Zucchini bread
A moist zucchini bread with warm cinnamon, nuts, and a tender crumb.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 3 count eggs
- 2 cups grated zucchini about 2 small zucchinis
- 0.75 cup vegetable oil
- 1 tablespoon vanilla extract
- 1.5 cups chopped walnuts or pecans
Instructions
Preparation Steps
- Preheat the oven to 350 F. Grease two 8x4 inch loaf pans or line with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In a large bowl, whisk eggs, zucchini, oil, and vanilla until well combined.
- Add the dry ingredients and walnuts to the zucchini mixture; stir just until combined.
- Divide the batter between the prepared pans and bake for 50 to 60 minutes, or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, then remove to a wire rack to finish cooling.
Notes
Store leftovers in an airtight container for up to 3 days. Keeps well refrigerated.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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