Ingredients
Scale
- 2 cups flour
- 1 ½ cups sugar
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp salt
- 3 eggs
- 2 cups grated zucchini
- ¾ cup vegetable oil
- 1 tbsp vanilla extract
- 1 ½ cups chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two 8×4 loaf pans with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In a large bowl, beat eggs. Add zucchini, oil, and vanilla, then mix well.
- Fold the dry ingredients into the wet mixture until just combined. Stir in walnuts, if using.
- Divide batter evenly between pans and bake 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overmix! Once the dry ingredients are mostly incorporated, stop mixing to avoid a tough bread.
- For a more moist bread, use an extra half cup of shredded zucchini.
- Want to experiment? Try adding chocolate chips, raisins, or chopped dried fruit!
- Prep Time: 15
- Cook Time: 60
- Category: Bread, Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 208
- Sugar: 13g
- Sodium: 197mg
- Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg