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Barefoot Contessa Zucchini Bread Recipe 

Zucchini Bread Barefoot Contessa

5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time (optional) 1 hour
Course Side Dish, Snack
Cuisine American
Servings 1 Bread

Ingredients
  

  • ½ cups Grated zucchini (2 times)
  • cups All-purpose flour
  • 3 Eggs
  • 2 cups Sugar
  • 2 teaspoons Vanilla extract
  • 1 cup Melted butter, unsalted
  • ½ tbsp Baking powder
  • 1 teaspoon Fine salt
  • 1 teaspoon Ground nutmeg
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cardamom

Instructions
 

  • Wash, peel, deseed, and shred your zucchini.
  • Let the zucchini drain, even manually press out the moisture from them.
  • Preheat your oven to 350 degrees Fahrenheit.
  • Grease a loaf pan with butter, and flour it evenly everywhere. Beat the eggs with sugar, melted butter, and vanilla. Add all the ingredients, except the zucchini, and mix them well.
  • Let it sit for 5-10 minutes before folding in the zucchini.
  • Gently mix them in. Depending on the size, the bread mixture will probably fill two loaf pans comfortably.
  • Bake them for 50 minutes to an hour in a preheated, 350-degree oven.
  • Let them come to room temperature before serving.
  • Never cover them while still hot. 
Keyword Zucchini Bread Barefoot Contessa Recipe