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Classic Zucchini Bread

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A moist and flavorful zucchini bread perfect for using up summer zucchini.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a bread loaf pan.
  2. Whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. Stir in the grated zucchini.
  4. Combine the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the chopped walnuts or pecans, if using.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 60-70 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/zucchini-bread-6/

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