Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 3 large eggs, room temperature
- 1 cup packed light or dark brown sugar
- ½ cup granulated sugar
- 1 cup vegetable oil
- 4 tsp. vanilla extract
- 3 cups zucchini, grated
- 1-½ cups walnuts, chopped
Instructions
- Pre-heat oven to 350°F.
- Line two 8" x 4" loaf pans with parchment paper or with non-stick baking spray.
- In a large bowl, whisk to combine the flour, salt, baking soda, baking powder and cinnamon; sifting the dry ingredients is not a must-do for this recipe.
- In a medium bowl, using an electric mixer, beat the eggs and both sugars until smooth and lightened in color.
- Add the oil and vanilla; whisk to combine.
- Fold in the grated zucchini; use a large spoon to thoroughly combine.
- Pour the wet mixture into the dry; stir until only a few dry streaks of flour remain.
- Add the chopped walnuts and stir gently just until no dry streaks of flour remain.
- Divide the batter evenly between the two loaf pans and spread into even layers.
- Place in the pre-heated oven and bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.
- Remove from the oven and place on a wire rack; let the loaves cool in the pan for 5 to 10 minutes; then turn them out onto a cooling rack to cool completely.
Notes
Zucchini bread is delicious and served warm, but make sure you still allow time for it to cool or at least 30 minutes before slicing. Slicing a hot loaf straight from the oven, can actually smash the crumb texture inside and it will feel a bit gummy. Once sliced, spread some softened butter on a warm slice for the perfect snack.