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.
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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.
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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.
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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.Ina Garten Zucchini Bread is the perfect fall recipe because it uses up that zucchini in your fridge and includes pumpkin puree that is perfect for welcoming fall! This refined sugar-free Contessa Zucchini Bread is so yummy that you will want to make a few batches of this zucchini bread recipe to store in the freezer to enjoy during the colder months. Make a batch of pumpkin zucchini bread this week and enjoy it with a fresh cup of coffee for breakfast or dessert!
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Ina Garten Zucchini Bread is wonderful all year long, but it's especially delicious during the cooler fall months when zucchini is bursting in our gardens. This Barefoot Contessa zucchini bread recipe has a twist. I added pumpkin puree for an extra fiber boost and dark chocolate chips. Don't worry, you'll thank me later. Want even more zucchini recipes? Check out our super-popular Zucchini Boats With Ground Turkey recipe or our Zucchini Casserole With Ground Beef recipe Chicken Caesar Salad Boats With Homemade Croutons is another crowd pleaser and Dutch Oven Chili is delicious in the cooler fall months.
Step 2: In a medium mixing bowl, add the flour, cinnamon, teaspoon baking powder, baking soda, ginger, pumpkin spice, and turmeric and combine.
Step 3: In a small mixing bowl, add the melted, cooled coconut oil, the unsweetened apple butter, molasses, vanilla extract, pumpkin puree, honey, and the eggs and whisk until everything is combined.
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Step 4: In a large mixing bowl, Add the wet ingredients to the dry ingredients together, and then add the zucchini and combine everything.
Step 7: Pour the prepared batter into the loaf pan and add more chocolate chips to the top pf the batter before inserting the loaf pan into the oven.
Step 8: Bake at 350 degrees Fahrenheit for 1 hour and a half or 90 minutes. Let the bread cool to room temperature before slicing. Do not cut the bread early or it will fall apart. Patience is your best friend here.
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Fruit breads take a long time and zucchini bread is no exception. Remember, you want it nice and moist in the middle, but if the middle is wet, you haven't baked your bread long enough. You can test this by inserting a toothpick in the center of the bread and it if comes out clean, the bread is ready. Patience is key when it comes to baking Zucchini Bread. The longer it bakes, the better it will turn out.
This Best zucchini bread recipe Ina Garten Chocolate Zucchini bread is so good, it doesn't need anything added to it, but if you must add something, try these unique twists.
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Serving: 1 slice Calories: 321 kcal Carbohydrates: 110 g Protein: 7 g Fat: 25 g Saturated Fat: 15 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 0.01 g Cholesterol: 55 mg Sodium: 285 mg Potassium: 396 mg Fiber: 3 g Sugar: 72 g Vitamin A: 1760 IU Vitamin C: 9 mg Calcium: 118 mg Iron: 4 mg
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