There’s something magical about zucchini bread that feels both comforting and wholesome.
This Pioneer Woman chocolate zucchini bread is moist, tender, and filled with fresh zucchini, making it the perfect way to sneak veggies into a sweet treat.
The hint of lemon zest adds brightness, while the rich texture keeps every slice irresistible.
Why You’ll Love This Recipe
It’s incredibly moist thanks to grated zucchini and oil.
The lemon zest and juice brighten the flavors and balance sweetness.
Simple ingredients make it easy to prepare with pantry staples.
It’s versatile—enjoy as breakfast, a snack, or a dessert.
What You’ll Need (Ingredient Highlights)
All-purpose flour creates a tender structure for the bread.
Zucchini adds natural moisture without overpowering flavor.
Lemon zest and juice give a fresh, citrusy lift.
Eggs bind the batter and add richness.
Vegetable oil keeps the loaf soft and prevents it from drying out.
Pro Tips Before You Start
Don’t peel the zucchini—the skin adds color and nutrients.
Grate zucchini finely so it blends seamlessly into the batter.
Avoid overmixing once dry ingredients are added to keep the loaf tender.
Let the bread cool completely before glazing so the topping sets nicely.
How to Make Pioneer Woman Chocolate Zucchini Bread
Step 1 – Preheat the oven
Preheat your oven to 350°F (175°C). Grease an 8 x 4-inch loaf pan.
Step 2 – Mix the dry ingredients
In a medium bowl, whisk flour, baking soda, baking powder, and salt.
Step 3 – Combine the wet ingredients
In another bowl, stir sugar and lemon zest together.
Add eggs, oil, and lemon juice, mixing until smooth.
Step 4 – Make the batter
Gradually fold dry ingredients into the wet mixture until just combined.
Gently stir in grated zucchini.
Step 5 – Bake the bread
Pour batter into the prepared pan.
Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 – Cool and glaze
Cool in the pan for 10 minutes, then transfer to a wire rack.
Drizzle with glaze made from powdered sugar and lemon juice once cooled.
What to Serve It With
Serve slices with tea or coffee for an afternoon treat.
Pair with fresh fruit for a light breakfast.
Add a scoop of vanilla ice cream for dessert.
Variations / Substitutions
Swap half the flour for whole wheat flour for a heartier loaf.
Add chocolate chips or chopped nuts for extra texture.
Use orange zest instead of lemon for a different citrus twist.
Storage & Leftovers
Store in an airtight container at room temperature for 3–4 days.
Refrigerate for up to a week for longer freshness.
Freeze for up to 2 months; thaw overnight before serving.
FAQs
Can I make this bread without the glaze?
Yes, the bread is flavorful enough to enjoy on its own.
Can I use melted butter instead of oil?
Yes, but the bread will be slightly denser.
Does the zucchini need to be squeezed dry?
No, just lightly pack it after grating—it adds needed moisture.
Can I add cocoa powder for more chocolate flavor?
Yes, replace 2–3 tablespoons of flour with cocoa powder.
Can I bake this in a muffin tin?
Yes, reduce the baking time to about 20–25 minutes.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend for best results.
Can I double the recipe?
Yes, bake in two loaf pans or a larger pan, adjusting time as needed.
Why did my bread sink in the middle?
It may have been underbaked—always test with a toothpick.
Can I reduce the sugar?
Yes, but don’t cut more than 1/4 cup to maintain texture.
What type of oil works best?
Neutral oils like vegetable, canola, or sunflower work well.
Final Thoughts
This Pioneer Woman chocolate zucchini bread is moist, flavorful, and beautifully balanced with citrus brightness.
It’s a versatile recipe that works for breakfast, snacks, or dessert, and it freezes well for later.
Once you try it, you’ll want to make it a staple.
