Classic Zucchini Bread Recipe
How to make classic zucchini bread ~ moist and tender, flavored with cinnamon and studded with walnuts.
Servings: 24 slices
Calories: 229kcal
Ingredients
- 3 large eggs
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated, raw zucchini about 3 small to medium zucchini, unpeeled
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon kosher salt I like Diamond Crystal
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 cup coarsely chopped walnuts or pecans
Instructions
- Preheat oven to 350º and generously grease/butter two 9- by 5-inch loaf pans.
- In a large bowl, whisk the eggs until light and foamy. Add sugar, oil, grated zucchini and vanilla and mix well until sugar is dissolved.
- In another bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Add to the egg mixture and mix well and a thick batter forms. Fold in the walnuts.
- Pour into prepared pans, dividing evenly. Bake in center of oven for about 40 to 45 minutes, until toothpick inserted near middle comes out clean.
- Let cool 5 or 10 minutes and then turn out on racks to cool another 20 minutes or completely before slicing. Enjoy!
Notes
- Grate zucchini on largest holes of a box grater.
- To toast nuts, arrange in single layer on a cookie sheet and bake in 350º oven for about 8 to 10 minutes. Cool and then coarsely chop.
- Serve warm or room temp with a slather of butter or cream cheese.
- Will keep on counter wrapped in plastic for 3 days, or in refrigerator for about a week, or freeze for up to 3 months.
Nutrition
Calories: 229kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 157mg | Potassium: 75mg | Fiber: 1g | Sugar: 13g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg