Description
Moist and flavorful zucchini bread made with cinnamon, vanilla, fresh zucchini, and walnuts. This recipe yields two delicious loaves perfect for sharing or freezing.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups granulated sugar
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Preheat oven to 325°F and grease two 8×4-inch loaf pans.
- Sift flour, salt, baking powder, baking soda, and cinnamon together.
- Beat eggs, oil, sugar, and vanilla until combined.
- Mix dry ingredients into wet ingredients until smooth.
- Stir in shredded zucchini and chopped walnuts.
- Divide batter evenly between prepared pans.
- Bake for 40 to 60 minutes until a toothpick comes out clean.
- Cool in pans for 20 minutes.
- Remove loaves and cool completely on a wire rack.
Notes
- Do not squeeze moisture from the zucchini.
- Toast walnuts for extra flavor.
- Store in an airtight container.
- Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20
- Sodium: 180
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 4
- Cholesterol: 26