Description
This recipe for the best zucchini bread is moist, easy to make, and perfect for breakfast or a snack. Enjoy a delicious, spiced loaf with a simple, fun approach to baking.
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 cups grated zucchini (about 2 small)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ cups chopped walnuts (or pecans)
Instructions
- Preheat oven to 350°F and grease two 8×4-inch loaf pans.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine grated zucchini, oil, eggs, and vanilla extract; mix well.
- Add the dry ingredients and chopped walnuts to the wet mixture. Gently fold until just combined—do not overmix.
- Divide the batter evenly between the two loaf pans.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Optionally, cover the loaves with aluminum foil after 30 minutes to prevent over-browning.
- Let the loaves cool in the pans for about 15 minutes, then transfer to a wire rack to cool completely.
Notes
- A few crumbs on the toothpick are okay, but avoid wet batter.
- Covering with foil after 30 minutes can prevent over-browning.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American