Moist Cinnamon Zucchini Bread (Printable Version)
A moist, cinnamon-spiced quick bread loaded with fresh zucchini and crunchy walnuts for the perfect homemade treat.
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
1 ½ teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
1 tablespoon cinnamon
06 -
1 teaspoon salt
→ Wet Ingredients
07 -
2 cups grated zucchini (approximately 2 small)
08 -
¾ cup vegetable oil
09 -
3 large eggs
10 -
2 teaspoons vanilla extract
→ Add-ins
11 -
1 ½ cups chopped walnuts (or pecans)
# Steps:
01 -
Preheat oven to 350˚F (175˚C) and thoroughly grease two 8×4-inch (20×10 cm) loaf pans.
02 -
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
03 -
In a large bowl, combine the grated zucchini, vegetable oil, eggs, and vanilla extract. Mix thoroughly until incorporated.
04 -
Add the dry ingredients and walnuts to the zucchini mixture. Gently fold until just combined, being careful not to overmix the batter.
05 -
Divide the batter evenly between the two prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover with aluminum foil after 30 minutes to prevent over-browning.
06 -
Allow the bread to cool in the pans for 15 minutes before transferring to a wire rack to cool completely before slicing.
# Notes:
01 -
This zucchini bread freezes well. Wrap cooled loaves tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
02 -
For a variation, add 1/2 cup chocolate chips or dried cranberries to the batter.