Are you looking for a delicious, easy-to-make zucchini bread recipe? If so, look no further than the Barefoot Contessa zucchini bread recipe. Ina Garten, the Barefoot Contessa, has a recipe that’s loved by many. The recipe is straightforward and easy to follow, so even if you’re not an experienced baker, you can still whip up a delicious loaf in no time.
Best of all, it’s a great way to use up any extra zucchini you may have in the house. What’s great about this Barefoot Contessa zucchini bread recipe is that you can easily customize it to suit your taste. Serve it with a cup of coffee or tea for a cozy morning treat, or pack a slice in your lunchbox for a tasty and nutritious snack.
How To Make Barefoot Contessa Zucchini Bread At Home
This delicious Barefoot Contessa zucchini bread recipe combines zucchini, eggs, sugar, flour, and a variety of spices to create a moist and flavorful bread that’s perfect for breakfast or as an afternoon snack. The recipe also includes chopped walnuts for a bit of crunch and texture.
So, go ahead and try the Barefoot Contessa zucchini bread recipe and enjoy a delicious and nutritious meal.
Ingredients:
- All-purpose flour — 3 cups
- Shredded zucchini — 2 cups
- Sugar — 2 cups
- Softened butter — 1 cup
- Chopped walnuts — ½ cup
- Ground cinnamon — 1 tablespoon
- Vanilla — 1 tablespoon
- Baking soda — 1 teaspoon
- Salt — 1 teaspoon
- Baking powder — ¼ teaspoon
- Ground cloves — ¼ teaspoon
- Ground nutmeg — ¼ teaspoon
- Large eggs — 3
Barefoot Contessa Zucchini Bread Recipe – Step by Step Instructions
Step 1:
Let’s begin by preheating the oven. Set it to 350 degrees Fahrenheit before you do anything else.
Step 2:
Next, take your loaf pans and grease the bottom of each one. With that done, set them aside and move forward to the next step.
Step 3:
Grab a bowl and mix together the butter, sugar, vanilla, and eggs. Once everything is well combined, set the mixture aside for later.
Step 4:
Take another bowl and mix together the flour, baking soda, salt, cinnamon, baking powder, nutmeg, and cloves. Make sure all the ingredients are well combined before moving on to the next step.
Step 5:
Using an electric mixer at medium speed, beat the butter, sugar, eggs, and vanilla mixture until it becomes smooth. Don’t forget to scrape the bottom and sides of the bowl frequently to ensure everything is mixed well.
Step 6:
Then, add the dry mixture of flour, salt, and cinnamon from the other bowl into the wet mixture. Mix everything together by beating at a low speed until well combined.
Step 7:
Then, add the walnuts and zucchini to the mixture and stir them in.
Step 8:
Next, pour the bread batter mixture into your greased loaf pans, making sure to spread it evenly throughout the pan. This will help your bread bake evenly and rise properly in the oven.
Step 9:
Next, bake the mixture in the oven for 60 to 65 minutes. To check if it’s done, insert a toothpick into the center of the pan, and if it comes out clean, you’re good to go.
Step 10:
After you’ve finished baking, take the bread loaf pans out of the oven and let them cool on the counter for about 10 minutes.
Step 11:
Last but not least, take the zucchini bread out of the pan and let it cool completely before serving.
Step 12:
Finally, serve and enjoy your delicious Barefoot Contessa zucchini bread!
How To Store And Reheat Barefoot Contessa Zucchini Bread
Storing and reheating the Barefoot Contessa zucchini bread recipe is a simple process that can help you enjoy the deliciousness of this recipe for days.
Storing:
To store the Barefoot Contessa zucchini bread, you should wrap it in plastic wrap or foil and place it in an airtight container. This will help keep the bread from drying out and will help maintain its freshness. You can store the Barefoot Contessa zucchini bread in the refrigerator for up to two days or in the freezer for up to two months.
Reheating:
When it’s time to reheat your Barefoot Contessa zucchini bread, there are several methods to choose from
- The first is to thaw your Barefoot Contessa zucchini bread overnight in the refrigerator and then reheat it in the oven at 350 degrees for about 4 to 5 minutes.
- The second method is to microwave your Barefoot Contessa zucchini bread on medium-low power for about 30 seconds.
- The third method is to toast your Barefoot Contessa zucchini bread in the toaster oven for about three minutes.
Storing and reheating the Barefoot Contessa zucchini bread recipe properly is important to maintain its quality and freshness. By following these tips, you can enjoy delicious and healthy zucchini bread for days to come.
FAQs
Peeling Or Not Peeling The Zucchini Bread?
Whether or not you should peel the zucchini bread before baking depends on the recipe you’re using. Generally, most recipes do not require that you peel the zucchini before baking it, as the texture and flavor of the zucchini will be retained better if left unpeeled.
What Are The Benefits Of Eating Zucchini Bread?
Eating zucchini bread offers many health benefits as it is a nutrient-dense food. Zucchini is a great source of dietary fiber, which is important for digestion and helps maintain regularity. Additionally, zucchini is a low-calorie food and a great source of vitamins and minerals such as folate, potassium, vitamin A, and vitamin C.
What Goes Well With Zucchini Bread?
Zucchini bread can be enjoyed alone or paired with other foods to make a meal. It pairs well with savory dishes like salads, soups, and sandwiches, as well as sweet accompaniments such as jams, honey, and whipped cream.
For a savory side, try pairing zucchini bread with a simple green salad, creamy soup, or a classic grilled cheese sandwich. If you prefer something sweet, a simple honey butter spread or a dollop of jam can be delicious.
Barefoot Contessa Zucchini Bread Recipe
Ingredients
- All-purpose flour 3 cups
- Shredded zucchini 2 cups
- Sugar 2 cups
- Softened butter 1 cup
- Chopped walnuts ½ cup
- Ground cinnamon 1 tablespoon
- Vanilla 1 tablespoon
- Baking soda 1 teaspoon
- Salt 1 teaspoon
- Baking powder ¼ teaspoon
- Ground cloves ¼ teaspoon
- Ground nutmeg ¼ teaspoon
- Large eggs 3
Instructions
- Let's begin by preheating the oven. Set it to 350 degrees Fahrenheit before you do anything else.
- Next, take your loaf pans and grease the bottom of each one. With that done, set them aside and move forward to the next step.
- Grab a bowl and mix together the butter, sugar, vanilla, and eggs. Once everything is well combined, set the mixture aside for later.
- Take another bowl and mix together the flour, baking soda, salt, cinnamon, baking powder, nutmeg, and cloves. Make sure all the ingredients are well combined before moving on to the next step.
- Using an electric mixer at medium speed, beat the butter, sugar, eggs, and vanilla mixture until it becomes smooth. Don't forget to scrape the bottom and sides of the bowl frequently to ensure everything is mixed well.
- Then, add the dry mixture of flour, salt, and cinnamon from the other bowl into the wet mixture. Mix everything together by beating at a low speed until well combined.
- Then, add the walnuts and zucchini to the mixture and stir them in.
- Next, pour the bread batter mixture into your greased loaf pans, making sure to spread it evenly throughout the pan. This will help your bread bake evenly and rise properly in the oven.
- Next, bake the mixture in the oven for 60 to 65 minutes. To check if it's done, insert a toothpick into the center of the pan, and if it comes out clean, you're good to go.
- After you've finished baking, take the bread loaf pans out of the oven and let them cool on the counter for about 10 minutes.
- Last but not least, take the zucchini bread out of the pan and let it cool completely before serving.
- Finally, serve and enjoy your delicious Barefoot Contessa zucchini bread!