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Freshly baked zucchini bread slices on a cutting board with walnuts
Alyssa

The Best Zucchini Bread

This Zucchini Bread recipe makes two extra moist loaves with a hint of cinnamon.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 24 pieces
Course: Desserts, Sides
Cuisine: American
Calories: 208
Ingredients Method Notes

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)

Method
 

  1. Preheat the oven to 350˚F. Grease two 8x4-inch loaf pans or line with parchment paper.
  2. In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
  3. In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
  4. Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
  5. Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
  6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

Notes

This is a great recipe for using up extra zucchini!