Zucchini Bread Recipe
Zucchini Bread is the quick bread that makes a summer vegetable into a baking obsession — moist, tender, warmly spiced with cinnamon, and loaded with freshly shredded zucchini that almost disappears into the batter while keeping every slice impossibly soft. Studded with toasted pecans and finished with just a touch of vanilla, this is the loaf that disappears from the counter faster than you can cool it.
Ingredients
1 1/2 cups Pioneer® Original Biscuit & Baking Mix
1 cup sugar
1 1/2 tsp cinnamon
2 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini
1/3 cup chopped pecans
This Zucchini Bread uses Pioneer Original Biscuit and Baking Mix for the tender, reliable crumb that lets the warm cinnamon spice and fresh zucchini shine in every moist, satisfying slice of this classic quick bread.
Instructions
- Preheat the Oven
Preheat oven to 350°F.
- Combine Dry Ingredients
Combine Pioneer Original Biscuit and Baking Mix, sugar and cinnamon in a bowl until thoroughly blended.
- Mix Wet Ingredients
Combine eggs, oil and vanilla in bowl of a large mixer. Mix with a paddle on low speed for 30 seconds, then add zucchini and pecans and mix for 10 additional seconds just until mixed thoroughly. Do not overmix!
- Pour Into Loaf Pan
Pour batter in a well-greased 5×9 loaf pan.
- Bake Until Done
Bake for 55 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Unmold
Cool in pan for 5 minutes. Remove from pan and allow to cool on a wire rack.
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