Best Zucchini Bread (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour.
02 -
1 ½ cups granulated sugar.
03 -
2 teaspoons baking soda.
04 -
1 tablespoon cinnamon.
05 -
1 teaspoon salt.
06 -
3 large eggs.
07 -
2 cups grated zucchini (about 2 small).
08 -
¾ cup vegetable oil.
09 -
1 tablespoon vanilla extract.
10 -
1 ½ cups chopped walnuts or pecans.
# Instructions:
01 -
Preheat oven to 350˚F. Grease two 8x4-inch loaf pans or line with parchment paper.
02 -
Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl using a whisk.
03 -
Beat eggs in a large bowl. Add grated zucchini, oil, and vanilla. Mix well.
04 -
Add dry ingredients and walnuts to zucchini mixture. Stir gently until just combined.
05 -
Split batter between pans. Bake 50-60 minutes or until toothpick comes out clean.
06 -
Let cool in pans for 5 minutes, then remove and cool completely on wire rack.
# Notes:
01 -
Use 8x4-inch pans, not 9x5-inch for best results.
02 -
Don't squeeze moisture from zucchini - it's needed for the bread.
03 -
No need to peel regular zucchini unless using large garden zucchini.
04 -
Can be frozen for up to a year if wrapped properly.