Zucchini Bread Recipe
A moist, spiced bread loaded with zucchini, warm flavors, and toasted walnuts. Perfect for breakfast, tea time, or a healthy snack.
- Prep Time: 25
- Cook Time: 55
- Total Time: 80
- Yield: 12 slices
- Category: cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
2 cups grated zucchini
¾ cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 ½ cups chopped walnuts or pecans
Instructions
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk eggs, vegetable oil, vanilla, and well-drained zucchini.
Gradually add wet ingredients to dry, mixing until just combined.
Fold in chopped nuts.
Pour batter into prepared pan. Smooth surface with an offset spatula.
Bake 50-60 minutes, until a toothpick inserted in center comes out clean.
Cool completely in pan before slicing.
Notes
Pat zucchini dry to avoid soggy bread
Substitute ½ cup cooked mashed banana for a drier texture
Store in an airtight container for 3-4 days
Almond flour works well for gluten-free version
Applesauce replaces eggs for vegan version
Find it online: https://sweetcraftrecipes.com/zucchini-bread-recipe/