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The Best Zucchini Bread

This Zucchini Bread recipe makes two extra moist loaves with a hint of cinnamon.

Ingredients :

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3 large eggs
  • 2 cups grated zucchini about 2 small
  • ¾ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 ½ cups chopped walnuts or pecans

Directions :

  • Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
  • In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
  • In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
  • Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
  • Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
  • Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.