Ina Garten Zucchini Bread

Ina Garten’s recipe for zucchini bread is the greatest we’ve ever had; it’s a super-moist fast bread with a toasty cinnamon taste and some nuts if you prefer.

The zucchini gives this loaf the ideal texture while also keeping it moist. This fast bread, like banana bread, tastes even better the next day.

Here’s Why We Can’t Get Enough

• Zucchini is a versatile ingredient that works well in a wide variety of baked goods, including pumpkin bread, brownies, cakes, and muffins.
• The high water content of zucchini makes baked products exceptionally tender.
• The zucchini is completely hidden in this dish.
• This is a great dish to make ahead of time and freeze for later.
• This recipe makes two loaves of zucchini bread, so you may have some for yourself and share some with friends (or freeze).

To Peel or Not to Peel?

When creating a zucchini loaf, peeling the zucchini is optional. In this loaf, the thin, tender skin of a zucchini contributes neither taste nor texture. Vitamins and minerals are abundant in the skin as well.

How to Shred Zucchini for Baking?

You should grate the zucchini instead of dicing or chopping it, so use the largest grating blade on your box grater or food processor. You’re looking for little slivers of wetness in every bite. If the zucchini needs to be squeezed dry before being added to the batter, do so after it has been grated.

How To Make Ina Garten Zucchini Bread

• Preheat the oven to 350 degrees Fahrenheit.
• Line two 8-inch loaf pans with parchment paper. In a medium mixing basin, combine the flour, sugar, baking soda, cinnamon, and salt. Set aside after whisking everything together. Beat the eggs in a large mixing bowl.
• Mix in the zucchini, oil, and vanilla extract. Combine the dry ingredients with the wet. Mix in the walnuts until just incorporated.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes clean.
• Cool for 5 minutes in the pans before removing to a wire rack to cool.

What To Serve With Zucchini Bread?

• Tuna Salad Nicoise
• Turkey Salad
• Beef Stew Crockpot

How To Store Zucchini Bread?

You may keep zucchini bread for up to two days if you keep it in an airtight container. Being so moist, it’s best stored in the freezer if it’s to be kept for an extended period of time.

In the freezer: Like other types of fast bread, zucchini bread can be frozen. First, make sure to cool things down to room temperature. Slice it up and freeze it in plastic wrap and then aluminum foil. When you freeze it in slices, you may easily defrost the amount you want to eat.

Recipe Tips

• Make sure everything you’re using is at room temperature. Whisking the dry ingredients together is almost as good as sifting the flour. It’s important to keep an eye on the bread early on because cooking durations can vary slightly. Cook until a cake tester or toothpick put into the center comes out clean. The best results come from using zucchinis that are small to medium in size (or even summer squash), whereas larger zucchinis may need to be seeded (and peeled if the skin is tough).
• Mix in some chopped walnuts or pecans; replace the cinnamon with a different warm spice, such as pumpkin pie spice; and finish with a dash of nutmeg.
• Swap the walnuts for chocolate chips or micro chocolate chips; dried cranberries or raisins are also a tasty addition.

Ina Garten Zucchini Bread Nutrition Facts

Amount Per Serving

• Calories 154
• Total Fat 7.9g
• Saturated Fat 0.7g
• Trans Fat 0.1g
• Cholesterol 14mg
• Sodium 109mg
• Potassium 58mg
• Total Carbohydrate 19g
• Dietary Fiber 0.6g
• Sugars 11g
• Protein 2.1g
• Vitamin A 1%
• Vitamin C 4%
• Calcium 2%
• Iron 2%

Ina Garten Zucchini Bread

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 15 minutesServings:24 servingsCalories:154 kcal Best Season:Suitable throughout the year

Description

Ina Garten’s recipe for zucchini bread is the greatest we’ve ever had; it’s a super-moist fast bread with a toasty cinnamon taste and some nuts if you prefer.
The zucchini gives this loaf the ideal texture while also keeping it moist. This fast bread, like banana bread, tastes even better the next day.

Ingredients

• 2 cups all-purpose flour
  
• 1 ½ cups sugar
  
• 2 teaspoons baking soda
  
• 1 tablespoon cinnamon
  
• 1 teaspoon salt
  
• 3 large eggs
  
• 2 cups zucchini grated/shredded
  
• ½ cup vegetable oil
  
• 1 tablespoon vanilla
  
• 1 ½ cup walnuts chopped

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
   
2. Line two 8-inch loaf pans with parchment paper. In a medium mixing basin, combine the flour, sugar, baking soda, cinnamon, and salt. Set aside after whisking everything together.
3. Beat the eggs in a large mixing bowl.
   
4. Mix in the zucchini, oil, and vanilla extract. Combine the dry ingredients with the wet. Mix in the walnuts until just incorporated.
   
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes clean.
   Cool for 5 minutes in the pans before removing to a wire rack to cool.

Notes

• Make sure everything you’re using is at room temperature. Whisking the dry ingredients together is almost as good as sifting the flour. It’s important to keep an eye on the bread early on because cooking durations can vary slightly. Cook until a cake tester or toothpick put into the center comes out clean. The best results come from using zucchinis that are small to medium in size (or even summer squash), whereas larger zucchinis may need to be seeded (and peeled if the skin is tough).
• Mix in some chopped walnuts or pecans; replace the cinnamon with a different warm spice, such as pumpkin pie spice; and finish with a dash of nutmeg.
• Swap the walnuts for chocolate chips or micro chocolate chips; dried cranberries or raisins are also a tasty addition.

Keywords:Ina Garten Zucchini Bread, Zucchini Bread