Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
Instructions
Step 1: Preheat your oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch loaf pans to ensure your zucchini bread recipe doesn’t stick.
Step 2: In a medium bowl, sift together the flour, salt, baking powder, soda, and cinnamon.
Step 3: In a large bowl, beat the eggs, oil, vanilla extract, and sugar together until well blended.
Step 4: Add the sifted dry ingredients to the wet mixture and stir until just combined. Fold in the grated zucchini and walnuts until evenly distributed.
Step 5: Pour the batter evenly into the two prepared loaf pans.
Step 6: Bake for 40 to 60 minutes in the preheated oven, or until a tester inserted into the center comes out clean.
Step 7: Cool the loaves in the pans on a wire rack for 10 minutes before removing from the pans to cool completely.
Notes
For best results, let the bread rest overnight before slicing. The flavors deepen and the texture becomes even moister.
- Prep Time: PT15M
- Cook Time: PT60M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295 kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread recipe, moist zucchini bread, easy baking, sweet breakfast, summer squash
