How to Make Zucchini Bread

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Baking Soda (ensure freshness for leavening)
• 1 teaspoon Baking Powder (double‑acting)
• 3 teaspoons Ground Cinnamon (freshly ground if possible)
• 3 large Eggs (room temperature)
• 1 cup Vegetable Oil (neutral oil such as canola)
• 2.25 cups Granulated Sugar (white sugar)
• 1 tablespoon Vanilla Extract (pure extract)
• 3‑4 medium Zucchini (grated, yields about 2 cups; keep liquid)
• 1 cup Walnuts (chopped, toasted optional)
• 1 can Vegetable Oil Spray (for greasing pans; butter works as alternative)

Instructions

1. Preheat Oven and Prepare Pans

   Preheat the oven to 325°F (163°C). Lightly grease two 8×4‑inch loaf pans with vegetable oil spray (or softened butter) and dust with flour, shaking off excess.

   Time: PT5M

   Temperature: 325°F

2. Combine Dry Ingredients

   In a medium bowl whisk together 3 cups all‑purpose flour, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder, and 3 tsp ground cinnamon until evenly distributed.

   Time: PT5M

3. Beat Wet Ingredients

   In a large bowl beat 3 large eggs with 1 cup vegetable oil, 2 ¼ cups granulated sugar, and 1 tbsp vanilla extract until the mixture is smooth and slightly thickened.

   Time: PT5M

4. Incorporate Dry into Wet

   Gradually add the dry ingredient mixture to the wet mixture, beating well after each addition until just combined.

   Time: PT3M

5. Add Grated Zucchini

   Grate 3‑4 medium zucchini (about 2 cups). Add the grated zucchini, including its liquid, to the batter and stir until evenly distributed.

   Time: PT5M

6. Fold in Walnuts

   Stir in 1 cup chopped walnuts until they are evenly dispersed throughout the batter.

   Time: PT2M

7. Divide Batter into Pans

   Pour the batter evenly into the two prepared loaf pans, smoothing the tops with a spatula.

   Time: PT2M

8. Bake the Bread

   Place the pans in the pre‑heated oven and bake for 40‑60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

   Time: PT50M

   Temperature: 325°F

9. Cool the Loaves

   Allow the loaves to cool in the pans for 20 minutes, then remove them and transfer to a wire rack to cool completely before slicing.

   Time: PT20M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g