Description
This classic zucchini bread recipe is moist, flavorful, and simple to make. Perfect for beginners and packed with fresh shredded zucchini and warm cinnamon, it’s an ideal treat for breakfast or a snack.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon or to taste
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups shredded zucchini (squeezed dry)
1 cup chopped walnuts
Instructions
Preheat oven to 325°F and grease two 8×4-inch loaf pans.
In a large bowl, whisk flour, salt, baking powder, baking soda, and cinnamon.
In another bowl, beat eggs until fluffy. Add vegetable oil, sugar, and vanilla; mix until smooth.
Fold shredded zucchini into wet ingredients, then gently combine with dry ingredients.
Stir in chopped walnuts.
Divide batter evenly between loaf pans.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool loaves in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure to squeeze excess moisture from zucchini to prevent soggy bread.
Use fresh baking powder and baking soda for best rise.
You can substitute walnuts with chocolate chips or dried fruit.
Store bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: zucchini bread, easy zucchini bread recipe, moist zucchini bread