Sensational Ina Garten Zucchini Bread Recipe
If you are a fan of quick bread, you will love this sensational Ina Garten zucchini bread recipe. Using fresh zucchini makes this bread extra delicious. It is sure to be a favorite of yours, along with your friends and family.
Servings: 20
Equipment
- Vegetable peeler
- Vegetable Grater
- Two 8 x 4-inch loaf pans
- Cooking spray
- Large mixing bowl
- Wire rack
Ingredients
- 2 cups sugar
- 3 eggs
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 3 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups zucchini
- 1 cup butter room temperature
- 2 1/2 teaspoons cinnamon
- 1/2 cup chopped walnuts optional
Instructions
- Preheat Oven and Grease the Loaf Pans - Preheat the oven to 350 degrees Fahrenheit. Spray both loaf pans with cooking spray.
- Peel and Shred the Zucchini - Thoroughly wash your zucchini. Use a vegetable peeler to remove the skin. Then, use a vegetable grater to shred your zucchini, removing the seeds if they are large.
- Combine the Dry Ingredients - In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Combine Sugar, Butter, Vanilla, and Eggs - In a large mixing bowl, combine the sugar, butter, eggs, and vanilla using an electric mixer. Beat at medium speed until smooth, scraping the sides of the bowl as needed.
- Add the Dry Ingredients to the Wet ones - Gently add the dry ingredients into the wet ingredients. Beat the mixture at low speed until combined. The mixture will be thick.
- Add the Zucchini - Using a rubber spatula, gently fold the shredded zucchini into the mixture. If desired, fold the chopped walnuts into the mixture as well.
- Bake the Bread - Evenly four the batter into the two loaf pans. Bake for 55-65 minutes, inserting a toothpick to see if it is done. If it comes out clean, the bread is done, if there are crumbs or batter, continue to bake.
- Allow the bread to cool for 10 minutes in the pans. Afterward, transfer to a wire rack so they can completely cool.
Notes
Store your zucchini bread in an airtight container at room temperature for 3-4 days or you can also store it in the fridge. The zucchini bread will last for up to a week in the fridge in an airtight container.
The bread also freezes well. Wrap it in plastic wrap and then cover in aluminum foil or place in an airtight container. The bread can last in the freezer for 3-6 months.
When ready to eat, allow the bread to thaw at room temperature for 1-2 hours. You may also place it in the fridge overnight to thaw as well. If desired, microwave for 10-15 seconds before serving.
If you are not a fan of walnuts, you may leave them out of the recipe. You can also add chocolate chips, raisins, or dried cranberries if desired. Each one will taste delicious if added to zucchini bread.
If your zucchini is moist, use a paper towel to remove the excess moisture. Gently pat the shredded zucchini and if needed, use the paper towel to squeeze out the moisture. Too much moisture from the zucchini can mess up the consistency of the zucchini bread.
If you are concerned your bread will taste like zucchini, don't worry. The zucchini flavor is subtle, so you will barely taste it. The zucchini is added to make the bread moist, allowing the delicious spices to shine through.
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