Breads & Banana Bread
Zucchini Bread
A moist, cinnamon-scented quick bread with shredded zucchini and chopped walnuts.
- Prep
- 20 mins
- Cook
- 1 hr 5 mins
- Total
- 1 hr 45 mins
- Serves
- 12
- Level
- Easy
Zucchini adds moisture without any vegetable taste. Squeeze the shredded zucchini lightly in a towel; you want it damp, not dripping, or the loaf can turn gummy. This recipe makes one large loaf that slices neatly after cooling.
Ingredients
Serves 12
Directions
- Heat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Whisk the eggs, both sugars, oil and vanilla until smooth. Stir in the zucchini.
- Whisk the flour, cinnamon, baking soda, baking powder and salt in another bowl.
- Fold the dry ingredients into the wet until just combined, then fold in the walnuts.
- Pour into the pan and bake 60 to 70 minutes, until a toothpick in the center comes out clean.
- Cool in the pan 15 minutes, then turn out onto a rack and cool completely.
Tips and make-ahead notes
- No need to peel the zucchini; the green flecks are fine.
- Keeps 4 days wrapped at room temperature and freezes for up to 3 months.
- Mini loaves bake in 35 to 40 minutes.
Nutrition per serving
- Calories
- 280
- Carbohydrates
- 40g
- Protein
- 4g
- Fat
- 12g
- Fiber
- 1g
- Sodium
- 290mg
Estimated. Values change with brands, portion sizes and substitutions.
