Zucchini Bread

Zucchini Bread is moist and loaded with shredded fresh zucchini, chopped nuts, sweet cinnamon, and vanilla. It's an easy one-bowl quick bread.

Prep Time 20

Baking Time 1

Total Time 1 20

Course Bread, Dessert

Cuisine American

Servings Slices

Author Jan Nunes

Equipment

2 Loaf Pans 9" x 3"
Large Sifter
1 Large Mixing Bowl
1 Whisk
1 Silicone Spatula
Parchment Paper

Ingredients

3 Cups All-Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Salt
2 Teaspoons Cinnamon
3 Large Eggs
1 Cup Cooking Oil Safflower or Canola
1 Cup White Granulated Sugar
1 Cup Dark Brown Sugar Packed
3 Teaspoons Vanilla Extract
2 Cups Shredded Zucchini Firmly Packed
1 Cup Chopped Nuts Pecans or Walnuts

Instructions

Preheat & Prepare. Preheat the oven to 350°. Grease and flour 2 - 9” x 4” loaf pans. Place the pans on a baking sheet and set them aside for later.
Sift Dry Ingredients. Sift together the flour, baking soda, baking powder, salt, and cinnamon onto a sheet of parchment paper and set aside.
3 Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 2 Teaspoons Baking Powder, 1 Teaspoon Salt, 2 Teaspoons Cinnamon
Whisk the Eggs. In a large bowl, beat the eggs well with a large wire whisk.
3 Large Eggs
Combine Wet Ingredients. To the beaten eggs add the oil, white sugar, brown sugar, and vanilla extract. Whisk until all is well combined.
1 Cup Cooking Oil, 1 Cup White Granulated Sugar, 1 Cup Dark Brown Sugar, 3 Teaspoons Vanilla Extract
Add Zucchini and Nuts. Stir in the shredded zucchini and chopped nuts.
2 Cups Shredded Zucchini, 1 Cup Chopped Nuts
Combine Dry Ingredients into Wet. Add the sifted dry ingredients to the wet ingredients and mix well with the whisk.
Pour Batter into Pans. Using a silicone spatula, evenly divide the batter into the prepared pans.
Bake. Bake both loaves at 350° for 50 to 60 minutes or until a toothpick or cake tester comes out clean from the center of each loaf.
Remove the loaves from the oven and let them cool on a wire rack.

Notes

My Top Tip

Mix the batter in the order stated in the recipe, which allows for easy mixing with only a large wire whisk. This makes clean-up quick and easy.

Make-Ahead & Storage

Make-Ahead & Storage: Zucchini Bread can be stored at room temperature, wrapped in plastic wrap, and will keep for up to 5 days.

Freezing: It also freezes well for up to 2 months when double-wrapped, first in plastic wrap and then in aluminum foil. I use freezer tape to label the loaf with the name and date to identify it.

Original Recipe Courtesy of Mrs. Wilma Steele.

Nutrition

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