If you love indulging in a loaf of warm bread straight out of the oven, then you’re going to love this Barefoot Contessa Zucchini Bread recipe. It’s the perfect combination of sweet and savory with a hint of spice, and it’s incredibly easy to make!
Table of Contents:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups granulated sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts
- Preheat your oven to 350°F (175°C) and grease two 9 x 5 inch loaf pans.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
- In another bowl, beat the eggs until light and frothy. Add the vegetable oil, granulated sugar, and vanilla extract, and mix well.
- Add the grated zucchini to the wet ingredients. Stir well to combine.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- Stir in the chopped walnuts, reserving a handful for topping (optional).
- Pour the batter into the prepared loaf pans. Sprinkle the remaining chopped walnuts over the top of each loaf (optional).
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve!
This Barefoot Contessa Zucchini Bread is perfect for breakfast or as a snack any time of day. Serve it warm with a pat of butter or cream cheese for an extra indulgent treat.
Tips and Notes
- To make this recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour.
- If you don’t have any walnuts on hand, you can substitute pecans or leave them out entirely.
- If you want to freeze your zucchini bread, wrap it tightly in plastic wrap and then in aluminum foil. It will last in the freezer for up to 3 months.
- For a fun twist on this recipe, try adding a handful of chocolate chips to the batter.
- When grating your zucchini, be sure to remove as much moisture as possible to prevent your bread from becoming too soggy.
1. Can I make this recipe without nuts?
Absolutely! You can either substitute the nuts for a different type or leave them out entirely.
2. Can I use a different type of oil?
Yes, you can use any type of vegetable oil or even melted coconut oil in this recipe.
3. Can I use a different type of sugar?
If you prefer, you can use brown sugar or a sugar substitute in place of granulated sugar.
4. Can I use a different type of squash?
While zucchini is the most common type of squash used for this recipe, you can certainly try using other types such as yellow squash or butternut squash.
5. Can I make this recipe in advance?
Yes, you can make this recipe up to 2 days in advance. Store it tightly wrapped in plastic wrap at room temperature.
There you have it, a delicious and easy Barefoot Contessa Zucchini Bread recipe that you can enjoy any time of day. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress your taste buds. Don’t forget to try out some of our serving suggestions and variations for a fun twist on this classic recipe. Happy baking!