Barefoot Contessa Zucchini Bread recipe – Bex’s Kitchen

Last Updated on October 9, 2023

Barefoot Contessa Zucchini Bread is a delicious, moist quick bread made with zucchini and other fresh ingredients. This recipe is from Ina Garten’s cookbook, Barefoot Contessa at Home.

It’s a great way to use up summer zucchini, as well as being a tasty treat on its own. The flavors of cinnamon, nutmeg, and orange zest combine to make this bread irresistible.

Plus, it’s easy to make and can be made ahead of time.

Best Barefoot Contessa Zucchini Bread Recipe

What is barefoot contessa zucchini bread?

Barefoot Contessa Zucchini Bread is a variation of traditional zucchini bread that was developed by famous chef Ina Garten, also known as the “Barefoot Contessa.”

It includes some unique ingredients such as orange zest and walnuts, giving it a distinct flavor from other zucchini bread recipes. The addition of these ingredients adds depth and complexity to the already delicious bread.

Why You’ll Love this barefoot contessa zucchini bread?

This zucchini bread is a delicious combination of flavors, perfect for summer. The zucchini adds moisture and texture, while the cinnamon, nutmeg, and orange zest give it a unique flavor. Plus, it’s easy to make and can be made ahead of time.

You will also like the following dessert recipes!

How Does It Taste Like?

The flavors of cinnamon, nutmeg, and orange zest combine to make this bread irresistible. The zucchini adds moisture and texture, and the spices and orange zest give it a unique flavor. It’s a delicious combination of flavors, perfect for summer.

Ingredients

All-purpose flour: This is the base for the bread and provides structure.

Baking powder: This helps the bread rise.

Eggs: They provide structure and help bind all of the ingredients together.

Butter: It adds richness and moisture to the bread.

Zucchini: Make sure to shred it finely so that it incorporates into the bread evenly. The zucchini also adds moisture to the bread.

Ground cinnamon: This adds a warm and slightly spicy flavor to the bread.

Baking soda: This helps the bread rise.

Sugar: Adds sweetness to the bread.

Ground nutmeg: Just a pinch of this spice adds depth to the flavors.

Vanilla extract: Gives the bread a delicious vanilla flavor.

Ground cloves: This spice adds warmth and a hint of spiciness to the bread.

Chopped walnuts: They add a satisfying crunch and nutty flavor to the bread.

Salt: Balances out the sweetness and enhances all of the flavors in the bread.

Barefoot Contessa Zucchini Bread Recipe

Step by Step Directions

Step 1: Preheat the oven:

Preheat your oven to 350°F (180°C). Grease two 8 x 4 inch loaf pans with nonstick cooking spray or butter and set aside.

Step 2: Mix dry ingredients:

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt until well combined.

Step 3: Beat eggs and add sugar:

In another mixing bowl, beat the eggs until they are light and fluffy. Add in the sugar and continue to mix until well combined.

Step 4: Add wet ingredients:

Slowly pour in the melted butter and vanilla extract, mixing until fully incorporated.

Step 5: Combine wet and dry ingredients:

Gradually add in the dry ingredients to the wet mixture, stirring until just combined.

Step 6: Add zucchini and walnuts:

Fold in the shredded zucchini and chopped walnuts into the batter, making sure they are evenly distributed.

Step 7: Bake:

Divide the batter evenly between the two prepared loaf pans and smooth out the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and serve:

Let the bread cool in the pans for about 10 minutes before removing them and placing them on a wire rack to cool completely. Slice and serve with your favorite toppings, such as butter or cream cheese.

Tips

– Grate the zucchini on the large holes of a box grater for the best texture.
– Make sure not to overmix the batter.
– To check if the bread is done, insert a toothpick into the center of the loaf and it should come out clean when the bread is done.
– If the top of the bread starts to brown too quickly, cover it with foil.
– Let the bread cool completely before slicing.

Barefoot Contessa Zucchini Bread

Nutrition Information

This recipe makes one 9×5 inch loaf of Barefoot Contessa Zucchini Bread. Each slice contains

How to store barefoot contessa zucchini bread?

This bread can be stored at room temperature, in an airtight container, for up to 3 days. To keep it fresh longer, it can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

What other substitute can I use in barefoot contessa zucchini bread?

– Applesauce: To make the bread a bit healthier, you can substitute applesauce for the oil.
– White whole wheat flour: This will give the bread a nuttier flavor and make it a bit healthier.
– Oats: Use quick-cooking oats instead of all-purpose flour for an added nutritional boost.
– Maple syrup: You can use maple syrup instead of granulated sugar for a sweeter flavor.
– Coconut oil: For a different flavor, you can use coconut oil instead of vegetable oil.
– Other fruits and vegetables: You can add other grated fruits and vegetables to the batter, such as carrots, apples, or pears.

Barefoot Contessa Zucchini Bread Recipe

Barefoot Contessa Zucchini Bread Recipe

Barefoot Contessa Zucchini Bread is a delicious, moist quick bread made with zucchini and other fresh ingredients. This recipe is from Ina Garten’s cookbook, Barefoot Contessa at Home.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Barefoot Contessa Zucchini Bread Recipe
Servings: 24 Servings
Calories: 355kcal
Author: Bex Smith

Equipment

  • oven
  • Mixing bowl

Ingredients

  • 6 cups of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 6 large eggs
  • 2 cup of softened butter
  • 4 cups of shredded zucchini
  • 2 tbsp of ground cinnamon
  • 2 tsp of baking soda
  • 4 cups of sugar
  • 1/2 teaspoon of ground nutmeg
  • 2 tbsp of vanilla
  • 1/2 teaspoon of ground cloves
  • 1 cup of chopped walnuts
  • 2 tsp of salt

Instructions

  • Preheat your oven to 350°F (180°C). Grease two 8 x 4 inch loaf pans with nonstick cooking spray or butter and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt until well combined.
  • In another mixing bowl, beat the eggs until they are light and fluffy. Add in the sugar and continue to mix until well combined.
  • Slowly pour in the melted butter and vanilla extract, mixing until fully incorporated.
  • Gradually add in the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the shredded zucchini and chopped walnuts into the batter, making sure they are evenly distributed.
  • Divide the batter evenly between the two prepared loaf pans and smooth out the top with a spatula.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pans for about 10 minutes before removing them and placing them on a wire rack to cool completely.

Notes

– Grate the zucchini on the large holes of a box grater for the best texture.
– Make sure not to overmix the batter.
– To check if the bread is done, insert a toothpick into the center of the loaf and it should come out clean when the bread is done.
– If the top of the bread starts to brown too quickly, cover it with foil.
– Let the bread cool completely before slicing.

Nutrition

Calories: 355kcal
Tried this recipe?Let us know how it was!

Frequently Asked Questions

What is the best way to grate the zucchini?

The best way to grate the zucchini is to use a box grater and grate it on the large holes. This will give the best texture to the bread.

Can I use other fruits and vegetables in this recipe?

Yes, you can add other grated fruits and vegetables to the batter, such as carrots, apples, or pears.

How do I know when the bread is done?

You can tell when the bread is done by inserting a toothpick into the center and it should come out clean.

If it comes out with batter on it, then the bread needs more time to bake.

Conclusion

Barefoot Contessa Zucchini Bread is a moist, delicious quick bread that is perfect for summer. It’s easy to make and can be made ahead of time.

The flavors of cinnamon, nutmeg, and orange zest combine to make this bread irresistible.

Plus, it’s a great way to use up summer zucchini. Try out this recipe today and enjoy a delicious summer treat!

You’ll also like these latest recipes!

Leave a Comment

Recipe Rating