Description
This moist and fluffy Zucchini Bread is a perfect blend of sweetness and spice, making it an ideal choice for any time of day. Whether you need a quick breakfast, an afternoon snack, or a delightful dessert to share with friends, this recipe fits the bill. The addition of fresh zucchini not only enhances the flavor but also adds nutrition without overpowering the taste. With a hint of cinnamon and crunchy walnuts, each slice is sure to impress. Plus, it’s easy to make and can be frozen for later enjoyment, so you can savor this delicious treat whenever you like.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F and grease two 8×4-inch loaf pans.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt; set aside.
- In a large bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla until well combined.
- Gently fold the dry ingredients and chopped walnuts into the wet mixture until just combined—avoid overmixing.
- Divide the batter between the prepared loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in pans for about 15 minutes before transferring to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (68g)
- Calories: 215
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg