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 min
- Cook time
- 56 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Sift Dry Ingredients. Sift together the flour, baking soda, baking powder, salt, and cinnamon onto a sheet of parchment paper and set aside.
- 3
Whisk the Eggs. In a large bowl, beat the eggs well with a large wire whisk.
- 4
Combine Wet Ingredients. To the beaten eggs add the oil, white sugar, brown sugar, and vanilla extract. Whisk until all is well combined.
- 5
Add Zucchini and Nuts. Stir in the shredded zucchini and chopped nuts.
- 6
Combine Dry Ingredients into Wet. Add the sifted dry ingredients to the wet ingredients and mix well with the whisk.
- 7
Pour Batter into Pans. Using a silicone spatula, evenly divide the batter into the prepared pans.
- 8
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.