Description
Zucchini Bread Recipe is a moist, flavorful quick bread crafted from grated zucchini, warm cinnamon, and chopped walnuts (optional). With a tender crumb and delicate sweetness, it’s perfect for breakfast, snacks, or dessert. This easy recipe yields two loaves, ideal for sharing or freezing. Enjoy a classic homemade treat that stays moist for days and welcomes customization to suit your taste.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease two 8×4 inch loaf pans.
- In a large bowl, combine flour, salt, baking soda, baking powder, and cinnamon.
- In a separate bowl, beat eggs. Add oil, sugar, and vanilla, and mix well.
- Stir wet ingredients into dry ingredients until just moistened.
- Fold in zucchini and nuts if using.
- Pour batter into the prepared pans.
- Bake 40 to 60 minutes until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto a wire rack.
Notes
You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor. Replace walnuts with pecans, chocolate chips, or raisins, or omit nuts entirely for allergies. Make-ahead: Store baked bread tightly wrapped at room temp up to 3 days, or freeze for 2 months. If the center collapses, check freshness of your baking soda/powder and avoid over-mixing to keep a perfect texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 loaf)
- Calories: 270
- Sugar: 18g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg