Ina Garten’s Nutty Zucchini Bread Recipe for Cozy Baking

Zucchini bread transforms ordinary garden harvests into a remarkably moist, subtly sweet delicacy that captures summer’s essence in every tender slice.

This classic quick bread combines garden-fresh produce with warm spices, creating a nostalgic comfort food that feels both rustic and sophisticated.

Soft, dense textures emerge from carefully balanced ingredients that meld moisture and richness into a single delightful package.

Home bakers adore how simple techniques can turn a humble vegetable into something magical and irresistible.

Fragrant cinnamon and nutty walnuts elevate the basic recipe, adding depth and complexity to each perfectly golden-brown crumb.

Simple pantry staples merge seamlessly, promising a baked treat that feels simultaneously homemade and gourmet.

Rich and indulgent without being heavy, this bread represents a perfect balance of nutrition and pure deliciousness: prepare to fall in love.

Why Ina Garten’s Zucchini Bread Steals the Show

• Boost Healthy Snacking: Packed with fresh zucchini, this bread transforms a vegetable into a delightful treat that sneaks extra nutrition into your day.
• Texture Wonderland: Creates a moist, tender crumb with a delicate crunch from walnuts, offering a perfect balance of softness and nutty texture that makes each bite exciting.
• Effortless Baking Adventure: Requires simple mixing techniques and basic ingredients, making it an approachable recipe for bakers of all skill levels, from beginners to seasoned home cooks.
• Versatile Comfort Companion: Works brilliantly as a breakfast option, afternoon snack, or dessert, easily adapting to different times of day and satisfying various cravings with its warm cinnamon notes and rich flavor profile.

Ingredients You’ll Need for Ina Garten’s Zucchini Bread

• All-Purpose Flour: Classic base for baking, provides structure and texture to the bread.
• Granulated Sugar: Adds sweetness and helps create a tender crumb in the zucchini bread.
• Baking Soda: Essential leavening agent that helps the bread rise and become light.
• Salt: Enhances overall flavor and balances the sweetness of the bread.
• Ground Cinnamon: Warm spice that adds depth and aroma to the zucchini bread.

• Eggs: Binding agent that provides structure and moisture to the bread.
• Vegetable Oil: Keeps the bread moist and tender, ensuring a soft texture.
• Vanilla Extract: Adds a rich, warm flavor that complements the zucchini and spices.

• Zucchini, Shredded: Adds moisture, nutrients, and a subtle green color to the bread.
• Walnuts, Chopped: Provides a crunchy texture and nutty flavor to the bread.

Step-by-Step Zucchini Bread from Ina Garten

Step 1: Preheat the Oven

Warm up the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Step 2: Prepare the Baking Pan

• Line an 8-inch loaf pan with nonstick parchment paper
• Lightly grease the paper with cooking spray or butter

Step 3: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Ground cinnamon

Whisk the ingredients together and set aside.

Step 4: Blend Wet Ingredients

• Freshly grated zucchini
• Vegetable oil
• Vanilla extract

Stir until well combined.

Step 5: Create the Bread Batter

Gently fold the dry ingredients into the wet mixture. Mix until just incorporated. Carefully stir in chopped walnuts, ensuring even distribution.

Step 6: Fill the Baking Pan

Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

Step 7: Bake to Perfection

Place the pan in the center of the preheated oven. Bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 8: Cool and Rest

Allow the bread to sit in the pan for 10 minutes. Then carefully transfer to a wire rack to cool completely.

Step 9: Slice and Enjoy

Once fully cooled, slice the bread and serve. Enjoy with butter, cream cheese, or on its own!

Expert Tips for Ina Garten’s Zucchini Bread

• Drain Moisture Thoroughly: Squeeze shredded zucchini in a clean kitchen towel to remove maximum water, guaranteeing a perfectly dense and moist bread texture.
• Spice It Up Smartly: Experiment with ground cinnamon, nutmeg, or cardamom to enhance the bread's warm, comforting flavor profile without overwhelming the zucchini's natural taste.
• Customize Your Crunch: Toast nuts before adding them to intensify their nutty flavor and provide an extra crispy element to each delightful slice.
• Storage Secret: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain freshness for up to 3-4 days at room temperature.
• Freezing Hack: Slice the bread before freezing, allowing you to thaw individual portions quickly for a quick breakfast or afternoon snack.

Storage Guide for Ina Garten’s Zucchini Bread

• Freeze Whole Loaf: Wrap the entire zucchini bread completely in two layers of plastic wrap, then seal inside a heavy-duty freezer bag. Double wrapping prevents freezer burn and locks in moisture, keeping bread fresh for up to 4 months. Perfect for meal preppers and busy home bakers wanting quick breakfast or snack options.
• Counter Storage: Place bread on a ceramic plate with a loose tea towel draped over top, allowing slight air circulation. This method keeps bread soft and prevents moisture buildup for 2-3 days. Ideal for households that will consume bread quickly.
• Slice and Separate: Before storing, place parchment paper between individual slices inside an airtight container. Separating slices prevents them from sticking together and makes grabbing a quick piece super convenient. Great for grab-and-go lifestyles and preventing unnecessary bread handling.

Creative Variations of Ina Garten’s Zucchini Bread

• Chocolate Chip Zucchini Bread: Add 1 cup of chocolate chips to the batter for a sweet, indulgent version that kids and adults will love. The melted chocolate creates delicious pockets of richness throughout the bread.
• Lemon Zest Zucchini Bread: Incorporate 2 tablespoons of fresh lemon zest into the wet ingredients for a bright, citrusy flavor that adds a refreshing twist to the classic recipe. The zest provides a subtle tanginess that complements the zucchini perfectly.
• Nutmeg Spice Zucchini Bread: Replace ground cinnamon with a mix of nutmeg and ground ginger for a warm, aromatic bread that feels like a cozy autumn morning. The spices bring depth and complexity to the traditional zucchini bread recipe.
• Gluten-Free Zucchini Bread: Swap regular flour with a gluten-free all-purpose flour blend to make this recipe accessible for those with gluten sensitivities. Use a 1:1 replacement ratio to maintain the bread's original texture and taste.

Final Thoughts on Zucchini Bread, Ina’s Way

Zucchini bread emerges as culinary magic from Ina Garten’s kitchen, blending garden-fresh ingredients with homestyle comfort.

Warm spices and nutty walnuts create a symphony of flavors promising pure satisfaction.

Seasonal zucchini transforms simple ingredients into an irresistible quick bread experience.

Mediterranean-inspired techniques highlight fresh produce while delivering complex taste profiles.

Home bakers can confidently craft this delightful recipe with minimal effort and maximum deliciousness.

When chefs want to impress friends or family, this zucchini bread becomes their secret weapon – sharing creates connection, noshing creates memories, and baking creates joy; so snap a photo, share your masterpiece, and let fellow recipe enthusiasts celebrate your culinary triumph!

Ina Garten Zucchini Bread Recipe

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• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Ina Garten’s zucchini bread delivers a moist, spiced delight packed with wholesome goodness. Warm cinnamon and fresh zucchini create a perfect balance, inviting you to savor each delectable slice of this irresistible homestyle treat.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (480 ml) of all-purpose flour
• 3–4 eggs
• 2 cups (470 ml) of shredded zucchini
• 1 ½ cups (300 g) of granulated white sugar

Spices and Seasonings:

• 1 tablespoon (15 ml) of ground cinnamon
• 1 teaspoon (5 ml) of salt
• 2 teaspoons (10 ml) of bicarbonate of soda
• 1 tablespoon (15 ml) of vanilla extract

Additional Ingredients:

• ¾ cup (180 ml) of vegetable oil
• 1 ½ cups (170 g) of chopped walnuts

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and position the rack in the center of the oven.
2. Prepare an 8-inch (20-centimeter) loaf pan by lining it with parchment paper, ensuring complete coverage, and lightly coating with cooking spray or butter.
3. In a medium mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon until well combined.
4. In a separate large bowl, vigorously beat the eggs until slightly frothy, then incorporate the freshly grated zucchini, vegetable oil, and pure vanilla extract.
5. Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to prevent overmixing, then carefully integrate the roughly chopped walnuts, ensuring even distribution throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
7. Place the pan in the preheated oven and bake for 55 to 65 minutes, checking doneness by inserting a clean toothpick into the center – it should come out with just a few moist crumbs.
8. Remove the pan from the oven and allow the zucchini bread to rest in the pan for 15 minutes, which helps it set and prevents crumbling.
9. Carefully transfer the loaf to a wire cooling rack, letting it cool completely for approximately 1 hour before slicing.
10. Using a serrated knife, cut into even slices and serve at room temperature, optionally with a light spread of butter or cream cheese.

Notes

• Zucchini moisture matters big time, so squeeze out extra liquid using clean kitchen towels to keep bread perfectly textured.
• Measuring ingredients precisely guarantees delicious results, especially when balancing wet and dry components for maximum flavor.
• Flexible nut choices mean you can customize this bread with almonds, walnuts, or skip nuts completely without compromising taste.
• Standard 8×4 inch loaf pan works best, but larger pans might require slight temperature and time adjustments during baking.
• Room temperature ingredients blend smoother, helping create a more even and tender zucchini bread crumb structure.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 275 kcal
• Sugar: 19 g
• Sodium: 158 mg
• Fat: 14 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 40 mg