Ingredients
Method
- Preheat oven to 325°F. Grease and flour two 8x4 inch loaf pans.
- In a bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
- In a large bowl, beat eggs, oil, sugar, and vanilla until well combined. Stir in grated zucchini.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in walnuts if using.
- Divide batter between the two prepared pans. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
Pro Tips:
Salt your grated zucchini and let it sit for 15 minutes, then squeeze out excess moisture with a clean kitchen towel. This prevents soggy bread because zucchini releases water as it bakes, which can make your loaf dense and gummy instead of tender. Choose zucchini that feel heavy for their size with glossy, unblemished skin - these contain the most moisture and natural sugars. Avoid any with soft spots or wrinkled skin, as they'll add bitter flavors and won't provide the sweetness that makes this bread so addictive. After years of making this recipe, I always bake at 325°F instead of the typical 350°F because zucchini bread browns faster than regular quick breads due to its sugar content, and the lower temperature ensures the center cooks through without burning the edges. Mix your wet and dry ingredients until just barely combined - you should still see streaks of flour. Overmixing develops the gluten too much, creating a tough, chewy texture instead of the tender crumb that makes zucchini bread so irresistible.
Salt your grated zucchini and let it sit for 15 minutes, then squeeze out excess moisture with a clean kitchen towel. This prevents soggy bread because zucchini releases water as it bakes, which can make your loaf dense and gummy instead of tender. Choose zucchini that feel heavy for their size with glossy, unblemished skin - these contain the most moisture and natural sugars. Avoid any with soft spots or wrinkled skin, as they'll add bitter flavors and won't provide the sweetness that makes this bread so addictive. After years of making this recipe, I always bake at 325°F instead of the typical 350°F because zucchini bread browns faster than regular quick breads due to its sugar content, and the lower temperature ensures the center cooks through without burning the edges. Mix your wet and dry ingredients until just barely combined - you should still see streaks of flour. Overmixing develops the gluten too much, creating a tough, chewy texture instead of the tender crumb that makes zucchini bread so irresistible.
