Dive into the heartwarming world of homemade baking with Barefoot Contessa’s Zucchini Bread. This recipe brings the perfect blend of sweetness and spice, with a texture that’s both moist and satisfying. A true comfort food, this zucchini bread is ideal for both novice bakers and seasoned pros looking for a delightful treat that feels like a warm embrace.
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Barefoot Contessa’s Zucchini Bread: A Cozy Slice of Comfort
Dive into the heartwarming world of homemade baking with Barefoot Contessa’s Zucchini Bread. This recipe brings the perfect blend of sweetness and spice, with a texture that’s both moist and satisfying. A true comfort food, this zucchini bread is ideal for both novice bakers and seasoned pros looking for a delightful treat that feels like a warm embrace.
Ingredients
- 1 cupall-purpose flour
- 1/2 cupwhole wheat flour
- 2 teaspoonsbaking powder
- 1/2 teaspoonbaking soda
- 1 teaspoonground cinnamon
- 1/2 teaspoonground nutmeg
- 1/2 teaspoonsalt
- 3/4 cupgranulated sugar
- 2large eggs
- 1/2 cupvegetable oil
- 1 teaspoonvanilla extract
- 1 1/2 cupsgrated zucchini (do not drain)
- 1/2 cupchopped walnuts (optional)
- 1/2 cupdried cranberries or raisins (optional)
Instructions
- Preheatovento 350°F (175°C). Grease an 8×4-inch loaf pan.
- In a bowl, combine both flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl,whisksugar, eggs, oil, and vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined. Avoid overmixing.
- Fold in zucchini, walnuts, and cranberries, if using.
- Pour batter into prepared pan. Bake for 50 minutes, or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then transfer to awire rackto cool completely.
Notes
Squeeze excess moisture from zucchini if a denser bread is preferred.
Check the bread at 45 minutes as ovens may vary in temperature.
Nutrition
- Calories: 210 (approx.)
- Sugar: 14g
- Fat: 10g
- Carbohydrates: 28g
- Protein: 3g
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