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–+ servings
sliced ina garten zucchini bread with chocolate chips on the side

Ina Garten Zucchini Bread

Genevieve Jerome
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!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Desserts, Healthy Desserts, breakfast
Cuisine American
Servings 6 people
Calories 321 kcal

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
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.

Nutrition

Serving: 1sliceCalories: 321kcalCarbohydrates: 110gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 55mgSodium: 285mgPotassium: 396mgFiber: 3gSugar: 72gVitamin A: 1760IUVitamin C: 9mgCalcium: 118mgIron: 4mg
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