Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini (do not drain)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat and Prepare – Preheat your oven to 325°F (165°C). Grease and flour two 8×4 inch loaf pans, or spray them thoroughly with a non-stick baking spray to ensure easy removal after baking.
- Step 2: Whisk Dry Ingredients – In a large mixing bowl, sift together the all-purpose flour, salt, baking soda, baking powder, and ground cinnamon. Stirring these together first ensures that the leavening agents are evenly distributed throughout the bread.
- Step 3: Beat Wet Ingredients – In a separate medium bowl, beat the eggs until light and foamy. Add the vegetable oil, granulated sugar, and vanilla extract. Whisk the mixture vigorously until the sugar is well incorporated and the mixture is smooth.
- Step 4: Combine the Batter – Gently pour the wet egg mixture into the dry flour mixture. Use a spatula or wooden spoon to stir until just combined. Be careful not to overmix, as this can lead to a tough loaf of bread.
- Step 5: Fold in Zucchini – Fold the grated zucchini and optional chopped nuts into the batter. Ensure the zucchini is distributed evenly. The moisture from the zucchini will help the thick batter become more manageable and fluid.
- Step 6: Bake to Perfection – Divide the batter equally between the two prepared loaf pans. Bake for 50 to 60 minutes, or until a toothpick 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.
- Cook Time: 70 minutes
- Diet: Vegetarian