Zucchini Bread
If you're looking for the BEST zucchini bread recipe, this is it! My recipe is incredibly moist, loaded with cinnamon, and studded with walnuts. You'll be making this all the time!
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups grated zucchini (about 1 medium or 2 small)
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups chopped walnuts (optional; or pecans)
Instructions
- Preheat your oven to 350°F and grease two 8x4-inch loaf pans. You can also use one 9x5-inch pan (see notes).
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a larger bowl, combine the grated zucchini, sugar, oil, eggs, and vanilla extract, mixing well.
- Pour the dry ingredients into the wet ingredients and gently stir until JUST combined. Fold in the walnuts, if using.
- Spoon the batter between the two pans.
- Bake for 50-60 minutes (15-30 minutes longer for a 9x5-inch pan), loosely covering with aluminum foil halfway through baking to prevent the top from over-browning before the center is fully cooked. When the bread is done, a toothpick inserted into the center should come out clean (a few crumbs are okay, but there should be no wet streaks of batter). If it comes out wet with batter on it, keep baking in 5-minute intervals until it comes out clean.
- Allow the bread to cool for 15 minutes in the pan before transferring to a wire rack to cool completely.
Notes
To bake with a 9x5-inch pan, preheat to 325°F instead of 350°F and cook for 15-30 minutes longer. Loosely cover with aluminum foil halfway through to prevent overbrowning.