A delicious but simple meal that’s ideal for entertaining.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 2 (8×4-inch) loaves |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
- Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 180 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
So delicious
I believe this recipe will result in a dry, dense loaf of bread. The issue is with the mixing. It’s fine to beat the eggs and sugar, but don’t beat in the flour mixture! This is a quick bread recipe. The primary rule for quick bread is to only stir in the dry ingredients until the flour is moistened. Dry bread will result from beating in the flour. My second suggestion is to divide the ingredients in half and prepare each loaf individually. When you’re working with so much batter, it’s almost impossible to just stir the flour in until moistened.
I liked and my family did too.
I followed the recipe other than the cinnamon. I cut it to 1/2 tsp and added 1/2 tsp of nutmeg and 3/4 tsp of ginger as I don’t care for a lot of cinnamon. I did add fresh blueberries which gave it a tart burst. Will make this again!
I made it about 6 times. Each time was as good as the first. Made it in a loaf pan and in a bundt pan. Got so many compliments. Very good with whipped cream. Or just plain with a cup of coffee.
It is so easy to make and everyone loves it every time I make it. Highly recommend!
The recipe mixture when combined is too dry. I added another egg. I replaced the sugar with one cup of munk sweetner.
This zucchini bread was easy to make and delicious!
LOVED IT!!! This bread is fantastic. I altered my first batch slightly by using applesauce instead of oil. It was great. For the second batch I used 2 cups sugar instead of 2 1/4 cups. It was perfect! This is one of those recipes you can truly make your own by tweaking it a little to adjust to your individual needs.
Perfect easy recipe…I had “Golden Zucchini” to use up….works perfectly with this recipe!! Moist & delicious….I do not drain and water from zucchini…
Thanks to an over abundance of zucchini in our garden, I have baked roughly 30 loaves. It is so moist and yummy. I did have to play with it a bit after making so many. First I added some lemon zest and juice. That was good. I kept the lemon and added a tsp each of nutmeg and clove. That might be a bit much spice for some, but it was heavenly. I switched out the lemon for orange zest and the juice of one orange for my last couple of batches. So yummy!
This is a great recipe. Only changes I made was cut back sugar by 1/2 cup and added 1/2 cup shredded carrots and 1/2 more zucchini. I used pecans instead of walnuts because that’s what I had on hand. I’m thinking to add some raisins the next time.
I have been making zucchini bread for 38 years. This is the best tasting I have ever had. I used a lot less sugar and will even reduce it a bit more next time. My husband was really impressed as was I.
Absolutely super recipe! Only received compliments. changes I made was cutting down on sugar
Great recipe. Please don’t strain the zucchini. The zucchini liquid is absolutely needed! I didn’t have walnuts (sad) but I did add raisins to one of the breads.
After reading about how dry the bread was, I still grated and put zucchini in a strainer to get out most of the moisture. I added one more egg and another half cup of zucchini and it came out great. Very moist and flavorful. Will make it again.
Love this recipe. I have made jumbo muffins with this recipe also.
Needs more zucchini. 4 cups would be better
Great recipe! I used toasted pecans instead of walnuts. SO GOOD!
I’m rating this as four stars only because I didn’t follow the recipe exactly. The flavor is amazing and I will make again, but, as others have said, the batter was extremely stiff and dry prior to adding the zucchini. I added about 1/4-1/2 cup non-fat plain Greek yogurt (whatever was left in the fridge). This loosened up the batter some and then I added the zucchini, water and all. The zucchini was quite moist, which I think is key to this recipe. I actually beat in the zucchini with the mixer to try and release even more of the water. The loaves turned out very moist and so yummy! I did add some chocolate chips and a little nutmeg as well.
One thing I do when I bake breads and cookies is use 1/2 white sugar & 1/2 brown sugar. I did this for this recipe. I read the reviews so I watched the consistency of my batter. It was quite thick so I added 1/2 cup sour cream. Made a difference. The batter thinned out & when baked was moist & not too dense. Also with breads, I watch closely and remove from the oven when just done. I first checked at 40 minutes and baked further until no more than 48 minutes