Description

Dive into the heartwarming world of homemade baking with Barefoot Contessa’s Zucchini Bread. This recipe brings the perfect blend of sweetness and spice, with a texture that’s both moist and satisfying. A true comfort food, this zucchini bread is ideal for both novice bakers and seasoned pros looking for a delightful treat that feels like a warm embrace.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (do not drain)
1/2 cup chopped walnuts (optional)
1/2 cup dried cranberries or raisins (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan.
In a bowl, combine both flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk sugar, eggs, oil, and vanilla.
Gradually mix dry ingredients into wet ingredients until just combined. Avoid overmixing.
Fold in zucchini, walnuts, and cranberries, if using.
Pour batter into prepared pan. Bake for 50 minutes, or until a toothpick inserted comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.