Zucchini Bread

August 22, 2024

This zucchini bread is really, really good and moist — my kids eat it as quickly as I can make it! This recipe makes two loaves but it freezes well and will keep in the refrigerator for weeks.

Summary

  • Prep Time: 15 min
  • Cook Time: 40 min
  • Other: 20 min (cooling)
  • Total Time: 1 hr 20 min
  • Servings: 24
  • Yield: 2 loaves (8×4 inch)

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 ¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
  2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
  3. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

Adjustments

  • Substitute raisons or craisons for the nuts.

History

  • 2024-08-22 – Had a number of “too big” zucchinis so pealed & cored them to made two bathes with raisons / craisons instead of nuts. Both took about 63 minutes to finish but came out great. Eating one now. Another in the refrigerator and two in the freezer.

References