The Best Zucchini Bread
This delightful zucchini bread yields two exceptionally moist loaves delicately infused with warm cinnamon, ideal for breakfast or a sweet afternoon indulgence.
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Ingredients
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 cups grated zucchini approximately 2 small
- 1½ cups chopped walnuts or pecans
- ¾ cup vegetable oil
- 1 tablespoon ground cinnamon
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F. Prepare two 8×4-inch loaf pans by greasing or lining them with parchment paper.
- In a medium mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt. Set aside once thoroughly blended.
- In a separate large bowl, beat the eggs until smooth. Incorporate the grated zucchini, vegetable oil, and vanilla extract, stirring to combine uniformly.
- Introduce the dry mixture and chopped nuts to the zucchini mixture, folding gently until just blended. Avoid overmixing to maintain a tender crumb.
- Distribute the batter evenly into the prepared loaf pans. Bake for 50 to 60 minutes or until a toothpick inserted in the center emerges clean.
- Allow the loaves to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Notes
Utilize the coarse side of a box grater for shredding zucchini. Peeling is unnecessary unless using a large, thick-skinned garden variety.
For oversized zucchini, remove excess seeds with a spoon.
Do not drain the zucchini after grating; the retained moisture contributes to the bread's soft texture.
Store at room temperature for up to 2 days. For extended storage, refrigerate or freeze. To freeze, ensure the loaves are fully cooled, then wrap in plastic wrap and place in a zip-top freezer bag for up to one year.
For oversized zucchini, remove excess seeds with a spoon.
Do not drain the zucchini after grating; the retained moisture contributes to the bread's soft texture.
Store at room temperature for up to 2 days. For extended storage, refrigerate or freeze. To freeze, ensure the loaves are fully cooled, then wrap in plastic wrap and place in a zip-top freezer bag for up to one year.