Description
Extra moist zucchini bread with cinnamon, vanilla, and crunchy walnuts. Makes two delicious loaves.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini
- 3/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 1/2 cups chopped walnuts or pecans
Instructions
- Preheat oven to 350°F and prepare two 8×4-inch loaf pans
- Whisk flour, sugar, baking soda, cinnamon, and salt
- Beat eggs and mix with zucchini, oil, and vanilla
- Stir dry ingredients and nuts into wet mixture just until combined
- Divide batter between pans
- Bake 50 to 60 minutes until a toothpick comes out clean
- Cool 5 minutes in pans then transfer to a wire rack
Notes
- Use 8×4-inch loaf pans
- Do not squeeze moisture from zucchini
- Store at room temperature for 2 days
- Freeze wrapped loaves for up to 1 year
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 208
- Sugar: 13
- Sodium: 197
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 20