Barefoot Contessa Zucchini Bread Recipe

This Barefoot Contessa Zucchini Bread is made with all-purpose flour, sugar, baking soda, cinnamon, salt, eggs, grated zucchini, vegetable oil, vanilla extract, and chopped walnuts. It’s a moist and flavorful bread that perfectly balances sweetness and a hint of spice. 

This zucchini bread goes well with butter, cream cheese, or even a drizzle of honey. It’s a versatile treat that pairs beautifully with your morning coffee or as a delightful afternoon snack. This recipe is from Ina Garten’s “Barefoot Contessa Make It Ahead” cookbook.

Barefoot Contessa Zucchini Bread Ingredients

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 3 large eggs
• 2 cups grated zucchini
• ¾ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 ½ cups chopped walnuts

How To Make Barefoot Contessa Zucchini Bread

1. Preheat your oven to 350°F (175°C). Line two 8×4 inch loaf pans with parchment paper.
2. In a medium bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
3. In a big bowl, beat the eggs. Add grated zucchini, oil, and vanilla to the eggs and stir.
4. Pour the flour mixture into the egg mixture. Add walnuts. Stir everything until it’s just mixed.
5. Split the batter into the two pans. Bake for 50-60 minutes. It’s ready when a toothpick put in the center comes out clean.
6. Let the bread cool in the pans for 5 minutes. Then, take the bread out of the pans and cool it on a wire rack.

What To Serve With Barefoot Contessa Zucchini Bread

Serve Barefoot Contessa Zucchini Bread with butter, cream cheese, or honey. It’s great for breakfast or as a snack. You can also pair it with your favorite coffee or tea.

Should You Squeeze Water Out Of Zucchini For Bread?

No need to squeeze water out of the zucchini for this bread. The moisture in the zucchini helps make the bread moist.

When You Shred Zucchini For Bread Do You Peel It First?

You don’t have to peel zucchini for bread. The skin adds color and nutrients.

How Long Does Barefoot Contessa Zucchini Bread Last

Barefoot Contessa Zucchini Bread lasts up to 2 days at room temperature or 1 week in the fridge. Wrap it well to keep it fresh.

Can I Freeze Barefoot Contessa Zucchini Bread

Yes, you can freeze this Zucchini Bread. Wrap it in storage wrap and aluminum foil. It can be frozen for up to 3 months.

Barefoot Contessa Zucchini Bread Nutrition Facts

For each serving of Barefoot Contessa Zucchini Bread, here are the nutrition details:

• Calories: 208 kcal
• Carbohydrates: 22 grams
• Protein: 3 grams
• Fat: 12 grams
• Saturated Fat: 1 gram
• Cholesterol: 20 milligrams
• Sodium: 197 milligrams
• Potassium: 78 milligrams
• Fiber: 1 gram
• Sugar: 13 grams

Try More Ina Garten Recipes:

• Ina Garten Pumpkin Bread
• Ina Garten Pecan Sandies
• Ina Garten Fig Ricotta Cake
• Ina Garten Vanilla Cream Cheese Pound Cake

Barefoot Contessa Zucchini Bread Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Bread

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 20 minutesServings:8 servingsCalories:208 kcal Best Season:Suitable throughout the year

Description

This Barefoot Contessa Zucchini Bread is made with all-purpose flour, sugar, baking soda, cinnamon, salt, eggs, grated zucchini, vegetable oil, vanilla extract, and chopped walnuts. It’s a moist and flavorful bread that perfectly balances sweetness and a hint of spice.

This zucchini bread goes well with butter, cream cheese, or even a drizzle of honey. It’s a versatile treat that pairs beautifully with your morning coffee or as a delightful afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 3 large eggs
• 2 cups grated zucchini
• ¾ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 ½ cups chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Line two 8×4 inch loaf pans with parchment paper.
2. In a medium bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
3. In a big bowl, beat the eggs. Add grated zucchini, oil, and vanilla to the eggs and stir.
4. Pour the flour mixture into the egg mixture. Add walnuts. Stir everything until it’s just mixed.
5. Split the batter into the two pans. Bake for 50-60 minutes. It’s ready when a toothpick put in the center comes out clean.
6. Let the bread cool in the pans for 5 minutes. Then, take the bread out of the pans and cool it on a wire rack.

Keywords:Barefoot Contessa Zucchini Bread Recipe, barefoot contessa zucchini bread, Ina Garten Zucchini Bread