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Barefoot Contessa Zucchini Bread Recipe

Barefoot Contessa Zucchini Bread

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Bread
Cuisine American, Contessa, Zucchini
Servings 12 servings
Calories 190 kcal

Equipment

  • A 9x13 inch baking pan
  • A large bowl
  • a grater or food processor

Ingredients
  

  • 1 cup diced onion
  • 1 cup grated zucchini
  • 2 cups shredded cheese
  • 1/2 cup vegetable oil
  • 2 eggs beaten
  • 1/2 cup milk
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder

Instructions
 

  • Set oven to 350 degrees Fahrenheit (175 degrees C).
  • Combine the onion, zucchini, cheese, oil, eggs, and milk in a big bowl.
  • Mix the flour, baking soda, salt, and baking powder in a separate bowl. This should be mixed briefly after being added to the wet components.
  • In a prepared 9x13-inch baking pan, pour the batter. A toothpick put into the center of the bread should come out clean after 35 to 40 minutes of baking.
  • Before slicing and serving, let the bread cool. Enjoy!
Keyword Barefoot Contessa Zucchini Bread Recipe