Description
A classic, moist zucchini bread recipe perfect for beginner bakers, featuring warm cinnamon and crunchy walnuts.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Gather all ingredients. Preheat oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
- Sift flour, salt, baking powder, baking soda, and cinnamon in a large bowl.
- Beat eggs, oil, sugar, and vanilla in a separate large bowl with an electric mixer until combined. Add flour mixture and beat well.
- Stir in shredded zucchini and chopped walnuts until well combined.
- Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans on a wire rack for 20 minutes. Run a knife around edges to loosen. Invert onto a wire rack and cool completely.
Notes
- This recipe makes two loaves.
- Adjust cinnamon to your preference.
- Ensure zucchini is well-drained if it seems very wet.
- Prep Time: 20 minutes
- Cook Time: 40-60 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American