Ingredients:
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (about 250g) grated zucchini (about 2 medium zucchinis)
- 1/2 cup (60g) chopped nuts (walnuts or pecans), optional
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
- In another mixing bowl, beat the eggs lightly. Add the granulated sugar, vegetable oil, and vanilla extract, and mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the grated zucchini and chopped nuts (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the zucchini bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the zucchini bread and serve. Enjoy it warm or at room temperature with a pat of butter or cream cheese, if desired.
- This zucchini bread is moist, flavorful, and perfect for using up surplus zucchini from your garden. It’s a beloved classic that’s great for breakfast, brunch, or as a snack any time of day!