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A delicious plate of Zucchini Bread

Zucchini Bread

This moist zucchini bread is perfect for breakfast or a snack, packed with flavor and a hint of cinnamon.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 2 loaves
Course: Bread
Cuisine: American
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

  • 240 g all-purpose flour
  • 300 g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 15 g cinnamon
  • 300 g grated zucchini about 2 small
  • 180 ml vegetable oil
  • 3 large eggs
  • 10 ml vanilla extract
  • 150 g chopped walnuts or pecans

Equipment

  • 8×4-inch loaf pans

Method
 

  1. Preheat your oven to 350°F and grease two 8×4-inch loaf pans.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined.
  4. Fold the dry ingredients into the wet mixture along with walnuts (or pecans) until just combined—do not overmix.
  5. Divide the batter between the prepared loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow to cool in pans for about 15 minutes before transferring to a wire rack to cool completely.

Notes

For added flavor, consider adding chocolate chips or dried fruit to the batter. This bread freezes well for future enjoyment.