Sharon BrownWhen you’re diving into a slice of Barefoot Contessa zucchini bread, think outside the loaf. It pairs wonderfully with a steaming cup of coffee or tea—perfect for a cozy afternoon. If you prefer a chill vibe, a glass of cold almond milk or iced chai works beautifully. It’s also a delightful companion to yogurt. Spoon some creamy Greek yogurt over the bread for a quick breakfast that feels indulgent.
For a gathering, consider adding a cheese plate to the mix. Soft cheeses like goat cheese complement the bread’s sweetness while balancing the texture and flavors. You can also enjoy it with a side of fresh fruit for a refreshing contrast.
Let me take you on a delicious journey with zucchini bread—specifically, the Barefoot Contessa version. Zucchini bread holds a special place in my heart. I remember my first encounter with it at a neighbor’s summer barbecue. That moist, flavorful slice was a revelation. Fast forward to today, and I find myself recreating that moment in my kitchen. The scent of warm bread fills my home, wrapping me in a comforting embrace.
This version, inspired by Ina Garten’s recipes, has an irresistible charm. It’s not just about zucchini; it’s about all the rich notes that dance in each bite. Let’s dig deeper into what makes this bread so special.
What is Barefoot Contessa Zucchini Bread?
Barefoot Contessa zucchini bread is a delightful twist on a classic recipe that transforms simple ingredients into something extraordinary. At its core, zucchini bread incorporates an unexpected vegetable, making it rich in moisture and nutrients. This recipe often features warm spices like cinnamon and ginger, alongside nuts, chocolate chips, and other flavor boosters.
One of my favorite things about zucchini bread is how versatile it is. You can add ingredients based on what you have in your pantry or what you’re craving. The Barefoot Contessa’s take elevates the traditional recipe, making it a standout treat worthy of any occasion.
What is the Flavor Profile of This Dish?
Exploring the flavor profile of Barefoot Contessa zucchini bread is like opening a treasure chest. Each ingredient contributes to a delicious tapestry. The zucchini brings moisture and a subtle earthiness. When it melds with the sweetness of honey and the warm spices, you get a comforting sensation that’s both familiar and inviting.
Cinnamon, ginger, and pumpkin pie spice launch your taste buds into a cozy state of bliss. Imagine biting into the bread and getting a hint of sweetness balanced by a little spice—it’s just right. Add in the texture from the toasted nuts and the richness of dark chocolate, and you’ve got a loaf that’s as satisfying as it is delightful.
Why You’ll Love This?
There are countless reasons to fall in love with Barefoot Contessa zucchini bread. For starters, it’s incredibly forgiving. If you’re new to baking or pressed for time, this recipe works wonders. You can whip it up quickly, and it uses pantry staples—no need to hunt for hard-to-find ingredients.
Moreover, it’s a great way to use up any extra zucchini you’ve got lying around. You know the feeling; summer hits and suddenly everyone’s trying to give away zucchini. This recipe turns that abundance into something delicious. Also, who doesn’t enjoy the delicious aroma of freshly baked goods wafting through their home?
What’s more, it can serve as a breakfast item, snack, or dessert. It’s incredibly versatile! Plus, leftovers (if there are any!) freeze beautifully, allowing you to savor this delightful bread long after it’s made.
Ingredients
Here’s what you’ll need to make Barefoot Contessa zucchini bread:
- 2 cups of all-purpose flour
- 1 tablespoon of ground cinnamon
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground ginger
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of ground turmeric
- ½ cup of toasted walnuts or pecans
- 1 cup of cooled, melted coconut oil
- ¼ cup of canned pumpkin puree
- 4 tablespoons of unsweetened apple butter
- 1 tablespoon of blackstrap molasses
- 1 tablespoon of pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup of raw honey
- 1 cup of bittersweet dark chocolate chips
- Avocado or coconut oil spray for greasing the loaf pan
- 1 teaspoon of sea salt
Step by Step Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is crucial for even baking, helping you achieve that golden crust.
Step 2: Prepare Your Loaf Pan
Grease your loaf pan with avocado or coconut oil spray. This will prevent the bread from sticking and make for a beautiful presentation once it’s baked.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, pumpkin pie spice, turmeric, and sea salt. Ensure everything is well combined and aerated. This process adds to the final texture of the bread.
Step 4: Combine Wet Ingredients
In a separate bowl, mix the melted coconut oil, honey, pumpkin puree, apple butter, blackstrap molasses, vanilla extract, and eggs. Beat the mixture until it’s smooth and emulsified. This liquid gold will bring a tender texture to your bread.
Step 5: Grate the Zucchini
Grate your zucchini using a box grater or food processor. If you’re feeling adventurous, you can leave the skin on for a punch of color and nutrition. Gently squeeze out excess moisture using a clean kitchen towel—don’t go overboard; you still want some moisture!
Step 6: Combine Wet and Dry Ingredients
Gradually incorporate the wet mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing; a few lumps are okay!
Step 7: Fold in the Zucchini and Nuts
Gently fold in the grated zucchini, chopped nuts, and chocolate chips. This step allows those delightful bits to spread throughout the bread, ensuring every slice is a little piece of heaven.
Step 8: Pour Batter into the Pan
Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Feel free to sprinkle some additional nuts or chocolate chips on top for that extra touch.
Step 9: Bake
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Your kitchen will start smelling heavenly around the 30-minute mark. Insert a toothpick into the center to check for doneness. If it comes out clean or with a few crumbs, you’re ready to go!
Step 10: Cool
Once baked, allow the zucchini bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This step is essential because it ensures the best texture and prevents sogginess.
Tips & Tricks
- Use Fresh Zucchini: Grate fresh zucchini for the best flavor and moisture. Avoid using frozen if you can.
- Don’t Skimp on Spices: The spices are key to flavor. Feel free to add more if you like it spicy.
- Store Properly: Keep leftover bread in an airtight container at room temperature for up to three days. To extend its life, store in the fridge for up to a week.
- Add Texture: Consider tossing in dried fruit like cranberries or raisins for added sweetness.
- Experiment: Substitute some of the flour with whole wheat flour for a health kick.
Nutrition Information
barefoot contessa zucchini bread recipe nutrition facts
How Can You Store This Barefoot Contessa Zucchini Bread?
To maintain freshness, wrap the zucchini bread in plastic wrap or foil. Store it in an airtight container on your kitchen counter for up to three days. If you want to keep it longer, consider freezing individual slices. Wrap them tightly and place them in a freezer-safe bag. When you’re ready to enjoy, simply let a slice thaw at room temperature or pop it in the microwave for a few seconds.
Alternative Ingredients
Sometimes, you might find yourself lacking certain ingredients. Here are several alternatives to consider:
- Honey: If you’re out of honey, try using maple syrup. It will lend a different sweetness with a hint of flavor that blissfully complements the spices.
- Coconut Oil: In place of melted coconut oil, use vegetable oil or butter. Both will work wonderfully, lending a slight variation in taste that keeps it delicious.
- Eggs: For a vegan version, substitute ground flaxseed or chia seeds mixed with water. Combine 1 tablespoon of either with 2.5 tablespoons of water to replace one egg.
Barefoot Contessa Zucchini Bread Recipe
Equipment
- Oven
Ingredients
- 2 cups of all-purpose flour
- 1 tablespoon of ground cinnamon
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground ginger
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of ground turmeric
- ½ cup of toasted walnuts or pecans
- 1 cup of cooled melted coconut oil
- ¼ cup of canned pumpkin puree
- 4 tablespoons of unsweetened apple butter
- 1 tablespoon of blackstrap molasses
- 1 tablespoon of pure vanilla extract
- 2 large eggs at room temperature
- 1 cup of raw honey
- 1 cup of bittersweet dark chocolate chips
- Avocado or coconut oil spray for greasing the loaf pan
- 1 teaspoon of sea salt
Instructions
- Begin by preheating your oven to 350°F (175°C). This step is crucial for even baking, helping you achieve that golden crust.
- Grease your loaf pan with avocado or coconut oil spray. This will prevent the bread from sticking and make for a beautiful presentation once it’s baked.
- In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, pumpkin pie spice, turmeric, and sea salt. Ensure everything is well combined and aerated. This process adds to the final texture of the bread.
- In a separate bowl, mix the melted coconut oil, honey, pumpkin puree, apple butter, blackstrap molasses, vanilla extract, and eggs. Beat the mixture until it’s smooth and emulsified. This liquid gold will bring a tender texture to your bread.
- Grate your zucchini using a box grater or food processor. If you’re feeling adventurous, you can leave the skin on for a punch of color and nutrition. Gently squeeze out excess moisture using a clean kitchen towel—don’t go overboard; you still want some moisture!
- Gradually incorporate the wet mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing; a few lumps are okay!
- Gently fold in the grated zucchini, chopped nuts, and chocolate chips. This step allows those delightful bits to spread throughout the bread, ensuring every slice is a little piece of heaven.
- Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Feel free to sprinkle some additional nuts or chocolate chips on top for that extra touch.
- Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Your kitchen will start smelling heavenly around the 30-minute mark. Insert a toothpick into the center to check for doneness. If it comes out clean or with a few crumbs, you’re ready to go!
- Once baked, allow the zucchini bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This step is essential because it ensures the best texture and prevents sogginess.
Notes
- Use Fresh Zucchini: Grate fresh zucchini for the best flavor and moisture. Avoid using frozen if you can.
- Don’t Skimp on Spices: The spices are key to flavor. Feel free to add more if you like it spicy.
- Store Properly: Keep leftover bread in an airtight container at room temperature for up to three days. To extend its life, store in the fridge for up to a week.
- Add Texture: Consider tossing in dried fruit like cranberries or raisins for added sweetness.
- Experiment: Substitute some of the flour with whole wheat flour for a health kick.
Nutrition
Frequently Asked Questions
Conclusion
Barefoot Contessa zucchini bread is more than just a loaf; it’s a comforting treat that brings warmth to any kitchen. With its vibrant flavors and moist texture, it stands out as a versatile option for breakfast, snacks, or dessert. Whether you’re enjoying it while sipping coffee on a relaxed Sunday morning or serving it at a summer gathering, this bread shines.
Give it a try, and I promise you’ll create lasting memories with every bite. So roll up your sleeves, grab those ingredients, and let’s bake something magical. Here’s to deliciousness—one slice at a time!
