Barefoot Contessa Zucchini Bread Recipe
Servings: 12 people
Ingredients
- 3 cups of all-purpose flour
- 2 cups of sugar
- 1 cup of softened butter
- 3 large eggs
- 1 tbsp of ground cinnamon
- 1 tsp of baking soda
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of ground nutmeg
- 1 tbsp of vanilla
- 2 cups of shredded zucchini
- 1/2 cup of chopped walnuts
- 1 tsp of salt
- 1/4 teaspoon of ground cloves
Instructions
- Preheat oven to 350F. Grease two loaf pans and set aside.
- Combine flour, baking powder, salt, baking soda, cinnamon, cloves, and nutmeg.
- Beat sugar, eggs, butter, and vanilla on medium speed. Scrape the bottom and sides of the bowl and beat until smooth.
- Add dry mixture of flour to the eggs and butter mixture andbeat on low speed until everything combines well.
- Add zucchini, walnuts and stir to combine.
- Pour the batter to the prepared loaf pans. Bake for 55 to 60 minutes. Check the doneness of bread with a toothpick; if it comes out clean,the bread is ready.
- Remove pans from oven. Let them cool, and then transfer the bread to a cooling rack. Then slice and serve.