Description

This moist and flavorful Zucchini Bread recipe combines freshly grated zucchini with warm cinnamon and crunchy walnuts to create a perfect sweet bread. Baked in loaf pans, this bread is ideal for breakfast, a snack, or dessert. The combination of brown and granulated sugars provides a balanced sweetness, while the oil keeps the crumb tender and rich.

Ingredients

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Dry Ingredients

3 cups all-purpose flour (360g)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon

Wet Ingredients

3 large eggs
1 cup packed light or dark brown sugar (220g)
1/2 cup granulated sugar (100g)
1 cup vegetable oil (240mL)
4 teaspoons vanilla extract
3 cups grated zucchini (390g)

Add-ins

1 1/2 cups chopped walnuts (180g)

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Instructions

Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two 8×4-inch loaf pans with parchment paper or spray them with nonstick baking spray to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. Sifting is optional but recommended for even mixing.
Combine wet ingredients: In a medium bowl, beat the eggs with the brown sugar and granulated sugar until the mixture is smooth and lightened in color. Add the vegetable oil and vanilla extract, whisking to combine thoroughly. Fold in the grated zucchini to incorporate evenly.
Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients bowl. Stir gently until just a few dry streaks of flour remain to avoid overmixing which can toughen the bread. Add the chopped walnuts and gently fold until no dry flour remains.
Fill pans and bake: Divide the batter evenly between the two prepared loaf pans and spread the batter into an even layer. Bake in the preheated oven for 55 to 60 minutes or until a skewer inserted into the center comes out clean.
Cool the bread: Allow the loaves to cool in the pans for 5 to 10 minutes, then carefully remove them from the pans and transfer to a wire cooling rack. Let cool completely before slicing.

Notes

Zucchini bread tastes best when served warm, but it is important to let it cool for at least 30 minutes before slicing to avoid a gummy texture.
Slicing the bread while hot can compress the crumb, so patience is key for the best texture.
Once sliced, spreading a little softened butter on a warm slice makes a delicious treat.

Nutrition

Serving Size: 1 slice (based on 16 slices per batch)
Calories: 375
Sugar: 21g
Sodium: 260mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0.1g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg