This delicious Zucchini Bread Recipe from Barefoot Contessa only requires a handful of basic ingredients, a single bowl, a spoon, and a loaf pan. This simple recipe will quickly become a family favorite because it can be stored in the freezer and modified using a variety of mix-ins.

Why You’ll Love This Recipe

• It is simple to prepare since the zucchini does not need to be squeezed to remove excess water, a mixer is not required, and just one bowl is required.
• This loaf of zucchini bread is almost the zucchini bread of your dreams because of how moist and tender it is.
• When I make this bread, I always make a double batch so that I may save one loaf for later. It may be stored for up to three months in the freezer and is quite easy to do so.
• It also allows for customization! I’m going to show you a few different methods to jazz it up with mix-ins.

Barefoot Contessa Zucchini Bread Ingredients

• Vegetable Oil. When I make zucchini bread, I never use butter; instead, I like to bake it with neutral oil. This maintains its suppleness and keeps it wet.
• Sugar. This recipe calls for both granulated sugar and brown sugar to be used. I enjoy the combination because the brown sugar lends a subtle taste, not to mention the color and because the brown sugar assists in maintaining the soft texture of the zucchini bread.
• Eggs. Make sure to utilize eggs of the huge size.
• Vanilla Extract And Cinnamon. for imparting a delightful taste to this loaf of bread.
• Baking Soda And Baking Powder. The combination of the two results in a fast bread that is airy, velvety, and drenched in liquid.
• Salt. Because our fat (oil) does not include any salt, this is something that must be done.
• All-Purpose Flour. Make sure that you get the measurements right.
• Shredded Zucchini. This is the most significant portion of the whole! Just in case, you should acquire either one giant zucchini or two little to medium-sized zucchini.

How Do You Shred Zucchini For Zucchini Bread?

My go-to method is to use a box grater to shred the zucchini. For best results, choose the largest holes available on the grater. You may use a food processor fitted with a shredder attachment if you have a large quantity of zucchini that needs to be grated.

There is no need to pat the zucchini dry since the moisture from the zucchini will help keep the bread moist while it bakes.

What’s The Best Pan To Use For Zucchini Bread?

Quick bread like zucchini bread needs to be baked in a loaf pan. The most frequent sizes are 9×5 inches and 8×4 inches. Although either will work, I find that the 8 by 4 works best for this recipe.

If you use a 9″ loaf pan, the bread will bake well and taste delicious, but the loaf will be flatter on top. That lovely circular loaf on top won’t be yours.

That being said, any will do; the appearance and baking time of the bread is the only discernible changes. When using an 8×4 it will take somewhat longer to complete “the pan.

How To Make Barefoot Contessa Zucchini Bread

• Heat the oven to 350°F. Grease an 8-inch or 9-inch loaf pan with nonstick cooking spray or butter.
• In a large mixing bowl, combine the oil, both sugars, the eggs, and the vanilla essence. Stir until completely smooth.
• Combine the cinnamon, baking soda, baking powder, and salt in a mixing bowl.
• Mix in the flour; the mixture will be thick. Stir in the zucchini until incorporated – the mixture will get looser and more pourable after adding the zucchini.
• Pour the batter into the prepared pan. Bake for 50-60 minutes (95-inch pan) or 55-65 minutes (84-inch pan), or until a toothpick inserted into the center of the loaf comes out clean.
• Allow to cool completely before slicing or removing from the pan.

What To Serve With Zucchini Bread?

• Green Bean Casserole
• Roasted Carrots and Butternut Squash
• Garlic Yogurt Sauce
• Asian-inspired Plate Salad
• Grilled Lemon Dill Salmon
• Steamed Broccoli

Recipe Tips & Variations

• Sugar. Although I prefer to use both brown and white sugar in this bread, you can get away with using only one cup of granulated sugar if you choose.
• Mix-Ins. To alter the flavor of this bread in a new direction, add a half cup of mix-ins. Mix in chocolate chips, chopped nuts, chopped fruit (such as blueberries, strawberries, or raspberries), or chopped nuts (walnuts work well). Combine the two ingredients at the same time you add the zucchini. Check out the zucchini bread with blueberries and the zucchini bread with chocolate chips!
• Muffins. Alternately, rather than making a loaf, you may use the mixture to create zucchini muffins.

How To Store Zucchini Bread?

• In The Fridge. Whether you choose to keep the zucchini bread in an airtight container, a plastic bag, or wrapped in plastic wrap or aluminum foil, you should always make sure that the bread is covered when it is being stored. Your zucchini bread can keep for up to a week in the refrigerator if it is kept appropriately.
• In The Freezer. After allowing your zucchini bread to room temperature, slice it, place it in bags that are appropriate for the freezer, and then freeze it for up to two months.
• To Reheat. Reheat your slice of zucchini bread by removing it from its packaging, placing it on a small baking sheet, and reheating it in the oven at 325 degrees Fahrenheit for around 5 minutes, or until it is fully warmed.

Should You Squeeze The Zucchini To Remove The Water?

It is not necessary to squeeze the zucchini to remove the moisture if you are using fresh zucchini. Because you want the bread to retain its wetness, just shred the cheese and add it to the batter.

How Long Does Zucchini Bread Take To Bake?

Baking time will range from 50 to 60 minutes for a 9-by-5-inch loaf pan to 55 to 65 minutes for an 8-by-4-inch loaf pan. Set the oven to 350 degrees Fahrenheit.

What May Be Used In Place Of Vegetable Oil In Zucchini Bread?

You may substitute the same quantity of butter or olive oil in this recipe. Both of these will provide a taste that is slightly distinct from your bread.

Can You Use Frozen Grated Zucchini?

You may, but first, you must defrost it and squeeze out the extra water. To get the same results as using fresh zucchini, you need to drain the excess water from frozen zucchini.

Try More Recipes:

• Ina Garten Lemon Blueberry Bread
• Pioneer Woman Pumpkin Bread

Barefoot Contessa Zucchini Bread Recipe Nutrition Facts

Amount Per Serving

• Calories 220
• Total Fat 9g
• Saturated Fat 1g
• Cholesterol 30mg
• Sodium 260mg
• Total Carbohydrate 32g
• Dietary Fiber 1g
• Protein 4g
• Vitamin A 0%
• Vitamin C 0%
• Calcium 4%
• Iron 7%