Easy Zucchini Bread Recipe
Perfect for breakfast or an afternoon snack. It's sweet, but not over-the-top. We love this recipe!
- 3 cups flour all purpose
- 2 cups sugar
- 2 cups zucchini grated
- 3 eggs whisked
- 1 cup oil
- 1 cup nuts chopped
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 3 tsp cinnamon
Preheat the oven to 350°
Generously spray a loaf pan with non-stick cooking spray or line with parchment paper.
Start by sifting together the dry ingredients - flour, baking powder, soda and salt - set aside.
Next whisk together the eggs. Add the oil, vanilla, zucchini until well incorporated. Though you can do it by hand, I prefer to use a a hand or stand mixer.
Add the flour in three batches, mix to combine.
Add the nuts and mix to combine with a spoon.
Spoon the batter into a loaf pan..Place in a preheated oven for one hour to one hour twenty minutes. I've found that cooking times really vary depending on the type of loaf pan you use.
Check for doneness at one hour with a toothpick. When it comes out clean, the loaf is done! Cool for 15 minutes. Run a knife around the edges and remove from pan. Allow cool, serve and enjoy!
Be sure to check the doneness by inserting a toothpick into the center of the loaf. If it's not done, allow it to bake for another 5 minutes and check again.
Recipe can be double and the second loaf easily frozen. Allow it to cool completely, double wrap with plastic, then foil. Tuck into a plastic bag and freeze. It will last up to six months when well wrapped. Freeze whole - avoid slicing the loaf until you're ready to serve. It will stay more fresh that way.
Calories: 351kcal | Carbohydrates: 61g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 319mg | Potassium: 191mg | Fiber: 2g | Sugar: 34g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg