Barefoot Contessa Zucchini Bread is a great recipe for summer baking. It’s perfect for brunch, tea, or even a snack. This recipe is particularly great for dinner parties and potlucks because everyone enjoys this tasty bread.
If you want fast bread, this Contessa Barefoot Zucchini Bread Recipe is for you. This bread is enhanced by the addition of fresh zucchini. It will undoubtedly become one of your favorites, as well as those of your friends and family.
Barefoot Contessa Zucchini Bread Recipe For 40 Serving
This delicious Contessa Barefoot Zucchini Bread Recipe is easy to make and requires no prior baking experience, making it ideal for beginners. It’s tasty and moist, making it an excellent bread for any occasion. This will undoubtedly be a hit in your home.
Preparation Time: 15 Minutes Cook Time: 1 Hour 5 Minutes Total Time: 1 Hour 20 Minutes
Type: Dessert Cuisine: American Yield: 40 Serving
Keyword: Barefoot Contessa Zucchini Bread Recipe For 40 Serving
Ingredients Of The Barefoot Contessa Zucchini Bread Recipe
- 6 cups zucchini
- 6 eggs
- 2 teaspoon baking powder
- 6 cups King Arthur All-Purpose Unbleached Flour, Recommended
- 4 cups sugar
- 6 teaspoons McCormick All Natural Pure Vanilla Extract, Recommended
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 5 teaspoons cinnamon
- 2 cups butter (room temperature)
- 1 cup chopped walnuts (optional)
Equipment Of The Barefoot Contessa Zucchini Bread Recipe
- A big mixing bowl
- Four 8 x 4-inch loaf pans
- A Medium mixing bowl
- Zucchini Grater
- Zucchini peeler
- Rubber spatula
- Cooking spray
- Wire rack
Directions Of The Barefoot Contessa Zucchini Bread Recipe
Preheat the oven to 350°F and lightly oil the loaf pans:
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Using cooking spray, coat four loaf pans.
Zucchini should be peeled and mashed:
Clean your zucchini thoroughly. Remove the skin with a zucchini peeler. After that, shred the zucchini with a zucchini grater, removing any large seeds.
Mix the dry ingredients together:
Combine the sugar, vanilla, butter, and eggs in a mixing bowl.
Using a mixer (electric), combine the butter, sugar, eggs, and vanilla in a big mixing dish. Scrape down the edges of the bowl as needed while beating on medium speed until smooth.
Combine the wet and dry ingredients in a mixing bowl:
Mix the wet and dry ingredients together gently. At low speed, beat the mixture until it is just mixed. It will be a thick mixture.
Toss in the zucchini:
Stir the grated zucchini into the mixture gently with a rubber spatula. Chop the walnuts and put them into the mixture if desired.
Bake the bread:
Distribute the dough evenly among the four loaf pans.
Put the walnuts on the dough.
Bake for fifty-five to sixty-five minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pans for ten to fifteen minutes. Then set them aside to cool completely on a wire rack.
Remove from the wire rack, cut into slices, and enjoy the bread.
Valuable Tips for Barefoot Contessa Zucchini Bread Recipe
You may keep your zucchini bread in an airtight container at room temperature for 3-4 days or in the refrigerator for longer. In an airtight container, zucchini bread will keep for up to a week in the refrigerator.
Bread also freezes well. Wrap it in plastic wrap and place it in an airtight container or wrap it in aluminum foil. Bread can be frozen for up to four months.
Allow one to two hours for the bread to thaw at room temperature before eating. You can also thaw it by placing it in the refrigerator overnight. Microwave for 10 to 15 seconds before serving if desired.
If you don’t like walnuts, you can exclude them from the recipe. If desired, chocolate chips, raisins, or dried cranberries can be added. If you put them all together in zucchini bread, you’ll have a great meal.
If your zucchini is wet, dab it with a paper towel to absorb the moisture. Gently pat the shredded zucchini and squeeze out any excess moisture with a paper towel if necessary. Zucchini bread might lose its consistency if there is too much liquid in it.
Don’t be concerned that your bread will taste like zucchini. Zucchini has a mild flavor, so you’ll barely notice it. Zucchini is used to moisten the bread and bring out the flavors of the seasonings.
Take a peek at my Best Vanilla Mousse Cake Filling Recipe if you’re interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 40 Calories: 259 | Total Fat 12g – 15% | Saturated Fat 6.2g – 31% | Cholesterol 49mg – 16% | Sodium 152mg – 7% | Total Carbohydrate 35.7g – 13% | Dietary Fiber 1.1g – 4% | Total Sugars 20.5g | Protein 3.8g | Vitamin D 9mcg -43% | Calcium 27mg – 2% | Iron 1mg – 7% | Potassium 120mg – 3%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Delicious Barefoot Contessa Zucchini Bread Recipe
If you like fast bread, this Delicious Barefoot Contessa Zucchini Bread Recipe is for you. This bread is enhanced by the addition of fresh zucchini. It will undoubtedly become one of your favorites, as well as those of your friends and family.
Preparation Time: 15 Minutes Cook Time: 1 Hour 5 Minutes Total Time: 1 Hour 20 Minutes
Type: Dessert Cuisine: American Yield: 40 Serving
Keyword: Delicious Barefoot Contessa Zucchini Bread Recipe
Ingredients
- 6 cups zucchini
- 6 eggs
- 2 teaspoon baking powder
- 6 cups King Arthur All-Purpose Unbleached Flour, Recommended
- 4 cups sugar
- 6 teaspoons McCormick All Natural Pure Vanilla Extract, Recommended
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 5 teaspoons cinnamon
- 2 cups butter (room temperature)
- 1 cup chopped walnuts, optional
Equipment
- A big mixing bowl
- Four 8 x 4-inch loaf pans
- A Medium mixing bowl
- Zucchini Grater
- Zucchini peeler
- Rubber spatula
- Cooking spray
- Wire rack
Directions
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Using cooking spray, coat four loaf pans.
Clean your zucchini thoroughly. Remove the skin with a zucchini peeler. After that, shred the zucchini with a zucchini grater, removing any large seeds.
Combine the flour, baking powder, salt, baking soda, nutmeg, and cinnamon in a medium mixing bowl.
Using a mixer (electric), combine the butter, sugar, eggs, and vanilla in a big mixing dish. Scrape down the edges of the bowl as needed while beating on medium speed until smooth.
Combine dry and wet ingredients: Mix the wet and dry ingredients together gently. At low speed, beat the mixture until it is just mixed. It will be a thick mixture.
Add the zucchini: Stir the grated zucchini into the mixture gently with a rubber spatula. Chop the walnuts and put them into the mixture if desired.
Bake the bread by dividing the dough evenly between the four loaf pans. Bake for fifty-five to sixty-five minutes, or until a toothpick inserted in the center comes out clean. The bread is done when it comes out clean; if there are crumbs or batter left, continue baking.
Allow the bread to cool in the pans for ten to fifteen minutes. Then set them aside to cool completely on a wire rack.
You can look at my Cranberry Orange Bisconie Costco Recipe If you’re interested.
Valuable Notes
You may keep your zucchini bread in an airtight container for 3 to 4 days at room temperature or in the refrigerator. In an airtight container, zucchini bread will keep for up to a week in the refrigerator.
Bread also freezes well. Wrap it with a plastic wrapper and keep it in an airtight container or wrap it with aluminum foil. Bread will keep for five to six months in the freezer.
Allow 1 to 2 hours for the bread to thaw at room temperature before eating. You can also thaw it by placing it in the refrigerator overnight. Microwave for ten to fifteen seconds before serving.
If you dislike walnuts, exclude them from the recipe. If desired, raisins, chocolate chips, or dried cranberries can be added. If you put them all together in zucchini bread, you’ll have a great meal.
If your zucchini is wet, dab it with a paper towel to absorb the moisture. Gently pat the shredded zucchini and squeeze out any excess moisture with a paper towel if necessary. Zucchini bread might lose its consistency if there is too much liquid in it.
Don’t be concerned that your bread will taste like zucchini. Zucchini has a mild flavor, so you’ll barely notice it. Zucchini is used to moisten the bread and bring out the flavors of the seasonings.
Nutrition Information
Amount per serving And % Daily Values
Serving: 40 Calories: 259 | Total Fat 12g – 15% | Saturated Fat 6.2g – 31% | Cholesterol 49mg – 16% | Sodium 152mg – 7% | Total Carbohydrate 35.7g – 13% | Dietary Fiber 1.1g – 4% | Total Sugars 20.5g | Protein 3.8g | Vitamin D 9mcg -43% | Calcium 27mg – 2% | Iron 1mg – 7% | Potassium 120mg – 3%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Conclusion On Barefoot Contessa Zucchini Bread Recipe
It will be a hit with your family whether served plain or with butter. If you have a sweet craving, this is a terrific recipe to have on hand.
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