chips, but you can easily leave out!

Provided by THEPIONEERWOMAN.COM

Categories     dinner    lunch

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

Butter or cooking spray, for greasing pan

1 3/4 c.

all-purpose flour

3/4 tsp.

baking powder

3/4 tsp.

baking soda

1/2 tsp.

kosher salt

1 tsp.

ground cinnamon

3/4 c.

dark or 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

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.


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