My daughter was asking for some zucchini bread, so I bought some zucchini at a Farmer's Market and stirred up a batch. This Zucchini Bread is rather mild, with a sweet cinnamon flavor. It freezes well, and I like to pop one loaf in the freezer for later.
How to make Zucchini Bread Recipe
In a large bowl, mix the sugar and eggs. Add the oil and beat well. Add dry ingredients and stir, then add zucchini and nuts and stir again. Pour into two loaf pans and bake. It's really that simple!
I won't bore you with a long story! But I wanted to share some pictures so you know how it 'should' look. The batter will be thick, but that's ok.
I love at high altitude and forgot to adjust the recipe for where I live, so the bread sank a bit when I got it out of the pans. I will add details to the recipe notes.
Zucchini Bread Recipe
Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 cups zucchini shredded
- 1 cup walnuts chopped, optional
Instructions
- In a large bowl, combine eggs and sugar. Beat in oil and vanilla.
- Add flour, salt, baking powder, and cinnamon, beat well.
- Stir in shredded zucchini and chopped walnuts.
- Divide batter between two greased loaf pans, and bake at 325 for 50-60 minutes, or until a toothpick (inserted near center) comes out dry.
- Remove from pans and cool on wire rack, then bag or wrap tightly. Can be frozen up to two months.
Notes
Nutrition
My daughter kept asking for this zucchini bread, so finally I made it! SO Delicious!