Moist Homemade Zucchini Bread
This classic zucchini bread is the perfect way to utilize seasonal summer squash. It features a tender, moist crumb balanced by the warmth of cinnamon and the crunch of toasted walnuts. Simple to prepare, this quick bread stays soft for days and is free of any alcohol or pork products, making it a wholesome treat for your family.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 2 cups grated zucchini (squeezed dry)
- 3/4 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups chopped walnuts
Instructions
- Preheat your oven to 350°F and grease two 8x4-inch loaf pans.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, combine the grated zucchini, vegetable oil, eggs, and vanilla extract until uniform.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped walnuts.
- Divide the batter evenly into the prepared loaf pans.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you squeeze the grated zucchini well with a kitchen towel to remove excess liquid to prevent a soggy loaf. You can substitute half the granulated sugar with brown sugar for a deeper molasses flavor. Store in an airtight container for up to 4 days.
Nutrition
Serving: 1gCalories: 245kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 1gCholesterol: 40mgSodium: 140mgFiber: 1gSugar: 16g
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