Pioneer Woman Zucchini Carrot Bread Recipe

Pioneer Woman Zucchini Carrot Bread is one of those sneaky little bakes that looks healthy, feels wholesome, but lowkey tastes like cake. It’s cozy. It’s cinnamony. It uses up that sad zucchini in your fridge drawer. It’s a breakfast-slash-snack-slash-I-ate-half-the-loaf situation. Also? No mixer. Just a bowl and a spoon. And maybe a grater. That’s it.

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Ingredients Needed

• 1 large egg: binds the whole thing together. Classic.
• ½ cup packed light brown sugar: sweet and soft and kind of caramel-y.
• ⅓ cup coconut oil: liquid form — if it’s solid, just zap it for 10 secs.
• ¼ cup granulated sugar: boosts the sweetness. Works with the brown.
• ¼ cup sour cream: or Greek yogurt. Adds moisture. Tang. Magic.
• 2 tsp vanilla extract: not optional. Trust.
• 2 tsp cinnamon: warm, spicy, fall vibes in any season.
• 1 cup all-purpose flour: just scoop and level, no need to be fussy.
• ½ tsp baking powder
• ½ tsp baking soda: yes, you need both.
• Pinch of salt: totally optional, but I always do it.
• 1 cup grated carrots: not packed tight. Just enough to sweeten and colour it.
• 1 cup grated zucchini: squeeze it a bit if it’s super wet. No soup batter please.
• ½ cup walnuts or raisins (optional): or both. Or neither. It’s your bread.

How To Make Pioneer Woman Zucchini Carrot Bread

Preheat the oven:

Set it to 350°F. Spray a 9×5 loaf pan or grease it old-school with butter and flour. I always forget this part until the batter’s already mixed. Don’t be me.

Mix the wet stuff:

In a big bowl, whisk the egg, both sugars, oil, sour cream, vanilla, cinnamon. It’ll look glossy and smell like dessert. That’s good.

Add the dry stuff:

Sprinkle in the flour, baking soda, baking powder, salt. Stir just till combined. Like actually stop stirring once it’s mixed. You’ll want to keep going. Don’t.

Fold in the veggies:

Grated carrots, zucchini, and your nuts/raisins if you’re adding. Fold them in gently. Batter will be thick. That’s normal.

Bake the loaf:

Pour into your loaf pan. Smooth the top a bit. Bake for 52–58 minutes — I usually start checking at 50 because my oven runs hot. Toothpick test: clean or just a few crumbs = done.

Cool down:

Let it sit in the pan 15 mins or so, then carefully turn it out onto a wire rack. Or a plate. Or a paper towel. Whatever. Just let it cool completely or it’ll fall apart when you slice.

Recipe Tips

• Don’t overmix the batter — overmixed = tough bread. No one wants that.
• Grate your veggies fine — bigger chunks make weird soggy pockets.
• Check early — every oven lies. Mine says 350 but it’s secretly 370.
• Room temp egg + sour cream — makes the batter mix smoother.
• Cool completely before slicing — unless you like crumb explosions everywhere.

How To Store Leftovers

• Refrigerate: Wrap it up once cool. Keeps in the fridge 4–5 days. Tastes even better next day.
• Freeze: Slice first if you want. Wrap tight. Lasts 3 months. Thaw on the counter.

Nutrition Facts (Approx. per slice)

• Calories: 220
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 40mg
• Sodium: 170mg
• Potassium: 100mg
• Carbs: 30g
• Fiber: 1g
• Sugar: 14g
• Protein: 2g

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