Best Ever Zucchini Bread
Moist, perfectly spiced, and loaded with texture—this zucchini bread lives up to its name. It’s the kind of loaf that fills your kitchen with the warmest aroma and tastes even better the next day. Whether you’re gifting it, freezing it, or sneaking a slice for breakfast, this recipe is a keeper!
- Prep Time: 15 minutes
- Cook Time: ~60 minutes
- Total Time: 27 minute
- Yield: Makes 2 loaves (about 16 slices total) 1x
- Category: breakfast
Ingredients
3 large eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
½ cup chopped walnuts
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
Instructions
Preheat oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
In a large bowl, beat eggs, sugar, and oil until smooth. Mix in vanilla and grated zucchini.
In another bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in chopped walnuts.
Pour batter evenly into prepared pans.
Bake for 55–65 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories: ~220–240 kcal
Find it online: https://ketospoonful.com/best-ever-zucchini-bread/