Zucchini Bread

4.84 from 6

This sweet and moist quick Zucchini Bread is filled with freshly grated zucchini, walnuts, and cinnamon. This recipe makes two loaves, so you can freeze one for later!

Prep Time15

Cook Time55

Total Time1 10

Course: Bread

Cuisine: American

Keyword: zucchini bread, zucchini bread recipe

Servings: (2 loaves)

Ingredients

3 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
3 large eggs
1 cup vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 teaspoons vanilla
1 cup finely chopped walnuts
2 cups shredded zucchini* (unpeeled, excess water pressed out)

Instructions

Preheat oven to 325°F. Grease and flour 2 8x4-inch loaf pans. Set aside.
In a large bowl whisk together the dry ingredients.
In a medium bowl whisk together eggs, oil, both sugars, and vanilla until incorporated. Stir in walnuts and zucchini.
Add wet ingredients to the dry ingredients and mix until just combined (do not over-mix or your bread will be tough).
Pour equally into the loaf pans and bake for 45-60 minutes or until a tester in the middle comes out with just a few moist crumbs.
Cool in pan on rack for 20 minutes.
Carefully turn your cake bread out of pans and let cool completely. Slice and enjoy!

Video

Notes

*Shred and squeeze out any excess moisture. Zucchini naturally has a lot of water in it, which becomes obvious once you grate it and let sit for a bit. Just like any produce, you’ll want to rinse and dry the zucchini to get rid of any potential bacteria. Trim the ends, too, since you won’t want to use those in the bread.

Nutrition