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Zucchini Bread Recipe
Amy

Zucchini Bread

Zucchini bread is the ultimate treat that combines moist, tender crumb with a hint of natural sweetness. This recipe is a breeze to make, with only 20 minutes of prep and 40 minutes of baking.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 16
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1½ cups cane sugar
  • 1 cup vegetable oil, plus more for the pans
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups grated zucchini, about 2 medium, don’t press or squeeze
  • 1 cup chopped walnuts, plus more for topping

Method
 

  1. Preheat the oven to 325°F and grease two 8x4 or 9x5-inch loaf pans.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  3. In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to combine.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
  5. Divide the batter between the prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.
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