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Zucchini Bread Recipe: The Garden Hero That’ll Save You From Zucchini Overload

Zucchini bread slice showing moist texture with green zucchini flecks and walnuts

This moist and flavorful zucchini bread is packed with warm cinnamon, crunchy walnuts, and fresh shredded zucchini. It’s a classic quick bread recipe that’s easy to make and perfect for breakfast or an afternoon snack.

Ingredients

Scale
  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1½ cups cane sugar
  • 1 cup vegetable oil, plus more for the pans
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups grated zucchini (about 2 medium, don’t press or squeeze)
  • 1 cup chopped walnuts, plus more for topping

Instructions

  1. Preheat the oven to 325°F and grease two 8×4 or 9×5-inch loaf pans.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  3. In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract. Add the grated zucchini and fold to combine.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts.
  5. Divide the batter between the prepared loaf pans and sprinkle with extra walnuts on top.
  6. Bake for 40 to 55 minutes, or until a toothpick inserted in the center comes out clean and the tops of the loaves spring back to the touch.
  7. Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not squeeze the moisture out of the zucchini; it helps keep the bread moist.
  • Feel free to substitute walnuts with pecans or omit nuts for a nut-free version.
  • This bread freezes well; wrap tightly and store for up to 3 months.

Nutrition

Find it online: https://fiteatshub.com/best-zucchini-bread-recipe/