Description
Moist and flavorful zucchini bread made with cinnamon, fresh zucchini, and crunchy walnuts or pecans.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini
- 3/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 1/2 cups chopped walnuts or pecans
Instructions
- Preheat oven to 350°F and prepare two 8×4-inch loaf pans.
- Whisk flour, sugar, baking soda, cinnamon, and salt in a medium bowl.
- Beat eggs in a large bowl and mix in zucchini, oil, and vanilla.
- Add dry ingredients and nuts to the zucchini mixture and stir until combined.
- Divide batter evenly between prepared pans.
- Bake for 50 to 60 minutes or until a toothpick comes out clean.
- Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use 8×4-inch loaf pans for best results.
- Do not squeeze moisture from the zucchini.
- Remove seeds from very large zucchini if necessary.
- Store at room temperature for up to 2 days.
- Freeze tightly wrapped loaves for up to 1 year.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 208
- Sugar: 13
- Sodium: 197
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 20