Moist, tender, and lightly spiced, zucchini bread is the perfect way to celebrate summer’s bounty. Grated zucchini melts seamlessly into the batter, adding moisture and subtle sweetness without overpowering the loaf. Warm notes of cinnamon and vanilla make it comforting and aromatic, while nuts or chocolate chips can be added for extra richness. Delicious for breakfast, an afternoon snack, or even dessert, this classic quick bread is a timeless favorite that never goes out of style.
INGREDIENTS:
3 cups all-purpose flour (may substitute with half whole wheat flour, if desired)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (no need to peel)
1 cup chopped walnuts
METHOD:
Grease and flour two 8 x 4-inch pans. Preheat oven to 325°F.
Sift flour, salt, baking powder, soda, and cinnamon together in the bowl of a stand mixer.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add the egg mixture to the flour mixture in the mixing bowl, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. (If baking as muffins, decrease baking time to 30 – 40 minutes, depending on muffin cup size.)
Cool in pan on rack for 20 minutes. Remove bread from the pans, and cool completely.
