Description
This moist and warmly spiced zucchini bread recipe is a perfect quick bread option for breakfast or a snack. Made with grated zucchini, cinnamon, and crunchy walnuts, this easy-to-make loaf offers a delightful texture and rich flavor in every bite.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 1½ cups cane sugar
- 1 cup vegetable oil, plus more for greasing pans
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups grated zucchini, about 2 medium zucchinis, do not press or squeeze
Add-ins
- 1 cup chopped walnuts, plus more for topping
Instructions
- Preheat and Prepare Pans. Preheat your oven to 325°F (163°C) and grease two 8×4 or 9×5-inch loaf pans with vegetable oil to prevent sticking.
- Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and sea salt to ensure even distribution of leavening agents and spices.
- Mix Wet Ingredients and Zucchini. In another large bowl, whisk cane sugar, vegetable oil, eggs, and vanilla extract until smooth. Then fold in the grated zucchini gently to preserve moisture without overmixing.
- Combine Wet and Dry Ingredients. Add the dry ingredient mixture to the wet ingredients and gently mix until just combined to maintain a tender crumb. Avoid overmixing. Fold in the chopped walnuts evenly.
- Fill Pans and Add Topping. Divide the batter equally between the prepared loaf pans. Sprinkle extra chopped walnuts on top of each loaf for added crunch and appearance.
- Bake the Bread. Bake in the preheated oven for 40 to 55 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
Notes
- Do not press or squeeze the grated zucchini to retain moisture which helps keep the bread moist.
- Use loaf pans of either 8×4 or 9×5 inches for best results; ensure they are well greased to prevent sticking.
- Check the bread beginning at 40 minutes, as oven temperatures vary; avoid overbaking to keep the bread soft.
- For extra flavor, you can toast the walnuts before adding them to the batter.
- This bread freezes well; wrap cooled loaves tightly before freezing.
- Allow bread to cool completely before slicing for best texture.
