Barefoot Contessa Zucchini bread is sweet, mild and warm bread that you can prepare at your home. It is similar to pumpkin bread and perfect for serving at Thanksgiving. With this simple recipe, the making of zucchini bread is easy. If you have not tasted zucchini bread, I recommend trying this recipe; you will not be disappointed.
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
How to make zucchini bread
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 and beat on low speed until everything combines well.
Add zucchini, walnuts and stir to combine.
Pour the batter into 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 the oven. Let them cool, and then transfer the bread to a cooling rack. Then slice and serve.
Barefoot Contessa Zucchini Bread Recipe
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.
