Description
Experience the ultimate comfort of this moist, spiced zucchini bread. Featuring freshly grated zucchini, aromatic cinnamon, and a satisfying crunch of toasted walnuts, this foolproof recipe creates two decadent, bakery-style loaves. Perfect for weekend brunches, afternoon tea, or a grab-and-go breakfast, it stays incredibly tender for days. Whether you are using garden-fresh squash or pantry staples, this simple, budget-friendly recipe is a guaranteed family favorite that fills your home with the magical, warming scent of sweet, spiced bread.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons ground cinnamon
3 large eggs
1 cup vegetable oil
2 1/4 cups granulated sugar
3 teaspoons vanilla extract
2 cups grated fresh zucchini
1 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and grease two 8×4 inch loaf pans.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
In a large bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
Fold in the grated zucchini.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped walnuts.
Divide the batter equally between the two 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 grate the zucchini finely for a seamless texture. Do not squeeze the moisture out of the zucchini as it is needed to keep the bread moist. This recipe freezes perfectly; wrap cooled loaves in plastic wrap and foil for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American