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Zucchini Bread

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A delicious and moist Zucchini Bread, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your 9×5 inch loaf pan.
  2. Mix the wet ingredients: In a large bowl, combine the grated zucchini, sugar, and vegetable oil. Stir really well to ensure everything is mixed.
  3. Add eggs and vanilla: Crack in the eggs and pour in the vanilla extract. Mix ’til combined.
  4. Whisk the dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix here!
  6. Fold in walnuts: If you’re using walnuts, gently fold them into the batter.
  7. Pour into pan: Transfer your batter to the prepared loaf pan.
  8. Bake: Put it in the oven and bake for 50-60 minutes. A toothpick inserted into the center should come out clean.
  9. Cool it down: Let it cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Letting the bread sit for a day enhances its flavor. Store at room temperature for 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.spiritsdrink.com/zucchini-bread-3/