Zucchini Bread with Joanna Gaines

Ingredients

• 2 medium Zucchini (about 3 cups shredded, squeezed dry)
• 1.25 cup Vegetable Oil (can substitute with canola oil or melted butter)
• 2 cup Granulated Sugar (white or brown sugar)
• 4 large Eggs (room temperature)
• 1 tablespoon Vanilla Extract (pure vanilla preferred)
• 3 cup All-Purpose Flour (sifted)
• 2 teaspoon Ground Cinnamon (freshly ground if possible)
• 2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 0.5 teaspoon Kosher Salt
• 1 cup Walnuts (chopped, optional; toasted for extra flavor)

Instructions

1. Prepare Zucchini

   Trim the ends of the zucchini, cut into quarters and pulse in a food processor until coarsely shredded. Transfer to a clean kitchen towel, gather the corners and squeeze out excess moisture.

   Time: PT5M

2. Mix Wet Ingredients

   In a large mixing bowl, combine the shredded zucchini, vegetable oil, sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and well incorporated.

   Time: PT5M

3. Combine Dry Ingredients

   In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and kosher salt until evenly distributed.

   Time: PT3M

4. Fold Dry into Wet

   Gradually add the dry mixture to the wet mixture, folding with a spatula until just combined. Do not overmix.

   Time: PT2M

5. Add Walnuts

   Fold in the chopped walnuts until evenly distributed throughout the batter.

   Time: PT1M

6. Transfer to Pan

   Grease a 9x9 (or 8x8) baking pan and pour the batter in, smoothing the top with the spatula.

   Time: PT2M

7. Bake

   Place the pan in a pre‑heated oven at 350°F. Bake for 45 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.

   Time: PT45M

   Temperature: 350°F

8. Cool

   Allow the bread to cool in the pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely on the rack before slicing.

   Time: PT30M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

30g

Fat

8g

Fiber

1g