This delicious Zucchini Bread Recipe from Barefoot Contessa only requires a handful of basic ingredients, a single bowl, a spoon, and a loaf pan. This simple recipe will quickly become a family favorite because it can be stored in the freezer and modified using a variety of mix-ins.
My go-to method is to use a box grater to shred the zucchini. For best results, choose the largest holes available on the grater. You may use a food processor fitted with a shredder attachment if you have a large quantity of zucchini that needs to be grated.
There is no need to pat the zucchini dry since the moisture from the zucchini will help keep the bread moist while it bakes.
Easy & Moist Zucchini Bread Recipe
Quick bread like zucchini bread needs to be baked in a loaf pan. The most frequent sizes are 9×5 inches and 8×4 inches. Although either will work, I find that the 8 by 4 works best for this recipe.
If you use a 9″ loaf pan, the bread will bake well and taste delicious, but the loaf will be flatter on top. That lovely circular loaf on top won’t be yours.
That being said, any will do; the appearance and baking time of the bread is the only discernible changes. When using an 8×4 it will take somewhat longer to complete “the pan.
Jake Cohen's Deliciously Easy Zucchini Bread Recipe
It is not necessary to squeeze the zucchini to remove the moisture if you are using fresh zucchini. Because you want the bread to retain its wetness, just shred the cheese and add it to the batter.
Baking time will range from 50 to 60 minutes for a 9-by-5-inch loaf pan to 55 to 65 minutes for an 8-by-4-inch loaf pan. Set the oven to 350 degrees Fahrenheit.
You may substitute the same quantity of butter or olive oil in this recipe. Both of these will provide a taste that is slightly distinct from your bread.
Zucchini Date Nut Bread Recipe
You may, but first, you must defrost it and squeeze out the extra water. To get the same results as using fresh zucchini, you need to drain the excess water from frozen zucchini.
Difficulty: BeginnerPrep time: 15 minutesCook time: 1 hour Rest time: minutesTotal time: 1 hour 15 minutesServings: 4 servingsCalories: 220 kcal Best Season: Available
* Percent Daily Values are based on a 2, 000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.Zucchini bread is a type of quick bread that is made with grated zucchini, which is a type of summer squash. It is similar to banana bread and pumpkin bread in that it is a moist and dense bread that is typically sweetened with sugar or honey. The bread is typically made with flour, eggs, oil, and baking powder, as well as cinnamon and nutmeg for flavor. Some variations also include ingredients like nuts or raisins. It’s a great way to use up extra zucchinis in the summer time, while also a delicious way to enjoy this vegetable. Zucchini bread pairs well with savory dishes such as soups and stews, as well as sweet dishes such as fruit preserves or honey. It can also be served as a breakfast or brunch item, with butter or cream cheese. Some people also enjoy it as a dessert, with a scoop of ice cream or a drizzle of chocolate sauce.
Baking Tips For Perfect Zucchini Bread • The View From Great Island
Quick breads (chemically leavened) which most zucchini bread recipes are, were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough.
In ‘American Cookery’ (1796 – the first American cook book) Amelia Simmons published recipes using pearlash, and we exported some 8, 000 tons to Europe in 1792. (But she has no recipe specifically for zucchini bread). Baking powder was not developed commercially until 1857 (phosphate baking powder). So the zucchini bread as we know it (a quick bread) could have been first made in America in the 18th century when housewives discovered pearlash as a chemical leavening agent.
As a traditionally American dish, many modern U.S. celebrity chefs, especially those with more of a pioneering identity that hearkens back to country living and the foundational recipes of our country, tend to republish with their own flair. The best type of zucchini to use in zucchini bread is a mature zucchini that is firm and has a dark green skin. Avoid using zucchinis that are overripe or have soft spots as they will make the bread mushy. You can also use grated zucchinis that have been frozen, just make sure to thaw them and squeeze out any excess moisture before using them in the bread.
Healthy Zucchini Bread Recipe
Here’s our twist on Barefoot Contessa’s Zucchini Bread Recipe, created by host Ina Garten! It’s a little simpler, basic, and one where we think you can really increase the cinnamon. Feel free to play around with the volume on both the cinnamon, and go up a little or down on the vanilla – to taste.
This is a very adaptable recipe that you can have fun with, and it’s great to make if you’re expecting company. Zucchini bread can be stored in an airtight container or wrapped in plastic wrap or aluminum foil to keep it fresh. It can be stored in the refrigerator for up to a week or in the freezer for up to 3 months. To serve the bread, take it out of the freezer and allow it to thaw at room temperature before serving.
2 – 8.5×4.5 inch loaf pans (8×4-inch is fine, also) – It’s essential to have the right loaf pans to complete this recipe. You want to make sure to get a quality,
Ultimate Zucchini Bread
Our pick is this affordable set of three on Amazon. For under $20 you get a full, quality set that’s made of good material, is non-stick, and will last you for years!
2 – medium-sized mixing bowls – We have this set of Fresco plastic mixing bowls, which we love. They’re easy to clean, durable, and lightweight. Not only that, but they’re really inexpensive. I prefer plastic mixing bowls because they don’t retain heat or coldness in the same way that metal ones do, and when you’re mixing products you want them as close to room temperature as possible.
We also really like the fact that you can very easily clean these in the dishwasher, as plastic bowls are a little harder to get really good and clean.
Gluten Free Zucchini Bread
Hand mixer – We love our KitchenAid mixer! There’s a lot of mixing involved with this recipe, and it’s something that will take forever if you’re doing it by hand. If you’re looking for a great, quality hand mixer, you can’t go wrong with a KitchenAid product.
Egg spatula – Any scooping out of a bowl is best done with an egg spatula because the plastic is bendable, and the large surface area flattens to move as much mixture out of the bowl as possible. There’s nothing worse than trying to empty a mixing bowl with a metal spoon!
Beat sugar, butter, egg, and vanilla mixture at medium speed, scraping bowl often, until smooth. Add flour mixture (from the other bowl); beat at low speed until well mixed. Mixture will be very thick.
Zucchini Carrot Bread
Spread batter into prepared pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.
Zucchini bread is a delicious and healthy snack that is easy to make at home. However, like any recipe, there are some common mistakes people make when cooking zucchini bread that can affect the taste and texture of the finished product.
One of the biggest mistakes people make when making zucchini bread is not properly draining the zucchini before adding it to the batter. Zucchini contains a lot of water, and if it’s not drained well, it can make the bread too wet and dense. To avoid this, grate the zucchini and then place it in a colander to drain for at least 10-15 minutes, squeezing out any excess liquid before adding it to the batter.
Sour Cream Zucchini Bread
Another mistake is not measuring the ingredients properly. Baking is a science, and even small variations in the amount of flour, sugar, or baking powder can affect the final result. Be sure to measure all the ingredients carefully, using measuring cups and spoons rather than eyeballing it.
Overmixing the batter is another mistake that can lead to tough, dry zucchini bread. When you mix the wet and dry ingredients together, do so gently and just until everything is combined. Overmixing can cause gluten to develop in the flour, which can make the bread tough.
Finally, baking the bread for too long or at too high a temperature can also affect the quality of the finished product. Follow the recipe carefully, and check the bread frequently towards the end of the baking time to make sure it doesn’t overcook. The bread should be moist and tender, with a slightly crispy crust.
Ultimate One Bowl Zucchini Bread! • The View From Great Island
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