Description

This zucchini bread is a must-try for anyone who enjoys easy, homemade recipes. It combines fresh zucchini with walnuts, cinnamon, and a hint of vanilla for a deliciously moist loaf that’s perfect for any occasion.

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 or pecans

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Instructions

Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt using a whisk.
In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and well-drained grated zucchini.
Gradually mix in the wet ingredients with the dry ingredients until just combined; do not overmix.
Gently fold in the chopped walnuts or pecans into the batter.
Pour the batter into the prepared loaf pan and level the surface with an offset spatula.
Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the zucchini bread to cool completely in the pan before slicing.

Notes

You can substitute applesauce for vegetable oil for a lighter version.
Ensure the zucchini is well-drained to prevent a soggy loaf.
This bread can be stored at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 15g
Sodium: 200mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg