Pioneer Woman Zucchini Carrot Bread Recipe
Love a moist and flavorful quick bread? This Pioneer Woman Zucchini Carrot Bread Recipe hits the spot. It's my go-to for breakfast or snacks.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini about 2 medium
- 1 cup grated carrots about 2 medium
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup raisins optional
Instructions
Preheat and Prep Pan
- Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Line with parchment. This stops sticking. Takes 2 minutes. Easy start.
Grate the Veggies
- Wash zucchini and carrots. Grate finely using a box grater. Squeeze excess water from zucchini with a towel. Pat carrots dry. Do this now for best texture.
Mix Dry Ingredients
- In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir well. Set aside. Dry mix gives structure and spice flavor.
Beat Wet Ingredients
- In a large bowl, beat eggs, granulated sugar, and brown sugar until smooth. Add oil and vanilla. Mix 1 minute. Creamy base holds everything together.
Combine Wet and Dry
- Add dry mix to wet. Stir gently until just combined. No overmixing. Batter will be thick. Keeps bread tender.
Fold in Veggies and Add-Ins
- Stir in grated zucchini, carrots, nuts and raisins. Mix lightly. Spread batter evenly in pan. Smooth top with spatula.
Bake to Perfection
- Bake 55-65 minutes. Test with toothpick—it should come out clean. Cover with foil if top browns too fast. Cool in pan 10 minutes.
Cool and Slice
- Turn bread onto rack. Cool fully, about 1 hour. Slicing too soon makes it crumbly. Patience pays off for perfect slices.
Notes
- Grate veggies fresh for max moisture. Frozen works in pinch.
- Squeeze zucchini water well. Too wet? Soggy bread.
- Use applesauce instead of half the oil for lighter version.
- Add chocolate chips for kid-approved treat.
- Swap nuts for sunflower seeds if allergies.
- Double cinnamon for extra warmth.
- Bake muffins: 25 minutes in lined tin.