Ina Garten’s Zucchini Bread is made with all-purpose flour, granulated sugar, bicarbonate of soda, cinnamon, salt, eggs, shredded zucchini, vegetable oil, vanilla extract, and chopped walnuts for a delectable experience that’s ready in 1 hour and 15 minutes!
Try More Ina Garten Recipe:
🧡 Why You’ll Love This Zucchini Bread Recipe:
- Moist & Flavorful: Laden with zucchini, this bread offers a moist, tender crumb infused with aromatic cinnamon and crunchy walnuts.
- Easy Prep: Simple steps and common ingredients make this recipe accessible to all, whether you’re a novice or a seasoned baker.
- Versatile: Enjoy it for breakfast, brunch, or as a delightful snack—it’s versatile and always a crowd-pleaser.
- Healthier Indulgence: Sneak in some veggies without compromising on taste—perfect for those seeking a balance between indulgence and nutrition.
❓ What Is Ina Garten’s Zucchini Bread Recipe?
Ina Garten’s Zucchini Bread recipe is a savory combination of all-purpose flour, granulated sugar, bicarbonate of soda, cinnamon, salt, eggs, shredded zucchini, vegetable oil, vanilla extract, and chopped walnuts, resulting in a moist and flavorful treat.
🥒 Ina Garten Zucchini Bread Ingredients
- 2 cups of all-purpose flour
- 1 ½ cups of granulated white sugar
- 2 teaspoons of bicarbonate of soda
- 1 tablespoon of ground cinnamon
- 1 teaspoon of salt
- 3-4 eggs (depending on their size)
- 2 cups of shredded zucchini (roughly 2 medium-sized zucchinis)
- ¾ cup of vegetable oil (e.g sunflower seed oil, rapeseed, avocado)
- 1 tablespoon of vanilla extract (or 1/2 tsp of vanilla bean paste)
- 1 ½ cups of chopped walnuts
🍞 How To Make Ina Garten Zucchini Bread
- Set up the oven to 350 degrees Fahrenheit.
- Line one 8-inch loaf pan with nonstick parchment paper and grease it. Combine the flour, sugar, baking soda, salt, and ground cinnamon in a medium-sized bowl. Put aside.
- Whisk the eggs in a large bowl. Mix in shredded zucchini, vegetable oil, and vanilla extract.
- Mix the dry ingredients with the wet mixture, then carefully include the chopped walnuts, making sure they’re distributed equally.
- Transfer the mixture to the prepared loaf pan. Set the pan in the middle of the oven.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the loaf sit for 10 minutes in the pans, then move it to a wire rack to finish cooling.
- Cut the bread into slices after it has cooled completely, and savor!
💭 Recipe Tips
- Pat Dry Zucchini: Remove excess moisture from shredded zucchini using paper towels to prevent a soggy texture in the bread.
- Uniform Mixing: Ensure thorough mixing of wet and dry ingredients for a consistent texture throughout.
- Nut Options: Feel free to swap walnuts for pecans or omit them entirely for a nut-free variation.
- Loaf Pan Size: Use an 8-inch loaf pan for optimal baking results; adjust baking time if using a different size.
🍳 What To Serve With Zucchini Bread?
Serve Zucchini Bread with Creamed Spinach, Deviled Egg , Roasted Eggplant Spread, Breakfast Strata, Beef Chili, Turkey Tetrazzini, Chicken Scarpariello and Creamed Onions.
🎚 How To Store Leftovers Zucchini Bread?
- In The Fridge: Keep leftover zucchini bread wrapped in slices in an airtight container or zip-top bag for up to one week.
- In The Freezer: Wrap leftover zucchini bread slices tightly in plastic wrap then place them in a freezer-safe bag and freeze for 2 to 3 months.
🥵 How To Reheat Leftovers Zucchini Bread?
- Oven: Preheat oven to 350°F (180°C) then assemble leftover zucchini bread slices on a baking sheet and heat for 10 to 15 minutes until warmed through.
- Microwave: Heat leftover zucchini bread slices in a microwave-safe plate for 20 seconds until warmed.
FAQs
Do you leave the skin on zucchini when you grate it for zucchini bread?
No, you don’t need to remove the skin when grating zucchini for bread; it’s edible and adds texture and nutrients.
Why is my zucchini bread soggy?
Excess liquid in the batter, such as from unstrained zucchini or overmixing, can lead to a soggy zucchini bread texture.
How can you tell when zucchini bread is done?
Insert a toothpick into the center; if it emerges clean with a few crumbs and no wet batter, the zucchini bread is done.
How do you keep zucchini bread from falling in the middle?
To keep zucchini bread from sinking in the middle, ensure thorough baking and cool it on its side on a cooling rack.
Try More Ina Garten Recipe:
- Ina Garten Green Beans Almondine
- Ina Garten Ham And Cheese Quiche
- Ina Garten Brown Butter Sage Sauce
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 58.4mg
- Total Carbohydrates 19g
- Dietary Fiber 0.6g
- Sugars 11g
- Protein 2.1g
Ina Garten Zucchini Bread
Description
Ina Garten’s Zucchini Bread is made with all-purpose flour, granulated sugar, bicarbonate of soda, cinnamon, salt, eggs, shredded zucchini, vegetable oil, vanilla extract, and chopped walnuts for a delectable experience that’s ready in 1 hour and 15 minutes!
Ingredients
Instructions
- Set up the oven to 350 degrees Fahrenheit.
- Line one 8-inch loaf pan with nonstick parchment paper and grease it. Combine the flour, sugar, baking soda, salt, and ground cinnamon in a medium-sized bowl. Put aside.
- Whisk the eggs in a large bowl. Mix in shredded zucchini, vegetable oil, and vanilla extract.
- Mix the dry ingredients with the wet mixture, then carefully include the chopped walnuts, making sure they’re distributed equally.
- Transfer the mixture to the prepared loaf pan. Set the pan in the middle of the oven.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the loaf sit for 10 minutes in the pans, then move it to a wire rack to finish cooling.
- Cut the bread into slices after it has cooled completely, and savor!
Notes
- Pat Dry Zucchini: Remove excess moisture from shredded zucchini using paper towels to prevent a soggy texture in the bread.
Uniform Mixing: Ensure thorough mixing of wet and dry ingredients for a consistent texture throughout.
Nut Options: Feel free to swap walnuts for pecans or omit them entirely for a nut-free variation.
Loaf Pan Size: Use an 8-inch loaf pan for optimal baking results; adjust baking time if using a different size.