Ina Garten Zucchini Bread

This Ina Garten Zucchini Bread is a moist and warmly spiced recipe, which uses shredded zucchini and chopped walnuts. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Ina Garten Zucchini Bread Ingredients

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 2 tsp bicarbonate of soda
• 1 tbsp ground cinnamon
• 1 tsp salt
• 3–4 eggs, depending on size
• 2 cups shredded zucchini, patted dry
• ¾ cup vegetable oil
• 1 tbsp vanilla extract
• 1½ cups chopped walnuts

How To Make Ina Garten Zucchini Bread

1. Preheat and prepare the pan: Preheat your oven to 350°F. Grease and line an 8-inch loaf pan with parchment paper.
2. Combine the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. Mix wet ingredients: In another bowl, whisk the eggs, then add shredded zucchini, oil, and vanilla extract. Stir until blended.
4. Mix dry into wet: Slowly add the dry mixture to the wet mixture and stir until just combined—do not overmix.
5. Add walnuts: Fold in chopped walnuts evenly throughout the batter.
6. Bake the bread: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Tips

• Do I need to peel the zucchini?
  No, the skin is tender and adds extra color and nutrients—just shred and pat dry.
• How to prevent soggy bread:
  Make sure to pat the shredded zucchini dry with paper towels before mixing it in.
• Can I skip the walnuts?
  Yes, they’re optional—omit or swap with chocolate chips or pecans if you like.
• Why is my bread too dense?
  Overmixing the batter or using too much zucchini can lead to dense results—mix until just combined.

What To Serve With Zucchini Bread

Zucchini bread is perfect for breakfast, brunch, or an afternoon snack. Try serving it with:

• A cup of coffee or tea
• Fresh fruit salad
• Whipped butter or cream cheese
• Greek yogurt with honey
• A drizzle of maple syrup for extra sweetness

How To Store Zucchini Bread

Refrigerate: Store in an airtight container for up to 5 days. Let come to room temperature or warm slightly before serving.

Freeze: Wrap the cooled loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or slice and toast directly from frozen.

Zucchini Bread Nutrition Facts

• Calories: 154 kcal
• Carbohydrates: 22g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 1g
• Fiber: 1g
• Sugar: 13g
• Sodium: 190mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use whole wheat flour in this recipe?
Yes, substitute up to half the all-purpose flour with whole wheat flour for a slightly nuttier taste.

How do I know when zucchini bread is done?
Insert a toothpick in the center—it should come out clean with no wet batter.

Can I make muffins with this batter?
Absolutely! Just divide into a muffin tin and bake at 350°F for 20–25 minutes.

Do I need to squeeze all the moisture from the zucchini?
Patting it dry is enough—don’t squeeze out every drop or the bread may turn out too dry.

Try More Recipes:

• Ina Garten Celery Salad
• Ina Garten Cranberry Muffins
• Ina Garten Coffee Cake Blueberry Muffins Recipe