Caley's Classic Zucchini Bread

Caley's Classic Zucchini Bread

This zucchini bread recipe makes two moist, flavorful loaves packed with freshly grated squash, warm cinnamon, crunchy walnuts, and sweet vanilla.

Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
294 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.
Step 2
Beat eggs in a mixing bowl with an electric mixer until frothy. Slowly add sugar while continually beating. Stir in oil and vanilla; continue beating until mixture is thick. Stir in zucchini.
Step 3
Mix flour, cinnamon, baking soda, salt, and baking powder together in a separate bowl; pour into zucchini mixture and stir until just combined. Mix in walnuts. Divide batter between the prepared loaf pans.
Step 4
Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pans for 10 minutes, then loosen the edges with a knife, remove the loaves, and let cool completely on a wire rack.

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

Categories

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