Barefoot Contessa Zucchini Bread Recipe

Zucchini bread is a type of quick bread that is made with grated zucchini, which is a type of summer squash. It is similar to banana bread and pumpkin bread in that it is a moist and dense bread that is typically sweetened with sugar or honey. The bread is typically made with flour, eggs, oil, and baking powder, as well as cinnamon and nutmeg for flavor. Some variations also include ingredients like nuts or raisins. It’s a great way to use up extra zucchinis in the summer time, while also a delicious way to enjoy this vegetable. Zucchini bread pairs well with savory dishes such as soups and stews, as well as sweet dishes such as fruit preserves or honey. It can also be served as a breakfast or brunch item, with butter or cream cheese. Some people also enjoy it as a dessert, with a scoop of ice cream or a drizzle of chocolate sauce.

Quick breads (chemically leavened) which most zucchini bread recipes are, were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough.

In ‘American Cookery’ (1796 – the first American cook book) Amelia Simmons published recipes using pearlash, and we exported some 8,000 tons to Europe in 1792. (But she has no recipe specifically for zucchini bread). Baking powder was not developed commercially until 1857 (phosphate baking powder). So the zucchini bread as we know it (a quick bread) could have been first made in America in the 18th century when housewives discovered pearlash as a chemical leavening agent.

As a traditionally American dish, many modern U.S. celebrity chefs, especially those with more of a pioneering identity that hearkens back to country living and the foundational recipes of our country, tend to republish with their own flair. The best type of zucchini to use in zucchini bread is a mature zucchini that is firm and has a dark green skin. Avoid using zucchinis that are overripe or have soft spots as they will make the bread mushy. You can also use grated zucchinis that have been frozen, just make sure to thaw them and squeeze out any excess moisture before using them in the bread.

Here’s our twist on Barefoot Contessa’s Zucchini Bread Recipe, created by host  Ina Garten! It’s a little simpler, basic, and one where we think you can really increase the cinnamon. Feel free to play around with the volume on both the cinnamon, and go up a little or down on the vanilla – to taste.

This is a very adaptable recipe that you can have fun with, and it’s great to make if you’re expecting company. Zucchini bread can be stored in an airtight container or wrapped in plastic wrap or aluminum foil to keep it fresh. It can be stored in the refrigerator for up to a week or in the freezer for up to 3 months. To serve the bread, take it out of the freezer and allow it to thaw at room temperature before serving.

What Does Zucchini Bread Pair Well With?

With its tender, lightly sweet crumb, hints of warm spices, and flecks of shredded zucchini, zucchini bread makes for a delicious and versatile quick bread. Its melt-in-your-mouth texture and subtle flavor profile mean that it can be paired with both sweet and savory accompaniments to make for a perfectly satisfying snack or light meal.

For breakfast or brunch, zucchini bread is right at home when served with fresh fruit. Try pairing slices with fresh peach slices for a bit of juicy sweetness or berries like raspberries, blueberries, or blackberries to provide pops of bright flavor and color contrast. The fruit helps cut the richness of the zucchini bread while complementing its natural sweetness.

To take it to a decadent level, adding a bit of sweet whipped cream or tangy cream cheese spread on top of your zucchini bread can make for an indulgent fruit pairing. For a morning caffeine boost, serve your zucchini bread with a cup of hot coffee or tea, which allows the spices like cinnamon, nutmeg, and vanilla in the bread to shine.

For an easy lunch, zucchini bread can be turned into sandwiches by stacking slices with delicious fillings between them. Fresh mozzarella, sliced tomatoes, basil leaves, and a drizzle of balsamic vinegar makes for a Caprese-inspired sandwich pairing. Grilled vegetables, like zucchini and eggplant, with pesto or hummus spread on the bread creates a tasty vegetarian sandwich combination. For heartier sandwiches, try topping with ham, turkey, roast beef or salami and cheese.

Zucchini bread also pairs well with lighter afternoon fare like salads. Its neutral flavor and soft crumb make it perfect for dipping into vinaigrettes and sauces. Tear off pieces to dip in a green salad, potato salad, or pasta salad for a fun textural contrast. The bread helps balance heavier salads by adding a bit of carbohydrate satisfaction.

For easy appetizers, cut zucchini bread into cubes to serve with dips like hummus, baba ganoush, or ranch dressing. Its sturdy texture stands up well to dipping without becoming too soggy. You can also top slices of room temperature zucchini bread with savory ingredients like prosciutto and goat cheese or smoked salmon and dilled cream cheese to create easy canapés.

Finally, don’t forget to enjoy zucchini bread all on its own. Its moist, gently sweet crumb needs no adornment to satisfy. Enjoy a thick slice with a pat of butter for an afternoon snack, or grab a piece on the go when you need a little something satisfying. Zucchini bread is versatile enough to enjoy simply as is or dressed up with sweet or savory accompaniments.

Equipment

2 – 8.5×4.5 inch loaf pans (8×4-inch is fine, also) – It’s essential to have the right loaf pans to complete this recipe. You want to make sure to get a quality, non-stick product, and something that is the same consistency in size, material, and condition. Any variances can lead to unevenly cooked loaves.

Our pick is this affordable set of three on Amazon. For under $20 you get a full, quality set that’s made of good material, is non-stick, and will last you for years!

2 – medium-sized mixing bowls – We have this set of Fresco plastic mixing bowls, which we love. They’re easy to clean, durable, and lightweight. Not only that, but they’re really inexpensive. I prefer plastic mixing bowls because they don’t retain heat or coldness in the same way that metal ones do, and when you’re mixing products you want them as close to room temperature as possible.

We also really like the fact that you can very easily clean these in the dishwasher, as plastic bowls are a little harder to get really good and clean.

Hand mixer – We love our KitchenAid mixer! There’s a lot of mixing involved with this recipe, and it’s something that will take forever if you’re doing it by hand. If you’re looking for a great, quality hand mixer, you can’t go wrong with a KitchenAid product.

Egg spatula – Any scooping out of a bowl is best done with an egg spatula because the plastic is bendable, and the large surface area flattens to move as much mixture out of the bowl as possible. There’s nothing worse than trying to empty a mixing bowl with a metal spoon!

Ingredients

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

¹/₄ teaspoon baking powder

¹/₄ teaspoon ground cloves

¹/₄ teaspoon ground nutmeg

2 cups sugar

1 cup Butter, softened

3 large Eggs

1 tablespoon vanilla

2 medium (2 cups) zucchini, shredded

¹/₂ cup chopped walnuts

Instructions

Heat oven to 350°F. Grease bottom only of 2 (8×4-inch) loaf pans; set aside.

Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in bowl; set aside.

Combine sugar, butter, eggs and vanilla in another bowl.

Beat sugar, butter, egg, and vanilla mixture at medium speed, scraping bowl often, until smooth. Add flour mixture (from the other bowl); beat at low speed until well mixed. Mixture will be very thick.

Stir in zucchini and walnuts.

Spread batter into prepared pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.

Cool completely.

Mistakes to Avoid When Cooking Zucchini Bread

Zucchini bread is a delicious and healthy snack that is easy to make at home. However, like any recipe, there are some common mistakes people make when cooking zucchini bread that can affect the taste and texture of the finished product.

One of the biggest mistakes people make when making zucchini bread is not properly draining the zucchini before adding it to the batter. Zucchini contains a lot of water, and if it’s not drained well, it can make the bread too wet and dense. To avoid this, grate the zucchini and then place it in a colander to drain for at least 10-15 minutes, squeezing out any excess liquid before adding it to the batter.

Another mistake is not measuring the ingredients properly. Baking is a science, and even small variations in the amount of flour, sugar, or baking powder can affect the final result. Be sure to measure all the ingredients carefully, using measuring cups and spoons rather than eyeballing it.

Overmixing the batter is another mistake that can lead to tough, dry zucchini bread. When you mix the wet and dry ingredients together, do so gently and just until everything is combined. Overmixing can cause gluten to develop in the flour, which can make the bread tough.

Finally, baking the bread for too long or at too high a temperature can also affect the quality of the finished product. Follow the recipe carefully, and check the bread frequently towards the end of the baking time to make sure it doesn’t overcook. The bread should be moist and tender, with a slightly crispy crust.

By avoiding these common mistakes, you can ensure that your zucchini bread turns out perfectly every time.