The Best Zucchini Bread

• servings: 24 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons baking soda

1 tablespoon cinnamon

1 teaspoon salt

3 large eggs

2 cups grated zucchini (about 2 small)

¾ cup vegetable oil

1 tablespoon vanilla extract

1 ½ cups chopped walnuts (or pecans)

Directions

Preheat oven

Preheat the oven to 350˚F. Grease two 8x4-inch loaf pans or line with parchment paper.

Combine Dry Ingredients

In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.

Combine Wet Ingredients

In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.

Mix ingredients

Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.

Bake

Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.

Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

Nutrition

• Calories: 208 kcal
• Total Fat: 12 g
• Saturated Fat: 1 g
• Cholesterol: 20 mg
• Sodium: 197 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 13 g
• Protein: 3 g