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 1/4 cups white sugar
3 teaspoons pure vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
Instructions
Preheat your oven to 325 degrees F and grease two 8×4-inch loaf pans.
Sift the flour, salt, baking powder, baking soda, and ground cinnamon into a large mixing bowl.
In a separate large bowl, beat the eggs, oil, sugar, and vanilla together until well combined.
Slowly incorporate the dry ingredients into the wet ingredients until just combined.
Fold in the shredded zucchini and chopped walnuts.
Divide the batter evenly between the two prepared loaf pans.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Do not peel the zucchini for better color and texture. Ensure the eggs are at room temperature for better mixing. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Easy Breakfast Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian