Summertime is the season of fresh vegetables, and one of the most popular vegetables during the warmer months is zucchini. And while many people love to simply eat it raw, there are also many recipes out there that make it delicious. One of the most popular recipes is zucchini bread, and the Pioneer Woman is the one credited with introducing it to the world.
The Pioneer Woman, Ree Drummond, is a well-known food blogger and cookbook author from Oklahoma. She is best known for her blog, The Pioneer Woman, which is filled with delicious recipes and beautiful photos of her family’s life on the ranch. It was on her blog that she first shared her recipe for zucchini bread, and it quickly became a fan favorite.
The zucchini bread recipe that Ree Drummond shared was incredibly easy to make and yielded a delicious, moist, and flavorful bread. It has all the traditional ingredients of zucchini bread, like zucchini, sugar, cinnamon, and nuts, but Ree Drummond adds her own special touch with the addition of walnuts and raisins. The bread is also incredibly versatile and can be served as a snack, breakfast, or dessert.
Since Ree Drummond first shared her zucchini bread recipe, it has become a staple in many households. It is a great way to use up extra zucchinis in the summer, and it is a delicious and healthy treat that everyone can enjoy. It is also a great way to get kids to eat their vegetables, as the bread is sweet and flavorful. Plus, it is incredibly easy to make and only takes about an hour from start to finish.
Ree Drummond is not the only one to have created a delicious zucchini bread recipe. There are many different variations out there, from using whole wheat flour to adding chocolate chips. No matter what recipe you choose, it is sure to be a hit with the whole family. Zucchini bread is a great way to use up extra zucchini in the summer and make a delicious and healthy treat for everyone to enjoy.
Ingredients for Ree Drummond's Zucchini Bread
To make Ree Drummond’s zucchini bread, you will need the following ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 3 cups grated zucchini
- 1 cup chopped walnuts
- 1 cup raisins (optional)
Instructions for Ree Drummond's Zucchini Bread
To make Ree Drummond’s zucchini bread, you will need to follow these instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda, salt, and cinnamon. In a separate bowl, beat together eggs, oil, sugar, and vanilla. Stir in zucchini.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in walnuts and raisins.
- Pour batter into prepared pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Tips and Tricks for Making Ree Drummond's Zucchini Bread
When making Ree Drummond’s zucchini bread, there are a few tips and tricks to keep in mind:
- Make sure you use a good quality zucchini for the best results.
- For a sweeter bread, add 1/4 cup of honey or brown sugar to the wet ingredients.
- For a nut-free version, simply omit the walnuts.
- For a gluten-free version, replace the all-purpose flour with an equal amount of gluten-free flour.
- For a dairy-free version, replace the vegetable oil with melted coconut oil.
Conclusion
Ree Drummond’s zucchini bread recipe is a delicious and easy way to use up extra zucchini in the summer months. It is a great snack, breakfast, or dessert option that everyone can enjoy. Plus, it is incredibly easy to make and only takes about an hour from start to finish. So if you’re looking for a delicious way to use up extra zucchini, give Ree Drummond’s zucchini bread recipe a try!
