Hello Foodies, If you are looking to cook an easy and quick bread for breakfast then in this article we will learn how to make a barefoot Contessa zucchini bread recipe easily.
If you’re looking for a delicious and healthy way to use up your zucchini, then the Barefoot Contessa Zucchini Bread recipe is just what you need. This recipe is easy to make and produces a moist and flavorful bread that is perfect for breakfast, snacking, or even dessert.
Barefoot Contessa Zucchini Bread Recipe Ingredients
| Ingredients | Quantity |
|---|---|
| cups all-purpose flour | 3 |
| teaspoon salt | 1 |
| teaspoon baking soda | 1 |
| teaspoon baking powder | 1 |
| teaspoons ground cinnamon | 3 |
| eggs | 3 |
| cup vegetable oil | 1 |
| cups granulated sugar | 2 1/4 |
| teaspoons vanilla extract | 3 |
| cups grated zucchini | 2 |
| cup chopped walnuts (optional) | 1 |
Barefoot Contessa Zucchini Bread Recipe Instructions
- Preheat your oven to 325°F (160°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans with butter.
- In a medium bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In a large bowl, beat the eggs until light and fluffy. Add the vegetable oil, sugar, and vanilla extract, and mix well. Stir in the grated zucchini.
- Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts, if using.
- Divide the batter evenly between the two prepared loaf pans. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
- Serve the Barefoot Contessa Zucchini Bread warm or at room temperature. The bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Tips and Variations
- If you don’t have two loaf pans, you can also use one 9 x 5-inch loaf pan. Increase the baking time by 10 to 15 minutes.
- For a healthier version of this recipe, you can substitute half of the all-purpose flour with whole wheat flour.
- Instead of walnuts, you can also use pecans or almonds in this recipe.
- If you want to add more flavor to the bread, you can also add 1/2 cup of raisins or dried cranberries to the batter.
Barefoot Contessa Zucchini Bread Recipe Video
Watch This Amazing Bread Recipe Video
Conclusion
The Barefoot Contessa Zucchini Bread recipe is a delicious and easy way to use up your zucchini. This bread is perfect for breakfast, snacking, or even dessert, and it can be stored for up to a week in the refrigerator. So next time you have some zucchini on hand, give this recipe a try and enjoy the delicious and healthy results!
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