Ingredients
Method
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour two 8x4 inch loaf pans.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set this aside.
- In a large bowl, beat the eggs until they are light and foamy.
- Add the sugar, vegetable oil, and vanilla extract to the eggs. Mix well until fully combined.
Mixing
- Slowly stir the dry flour mixture into the wet egg mixture and stir until just combined; do not overmix.
- Gently fold in the grated zucchini and chopped walnuts using a spatula.
Baking
- Pour the batter evenly into the prepared loaf pans.
- Bake for 40 to 60 minutes. Check at 40 minutes by inserting a toothpick; if it comes out clean, the bread is done.
- Let the bread cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before slicing.
Notes
Zucchini bread can be served warm or cold, toasted with butter, cream cheese, or a drizzle of honey. To store, wrap tightly in plastic wrap or an airtight container. It stays fresh for 3 days at room temperature or up to a week in the refrigerator. It freezes well for 3 months.
