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

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 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.