We all love to eat healthy and tasty food thats delicous a well as nutritious Barefoot Contessa is one such type.
Barefoot Contessa Zucchini Bread is a delicious and moist bread that’s perfect for any breakfast or as a snack. The recipe is simple and easy to make, making it a great option for bakers.
The bread is packed with flavor, thanks to the combination of zucchini, cinnamon, nutmeg, and vanilla. Also, it is a great way to use up any extra zucchini that you might have in your garden.
Why is Barefoot Contessa Zucchini Bread Recipe so good (features)
One of the key features of this recipe is that it use of both granulated sugar and light brown sugar. The granulated sugar give a nice sweet flavor to the bread, while the light brown sugar gives it a subtle molasses flavor and a moist texture.
The use of vegetable oil instead of butter also contributes to the bread’s moist texture. Vegetable oil is a great alternate to butter as it has a higher smoke point, that means it can be heated on a higher temperature before it starts to smoke and get burnt. This ensures that the bread is cooked evenly.
Another important feature of this recipe is the addition of grated zucchini. The zucchini not only adds a unique flavor to the bread but also adds to the moisture, making it a great option for those who prefer less crumbly bread.
The grated zucchini is added to the batter after the eggs, sugar, oil, and vanilla have been mixed together. It is important to make sure that the zucchini is well drained before adding it to the batter to prevent the bread from becoming so soggy. To do this, you can place the grated zucchini in a colander and press it with paper towels to remove the excess water there.
Barefoot Contessa Zucchini Bread Recipe
- 3 piece eggs
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 cup chopped walnuts (optional)
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
- In a large bowl, beat the eggs, granulated sugar, light brown sugar, oil, and vanilla together until well combined. Stir in the zucchini.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the flour mixture to the zucchini mixture and stir until just combined. Stir in the walnuts, if using.
- Divide the batter evenly between the prepared loaf pans, and smooth the tops. Bake for 50 to 60 minutes, until a cake tester inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Barefoot Contessa Zucchini Bread Equipment Required
The dry ingredients in this recipe include all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and freshly grated nutmeg.
These ingredients are combined in a separate bowl before being added to the zucchini mixture. It is important to make sure that the dry ingredients are well combined before adding them to the wet ingredients to ensure that the bread is evenly baked.
The recipe also includes the option to add chopped walnuts to the batter. The nuts add a nice crunch to the bread and also provide a source of healthy fats.
If you prefer nut-free bread, you can simply omit them from the recipe. If you are including nuts, make sure to chop them finely, so they are evenly distributed throughout the bread and don’t sink to the bottom of the loaf.
Barefoot Contessa Zucchini Bread nutrition value
The nutritional information for Barefoot Contessa Zucchini Bread can vary depending on the specific ingredients and portions of ingredients. However, in general, one slice of this bread (assuming a recipe yield of 2 loaves, 12 slices per loaf) can contain approximately:
Things To Keep In Mind
It is important to note that the baking time may vary depending on the type and size of your loaf pans. Be sure to check the bread at the 50-minute mark and add additional time as needed. Once the bread is done, it should have a golden
brown color on the top and a firm texture. To check if the bread is fully baked, you can insert a toothpick or a cake tester into the center of the loaf. If it comes out clean, the bread is ready. If there is any batter or crumbs sticking to the toothpick, it needs more time in the oven.
When serving, the bread can be enjoyed plain or with a spread of butter. It also makes a great addition to a brunch or breakfast buffet. The bread can be stored in an airtight container for up to a week, or in the freezer for up to 3 months. To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. Defrost the bread at room temperature before serving.
One of the best things about this recipe is that it is very versatile. You can experiment with different variations, such as adding other types of nuts or dried fruits, or even chocolate chips. You can also play around with the spices, using more or less of each depending on your personal preference.
More Helpful Resources
Do you squeeze out the liquid from zucchini for bread?
Yes, it is recommended to squeeze out the excess liquid from the grated zucchini before adding it to the batter for Barefoot Contessa Zucchini Bread. The excess liquid can make the bread so soggy and can also affect the texture of the bread.
Should zucchini be peeled for bread?
It is not necessary to peel zucchini for bread. The skin of the zucchini is edible and provides a source of fiber. However, it is important to wash the zucchini thoroughly before grating it to remove any dirt or debris.
Why is my zucchini bread rubbery?
There are several possible reasons why your zucchini bread may be rubbery:
Overmixing: Overmixing the batter can cause gluten to develop, leading to a rubbery texture. Make sure to mix the batter just until the ingredients are combined.
Overbaking: Overbaking can cause the bread to become dry and rubbery. Make sure to check the bread for doneness by inserting a toothpick or cake tester into the center of the loaf. If it comes out clean, the bread is done.
Not draining the zucchini well enough: If you do not drain the zucchini well enough, the excess liquid can make the bread soggy and rubbery. Make sure to squeeze out as much liquid as possible from the grated zucchini before adding it to the batter.
Using old baking powder or baking soda: Old or expired baking powder or baking soda can cause the bread to be rubbery. Be sure to check the expiration dates on your ingredients and replace them if they have passed.
Improperly measuring ingredients: Improperly measuring ingredients can cause the bread to be rubbery. Be sure to measure ingredients accurately and use the correct measurement units.
Barefoot Contessa Zucchini Bread is a delicious and easy-to-make recipe that is perfect for any occasion. The combination of moist, flavorful ingredients makes it a crowd-pleaser, and the added zucchini makes it a healthier option than traditional bread recipes.
Whether you choose to include the optional chopped walnuts or not, this recipe is sure to be a hit. With its unique flavor and moist texture, this bread is sure to become a staple in your kitchen.