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