Barefoot Contessa’s Heavenly Zucchini Bread Recipe To Savor

Baking this zucchini bread from barefoot contessa immediately transports me to summer’s warmest memories.

Soft weekend mornings often sparkle with unexpected culinary adventures.

Sweet aromas drift through kitchen spaces, promising delightful comfort.

Delicate spices mingle with fresh garden vegetables, creating something magical.

Home bakers appreciate simple ingredients that blend seamlessly into extraordinary treats.

Fresh zucchini becomes a secret weapon in this remarkable recipe.

The magic happens when humble vegetables transform into a decadent slice of pure happiness.

One bite will convince you that this bread deserves a permanent spot in your recipe collection.

Comfort Baked Into Every Slice of Zucchini Bread

• Boost Nutrition Secretly: Pack this bread with grated zucchini, sneaking extra vegetables into a delightful treat that kids and adults will love without detecting the healthy ingredient.
• Incredibly Simple Baking: Requires basic mixing techniques that even novice bakers can master, with minimal steps and straightforward instructions that guarantee a delicious result every single time.
• Versatile Crowd-Pleaser: Perfect for breakfast, afternoon snack, or potluck gatherings, this zucchini bread adapts to multiple occasions and satisfies different taste preferences with its warm spices and tender texture.
• Customize with Ease: Swap ingredients like walnuts or cranberries to match personal preferences or dietary needs, making this recipe flexible and adaptable for various dietary requirements.

Zucchini Bread à la Barefoot Contessa Essentials

Main Ingredients:

Flour Group: .

• All Purpose Flour, Whole Wheat Flour: Provides structure and texture to the zucchini bread.

• Zucchini: Fresh vegetable that adds moisture and subtle green color to the bread.
• Eggs: Binds ingredients and provides richness.
• Vegetable Oil: Ensures a soft and tender crumb.

• Sugar: Adds sweetness and helps with caramelization.

Flavor Enhancers:

• Cinnamon, Nutmeg: Warm spices that complement the zucchini.
• Salt: Balances and enhances overall flavor.
• Vanilla: Adds depth and aromatic sweetness.

Optional Add-Ins:

• Walnuts, Cranberries: Provide crunch and bursts of flavor to the bread.

Leavening Agents:

• Baking Powder, Baking Soda: Helps the bread rise and become light and fluffy.

Zucchini Bread (Barefoot Contessa) Baking Guide

Step 1: Prep the Oven and Pan

Heat your oven to a cozy 350°F. Grab your loaf pan and give it a generous coating of grease to prevent any sticky situations.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Whole wheat flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Salt

Whisk these ingredients together until they’re perfectly combined.

Step 3: Mix Wet Ingredients

• Granulated sugar
• Eggs
• Vegetable oil
• Vanilla extract

Blend until the mixture looks smooth and inviting.

Step 4: Combine Wet and Dry Mixtures

Slowly pour the dry ingredients into the wet ingredients. Stir gently until just combined. Don’t go crazy with mixing – you want a tender bread.

Step 5: Add Delicious Mix-Ins

• Freshly grated zucchini
• Chopped walnuts
• Dried cranberries

Make sure these goodies are evenly distributed throughout the batter.

Step 6: Bake to Perfection

Pour the batter into your prepared pan. Slide it into the preheated oven and bake for about 50 minutes. You’ll know it’s done when a toothpick comes out clean.

Step 7: Cool and Enjoy

Let the bread rest in the pan for 10 minutes. Then transfer to a wire rack and allow it to cool completely. Slice, serve, and savor every delicious bite of your homemade zucchini bread.

Baking Help for Zucchini Bread by Barefoot Contessa

• Grate Zucchini Perfectly: Use the large holes of a box grater for slightly thicker zucchini strands that add delightful moisture and texture to the bread.
• Drain Moisture Smartly: After grating zucchini, squeeze out excess liquid using a clean kitchen towel to prevent soggy bread and maintain ideal consistency.
• Boost Flavor Depth: Toast walnuts briefly in a dry skillet before adding to enhance their nutty flavor and create a more complex taste profile.
• Freeze for Later: Wrap cooled zucchini bread tightly in plastic wrap and freeze up to 3 months for a quick breakfast or snack anytime.
• Swap Ingredients Easily: Replace cranberries with chocolate chips or raisins, and try whole wheat pastry flour for a healthier twist on the classic recipe.

Barefoot Contessa’s Zucchini Bread: How To Keep It Fresh

• Store wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 5 days. The cool temperature keeps the bread moist and prevents quick spoilage.
• Wrap completely in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut bread into individual slices, wrap each slice separately in plastic wrap, then place in a freezer bag. Grab and thaw single servings as needed within 2-3 months.
• Warm refrigerated or thawed slices in a toaster oven or microwave for 10-15 seconds. For a crispy exterior, toast in a skillet with a touch of butter for extra flavor.

Zucchini Bread Best Pairings

• Pair with Creamy Chai Latte: Warm, spiced chai perfectly complements the zucchini bread's cinnamon and nutmeg notes, creating a comforting flavor harmony.
• Serve Alongside Whipped Honey Butter: Spread luxurious honey butter on each slice to enhance the bread's natural sweetness and add a silky richness.
• Match with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla ice cream for a delightful temperature contrast and indulgent dessert experience.
• Enjoy with Caramel Macchiato: The espresso's boldness and caramel undertones beautifully balance the bread's warm spices and nutty texture.

Cozy Twists for Zucchini Bread

• Gluten-Free Zucchini Bread: Replace wheat flour with almond flour and gluten-free all-purpose flour blend for a celiac-friendly version.
• Vegan Zucchini Loaf: Swap eggs with flax eggs and use coconut oil instead of vegetable oil to create a plant-based alternative.
• Low-Sugar Zucchini Bread: Substitute sugar with monk fruit sweetener or stevia and reduce total sweetener quantity for a diabetic-friendly option.
• Nut-Free Variation: Remove walnuts and replace with sunflower seeds or pumpkin seeds for those with nut allergies while maintaining similar texture and crunch.

FAQs

• Can I make this zucchini bread gluten-free?

Yes, substitute the all-purpose and whole wheat flour with a gluten-free flour blend. Use a 1:1 baking mix to maintain the bread’s texture and structure.

• How do I prevent my zucchini from making the bread soggy?

Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels before adding to the batter. This helps maintain the bread’s ideal consistency.

• Is it okay to skip the nuts or cranberries?

Absolutely! You can omit the walnuts and cranberries or replace them with alternatives like chocolate chips, raisins, or seeds based on your preference without affecting the bread’s basic structure.

• How can I tell if the zucchini bread is fully baked?

Use the toothpick test by inserting it into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is ready. Avoid overbaking to keep the bread moist.

Barefoot Contessas Zucchini Bread Recipe

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4.6 from 29 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Barefoot Contessa’s zucchini bread delivers classic comfort with a rustic charm that whispers homemade goodness. Moist crumbs and warm spices invite you to savor each delightful slice of this timeless Southern classic.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups grated zucchini
• 2 large eggs
• 1/2 cup vegetable oil

Dry Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Optional Mix-ins:

• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries or raisins
• 1 teaspoon vanilla extract

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Instructions

1. Thoroughly blend whole wheat and all-purpose flour with aromatic spices, leavening agents, and seasoning in a spacious mixing vessel.
2. Create a silky emulsion of granulated sweetener, farm-fresh eggs, luxurious vegetable oil, and fragrant vanilla extract in a separate receptacle.
3. Delicately incorporate the dry mixture into the liquid components, stirring with gentle, minimal movements to preserve the bread’s tender crumb.
4. Introduce freshly grated zucchini, offering verdant moisture and subtle vegetable sweetness, along with crunchy walnuts and tart cranberries.
5. Transfer the velvety batter into a carefully prepared loaf pan, ensuring even distribution and smooth surface.
6. Slide the pan into a preheated oven, allowing the bread to transform into a golden-brown masterpiece with a tantalizing aroma.
7. Once a slender testing implement emerges pristine from the center, remove the bread and permit initial cooling within the pan.
8. Carefully liberate the zucchini bread from its mold, positioning it on a wire platform to complete cooling, ensuring optimal texture and slice-ability.

Notes

• Grate zucchini using the large holes of a box grater to ensure the right texture and moisture distribution throughout the bread.
• Pat excess moisture from grated zucchini with paper towels to prevent the bread from becoming soggy and maintain a perfect, tender crumb.
• Swap walnuts with alternative nuts like pecans or almonds for different flavor profiles, or omit nuts entirely for nut-free diets.
• Make this recipe gluten-free by replacing all-purpose and whole wheat flour with a quality gluten-free flour blend, ensuring a similar tender texture.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 220
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 35 mg