Sensational Ina Garten Zucchini Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

🥗Healthier: seeds

💰Cheaper: chopped oats

Seeds are nut-free and add crunch.

Preheat the oven to 350°F.

Spray both loaf pans with cooking spray.

Thoroughly wash the zucchini and use a vegetable peeler to remove the skin.

Use a vegetable grater to shred the zucchini, removing large seeds if present.

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.

In a large mixing bowl, combine the sugar, butter, eggs, and vanilla extract.

Using an electric mixer, beat the wet ingredients at medium speed until smooth, scraping the sides of the bowl as needed.

Gently add the dry ingredients into the wet ingredients and beat at low speed until combined; the mixture will be thick.

Using a rubber spatula, gently fold the shredded zucchini into the mixture.

If desired, fold the chopped walnuts into the mixture as well.

Evenly pour the batter into the two loaf pans.

Bake for 55 to 65 minutes, inserting a toothpick to check for doneness; if it comes out clean, the bread is done.

If there are crumbs or batter on the toothpick, continue to bake.

Allow the bread to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens