Caley's Classic Zucchini Bread

This sweet version of zucchini bread features an accent of cinnamon and the optional addition of walnuts.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 318 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 cup vegetable oil
• 2 cups grated zucchini
• 0.5 cup chopped walnuts
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon baking powder

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.

Step 2

Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.

Step 3

Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.