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Ina Garten Zucchini Bread

Ina Garten Zucchini Bread
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The Ina Garten Zucchini Bread is moist, warmly spiced, and perfectly balanced with subtle sweetness and tender crumb. Inspired by the elegant yet approachable baking style of Ina Garten, this recipe turns simple garden zucchini into a bakery-quality loaf.

Ingredients

Scale

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ cup unsalted butter (melted) or vegetable oil

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1½ cups grated zucchini (lightly squeezed)

  • ½ cup chopped walnuts or pecans (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line your loaf pan with parchment paper for easy release.

Proper preheating ensures even baking and a consistent rise.

Step 2: Prepare the Zucchini

Grate the zucchini using a box grater. Lightly squeeze it with a clean towel to remove excess moisture, but do not dry it completely.

A little moisture keeps the bread soft, but too much can make it heavy.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Even mixing ensures balanced flavor and consistent lift.

Step 4: Combine Wet Ingredients

In a separate large bowl, whisk melted butter (or oil) and sugar until smooth. Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and grated zucchini. The mixture may look slightly loose due to the moisture from zucchini.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.

Do not overmix. Stop as soon as the flour disappears to maintain a tender texture.

Step 6: Fold in Nuts (Optional)

Fold in chopped walnuts or pecans gently using a spatula.

This adds a pleasant crunch and contrast to the soft crumb.

Step 7: Bake Until Golden

Pour the batter into the prepared loaf pan and smooth the top evenly.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the final minutes.

Step 8: Cool Before Slicing

Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack.

Let it cool completely before slicing for clean cuts and best texture.

Find it online: https://inagartendishes.com/ina-garten-zucchini-bread/