Description
This classic zucchini bread recipe yields moist, flavorful loaves packed with shredded zucchini and crunchy walnuts. Perfect as a sweet breakfast treat or afternoon snack, it combines warm cinnamon spices with a tender crumb. The bread is baked to golden perfection, making it a comforting and delicious way to use fresh zucchini.
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
- Prepare Oven and Pans: Preheat your oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon to combine the leavening agents and spices evenly.
- Beat Wet Ingredients: In a separate large bowl, use an electric mixer to beat the eggs, vegetable oil, white sugar, and vanilla extract until the mixture is fully combined and slightly fluffy.
- Combine Batter: Gradually add the sifted dry ingredients to the wet mixture and beat well to form a smooth batter without lumps.
- Add Zucchini and Walnuts: Gently fold in the shredded zucchini and chopped walnuts until they are evenly distributed throughout the batter.
- Fill Pans: Pour the batter evenly into the prepared loaf pans, leveling the tops for even baking.
- Bake: Place the pans in the preheated oven and bake for 40 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool in Pans: Remove the pans from the oven and let the bread cool on a wire rack for 20 minutes inside the pans.
- Remove from Pans: Run a table knife around the edges of the loaf pans to loosen the bread. Carefully invert the loaves onto the wire rack and allow them to cool completely before slicing.
Notes
- Ensure the zucchini is well shredded but not overly wet to avoid soggy bread.
- Adjust the cinnamon amount to taste for a milder or stronger spice flavor.
- Chopped walnuts add crunch but can be substituted with pecans or omitted for a nut-free version.
- Cool the bread completely before slicing to maintain its structure.
- Store zucchini bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (1/24th of recipe)
- Calories: 256
- Sugar: 19g
- Sodium: 171mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: Approximately 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 23mg
