This zucchini bread is really, really good and moist — my kids eat it as quickly as I can make it! This recipe makes two loaves but it freezes well and will keep in the refrigerator for weeks.
Ingredients
- all-purpose flour: 3 cups
- salt: 1 tsp
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground cinnamon: 1 Tbsp
- eggs: 3 piece
- vegetable oil: 1 cup
- white sugar: 2.25 cups
- vanilla extract: 3 tsp
- zucchini: 2 cups (grated)
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
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Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
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Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
