Description
A moist and delicious zucchini bread recipe with walnuts, perfect for using up summer zucchini.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 1 cup chopped walnuts
Instructions
- Preheat oven to 325°F (160°C). Grease and flour two 9×5-inch loaf pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the eggs, vegetable oil, melted butter, granulated sugar, brown sugar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the grated zucchini and chopped walnuts.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter.
- You can substitute pecans for walnuts if desired.
- This bread freezes well. Wrap cooled loaves tightly in plastic wrap and then in aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg