Ina Garten Zucchini Bread is the perfect fall recipe because it uses up that zucchini in your fridge and includes pumpkin puree that is perfect for welcoming fall! This refined sugar-free Contessa Zucchini Bread is so yummy that you will want to make a few batches of this zucchini bread recipe to store in the freezer to enjoy during the colder months. Make a batch of pumpkin zucchini bread this week and enjoy it with a fresh cup of coffee for breakfast or dessert!
See Full Recipe Card Below For Exact Measurements
Ina Garten Zucchini Bread is wonderful all year long, but it's especially delicious during the cooler fall months when zucchini is bursting in our gardens. This Barefoot Contessa zucchini bread recipe has a twist. I added pumpkin puree for an extra fiber boost and dark chocolate chips. Don't worry, you'll thank me later. Want even more zucchini recipes? Check out our super-popular Zucchini Boats With Ground Turkey recipe or our Zucchini Casserole With Ground Beef recipe Chicken Caesar Salad Boats With Homemade Croutons is another crowd pleaser and Dutch Oven Chili is delicious in the cooler fall months.
Jump to:
- 🍞 Ingredients For Food Network Ina Garten Zucchini Bread
- 🍞🥒 Instructions For Ina Garten Zucchini Bread
- 🥒 Pro Tip For Barefoot Contessa Zucchini Bread Recipe
- 🥒 Substitutions and Tips For Quick and Easy Barefoot Contessa Zucchini Bread Recipe
- 🥒 FAQ For Easy Zucchini Bread
- More Fall Recipes
- 📖 Recipe
- 🥒 FAQ For Easy Zucchini Bread
- Don't Forget To PIN this recipe for later
- 💬 Comments
🍞 Ingredients For Food Network Ina Garten Zucchini Bread
What you'll need for Easy Ina Garten chocolate zucchini bread
- Fresh Shredded Zucchini
- All purpose flour
- Pumpkin Puree
- Apple Butter
- Honey
- Melted Coconut oil
- Molasses
- Vanilla Extract
- Eggs
- Chocolate Chips
- Baking Powder
- Baking Soad
- Pumpkin Spice
- Ground Turmeric
- Cinnamon
You'll also need:
See Full Recipe Card Below For Quantities
🍞🥒 Instructions For Ina Garten Zucchini Bread
Prep Step: Preheat your oven to 350 degrees and generously spray a loaf pan with avocado oil.
Step 1: Grate the zucchini and squeeze the excess moisture in a towel. Set aside.
Step 2: In a medium mixing bowl, add the flour, cinnamon, teaspoon baking powder, baking soda, ginger, pumpkin spice, and turmeric and combine.
Step 3: In a small mixing bowl, add the melted, cooled coconut oil, the unsweetened apple butter, molasses, vanilla extract, pumpkin puree, honey, and the eggs and whisk until everything is combined.
Step 4: In a large mixing bowl, Add the wet ingredients to the dry ingredients together, and then add the zucchini and combine everything.
Step 5: Next, add one cup of unsweetened dark chocolate chips and combine to make the zucchini bread mixture.
Step 7: Pour the prepared batter into the loaf pan and add more chocolate chips to the top pf the batter before inserting the loaf pan into the oven.
Step 8: Bake at 350 degrees Fahrenheit for 1 hour and a half or 90 minutes. Let the bread cool to room temperature before slicing. Do not cut the bread early or it will fall apart. Patience is your best friend here.
🥒 Pro Tip For Barefoot Contessa Zucchini Bread Recipe
Fruit breads take a long time and zucchini bread is no exception. Remember, you want it nice and moist in the middle, but if the middle is wet, you haven't baked your bread long enough. You can test this by inserting a toothpick in the center of the bread and it if comes out clean, the bread is ready. Patience is key when it comes to baking Zucchini Bread. The longer it bakes, the better it will turn out.
🥒 Substitutions and Tips For Quick and Easy Barefoot Contessa Zucchini Bread Recipe
This Best zucchini bread recipe Ina Garten Chocolate Zucchini bread is so good, it doesn't need anything added to it, but if you must add something, try these unique twists.
- You can add lemon and turn this into lemon zucchini bread. Simply add fresh lemon zest to the batter and to the top before baking for a refreshing lemon twist!
- You could also chopped pecans or a cup chopped walnuts for a nutty crunch
- Store the leftover bread in a glass airtight container. This bread also freezes well. Simply reheat at 350 degrees Fahrenheit when ready to eat.
- Add blueberries and turn this into Ina Garten blueberry zucchini bread recipe.
🥒 FAQ For Easy Zucchini Bread
Should zucchini be peeled before shredding for bread?
- No, you want the skins on, this adds to the taste and density of the bread
Do you remove the seeds from zucchini before making bread?
- There is no need to remove zucchini seeds from zucchini before making bread
How do you keep zucchini bread moist after baking?
- Store the bread at room temperature in an airtight container and it will stay fresh and moist. If you put the bread in the refrigerator, it will dry out fast.
More Fall Recipes
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📖 Recipe
Ina Garten Zucchini Bread
Ingredients
- Avocado or coconut oil Spray for loaf pan
- 2- cups of zucchini grated
- 2- cups of flour
- 1- tablespoon of cinnamon
- 1- teaspoon of baking powder
- 1- teaspoon of baking soda
- 1- teaspoon of ginger
- 1- tablespoon of pumpkin spice
- 1- teaspoon of turmeric
- 1- cup of melted and cooled coconut oil
- 4- tablespoons of unsweetened apple butter
- 1- tablespoon of molasses
- 1- tablespoon of vanilla extract
- ¼- cup unsweetened pumpkin puree
- 1- cup of honey
- 1- cup of unsweetened dark chocolate chips
- 2- eggs room temperature
Instructions
- Preheat your oven to 350-degrees and generously spray a loaf pan with avocado oil.
- Grate the zucchini and squeeze out the excess moisture in a towel. Set aside.
- In a medium mixing bowl, add the flour, cinnamon, baking powder, baking soda, ginger, pumpkin spice, and turmeric and combine.
- In a small mixing bowl, add the melted, cooled coconut oil, the unsweetened apple butter, molasses, vanilla extract, pumpkin puree, honey, and the eggs and whisk until everything is combined.
- Add the wet ingredients to the dry ingredients, and then add the zucchini and combine everything.
- Next, add one cup of unsweetened dark chocolate chips and combine.
- Add the batter to a prepared loaf pan. Add more chocolate chips to the top of the batter before inserting the loaf pan into the oven.
- Bake at 350 degrees for 90 minutes or an hour and a half. (see my FAQ section about this below.)
Notes
🥒 FAQ For Easy Zucchini Bread
Fruit breads take a long time and zucchini bread is no exception. Remember, you want it nice and moist in the middle, but if the middle is wet, you haven't baked your bread long enough. You can test this by inserting a toothpick in the center of the bread and it if comes out clean, the bread is ready. Patience is key when it comes to baking Zucchini Bread. The longer it bakes, the better it will turn out. Should zucchini be peeled before shredding for bread?-
- No, you want the skins on, this adds to the taste and density of the bread
-
- There is no need to remove zucchini seeds from zucchini before making bread
-
- Store the bread at room temperature in an airtight container and it will stay fresh and moist. If you put the bread in the refrigerator, it will dry out fast.
Nutrition
Don't Forget To PIN this recipe for later
Kathy Rodriguez says
This is on my weekend to-do list now!
Abi says
This recipe is so good! Thanks for sharing this
Amanda says
This bread is absolutely delicious! It's so moist and tender. I can't think of a better way to bridge the summer and fall!
Caroline says
This sounds yummy, and I can imagine it is so moist with both pumpkin and zucchini.
Alexandra says
This smells incredible when it’s baking and tastes so good! Perfect with coffee!
Geoffrey @ Spoonabilities says
zucchini bread is one of my favorites, and pumpkin bread is another one of my favs. Both together? with choc chips? I'm drooling over here!
Chjef Dennis says
OMG... you're killing me! That pumpkin zucchini bread couldn't look anymore delicious....sigh
I'm adding pumpkin to this weeks shopping list!!
Taleen | Just As Tasty says
Yum! I love zucchini bread and I bet pumpkin works great in it! Cannot wait to try this one.
Maria says
This pumpkin zucchini bread looks so flavorful! I love both pumpkin and zucchini bread and this is the perfect way to bring the two together!
Linda says
This is a perfect recipe to use my leftovers zucchini. And what a fun way to combine it with pumpkin and chocolate.
Marta says
You've combined my favorite morning breads with my favorite cookies and I'm so excited about baking a bunch of loaves for my friends and family.
Beth says
What a great season-bridging idea to combine zucchini and pumpkin in this scrumptious-looking bread. Bookmarking this one!
Stine Mari says
Oh my what a fantastic way to say good bye to summer and hello to fall. A perfect blend of the two seasons. Do you have any suggestions for how to replace apple butter? I can't find it in the stores here!
Jere says
I would like a large pumpkin latte to go with a couple of slices of your bread. Seriously, why can't we have pumpkin all year long?
Amy Liu Dong says
I have never tried zucchini and pumpkin in one recipe but this looks really good and tasty, I need to try this!
Sarah James says
What a great idea to combine courgette and pumpkin with chocolate chips too, can't wait to try this.
Georgina | Culinary Travels says
I'm going to bookmark this recipe for autumn. This looks like it is packed with those autumnal flavours.
Jacqueline says
This zucchini pumpkin bread looks and sounds fabulous. I'll be saving this recipe for when pumpkins are in season. It's difficult to find ready pumpkin puree here in Italy. But we can still get zucchini in the autumn!
Sondra Barker says
Never thought of trying this but definitely adding it to the list! so perfect for the fall I can't wait!
Gail Montero says
I love that I get both a summer and fall bread with this tasty and easy pumpkin zucchini bread! YUM!
Sara says
This is SUCH a delicious pumpkin zucchini bread! It has me so ready for fall baking now! Pinned so I can make this next week!
Leslie says
Pumpkin, Zucchini, AND chocolate chips?!!? Count me in for this recipe! I'm so ready for fall so I can try this! YUM!
Kushigalu says
Pumpkin and zucchini is one of the best bread combo. The texture of the bread looks so perfect and delicious. A must try!
Emily says
I made this today and it was delicious! I love how simple it was to make and that pumpkin and zucchini taste so amazing together!
sapna says
I love pumpkin bread and zucchini bread too. I am sure the combination of both must have tasted amazing in this bread. It looks so tempting.
Ramona says
I love zucchini and pumpkin, but when you combine them together isn't it even better! This recipe looks super tempting and delicious. I definitely need to try this out for me and my family! Thank you for sharing this recipe, will definitely try out soon.
Lathiya says
The internet is already welcoming the fall with flooded pumpkin recipes. This pumpkin and zucchini bread looks so moist and yum.
Kayla DiMaggio says
Seriously, does it get better than pumpkin zucchini bread? This was so delicious!
Agnieszka says
The bread turned out really good! Moist and delicious.
Mama Maggie's Kitchen says
This dish looks so deliciously good. I wish I could eat that right this minute!
Addie says
This bread was so moist and delicious!
Genevieve says
I'm so happy to hear that! It's truly a delicious one!
Kayla DiMaggio says
Yum! This pumpkin chocolate zucchini bread was so delicious! I know it is only August but I want all of the pumpkin!
Genevieve says
I want all the fall recipes too!
Jodi Reed says
I absolutely love pumpkin, zucchini, and chocolate. This looks amazing and I love your pictures. Thanks
Genevieve says
Me too! Thank you! Pumpkin and zucchini is the best combo.
Andrea White says
How yummy! This looks so fluffy and delicious!
Genevieve says
Thank you! It's so delicious!
Arica says
I'm a sucker for any quick bread, especially if it involves pumpkin (or zucchini for that matter)! This recipe looks so moist and delicious! Thank you for sharing 🙂