Barefoot Contessa Zucchini Bread Recipe
Barefoot Contessa Zucchini Bread is a delicious, moist, and flavorful bread made with shredded zucchini, spices, and nuts. It’s the perfect way to use up all those extra summer zucchinis!This easy-to-make recipe will quickly become one of your family’s favorites – especially when served with a slather of butter.
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Servings: 3
Calories: 162kcal
Equipment
- 1 Oven
- Large Bowl
- Medium Bowl
Ingredients
- 1/8 teaspoon of ground cloves a warm and spicy spice that adds complexity and depth to the flavor profile, complementing the other spices and contributing to a delightful warmth.
- 1 cup of shredded zucchini adding moisture and a subtle vegetable sweetness to the baked goods, creating a moist and tender finished product.
- 1 cup of sugar providing sweetness and contributing to the overall flavor balance, enhancing the natural flavors of the other ingredients.
- 1/8 teaspoon of ground nutmeg a warm and aromatic spice that adds a hint of earthiness and depth to the flavor profile, complementing the other spices in the recipe.
- 1/2 tablespoon of ground cinnamon a classic spice that infuses the baked goods with a warm and comforting aroma, adding a delightful and familiar flavor.
- 1.5 teaspoons of vanilla adding a fragrant and aromatic note that enhances the overall flavor profile, providing a hint of sweetness and depth.
- 1/4 cup of chopped walnuts adding a delightful crunch and nutty flavor to the baked goods, providing textural contrast and enhancing the overall taste experience.
- 1/2 teaspoon of baking soda another leavening agent that helps the batter rise and creates a lighter texture in the final product.
- 1/2 cup of softened butter adding richness and moisture to the batter, resulting in a tender and buttery finished product.
- 1.5 large eggs you can beat 2 eggs and use half of it, providing structure, moisture, and richness to the batter, contributing to a tender and cohesive texture in the baked goods.
- 1/8 teaspoon of baking powder a leavening agent that helps the batter rise, resulting in a light and fluffy texture.
- 1.5 cups of all-purpose flour a versatile and commonly used flour that forms the base of the recipe, providing structure and a tender crumb to the baked goods.
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan with butter or cooking spray and set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves. In a separate medium bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Then add in the vanilla. Slowly beat in the dry ingredients until just combined. Do not overmix or it will make your bread tough.
- Fold in the shredded zucchini and chopped walnuts until just combined. Pour the batter into the prepared pan and spread it evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes before removing from the pan and transferring to a wire rack.
Notes
• Make sure that all of your ingredients are at room temperature before beginning this recipe. This will ensure even baking and prevent lumps in your batter.
• The bread is done baking when a toothpick inserted into the center comes out clean.
• Let the bread cool before slicing to prevent it from falling apart.