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Pioneer Woman Zucchini Carrot Bread Recipe

Pioneer Woman Zucchini Carrot Bread Recipe

Do you love warm bread? This Pioneer Woman Zucchini Carrot Bread Recipe is great. It is very soft. This Pioneer Woman Zucchini Carrot Bread Recipe uses garden vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 280 kcal

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Box Grater
  • Measuring cups
  • Measuring Spoons
  • Loaf Pans
  • Whisk
  • Rubber Spatula
  • Wire Cooling Rack
  • Kitchen Towel

Ingredients
  

  • 3 cups ALL PURPOSE FLOUR
  • 1 tsp SALT
  • 1 tsp BAKING SODA
  • 1 tsp BAKING POWDER
  • 3 tsp GROUND CINNAMON
  • 3 large EGGS
  • 1 cup VEGETABLE OIL
  • 2 cups GRANULATED SUGAR
  • 3 tsp VANILLA EXTRACT
  • 2 cups SHREDDED ZUCCHINI
  • 1 cup SHREDDED CARROTS
  • 1 cup WALNUTS

Instructions
 

Step 1:

  • Set your oven to 350 degrees. Grease two metal loaf pans. Use butter or cooking spray. Make sure you cover every corner.

Step 2:

  • Grate your zucchini and carrots. Use a clean kitchen towel. Squeeze out all the water. This prevents the bread from being soggy.

Step 3:

  • Whisk the eggs in a bowl. Add the sugar and oil. Mix until the batter is smooth. It should look pale and creamy.

Step 4:

  • Stir in the vanilla extract now. Use a large metal whisk. Mix it very well. The scent will be very strong.

Step 5:

  • Sift the flour and the spices. Add them to the wet mix. Stir until just combined. Do not mix it too much.

Step 6:

  • Fold in the shredded vegetables. Use a soft rubber spatula. Do not mix too hard. You want a light batter.

Step 7:

  • Add the walnuts if you want. Stir them in very gently. They add a nice surprise crunch. This step is totally optional.

Step 8:

  • Pour the batter into the pans. Fill them about halfway up. Smooth the tops with a spoon. This helps them bake evenly.

Step 9:

  • Bake for sixty to seventy minutes. Use a toothpick to check. It should come out clean. The top should be golden brown.

Step 10:

  • Cool the bread in the pans. Wait for ten full minutes. Then move to a rack. Let it cool completely before slicing.

Notes

Note 1: Always squeeze the zucchini dry to prevent a soggy loaf.
Note 2: Do not overmix the batter to keep the bread soft.
Note 3: Use room temperature eggs for a much better batter blend.
Note 4: You can swap oil for applesauce to save some calories.
Note 5: Add a pinch of nutmeg for a deeper spice flavor.
Note 6: Use a box grater for the best veggie texture.
Note 7: Let the bread cool before you try to slice.
Keyword Pioneer Woman Zucchini Carrot Bread Recipe