Prep Time:
Yield:Description
This classic zucchini bread is moist, flavorful, and filled with cinnamon and nuts. A perfect way to use up zucchini. It freezes well and makes a great gift!
Ingredients
- 2 cups all-purpose flour, sifted
- 1½ cups white sugar
- ½ cup light brown sugar, packed
- 2 cups shredded zucchini (lightly packed)
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 2½ teaspoons vanilla extract
- ½ cup vegetable oil
- ¼ cup melted butter, cooled
- ½ teaspoon salt
- 3 large eggs
- 1½ cups chopped walnuts or pecans (or a mix)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line with parchment one 9 x 10 loaf pan or two 8×4-inch loaf pans.
- Whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Beat eggs, then add sugars, oil, melted butter, and vanilla. Mix well.
- Stir in zucchini. Fold in dry ingredients just until combined.
- Add nuts and mix lightly.
- Pour batter into the prepared loaf pan or divide into the two smaller loaf pans and bake 50–60 minutes, until a toothpick comes out clean.
Cool in pans for 10 minutes, then remove to wire racks.
Notes
Storage & Freezing
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps up to 1 week (wrap tightly).
- Freezer: Wrap cooled loaves (or slices) in plastic wrap and foil; freeze up to 3 months.
Nutrition
- Serving Size: 1 Slice
- Calories: 364
- Sugar: 35.1 g
- Sodium: 323 mg
- Fat: 21 g
- Carbohydrates: .41 g
- Fiber: 2.18 g
- Protein: .6 g
- Cholesterol: 56.8 mg