Description
Barefoot Contessa zucchini bread brings Southern comfort with rich, moist texture and warm spices. Homemade goodness fills your kitchen with irresistible aromas, inviting friends and family to savor each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 cups (300 g) grated zucchini
- 1 ½ cups (300 g) sugar
- 3 large eggs
- ¾ cup (180 ml) vegetable oil
Dry Spices and Seasonings:
- 2 teaspoons (10 g) baking soda
- 1 tablespoon (7 g) cinnamon
- 1 teaspoon (5 g) salt
Nuts and Flavoring:
- 1 ½ cups (180 g) chopped walnuts
- 1 tablespoon (15 ml) vanilla extract
Instructions
- Thoroughly grease two 8×4 inch (20×10 centimeters) loaf pans and prepare parchment paper linings to prevent sticking.
- Combine all dry ingredients in a medium mixing bowl, whisking flour, granulated sugar, baking soda, ground cinnamon, and kosher salt until evenly distributed.
- Crack eggs into a large mixing bowl and whisk until slightly frothy. Incorporate freshly grated zucchini, vegetable oil, and pure vanilla extract, stirring until ingredients are well blended.
- Gently fold the dry ingredient mixture into the wet ingredients, being careful not to overmix. Carefully fold in chopped walnuts, ensuring even distribution throughout the batter.
- Divide the zucchini batter equally between the prepared loaf pans, smoothing the tops with a spatula to create an even surface.
- Place pans in a preheated oven at 350°F (175°C) and bake for 55-65 minutes, rotating halfway through to ensure uniform browning.
- Test for doneness by inserting a clean toothpick into the center of each loaf; it should emerge without raw batter clinging to it.
- Remove loaves from the oven and allow them to rest in the pans for 10 minutes, which helps them set and prevents breaking.
- Carefully transfer the zucchini bread to a wire cooling rack, letting them cool completely before slicing to maintain structural integrity.
Notes
- Grated zucchini transforms ordinary quick bread into a moisture-packed garden delight.
- Toasting walnuts beforehand intensifies their deep, rich nutty essence.
- Patting zucchini dry prevents excess water from compromising bread’s perfect texture.
- Storing slices in an airtight container maintains freshness for up to 4 days.
- Freezing individual portions ensures a quick, delicious treat is always within reach.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg