Zucchini Bread Recipe


Servings: 20 people (makes 2 loaves) 3 cups all-purpose flour, or use gluten-free flour 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp fine sea salt 2 tsp ground cinnamon 3 large eggs, room temperature 1 cup extra light olive oil, or canola or vegetable oil 1 1/2 cups granulated sugar 1 Tbsp vanilla extract 3 cups grated zucchini*, from 1 lb or 2 medium zucchini 1 cup chopped walnuts or pecans, optional

Instructions Step - 1

Preheat the oven to 350°F. Butter two 8×4-inch metal loaf pans and line with parchment paper for easier lifting.

Step - 2

In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a separate large mixing bowl, add eggs, oil, sugar, and vanilla.

Step - 3

Whisk until very well blended. Add the flour mixture to the wet ingredients and whisk until well combined and smooth.

Step - 4

Grate the zucchini using the large holes of a box grater. Add zucchini to the batter along with nuts (if using) and fold until well incorporated.

Step - 5

Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for 50-60 minutes or until a toothpick inserted into the center comes out clean. 

Step - 6

Cool in the pans for 10-15 minutes then transfer to a wire rack and cool completely to room temperature. ENJOY

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