Nothing better than a moist, delicious bread for breakfast or a snack throughout the day! Zucchini Bread is that and then some! The zucchini adds tenderness and moisture to the bread, made all the sweeter with vanilla and cinnamon. You’ll be drooling over this Zucchini Bread the moment you pull it from the oven.
Ingredients
- 3 cups all-purpose flour, plus more, to taste, for dusting the pans
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 1/4 cups white sugar
- 2 cups zucchini, grated
- 1 cup walnuts, chopped
Directions
Step 1 –Grease two 8×4-inch pans, then using the extra flour, lightly dust the greased pans.
Step 2 –Preheat the oven to 325 degrees F.
Step 3 –Sift the remaining 3 cups of the flour, the salt, the baking powder, the baking soda, and the cinnamon together in a bowl.
Step 4 –In a separate large bowl, beat the eggs, the oil, the vanilla, and the white sugar together.
Step 5 –Add the dry ingredient mixture to the wet mixture, beating well.
Step 6 –Stir in the zucchini and the nuts until well-combined.
Step 7 –Pour the batter into prepared pans.
Step 8 –Bake until a tester inserted into the center comes out clean, about 40-60 minutes.
Step 9 –Allow the bread to cool in the pan on a wire rack for 20 minutes.
Step 10 –Remove the bread from the pan, and let it cool completely.
Step 11 –Serve!
