The Best Zucchini Bread
Fiber-rich and delicious, this zucchini bread recipe is one that you’re sure to love. Make a large loaf on the weekend and enjoy it throughout the week.
Servings Prep Time
1large loaf 15minutes
Cook Time
60minutes
Servings Prep Time
1large loaf 15minutes
Cook Time
60minutes
Ingredients
  • 2 large or 4 small fresh zucchini(approximately 2 cups grated)
  • 3cups all purpose flour(or 1.5 cups whole wheat flour)
  • 1teaspoon salt
  • 3teaspoons baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/2teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 1/4cups white sugar(or coconut sugar)
  • 2teaspoons vanilla extract
  • 1 cup walnutschopped
Instructions
  1. Preheat the oven to 350°F and grease a large loaf pan.
  2. Grate the zucchini using a box grater and then squeeze out as much water as possible. You can use paper towels but the best would be to use cheesecloth.
  3. In a large bowl, combine the flour, salt, baking powder, ground cinnamon, and nutmeg.
  4. In a separate large bowl, beat the eggs, oil, vanilla extract, and sugar together.
  5. Sift the dry ingredients into the wet ingredients, and then stir in the grated zucchini until you get a homogeneous batter.
  6. Fold in the chopped walnuts until they are evenly distributed.
  7. Pour the batter into the prepared pan (the batter should not fill more than ¾ of the pan as it will rise and expand).
  8. Bake on the middle rack of the oven for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
  9. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool the pan on a cooling rack for 20 minutes, and then remove the loaf from the pan to cool completely before slicing.
Recipe Notes

Recipe by Jennifer Swartvagher.