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!
