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Anyone who says they don’t like zucchinis hasn’t tried our zucchini bread pioneer woman yet.
Seriously, this bad boy is the bomb.com!
It is flavorful, easy to make, and hands down the best thing you’ll ever taste ( or at least we hope so).
Did we mention that zucchinis are loaded with nutrients?
They are, which makes this zucchini bread recipe a must-try for those looking for a sweet-but-healthy treat.
You can have it for breakfast, as a mid-day snack, or serve it as dessert.
Good luck hiding this one from your kids!
Why Zucchini Bread Pioneer Woman is a Must-try
●Our zucchini bread pioneer woman is versatile- A little chocolate chips here and there, and voila, you have a delicious chocolate zucchini bread.
Cinnamon, ginger, cardamom, and black pepper are other excellent choices for those with a penchant for spicy zucchini bread.
●It’s easy to make- Our recipe is easy to follow and takes less than an hour and a half to put together.
●It’s the healthier option- Don’t get it twisted; Zucchini bread is NOT a vegetable, but it is a healthier replacement for conventional wheat bread.
Here’s the catch- you have to use whole flour, a healthy oil, and little to no sugar.
●It’s a delicious and creative way to eat zucchini- Zucchinis are not everyone’s cup of tea, but they’re too nutritious to be overlooked.
Zucchini bread is the perfect option for those who hate zucchini but reap from its nutritional value.
Ingredients for a Healthy Zucchini Bread Pioneer Woman
●Optional: 1 tablespoon ground cinnamon/ ginger/ cardamom
●Five tablespoons of extra virgin oil
●2 large eggs
●½ cup of honey
●½ cup of water of milk
●1 teaspoon of baking soda
●2 tablespoons of vanilla extract
●½ teaspoon of finely grounded sea salt
●½ teaspoon of ground nutmeg
●1 ½ cup of grated zucchini
●1 ½ of whole wheat flour
●Preheat your oven to 325 degrees F. Grease an 8×2 inch square pan to keep the bread from sticking.
●In a large bowl, whisk the honey and extra virgin oil until well combined. Pour your eggs into the mixture and beat lightly.
●Pour in the milk/ water, nutmeg, baking soda, salt, cinnamon, and vanilla and blend using a whisk.
●Pour in the grated zucchini and stir lightly with a big spoon.
●Add the flour and stir till well combined.
●Pour batter into your greased and lightly sprinkle cardamom/ cinnamon.
●Leave the mixture to bake for 55 to 60 minutes or till a toothpick inserted into the bread comes out clean.
●Take your bread out of the oven and leave it to cool.
The Secret to a Tasty, Moist, and Crumble-free Zucchini Bread Pioneer Woman
It’s all in the mixing.
Overmixing makes your zucchini bread toughen up as it bakes.
Go lighter on the mixing for moist, crumble-free zucchini bread.
Get that Mixing Order Right!
The general rule of thumb is to mix the dry ingredients first, take out a separate bowl and mix the wet ingredients.
Proceed to gently pour the wet mixture into the dry mixture and stir lightly to combine the two.
This helps with the even distribution of ingredients throughout the mixture.
Your Ingredients Should be at Room Temperature
It is much easier for ingredients to come together when they are at the same temperature
A good, well-combined mixture is a non-negotiable for crumble-free zucchini bread.
Wait for Your Bread to Cool Down Before Slicing
Having to wait till that bread cools down is a war even the toughest have lost.
But here’s the thing, the first bite is better for those who wait.
Bread continues to bake even after removing it from the oven because of the steam trapped on the inside.
If let out (steam), you risk your bread being drier and slightly uncooked.
To Squeeze or Not to Squeeze
Whatever rocks your boat.
Moisture is essential for baking the perfect zucchini bread.
Squeezing your zucchini reduces it.
You might, however, want to squeeze your zucchinis if they’re soggy.
Seeds or No Seeds
You definitely need to remove those seeds.
Otherwise, the seeds will add a bitter taste to your bread, making it hard to eat.
How to Store Zucchini Bread
Say you somehow stop yourself from eating that whole zucchini bread…
You’ll need to store it safely to keep it fresh longer.
Here’s how you go about it;
1.You can wrap it with aluminum foil and throw it in a resealable plastic bag to keep it fresh for longer. Or…
2.Keep it in an air-tight container for three days. You’ll probably need to throw it into your refrigerator after that.
Health Benefits of Zucchini Bread Pioneer Woman
We feel like we should reiterate this; Zucchini bread is NOT a vegetable.
While Zucchini by itself is nutritious, how healthy your zucchini bread is dependent on the recipe you use.
Our recipe, for example, substitutes white flour for whole wheat flour.
Unlike white flour, whole wheat flour is rich in fiber and antioxidants, which maintain healthy bowel movement and reduce the risk of heart disease respectively.
We’ve also substituted vegetable oil for extra virgin oil, which works as an anti-inflammatory and reduces the risk of diabetes and heart problems.
Zucchinis by themselves are a great source of;
●Vitamin K- helps prevent blood clotting, regulates blood calcium levels, and aids bone metabolism.
●Vitamin B6- reduces symptoms of depression and promotes brain health
●Potassium – regulates muscle contractions and body fluid balance.
Frequently Asked Questions
Do I Have to Peel My Zucchinis Before Baking?
No! Zucchini skin is soft, thin, and packed with nutrients, so there’s no need to peel it off.
There’s also a zero chance you’ll feel its texture or taste after baking.
What Size Do You Grate Zucchini for Zucchini Bread?
The smaller and less noticeable your zucchini, the better.
A box grater is by far the best way to achieve this.
This Zucchini bread recipe is for the sweet-toothed humans on a diet.
It’s for you who’s tired of sweet being deemed unhealthy and for the moms fed up with begging their kids to eat vegetables.
What are you waiting for?
Call your friends, call your family, call everybody!
It’s officially zucchini bread season!
Zucchini Bread Pioneer Womanː A Deliciously Creative Way to Eat Zucchini
- 1 tablespoon ground cinnamon
- 5 tablespoons virgin oil
- 2 eggs
- ½ cup honey
- ½ cup milk
- 1 teaspoon baking soda
- 2 tablespoons vanilla extract
- ½ teaspoon sea salt
- ½ teaspoon nutmeg
- ½ cup zucchini
- ½ wheat flour
- Preheat your oven to 325 degrees F. Grease an 8×2 inch square pan to keep the bread from sticking.
- In a large bowl, whisk the honey and extra virgin oil until well combined. Pour your eggs into the mixture and beat lightly.
- Pour in the milk/ water, nutmeg, baking soda, salt, cinnamon, and vanilla and blend using a whisk.
- Pour in the grated zucchini and stir lightly with a big spoon.
- Add the flour and stir till well combined.
- Pour batter into your greased and lightly sprinkle cardamom/ cinnamon.
- Leave the mixture to bake for 55 to 60 minutes or till a toothpick inserted into the bread comes out clean.
- Take your bread out of the oven and leave it to cool.