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Zucchini Bread

A moist and flavorful zucchini bread that is healthy and packed with nutrients, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Salt Enhances flavor.
  • 1 teaspoon Baking Powder Helps the bread rise.
  • 1 teaspoon Baking Soda Reacts with acidic components.
  • 1 tablespoon Ground Cinnamon Adds warmth and flavor.
Wet Ingredients
  • 3 large Eggs Adds moisture and richness.
  • 1 cup Vegetable Oil Can substitute with unsweetened applesauce.
  • 2.25 cups White Sugar May reduce for lower calories.
  • 3 teaspoons Vanilla Extract Enhances flavor.
Main Ingredients
  • 2 cups Shredded Zucchini The star ingredient for moisture.
  • 1 cup Chopped Walnuts Adds crunch and healthy fats.

Method
 

Preparation
  1. Gather all ingredients.
  2. Preheat your oven to 325°F (165°C).
  3. Grease and flour two 8×4-inch loaf pans.
  4. In a large bowl, sift together the flour, salt, baking powder, baking soda, and ground cinnamon.
Mixing
  1. In another bowl, beat the eggs, vegetable oil, white sugar, and vanilla extract with an electric mixer until well combined.
  2. Gradually add the dry mixture to the wet ingredients and beat until a smooth batter forms.
  3. Fold in the shredded zucchini and chopped walnuts until evenly distributed.
Baking
  1. Divide the batter evenly between the two prepared loaf pans.
  2. Bake for 40 to 60 minutes or until a toothpick inserted comes out clean.
  3. Cool the bread on a wire rack for 20 minutes, then invert to cool completely.

Notes

For a healthier version, consider using whole wheat flour. Store leftover zucchini bread in an airtight container for up to four days or freeze for three months. Experiment with adding chocolate chips or dried fruits.