Zucchini Bread Recipe

Name: Zucchini Bread Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 360 g All-Purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Salt; 2 teaspoons Cinnamon; 3 whole Large Eggs; 220 g Packed Light or Dark Brown Sugar; 100 g Granulated Sugar; 240 ml Vegetable Oil; 4 teaspoons Vanilla Extract; 390 g Grated Zucchini; 180 g Chopped Walnuts

AMERICANSource

Moist, sweet, and lightly spiced zucchini bread with walnuts, perfect for a quick snack or breakfast treat.

1h 10m8Servings

Nutrition

769kcal

11gProtein

79gCarbs

46gFat

Ingredients

All-Purpose Flour

360 g

Baking Soda

1 teaspoon

Baking Powder

1 teaspoon

Salt

1 teaspoon

Cinnamon

2 teaspoons

Large Eggs

3 whole

Packed Light or Dark Brown Sugar

220 g

Granulated Sugar

100 g

Vegetable Oil

240 ml

Vanilla Extract

4 teaspoons

Grated Zucchini

390 g

Chopped Walnuts

180 g

Equipment

Loaf Pan

Instructions

1Prepare Pans and Oven

Preheat Oven

Preheat oven to 350°F (175°C).

Prepare Loaf Pans

Line two 8x4-inch loaf pans with parchment paper or spray them with nonstick baking spray.

2Mix Dry Ingredients

Combine Dry Ingredients

In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon.

3Mix Wet Ingredients

10m

Beat Eggs and Sugars

In a medium bowl, beat the eggs and both sugars until smooth and lightened in color.

Add Oil and Vanilla

Add the vegetable oil and vanilla extract and whisk to combine.

Fold in Zucchini

Fold in the grated zucchini.

4Combine and Bake

Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir until only a few dry streaks of flour remain. The batter may seem thick initially but will become more fluid as the zucchini releases moisture.

Add Walnuts

Add the chopped walnuts and stir gently just until no dry streaks of flour remain. Be careful not to over-mix the batter.

Fill Pans

Divide the batter evenly between the two prepared loaf pans and spread it into an even layer.

Bake

Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.

5Cooling

10m

Cool in Pans

Let the loaves cool in the pans for 5 to 10 minutes.

Cool Completely

Turn the loaves out onto a cooling rack to cool completely before slicing.

Tips

Weighing your flour with a kitchen scale is the best way to ensure a moist, tender loaf and avoid a dry, crumbly texture.

Do not overmix the batter after adding the dry ingredients and walnuts; mix only until just combined to prevent a dense loaf.

Allow the bread to cool for at least 30 minutes before slicing to prevent the crumb from smashing and becoming gummy.

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