The BEST Zucchini Bread EVER
This Zucchini bread recipe is perfect for using up summer's favorite vegetable. It's sweet, and moist and will become a family favorite!
Servings: 20 slices
Ingredients
- 3 large eggs
- 3/4 cup vegetable or canola oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon baking powder
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees F. Spray 2 9-inch loaf pans with nonstick cooking spray. Line with parchment paper if you have it, for easy removal.
- In a large bowl with a hand mixer, or of a stand mixer with the paddle attachment, combine oil, sugar, eggs and vanilla at medium speed; about 30 seconds. Stir in zucchini. (If you don't have a mixer, use a large mixing bowl and a wooden spoon).
- In a separate medium sized bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Stir into the wet mixture, just until combined. Stir in walnuts in desired.
- Pour into prepared loaf pans and smooth the tops evenly.
- Bake for 1 hour. Test for doneness at 50 minutes as oven temperatures can vary. Let cool 15 minutes in the pans, then cool completely on wire racks.
Notes
- Nutritional information is approximate and does not include optional ingredients. It is calculated per loaf because the serving size will depend on how thick you slice it.
- Each loaf should yield 10 slices, but that can vary depending on the thickness of each slice.
- Walnuts are optional. Pecans or chocolate chips could also be used.
Nutrition
Carbohydrates: 352g | Protein: 29g | Fat: 90g | Saturated Fat: 69g | Cholesterol: 246mg | Sodium: 1821mg | Potassium: 666mg | Fiber: 8g | Sugar: 204g | Vitamin A: 604IU | Vitamin C: 22mg | Calcium: 147mg | Iron: 11mg
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