Barefoot Contessa Zucchini Bread Recipe
Zucchini bread is soft, sweet, and perfect for any time. This Barefoot Contessa Zucchini Bread Recipe is simple and tastes amazing.
Equipment
- Mixing Bowls
- Grater
- Whisk
- Measuring cups and spoons
- Loaf pan (9x5-inch)
- SpatulaÂ
- Cooling rack
- Oven
Ingredients
- 2 cups grated zucchini fresh
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup chopped walnuts optional
Instructions
- Heat the oven to 350°F. Grease your loaf pan.
- Grate the zucchini. Squeeze out extra water.
- In a bowl, mix flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix eggs, white sugar, brown sugar, oil, and vanilla.
- Add dry mix to wet mix. Stir until it’s just mixed.
- Add zucchini and nuts. Gently mix. Don’t overmix.
- Pour into the pan. Bake for 55–60 minutes.
- Let it cool in the pan for 10 minutes. Then cool fully on a rack.
Notes
- Squeeze out the water from zucchini before using it.
- Mix the batter gently to keep the bread soft.
- Add chocolate chips if you want it sweeter.
- Use fresh zucchini for the best taste and texture.
- Let the bread cool before you slice it.