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The Best Zucchini Bread
5.0 (2536 reviews)
This Zucchini Bread recipe makes two extra moist loaves with a hint of cinnamon.
Total Time75
Servings24
208
Caloriesper servingNutrition Information
208
Calories
12 g
Fat
22 g
Carbs
3 g
Protein
1 g
Fiber
13 g
Sugar
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini (about 2 small)
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cups chopped walnuts (or pecans)
Instructions
- 1Preheat oven
- 2Preheat the oven to 350˚F. Grease two 8x4-inch loaf pans or line with parchment paper.
- 3Combine Dry Ingredients
- 4In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
- 5Combine Wet Ingredients
- 6In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
- 7Mix ingredients
- 8Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
- 9Bake
- 10Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
- 11Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.