Description
This classic Zucchini Bread recipe yields moist, flavorful loaves packed with shredded zucchini and crunchy walnuts. Perfect for a breakfast treat or an afternoon snack, the bread combines warm cinnamon and vanilla with a tender crumb. Easy to prepare and bake, it makes two 8×4-inch loaves that are sure to be a family favorite.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon (or to taste)
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
Add-ins
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Preheat and prepare pans: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans to prevent sticking.
- Sift dry ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon ensuring they are well combined and aerated.
- Mix wet ingredients: In a separate large bowl, beat the eggs, vegetable oil, white sugar, and vanilla extract together using an electric mixer until the mixture is smooth and homogenous.
- Combine batter: Gradually add the sifted dry ingredients into the wet mixture, beating well to form a consistent batter without lumps.
- Add zucchini and walnuts: Fold in the shredded zucchini and chopped walnuts using a spatula until evenly distributed throughout the batter.
- Fill pans and bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 40 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove from oven and let the bread cool in the pans on a wire rack for 20 minutes to set.
- Remove from pans: Run a table knife around the edges of the pans to loosen the bread, then carefully invert onto a wire rack and allow to cool completely before slicing and serving.
Notes
- If preferred, toasted nuts can be used to enhance flavor.
- Adjust cinnamon amount according to taste preference.
- Ensure zucchini is well shredded for optimal moisture distribution.
- Leftover bread can be stored wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit walnuts or substitute with seeds.
Nutrition
- Serving Size: 1 slice
- Calories: 256
- Sugar: 19g
- Sodium: 171mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 23mg
