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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and position the rack in the center of the oven.
- 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.
- In a medium mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon until well combined.
- In a separate large bowl, vigorously beat the eggs until slightly frothy, then incorporate the freshly grated zucchini, vegetable oil, and pure vanilla extract.
- 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.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- 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.
- 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.
- Carefully transfer the loaf to a wire cooling rack, letting it cool completely for approximately 1 hour before slicing.
- 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