A perfect recipe for a yummy and moist zucchini bread. This is an easy recipe that is perfect every time. This recipe is moist and melts in your mouth.
Zucchini Video Tutorial:
Serving and Storage
Let zucchini bread cool for 10 minutes before slicing and serving. Zucchini bread should be kept in an air tight container for up to one week. For freezing the bread make sure it is fully cooled and than wrap in plastic wrap so it is completely covered. Freeze zucchini bread for up to 4 months.
Why this zucchini bread is so good
Made with fresh or frozen zucchini bread
Freezes amazingly
Stays moist for days
Super easy recipe to make
Nut and zucchini combination is perfect together
Zucchini Bread Recipe
Prep Time 15 minutes Servings 16 servings
Cook Time 60 minutes Yield 2 loaves
Total Time 75 minutes Skill level easyIngredients
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
3 eggs
1 cup vegetable oil
2 cups granulated sugar
2 tablespoons vanilla
2 cups shredded zucchini
1 cup chopped walnuts
Directions
Step 1: Prepare for baking:
Preheat the oven to 325F and lightly spray two 8x4 inch loaf pan. Set aside.
Step 2: Prepare dry ingredients
In a small size mixing bowl, combine flour, baking soda, and cinnamon.
Step 3: Mix in the rest of the ingredients:
In a medium size mixing bowl combine eggs, vegetable oil, sugar, and vanilla extract until fully mixed. Mix in dry ingredients with wet ones. Fold in shredded zucchini and chopped walnuts into batter.
Step 4: Bake bread:
Pour batter into into your prepared loaf pans. Bake for 60 minutes or until a toothpick is inserted and comes out clean. Toothpick does not have to come out clean a few crumbs are fine but wet batter is not.
Step 5: Cool and Serve:
Remove the bread from the oven and let cool for 4 minutes. Than remove zucchini bread from the pans. Let cool completely before serving.
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