Description
This moist zucchini bread recipe makes two tender cinnamon loaves with grated zucchini, vanilla, and chopped walnuts or pecans. Serve it for breakfast, dessert, or an easy snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini, about 2 small zucchini
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cups chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F. Grease two 8 x 4-inch loaf pans or line them with parchment paper.
- Whisk the flour, sugar, baking soda, cinnamon, and salt together in a medium bowl.
- Beat the eggs in a large bowl. Add the grated zucchini, vegetable oil, and vanilla, then stir until combined.
- Add the dry ingredients and chopped nuts to the zucchini mixture. Fold gently just until no dry flour remains.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaves in the pans for 5 minutes. Remove them from the pans and cool completely on a wire rack before slicing.
Notes
- Use two 8 x 4-inch loaf pans for the best height and baking time.
- Grate the zucchini on the large holes of a box grater.
- Do not squeeze the grated zucchini because its moisture keeps the bread tender.
- Peel only unusually large zucchini with thick skin, and remove tough seeds when needed.
- Store the bread at room temperature for up to 2 days or refrigerate it for up to 1 week.
- To freeze, cool the bread completely, wrap it tightly, and place it in a freezer bag for up to 12 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread, Breakfast, Dessert, Snack
- 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