Homemade Zucchini Bread
- 3 cups all-purpose flour
- 2 cups grated zucchini
- 1 cup chopped walnuts
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- Zucchini bread is one of the easiest recipes you can make. The zucchini in the loaf keeps the bread moist and light while adding the perfect texture. Customize it with your favorite nuts, spices, or dried fruits. This bread will freeze well, you can keep in the refrigerator for weeks.
First grate the zucchini on a standard box grater. No need to peel it! Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. Then place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain.
Grease and flour two 8 x 4 inch pans. Preheat the oven to 325 degrees F (165 degrees C).
Combine the dry ingredients: Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Whisk the wet ingredients: Eggs, oil, vanilla, and sugar together in a large bowl.
Add sifted ingredients ⅓ at a time to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans evenly.
Finally bake for 50 to 60 minutes, or until the tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and let it completely cool.