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.
2 large or 4 small
(approximately 2 cups grated)
all purpose flour
(or 1.5 cups whole wheat flour)
(or coconut sugar)
Preheat the oven to 350°F and grease a large loaf pan.
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.
In a large bowl, combine the flour, salt, baking powder, ground cinnamon, and nutmeg.
In a separate large bowl, beat the eggs, oil, vanilla extract, and sugar together.
Sift the dry ingredients into the wet ingredients, and then stir in the grated zucchini until you get a homogeneous batter.
Fold in the chopped walnuts until they are evenly distributed.
Pour the batter into the prepared pan (the batter should not fill more than ¾ of the pan as it will rise and expand).
Bake on the middle rack of the oven for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool the pan on a cooling rack for 20 minutes, and then remove the loaf from the pan to cool completely before slicing.
Recipe by Jennifer Swartvagher.