Description
This Zucchini Bread recipe is a moist, cinnamon-spiced quick bread loaded with grated zucchini and crunchy walnuts. Perfect as a breakfast treat or a snack, it balances sweetness with a tender crumb and nutty texture. Easy to make and packed with wholesome ingredients, this bread is a wonderful way to use fresh zucchini in a delicious baked good.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
Wet Ingredients
- 3 large eggs
- 1 cup packed light or dark brown sugar (220g)
- 1/2 cup granulated sugar (100g)
- 1 cup vegetable oil (240mL)
- 4 teaspoons vanilla extract
- 3 cups grated zucchini (390g)
Add-ins
- 1 1/2 cups chopped walnuts (180g)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8×4-inch loaf pans with parchment paper or spray them with nonstick baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and cinnamon until well combined. Sifting is optional but helps to aerate and blend the ingredients evenly.
- Combine Wet Ingredients: In a separate medium bowl, beat the eggs with both the brown and granulated sugars until the mixture is smooth and lightened in color. Add the vegetable oil and vanilla extract, then whisk again to incorporate everything well. Fold in the grated zucchini with care.
- Combine Wet and Dry Mixes: Pour the wet mixture into the dry ingredient bowl. Stir gently until just a few streaks of flour remain – do not overmix to keep the bread tender. Then fold in the chopped walnuts evenly throughout the batter.
- Divide and Bake: Evenly divide the batter between the two prepared loaf pans. Spread the batter into an even layer. Bake in the preheated oven for 55 to 60 minutes or until a skewer inserted in the center comes out clean.
- Cool the Bread: Remove the loaves from the oven and let them cool in the pans for 5 to 10 minutes. Then carefully turn them out onto a cooling rack and let them cool completely before slicing.
Notes
- Allow the zucchini bread to cool for at least 30 minutes before slicing to avoid a gummy texture inside.
- The bread is best served warm, with a pat of softened butter for a perfect snack.
- Using parchment paper or nonstick spray helps in easy removal of the loaves.
- Sifting dry ingredients is optional but can result in a lighter crumb.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
Nutrition
- Serving Size: 1 slice (1/16th of two loaves)
- Calories: 375
- Sugar: 21g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
