The Pioneer Woman Tasty Kitchen
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Zucchini Bread

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

This moist bread pairs perfectly with a cup of coffee or tea.

Ingredients

  • 1 cup Whole Wheat Flour
  • ½ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Cocoa Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • 8 Tablespoons Unsalted Butter, Room Temperature
  • ½ cups Granulated Sugar
  • ¾ cups Light Brown Sugar
  • 2 whole Eggs
  • 2 cups Shredded Zucchini
  • ½ cups Sour Cream
  • 1 teaspoon Vanilla

Preparation

Grease loaf pan (I used a 1 1/2 lb loaf pan for this recipe) and preheat oven to 350 degrees F. In a medium-sized bowl, whisk together flours, baking soda, salt, cocoa powder, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer, beat together the butter and sugars till fluffy. Add the eggs and beat to combine. Add the flour mixture to the egg mixture and mix just to combine. Stir in the zucchini, sour cream and vanilla. Bake for 1 hour and 15 minutes or until a cake tester comes out clean.

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2 Reviews

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dez29 on 7.23.2011

This is my favorite Zucchini bread recipe yet! I used mini pans and had a shorter baking time, but other than that I followed it to a Tee…. This doesn’t last long in my house!

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keekrules on 3.27.2011

This bread was a nice change for a zucchini bread recipe – no oil. Very tasty too! I added some walnuts, which blended nicely with the whole wheat flour texture.

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