Barefoot contessa zucchini bread recipe: Zucchini bread is a classic recipe that has been around for many years. It’s typically made with sugar, eggs, oil, and vanilla extract.
This recipe from Ina Garten uses cream cheese and sour cream to add extra moisture and flavour. The result is the perfect summertime treat!
The Barefoot Contessa says: “This zucchini bread makes such a great loaf of bread because it has so much more liquid than most recipes.”
Table of Contents
Ingredients:
Zucchini Bread Recipe Ingredients:
- 3 cups all-purpose flour.
- 2 teaspoons baking powder.
- 1 teaspoon salt.
- 4 eggs (slightly beaten).
- 1 cup vegetable oil.
- 2 cups granulated sugar (divided).
- 1 tablespoon pure vanilla extract.
- 1/2 cup chopped dried.
How to make Barefoot contessa zucchini bread?
Follow the below steps how How to make Barefoot contessa zucchini bread:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix the flour, baking powder, salt, eggs, oil, and 1 cup of sugar until it’s well combined.
3. Add the vanilla extract and mix again until it’s fully incorporated.
4. Stir in both zucchini and dried cherries (or raisins).
5. Divide the dough into two loaves and place them into two loaf pans or one large pan for an oblong loaf that will fit a 13×9-inch baking pan.
6. In a small bowl, combine the remaining 1/2 cup of sugar with cinnamon to make a spice rub to dust on top of the loaves.
7. Sprinkle evenly over the loaves and bake for 40-60 minutes (until the temperature reaches 200 degrees Fahrenheit).
8. Remove from oven and allow to cool in pan on a rack before removing.
Equipment:
- Rubber spatula
- Measuring cups
- Measuring spoons
- Rubber spatula
- Measuring cups
- Measuring spoons
- 2pcs of 8×4 or 8.5×4.5 inch non-stick loaf pans.
Tips and tricks for zucchini bread barefoot contessa
Zucchini bread is a delicious way to get your vegetables! It can be made with just about any combination you like: add raisins for sweetness, nuts such as walnuts or pecans; serve it warm and spread soft butter on top.
To substitute zucchinis in recipes, call them by their actual name (yellow squash). If they’re not available, use another mild-tasting summer Squash instead.
Lastly, don’t pack a measuring cup while mixing ingredients-sift flour before adding too much since this will make a lighter, sweeter version of the dish. Because packing denser flours makes the tasteless end product!
You can also try the following tips when baking with zucchini to make your dish healthier without compromising on taste.
This recipe is for one loaf, but you can easily double it for two. Or freeze half of the dough after you’ve made it!
This quick bread will stay fresh in an airtight container at room temperature for up to three days or wrapped tightly and refrigerated for one week.
Conclusion:
Zucchini bread is a tasty treat, but you don’t have to stop there. There are plenty of ways you can use zucchini in your cooking and baking repertoire.
If the thought of eating zucchini makes you cringe, this article will help change your mind about it! You might even find yourself craving more once these recipes sink into your brain too!
