Zucchini Bread
This Zucchini Bread is moist, fluffy, perfectly spiced, and incredibly easy to make.
Ingredients
- 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 (about 2 small)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chopped walnuts (or pecans)
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, add the grated zucchini, oil, eggs, and vanilla. Mix well to combine.
- Add the dry ingredients and walnuts to the zucchini mixture. Gently fold until JUST combined. Do not overmix.
- Divide the batter between two loaf pans and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. I like to cover them with aluminum foil after 30 minutes so that the tops do not get too dark.
- Let the bread cool in the pan(s) for 15 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 207kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 23mgSodium: 156mgPotassium: 81mgFiber: 1gSugar: 13gVitamin A: 57IUVitamin C: 2mgCalcium: 32mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!