Zucchini Bread
This beloved family recipe for homemade zucchini bread is sure to delight! One bite will reveal its deliciousness. It features pure vanilla extract, warm cinnamon spice, and the summer’s favorite vegetable.
Ingredients
- 1 1/2 cups finely grated zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Combine Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, beat the eggs. Add the vegetable oil, granulated sugar, and vanilla extract. Mix well.
- Mix Together: Pour the wet mixture into the bowl with the dry ingredients and gently mix until well combined. Do not overmix.
- Fold in Zucchini and Walnuts: Fold in the grated zucchini and chopped walnuts until evenly distributed.
- Transfer and Bake: Transfer the batter to the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, remove the bread from the pan and let it cool completely on a wire rack.
Notes
- Add Extra Flavor: Sprinkle a pinch of nutmeg or add a handful of chocolate chips for an extra flavor boost.
- Make it Healthier: Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Storing: Store the zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Freeze individual slices for a quick and convenient snack.
Tried this recipe?Let us know how it was!