Zucchini Bread: The Ultimate Moist Homemade Recipe You’ll Make Again and Again
This moist zucchini bread is packed with cinnamon, vanilla, fresh zucchini, and crunchy walnuts. Perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
2¼ cups white sugar
3 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
Instructions
1. Preheat oven to 325°F and grease two 8×4-inch loaf pans
2. Sift flour, salt, baking powder, baking soda, and cinnamon into a large bowl
3. Beat eggs, oil, sugar, and vanilla in a separate bowl until smooth
4. Gradually mix dry ingredients into wet ingredients
5. Fold in shredded zucchini and chopped walnuts
6. Divide batter evenly between prepared pans
7. Bake for 40 to 60 minutes until a toothpick comes out clean
8. Cool in pans for 20 minutes
9. Transfer to a wire rack and cool completely before slicing
Notes
Do not peel the zucchini before shredding
Toast walnuts for extra flavor
Store covered at room temperature for 3 days
Refrigerate for up to 2 weeks
Freeze for up to 3 months