Delicious Zucchini Bread
This moist and flavorful zucchini bread is a perfect way to use up extra zucchini from your garden!
Equipment
- Loaf Pan
- Mixing Bowls
- Grater
Ingredients
Dry Ingredients
- 2 cups all-purpose flour sifted
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon ground
Wet Ingredients
- 2 eggs beaten
- 1 cup sugar granulated
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup zucchini grated
- 1/2 cup walnuts chopped (optional)
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs with sugar, oil, and vanilla extract until well combined.
- Stir grated zucchini into the wet mixture.
- Gradually mix the dry ingredients into the wet mixture. Fold in walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs with sugar, oil, and vanilla extract until well combined.
- Stir grated zucchini into the wet mixture.
- Gradually mix the dry ingredients into the wet mixture. Fold in walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
For added flavor, you can add chocolate chips or raisins to the batter.